Chocolate Blossom
INGREDIENTS:
Chocolaté chantilly
• 113ml cream
• 0.3g iota
• 17g glucose
• 17g honey
• 45g Guanaja Valrhona
• 225g whipping cream
Dark whipped ganache
• 224g milk
• 12g glucose
• 448g cream
• 5pcs gelatine
• 385g Guanaja Valrhona
Cocoa short crust
• 130g flour
• 20g cocoa powder
• 120g almond flour
• 150g brown sugar
• 2g salt
Moeleux au chocolate
• 140g whole eggs
• 1g maldon salt
• 80g sugar
• 27g T55 flour
• 40g egg white
• 117g sugar
• 197g Manjari Valrhona
• 197g melted butter
Salted caramel
• 68g sugar
• 68g milk
• 13g butter
• 2g sea salt
• 135g Caramelia Valrhona
• 15g sorbitol
Jivara parvait
• 125g milk
• 145g Jivara Valrhona
• 112g egg yolk
• 55g sugar
• 207g whipping cream
• 10g gelatine
Jasmine sphere
• 3 jasmine teabags
• 150g sugar
• 250ml water
• 7g agar novio
• 50g cocoa butter
• 50g Jivara Valrhona
METHOD:
Chocolate Chantilly
1. In a saucepan, bring the first cream, glucose, and honey to a boil.
2. After boiling, let it sit for two minutes, then pour in the iota and stir using a balloon whisk.
3. Once it begins to bubble, remove from heat and pour the hot mixture over the Guanaja Valrhona chocolate.
4. Blend the mixture by hand until the chocolate is completely melted.
5. Allow it to cool for a few minutes, and then add the second cream.
6. Refrigerate for three hours before use.
Dark Whipped Ganache
1. Soak the gelatine in cold water.
2. In a saucepan, bring the milk and glucose to a boil.
3. Remove from heat and mix the soaked gelatine into the hot mixture.
4. Pour the hot mixture into the Guanaja chocolate and blend it with a hand blender, until fully dissolved. Cool for a few minutes and add the cream.
5. Refrigerate for three hours before use.
Cocoa Shortcrust
1. Using a paddle attachment, briefly mix the sugar and butter.
2. Combine the remaining ingredients and mix thoroughly for a few minutes.
3. Shape the mixture on a Silpat and bake it at 150C for 17 minutes.
Moelleux au Chocolate
1. Melt the butter and Manjari Valrhona chocolate, and set it aside.
2. Create a meringue by mixing 117g of sugar and 40g of egg white, then set it aside.
3. Mix 80g of sugar and whole eggs for a few minutes until it turns white, then start folding in the mixture along with all the previously prepared ingredients.
4. Pour the mixture into silicone moulds and bake at 170C for 15 minutes.
5. Cool in fridge, then cut.
Salted Caramel
1. Caramelise the sugar until the desired stage, stop the caramelisation by adding hot milk.
2. Pour the hot mixture into the Caramelia Valrhona chocolate and blend with other ingredients.
Jivara Parfait
1. Soaking the gelatine in cold water.
2. Boil the milk, and remove it from the heat and mix in the soaked gelatine.
3. Pour the hot mixture over the Jivara Valrhona chocolate, set it aside and allow it to cool for a moment.
4. Create a pâte bombe by mixing the egg yolk and sugar.
5. Whip the cream.
6. Fold all the ingredients together, set them in silicone moulds and blast freeze for 30 minutes.
Jasmine Sphere
1. Prepare tea by boiling sugar water with jasmine tea, reduce it for a few minutes and add agar powder. Chill in the fridge, then blend it with a blender.
2. Pour the mixture into silicone moulds and blast freeze for 15 minutes.
3. Once set, coat with chocolate dipping.