As I have been on an Entremet kick lately I wanted to create another one, made only with the best chocolates from the deeps of my cabinet. Those that know me, know I have a chocolate shelf in my cabinet which is never touched. Just waiting to expire.And since it is Thanksgiving I wanted to hit it big. So there are 6 different textures and types of chocolate. This is a time consuming recipe, but much of the time is spent chilling layers. I used a SilikoMart Kit Lady Queen Savarin Silicone Mold. Consisting of a smaller and larger ring mold. Recipe is inspired by Savour School in Australia and their patissier competition. Kirsten have been very helpful with responding to my comments on instagram.
Aerated Dark Chocolate Layer
150g Dark Chocolate (Valrhona Araguani 72%)
15ml Rapeseed oil (other neutral oil)
Melt and then temper the dark chocolate in a glass bowl over simmering water. I found this guide useful for this recipe. Heat the oil up to 30c and with the chocolate to a Isi cream whipper with one cream charge. Shake well. In the smallest mold in the kit, gently squirt an even layer of the chocolate mixture. Place on an even surface in the freezer to set.
White Chocolate Coffee Ganache
100g Heavy Cream
6g Coffee (Coarse Ground, Slate Coffee Kilenso Natural)
100g White Chocolate(Valrhona Ivoire 35%)
Bring the heavy cream with the coffee grounds up to a bowl, making sure the cream is not burning. The coffee I used is very fruity and lends itself well to this preparation. To substitute I would recommend a light roast coffee that you like. Prepare a sieve with a cheese cloth. The cheese cloth will help strain the coffee grounds out, giving us a silky smooth texture. Pour the boiling hot cream into the sieve over the chocolate. Make sure you get every last drop. Stir until all the chocolate is melted. If you are not getting it fully melted, gently melt using a banmery or microwave. Just enough to melt the chocolate. Layer on top of the aerated dark chocolate layer, and place back in the freezer to set.
Sour Cream Dulcey Chocolate Mousse
35g Egg Yolks
65g Egg Whites
75ml Heavy Cream
50ml Sour Cream
75g Dulcey Chocolate (Valrhona Dulcey 32%)
Whisk Egg whites to stiff peaks in a bowl. In another bowl whip the heavy cream and sour cream together to soft peaks. In a third bowl gently stir the egg yolks. Melt the chocolate, and once it is melted make sure it is not too warm as it will be slowly dropped into egg yolks. Whisk the egg chocolate mixture to fully incorporate making sure that you don’t scramble your eggs. Combine the cream and egg whites before very gently stiring it into the chocolate mixture. Important to take your time to keep as much air in the mixture as possible. Pour the mixture once it is fully incorporated into the mold on top of the white chocolate ganache. Place back in the freezer to set again.
Caramelia Chocolate Flourless Cake
18g Egg Yolks
25g Caramelia Chocolate (Valrhona Caramelia 36%)
57g Egg Whites
Flake salt (Optional)
Separate your yolks and white. Notice there is two portions of sugar, one portion for each of the egg mixes. Mix in a bowl the egg yolks with sugar until they are combined and turn white. Melt your chocolate, and slowly pour into the egg yolks. Make sure the eggs doesn’t scramble. In another bowl whisk the egg whites with the other portion of sugar until it creates firm peaks. Gently fold the egg whites into the chocolate mixture. Pour into a ring mold or make one using aluminum foil nicely folded. Lightly sprinkle some flake salt for some bursts of salt to enhance the chocolate. Bake for 13-14 minutes on 160c. Let it cool before you assemble on top of the Mousse layer. Place back in freezer to set. This finishes up the inside ring of chocolate layers.
Milk Chocolate Hazelnut Liqueur Cremeux
300g Heavy Cream
250g Milk Chocolate (Valrhona Jivara Lactee 40%)
60g Cocoa Butter
30g Hazelnut Liqueur
50g Egg Yolks
2g Gelatin Sheets (Gold Bloom)
Heat the heavy cream on the stove, making sure not to burn the bottom. Mix together egg yolks and sugar. Temper your heavy cream into the egg mixture, 1/3 at the time. Once combined place back on the stove to heat up to 80c, then add in your hazelnut liqueur. In another bowl place your chocolate and cocoa butter and stir in the mixture and gelatin. Once the chocolate is blended smooth pour the cremeux into the larger mold. Do not place back in the freezer. Follow the assembly below.
Place the the inside ring of chocolate layers in the Cremeux (once it has cooled down but not set) making sure it creates an even base, you may have to fill more then you expect and then scrape off the excess. Place back a final time in the freezer to set. Prepare the glaze which you can find here (I swapped out the white chocolate for Dark Chocolate (Valrhona 66%), and black food coloring. When the glaze comes to temperature, take the whole cake out of the freezer. Place on a ring mold so the glaze can cover the entire cake. Use a sharp knife to clean up the bottom edge. Place on a cake tray and decorate. I also made some glassy hazelnuts dusted with gold and 23K edible leaf gold.
See you next time. Hungry Eyes Full Heart, Can’t Lose!
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