Eruption: An explosion of fruit and chocolate in just one bite
An explosion of fruit and chocolate in just one bite
CHOCOMANIA
PEAR JELLY CUBES Ingredients
• 750g pear purée CAP’FRUIT
Heat up. • 40g sugar • 15g yellow pectin • 1g agar Mix together and add to warm pear purée. Bring to a boil for two minutes and frame 5 mm thick. Leave to set in refrigerator and cut into cubes.
CIGARETTE DOUGH Ingredients
• 200g flour • 200g icing sugar • 200g egg white • 200g butter Mix together in blender until smooth. • 5 different types of water-soluble coloring Create five different-colored doughs and leave to rest in refrigerator. Spread out very thinly on Pavoflex Pavoni sheet and cut out round shapes. Bake at 180°C for 10 minutes, remove immediately from baking tray and place into half-spherical moulds to harden. Keep dry.
VELVET CHANTILLY Ingredients
• 400g Cream EVEN 35.2% • 40g inverted sugar • 40g glucose • 2 bean(s) Vanilla Beans Authentic Products
Preparation
Boil together. • 180g Finest Belgian White Chocolate – Callebaut W2NV Add and emulsify. • 600g Cream EVEN 35.2% Add and leave to cool in refrigerator at 4°C for 12 hours. Whip before use.
CHOCOLATE CRÉMEUX Ingredients
• 250g milk • 250g cream EVEN 35.2%
Boil together. • 90g egg yolks • 70g sugar Whisk together. Add to previous mixture and heat up to 85°C. • 200g Finest Belgian Dark Chocolate –
Callebaut 815NV Add. • 120g Power Milk Chocolate – Callebaut 841 • 2 gelatin leaves Add and emulsify. Pour into a bowl and leave to crystallize in refrigerator at 4°C.
CHOCOLATE STREUSEL Ingredients
• 100g flour • 25g starch • 25g Cocoa Powder – Van Houten 22/24
Sieve together. • 80g hazelnut powder • 5g salt • 125g brown sugar Add. • 125g softened butter Add.
CHOCOLATE LAVA SAUCE Ingredients
• 150g milk • 150g Cream EVEN 35.2% • 50g glucose • Q.S. Espelette
Preparation
Boil together. • 180g Finest Belgian Dark Chocolate –
Callebaut 815NV • 150g Power Milk Chocolate – Callebaut
841 Pour previous mixture on top and emulsify. Leave to cool to 35°C before using.