12 Dec 2022
Heat the first 2 ingredients to 118°C. When the syrup is around 108°C, whip the egg white with the sugar to a firm texture. Add the cooked syrup and mix till the meringue is around 24°C. Pipe dots (+-3cm Ø) on a baking paper and bake. Bake for 120 min in a deck type oven. Top and bottom temperatire 130°C. Open damper.
Heat the Passionata to 80°C. Pour over the chocolate and mix well. Place one night in the fridge.
Create tubes of chocolate with the Belcolade Noir Selection CT. (Approximatly 4cmØ and 6cm↕). Spread some chocolate out and cut hearts out. Let crystalize.
Take a chocolate tube and place a meringue in it. Whip the Chantilly softly and pipe on top of the meringue. Place a second merengue on top. Finish with a dot of the chantilly and stick the heart at the front of the tube.
Create also a Sugar Reduced version of this dessert an make a Valentines Sharing Dessert.