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recipe

Chocolate surprises

Damien Piscioneri

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Recipe in 5 steps

Fine chocolate cake

1
Cream 200g 39.0 %
Dark chocolate SAMANA 70% 112g 21.8 %
Whipped cream 200g 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 43g 21.3 %
Cocoa powder 7g 3.4 %
Ground almonds 50g 24.8 %
Brown sugar 50g 24.8 %
Butter 50g 24.8 %
Fine salt 1g 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° 75g 48.0 %
Egg yolks 50g 32.0 %
Armagnac 25g 16.0 %
Gelatin mass 6g 3.8 %
Total 156g 100%

Make the zabaione.

Place in a siphon.

Warm.

Use 2 gas cartridges.

Caramelized dried fruit

4
Syrup 30° 20g 28.5 %
Dried fruit (grade-by-grade) 50g 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 1000g 59.8 %
Sugar 120g 7.1 %
Trimoline 120g 7.1 %
Stabilizer 10g 0.5 %
Cocoa 20g 1.1 %
Dark chocolate LEGATO 57% 400g 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.