Blackcurrant/Dark chocolate /violet

Recipe for around 10 pastries

Mold: Sara 100 Silikomart

1. Chocolate crumble
2. Chocolate sponge
3. Blackcurrant compote
4. Blackcurrant cremeux
5. Chocolate mousse 64%
6. Blackcurrant & violet gel
7. Decoration

1. Mix butter, sugar, almond powder, salt, cocoa powder and flour until crumbles form.
2. Arrange the dough pieces on a baking tray and bake for around 14min at 160°C.
3. When cooled down, mix with tempered dark chocolate and spread on top of the sponge. It’s also possible to roll it out to 3mm thickness or to divide between tart rings of 5,5cm diameter.

1. Beat the egg white and the sugar (1) until stiff.
2. Separately, beat the whole egg, sugar (2) and almond powder.
3. Add the melted butter and melted dark chocolate to the almond powder mixture.
4. Combine the almond mixture and the egg white meringue with a spatula.
5. Add the flour, cocoa powder and salt. Mix the sponge well.
6. Add the sponge batter to a baking mat and bake at 210°C.
7. Cool down in the freezer. Cut 5cm round pieces.

1. Mix the gelatin powder with cold water (1).
2. Mix the sugar and pectin.
3. Bring blackcurrant berries, violet sugar and water to boil and add the sugar with pectin. Boil again for 2 mins.
4. Add the lemon juice and the gelatin mass through the hot mass and mix well.
5. Cool the compote in the fridge before using.

1. Mix the gelatin powder in cold water.
2. Bring the puree and the sugar to boil.
3. Combine the whole egg and the egg yolk.
4. Add the hot puree to the egg mixture, combine well and heat up to 84°C.
5. Remove the pan from the heat and add the gelatin and white chocolate to the mixture.
6. Let the cremeux cool down to 38°C and add the soft butter. Mix quickly with a hand blender.
7. Use directly

1. Combine gelatin powder with cold water.
2. Make a ‘pâte a bomb’ with the egg yolks, boiled water and sugar till it reaches 120°C.
3. Whip the cream (1) until smooth Chantilly.
4. Boil the milk and add the gelatin mass. Mix with the chocolate. Let the ganache cool down to 35°C.
5. Combine the ‘pâte a bomb’ and the chocolate ganache.
6. Add the whipped cream to the mixture and stir until well combined (totally smooth).
7. Fill the molds with the mousse and place the interior in the center.
8. Place the cakes in the freezer.

1. Mix sugar, violet sugar and pectin.
2. Heat up water, blackcurrant puree and violet syrup until it reaches 40°C.
3. Add the sugar/pectin mix and stir well.
4. Bring the mass to the boil and keep boiling for 1 min.
5. Take the pan off the heat and add lemon juice. 
6. Cool down and blend until a smooth gel with a blender.

1. Melt the white chocolate and add the purple coloring.
2. Temper the chocolate and make heart chocolate decorations.
3. Divide a thin layer of chocolate between two plastic sheets and cut with heart cutter.
4. Use a piping bag to pipe hearts as shown in the photos.

1. Start by making the recipes.
2. Cut the chocolate sponge into 5cm rounds.
3. Divide the blackcurrant compote, adding it on top of the chocolate sponges, then placing them in the freezer.
4. Use a ring mold to divide the blackcurrant cremeux, then place the rings in the freezer.
5. Make the dark chocolate mousse and divide it into molds.
6. Put the ring of blackcurrant cremeux into the mousse then place the insert (sponge/blackcurrant compote) in the middle of the pastry and close the molds with chocolate crumble.
7. When the pastries are frozen, unmold and spray velvet with a spray gun and purple chocolate/cocoa butter spray.
8. Finish the pastry with fresh berries, blackcurrant/violet gel, the chocolate heart decorations, and violet and silver leaves.