‘Noir delight’ winter plated dessert

Figs/Dark chocolate 72%/Black Cardamon/Caramel

Recipe for around 8 desserts

Equipment

• Mold: 3,3cm x 12,8cm (Sweet rectangle 85, Silikomart)
• Round truffle sphere mold Ø3-2-1cm

1. Cocoa sable dough
2. Light Cocoa sponge
3. Fig compote
4. Black cardamon dark chocolate mousse
5. Rectangle dark chocolate galette
6. Caramel anglaise
7. Dark chocolate glaze
8. Cocoa tuile

1. Mix the butter with icing sugar and salt.
2. Add the eggs and mix well.
3. Mix flour and cocoa powder and combine it with the butter. Mix for a short while until the dough is ready.
4. Leave the dough to rest in the fridge before handling.
5. When cool, roll the dough out to 2mm thickness. Cut out rectangle pieces, 3,5cm x 12,5cm.
6. Divide on a baking tray and bake at 170°c for 10-12 min.

1. Beat the egg white with the icing sugar until soft peaks form.
2. Separately mix the almond powder, flour, cocoa powder and salt.
3. Use a spatula to combine the almond and flour mixture with the egg white.
4. Add the melted butter
5. Divide the sponge on a baking sheet and bake at 180°c.
6. After baking, cool the sponge.

1. Cut the dried figs into small cubes. 
2. Bring water and orange juice to a boil with the fig pieces.
3. Let the figs infuse for approximately 1 hour on low heat.
4. Add the sugar/pectin mix and boil the compote for 1 minute.
5. Remove the pan from the heat and add lemon juice and Armagnac.
6. Mix for a short while with a hand blender.
7. Divide the compote on top of the sponges. Use a mold with a height of 1,5cm, adding the compote to 1cm height, with 5mm cocoa sponge.
8. Place in the freezer and when frozen, cut into rectangle pieces of 2,5cm x 11,5cm.

1. Whip the cream and sugar until a smooth Chantilly.
2. Warm the milk with the black cardamon until it reaches 80°c and leave to infuse for 30 minutes.
3. Remove the spices from the milk with a sieve and mix the hot milk with dark chocolate to form a ganache.
4. Cool down the ganache until 28°c.
5. Add the whipped cream and mix until well combined and totally smooth.
6. Use a piping bag to divide the mousse into the rectangle and 3cm sphere molds.

1. Melt the chocolate until 50°c and temper the chocolate until maximum temperature of 32°c.
2. Create a very thin layer on a plastic sheet and when almost crystallized, cut a rectangle of 3,5cm x 12,5cm.

1. Mix the gelatin powder in the cold water.
2. Bring cream and milk to a boil.
3. Caramelize the sugar to create a dry caramel and pour in the hot cream/milk. Boil well until smooth.
4. Add the egg yolk to the cream mixture, combine well and heat up to 84°c.
5. Remove the pan from the heat and add the gelatin to the mixture.
6. Let the anglaise cool down to 50°c and add the chocolates. Mix for a short while with a hand blender.
7. Divide the anglaise into the silicon sphere molds of 1 and 2cm.

1. Mix the gelatin with cold water.
2. Boil the water (2) with the sugar until 103°c. Add the glucose after boiling.
3. Remove the pan from the heat and add the gelatin.
4. After the gelatin, add the condensed milk and chocolate.
5. Mix together with a hand-held blender to a smooth glaze.
6. Cool down before using. Heat again and use at 35°c.

1. Mix icing sugar, flour, cocoa powder and salt.
2. Add the egg white and mix well.
3. Melt the butter and combine with the mass. Leave to rest for 1 hour in fridge before using.
4. Spray the ice crystal mold with baking spray. Divide the tuile mass with a spatula. Bake at 160°c for around 8 minutes.

• Start by making each of the components following the method indicated.
• Use the rectangle fig compote as an insert for the chocolate mousse (recipe 4).
• When the rectangle chocolate mousse is frozen, unmold and spray velvet with dark chocolate spray. Also spray the small 1cm sphere balls velvet.
• Heat up the dark chocolate glaze and dip the small 2cm caramel anglaise sphere balls.
• Decorate the dessert as shown in the pictures. Use the chocolate decorations, gold leaves and the baked cocoa tuile (ice crystals) to finish.
• Use the caramel anglaise recipe, adding vanilla and some milk to make the anglaise more liquid.
• At the moment of serving, finish with the caramel sauce.