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Chocolate Lover

4 Nov 2021

Recipe

Composition

  • Praliné cake
  • Crunchy
  • Cocoa shortcrust
  • Liquid praliné
  • Dark chocolate mousse
  • Dark chocolate glaze

Praliné cake

Working Method

  • Recipe for 2 trays of 60x40 cm.
  • In a mixing bowl with a paddle attachment, mix all ingredients for 5 min. at medium speed.
  • Spread on a Silpat®.
  • Bake in a deck oven at 180°C for 12 to 14 min. with closed damper.
  • Cut out discs of 6 cm diameter. 

Crunchy

Working Method

  • Melt the chocolate to 40°C and incorporate salt and PatisFrance praliné.
  • Fold the Crousticrep.
  • Laminate between 2 baking papers to 2 mm.
  • Cut out discs of 6 cm diameter. 

Cocoa shortcrust

Working Method

  • Use the Mimetic Incorporation at room temperature.
  • In a mixing bowl with a paddle attachment, mix all the ingredients together until you obtain a dough texture.
  • Laminate at 3 mm and cut out discs of 8 cm diameter to fit under the mousse.
  • Bake on Silpain® at 170°C for 10 to12 min. in a deck oven and open damper.

Liquid praliné

Working Method

  • Add the lime zest into the praline and incorporate the water gradually.
  • Pipe into silicon mold and freeze.

Chocolate mouse

Working Method

  • Warm up the Festipak and salt to 80°C and pour over the chocolate.
  • Cool down to 40°C and incorporate the lightly whipped cream.

Glaze

Working Method

  • Warm up the Mirror Glassage to 35-40°C.
  • Use an immersion blender to remove all air bubbles.
  • Glaze the mousse coming out of a freezer at -18/-20°C.

Build-up

  • Mold used is the Demarle® cylinder FX1103
  • Precut the crunchy base, the praliné cake and stack them together.
  • Pipe in the silicon mold the dark chocolate mousse half way, press the frozen liquid praline and top of with the praliné cake and crunchy.

Decoration

Spread on a guitar sheet some tempered dark chocolate and cut out hearts shapes. Roll it around a plastic tube before it sets. Sprinkle some cocoa nibs on the glaze before adding the curved heart.