Let it snow chocolate

Mouthwatering seasonal delights with white and dark chocolate to compliment a fine winter holiday menu.

CHERRY IN THE SNOW

Created by Alexandre Bourdeaux - Callebaut Chef - CHOCOLATE ACADEMY™ centre Belgium

CHOCOLATE SPONGE CAKE

Ingredients

135g Callebaut® Finest Belgian dark chocolate recipe n° 70-30-38NV 162g marzipan (50%) 144g egg yolk 270g egg white 180g caster sugar 99g soft flour 9g baking powder

Preparation

Melt at 45 °C. Mix and beat. Add to the chocolate. Mix and whip up. Fold into the chocolate. Mix with the chocolate, and pour into buttered and floured cake rings. Bake at 180 °C for 25 minutes.

CHERRY JELLY

Ingredients

568g cherry puree Cap’fruit 64g invert sugar 68g gelatine mass Whole cherries (frozen) Cap’fruit

Preparation

Heat up to 40 °C. Dissolve in fruit puree. Pour into triangular Demarle® mould and 2 circular Flexipan® moulds (ø 16 cm). Dress with cherries and freeze.

LIGHT GANACHE

Ingredients

144g whole milk 144g cream (35.2%) EVEN 53g egg yolk 53g caster sugar 106g Callebaut® Single Origin Madagascar (dark)

Preparation

Prepare a crème anglaise. Pour crème anglaise over chocolate and emulsify. Spread out on a tray and keep in a fridge to crystallize overnight.

CHANTILLY CREAM OF ALMONDS AND KIRSCH

Ingredients

306g whole milk 245g almond paste 50% Callebaut Prama 43g gelatine mass 28g kirsch (40%) 379g whipped cream (35.2%) EVEN

Preparation

Bring milk to a boil and pour over paste. Emulsify. Add gelatine mass and leave to cool. Add kirsch and whipped cream.

Finishing and presentation

Cover with dark chocolate glazing.