Dark chocolate bombe with red fruit

I. CHOCOLATE CRISPY CRUNCHIES

• 250 g Temptation 64 dark couverture chocolate
• 80 g Almond/hazelnut praline
• 2 g Salt
• 71 g Crispy Crunchies

METHOD

1. Melt the chocolate to 45°C
2. Then add the whole egg and mix it through the butter.
3. Finally, mix the flour and High fat Cacao Powder and add to the butter mixture.
4. Mix the dough well and cool before use.
5. Roll out to 2 mm thickness.

II. CHOCOLATE BISCUIT

• 125 g Fresh egg white
• 145 g Sugar 1
• 215 g Whole egg
• 30 g Sugar 2
• 150 g Almond powder
• 24 g Flour
• 24 g High fat Cocoa Powder
• 2 g Salt
• 28 g Butter

METHOD

1. Whip the egg white with sugar 1 until light and frothy.
2. Whip the almond powder, sugar 2, salt and whole egg until light and frothy.
3. Melt the butter and add this to the almond powder mixture.
4. Using a spatula, mix the frothy almond mixture with the egg white foam.
5. Add the cacao powder mixed with the flour through the mixture using a spatula.
6. Stir briefly, cut out at 0.75 cm thickness and bake straight away at 220°C.

III. RED FRUIT CREAM ANGLAISE

• 62 g Cream
• 75 g Cassis puree
• 42 g Red berry puree
• 100 g Raspberry puree
• 28 g Sugar
• 50 g Egg yolk
• 4 g Gelatine
• 20 g Water
• 95 g Obsession 30 Belgian white chocolate

METHOD

1. Mix the gelatine powder with cold water.
2. Mix the egg yolk with the granulated sugar.
3. Bring the cream and puree to the boil.
4. Take the pan off the heat and stir in the egg yolk/sugar.
5. Return the pan to the heat and cook the cream anglaise to 82°C.
6. Take the pan off the heat and add the soaked gelatine.
7. Pour the warm cream anglaise over the chocolate drops and mix briefly with a stick blender.
8. Cool the cream anglaise before using.

IV. RASPBERRY/CASSIS BAVAROIS

• 3 g Gelatine
• 15 g Water
• 100 g Raspberry puree
• 25 g Cassis puree
• 275 g Cream
• 20 g Sugar

METHOD

1. Dissolve the gelatine in water and leave to soak.
2. Whip the cream and sugar together until you get soft peaks.
3. Heat the raspberry puree to 25°C.
4. Heat the gelatine (70°C) and then add it to the raspberry puree.
5. Using a spatula, mix the whipped cream through the raspberry puree.
6. Pipe the bavarois straight into a heart-shaped silicone baking mould.

V. 54% DARK CHOCOLATE MOUSSE

• 5 g Gelatine
• 25 g Water 1
• 50 g Egg yolk
• 50 g Sugar
• 18 g Water 2
• 280 g Cream
• 95 g Milk
• 125 g Essential 54 dark couverture chocolate

METHOD

1. Dissolve the gelatine in cold water 1 and leave to soak.
2. Whip the cream until you get soft peaks and then place it in the fridge.
3. Heat the sugar with water 2 to 120°C.
4. Whip the egg yolk until you get soft peaks and add the sugar syrup. (Pâte à bombe)
5. Heat the milk and dissolve the gelatine in the warm milk.
6. Pour the milk on the dark chocolate and whisk the mixture until smooth.
7. When the mixture has cooled to 35°C, add the Pâte à bombe through the mixture using a spatula.
8. Finally, mix the whipped cream through the mixture using a spatula.
9. Use the mousse directly.

VI. CACAO JELLY

• 105 g Cream
• 80 g Glucose
• 75 g Sugar 1
• 50 g High fat Cocoa Powder
• 75 g Sugar 2
• 75 g Water 2
• 7 g Gelatine
• 35 g Water 1

METHOD

1. Mix the gelatine with water 1 and leave to soak.
2. Blend the High fat Cocoa Powder, sugar 2 and water 2 to a paste.
3. Heat the cream, glucose and sugar 1.
4. Stir in the High fat Cocoa Powder paste and heat the mixture to 105°C.
5. Once it is cooked, add the gelatine and dissolve it in the warm mixture.
6. Cool before use.

CONSTRUCTING THE CHOCOLATE/RED FRUIT MINI CAKES

• Make recipe 1.
• Roll out the mixture between plastic sheets to 2 mm thickness.
• Remove the top layer of plastic and cut out round slices with an 8 cm diameter.
• Then place the slices in the freezer so they harden and come off the plastic.
• Use a 4 cm cake pop mould for the red fruit cream anglaise and to freeze it.
• Use a 5 cm cake pop mould for the raspberry bavarois.
• Pipe this half full with the raspberry bavarois and push the red fruit cream anglaise into it.
• Then place in the freezer.
• Prepare the chocolate mousse (recipe 5).
• Use a 7 cm cake pop mould.
• Use a piping bag to pipe the mould half full.
• Press the frozen raspberry bavarois ball in the chocolate mousse.
• Level off the baking mould using a scraper or palette knife.
• On top, place a moulded almond chocolate biscuit with a 6 cm diameter.
• Place the mould in the freezer and leave the desserts to freeze.
• Remove the desserts and cover them with the cacao jelly (recipe 6)
• Place the cakes on the crunchy bases.
• Decorate the mini cakes with fresh raspberry, red and dark chocolate curls (7/8).
• The chocolate curls are made on a PVC pipe with a 7 cm diameter.
• The chocolate curls have a height of 3.5 cm.
• The red chocolate curl has a height of 5 cm (see photo).