Recipes
Chocolate Mirror
By Arthur Tuytel
Chocolate Almond Biscuit
400 g egg yolks
200 g sugar
150 g chopped almonds
100 g all purpose flour
75 g cocoa powder (DR-21)
400 g egg whites
200 g sugar
110 g butter
Instructions:
Make of all ingredients a cold batter. Bake at 225 degree C for approximately 8 minutes.
Caribbean Bavarois
50 g passion fruit puree
50 g mango puree
50 g banana puree
25 g orange zests
3 gelatin sheets
340 g sweetened whipping cream
Instructions:
Makea bavarois with the above ingredients.
Chocolate Mousse
280 g milk
280 g pastry cream
140 g milk chocolate - Ceylon 36%
140 g dark chocolate - Tobago 64.5%
22 g cocoapowder - DR-21
7 gelain sheets
660 g sweetened whipping cream
Instructions:
Mix pastry cream, cocoa powder, milk and both chocolates into a smooth mass. Add soaked gelatin and fold whipped cream into mixture.
Chocolate Glazing
140 g unsweetened cream
120 g water
180 g sugar
60 g cocoa powder (DR-21)
3 gelatin sheets
Instructions:
Heat cream, water, sugar cocoa powder for about three minutes. Cool down to about 60 degree C. Add soaked gelatin.
Topping Spray
300 g dark chocolate - Tobago 64.5%
300 g cocoa butter
To Decorate Cake
Decorate the cake with Dobla Rose dark/white and Dobla Domino square dark/white.
in2food items used in this recipe:
Dobla Domino Square Dark/White
Dobla Rose Dark/White
Chocovic Dark Couverture - Tobago 64.5%
Chocovic Milk Couverture - Ceylon 36%
Chocovic Cocoa Powder - DR21
