BLACK FOREST CHOCOLATE CREMEUX

BLACK FOREST CHOCOLATE CREMEUX, CHERRY COULIS AND FLOURLESS CHOCOLATE SPONGE

INGREDIENTS Flourless chocolate sponge

250g butter / 250g dark chocolate 70% / 40g water 125g sugar / 65g sour cherry purée / 270g eggs

Method

In a pan heat water, sugar, and butter. Add the hot liquid into chocolate and blend. Add eggs one by one and whisk. Add the sour cherry purée at last and emulsify everything with hand blender. Spread the liquid in the baking mat and bake at 160C for 12 to 15 minutes.

Dark chocolate creamy

250g milk / 250g cream / 100g yolk / 280g chocolate 64% / 50g sugar

Method

Heat the cream and milk in a pan. Mix yolk and sugar in a bowl. Add yolk mixture to cream and cook it and 82C. Add the cream mix to the chocolate and blend it and put in chiller overnight.

White chocolate whipped ganache

1120g cream / 240g white chocolate / 4 vanilla bean pods / 10g gelatine mass

Method

Heat the cream with the vanilla bean. Add the cream to the chocolate and make an emulsion. Mix it well with hand blender and store in the chiller over night before using.

Cherry compote

128g fresh cherries / 60g cherry amarena / 55g liquid glucose / 45g sugar / 10g pectin slow set

Method

Deseed the fresh cherries and cut them into small pieces. Mix pectin with sugar, at the same time heat both the cherries and Liquid glucose up to 40C. Mix sugar and the pectin and add to the pan. Bring it to boil and remove from the fire. Rest the compote in the chiller for overnight before use.

Cherry compote

128g fresh cherries / 60g cherry amarena / 55g liquid glucose / 45g sugar / 10g pectin slow set

Method

Deseed the fresh cherries and cut them into small pieces. Mix pectin with sugar, at the same time heat both the cherries and Liquid glucose up to 40C. Mix sugar and the pectin and add to the pan. Bring it to boil and remove from the fire. Rest the compote in the chiller for overnight before use. Let the sponge cool down and break into small pieces. Dry the sponge pieces in the de hydrator and blend in robot coupe to make a fine powder.

by ANKIT BHARDWAJ