recipe
Chocolate surprises
Damien Piscioneri
Recipe in 5 steps
Fine chocolate cake
1| Cream | 200 g | 39.0 % |
| Dark chocolate SAMANA 70% | 112,5 g | 21.8 % |
| Whipped cream | 200 g | 39.0 % |
| Total | 512g | 100% |
Make a ganache, leave to temper at 35°C, incorporate the whipped cream, make a stencil on a plastic sheet. Plate the chocolate mousse as much as possible. 5 mm high. Set aside in the fridge |
Cocoa streusel
2| Flour | 43 g | 21.3 % |
| Cocoa powder | 7 g | 3.4 % |
| Ground almonds | 50 g | 24.8 % |
| Brown sugar | 50 g | 24.8 % |
| Butter | 50 g | 24.8 % |
| Fine salt | 1 g | 0.4 % |
| Total | 201g | 100% |
Work with a flat beater without giving the mix too much body. Place the streusel between two racks. Bake everything twice for 18 min. in a ventilated oven at 140°C, damper open. |
Armagnac zabaione
3| Syrup 30° | 75 g | 48.0 % |
| Egg yolks | 50 g | 32.0 % |
| Armagnac | 25 g | 16.0 % |
| Gelatin mass | 6 g | 3.8 % |
| Total | 156g | 100% |
Make the zabaione. Place in a siphon. Warm. Use 2 gas cartridges. |
Caramelized dried fruit
4| Syrup 30° | 20 g | 28.5 % |
| Dried fruit (grade-by-grade) | 50 g | 71.4 % |
| Total | 70g | 100% |
Bring the syrup to the boil in a copper pan, add the warm dried fruit, then crumble. Caramelize, remove with cocoa butter. Set aside. |
Legato® dark cocoa sorbet
5| Water | 1000 g | 59.8 % |
| Sugar | 120 g | 7.1 % |
| Trimoline | 120 g | 7.1 % |
| Stabilizer | 10 g | 0.5 % |
| Cocoa | 20 g | 1.1 % |
| Dark chocolate LEGATO 57% | 400 g | 23.9 % |
| Total | 1670g | 100% |
Heat the water, the sugar, the trimoline and the stabilizer in a saucepan and bring to the boil. Pour over the couverture and blend. Leave to set, then churn. |