Recipe created by Jordi Puigvert Colomer
la manufacture du goรปt
Plated desserts
CHOCOLINÉ
Jordi Puigvert Colomer Pastry Chef Sweet’n Go Consultant
recipe for 10 units
Mix the dextrose and the xanthan gum. Whip the egg whites with the previous mixture until a meringue is obtained that is not too stiff. Apart, melt the chocolate at 45º C. Heat the water to 50º C and add the gelatin. Pour this mixture onto the chocolate and emulsify. Gently add this mixture at 35ºC into the meringue. Arrange in molds 3 cm high. Leave to set in the fridge for 6 h. Freeze and spray with a chocolate spray. Chocolate and praliné sand 100 g Nib praliné 50 g 66% Dark Caozelo® chocolate couverture Q.S. Maltodextrin from Tapioca Melt the chocolate and add the praliné. Gradually stir in small amounts of tapioca maltodextrin and mix with a spatula. As soon as you have a modelling dough, add the maltodextrin again and mix well with your hands until a fine powder is obtained. Reserve in an airtight container. Spiced cocoa biscuits 250 g Water 50 g Kuzu 10 g Cocoa powder with a mixture of spices and icing sugar to sprinkle
Gianduja light cream 320 g Water 20 g Sugar 17 g Modified starch 230 g “Intense Hazelnut” Gianduja 5 g Citrus fibres
Assembly and decoration Arrange the cream at the base of the plate. Place pieces of chocolate mousse on top. Sprinkle with chocolate and praliné sand in abundance and arrange the ice quenelle next to the mousse. Finish with the spiced cocoa biscuits.
Mix the water and the starch. Bring to boil. Add the citrus fibres and emulsify with the hand blender. Aside, melt the gianduja and slowly add the first preparation. Emulsify with a hand blender. Leave 6 h in the fridge. Serve.
Chocolate couverture Dark Riachuelo 70% ref. 20586 Chocolate couverture Dark Arcango® 85% ref. 20081 Chocolate couverture Dark Caozelo® 66% ref. 20110 85% chocolate ice cream Nib Praliné ref. 21069 600 g Milk Cacao powder ref. 21005 75 g Cream 35% fat Gianduja“Intense Hazelnut” ref. 21100 112 g Sugar 125 g 85% Dark Arcango® chocolate couverture 35 g Inverted sugar 27 g Dextrose 20 g Skimmed milk powder 5 g Ice stabilizer Mix the milk, the cream and arrange in the turbine while stirring. Add the skimmed milk. Heat to 40º C. Aside, mix the sugars, the dextrose and the stabilizer and add to the previous preparation while stirring. Heat to 85º C. Add the chocolate. Leave for 6 to 12 h at 4° C with slow stirring. Churn.
Spiced cocoa biscuits
Light chocolate mousse
Mix the kuzu and the cocoa with water. Heat. Cook slowly by mixing with a spatula until an elastic mixture is obtained. Spread finely on greaseproof paper and dehydrate for 12 h at 55º C. Break up and fry to obtain a biscuit similar to soufflé crisps. Sprinkle with the cocoa powder mixture.
Chocolate ice cream
Chocolate and praliné sand and crushed hazelnuts Gianduja light cream
MANUFACTURE CLUIZEL Avenue de Conches • Damville • 27240 Mesnils sur Iton • France • tél. +33 (0)2 32 35 60 00 • fax +33 (0)2 32 34 83 63 • www.cluizel.com SAS au capital de 1 000 000 € • SIRET 603 650 094 00023 RCS Évreux • NAF 1082 Z • TVA intra-communautaire : FR 64603650094
Manufacture Cluizel - january 2019
Light chocolate mousse 345 g Dark Plantation Riachuelo chocolate couverture 230 g Water 13 g Gelatin (6.5 sheets) 165 g Pasteurized egg whites 100 g Dextrose 1,2 g Xanthan gum