This beautiful trompe de l'oeil showcases the beauty of Cacao Barry's Evocao 72% Whole Fruit Chocolate in a playful representation of a whole cocoa podThis beautiful trompe de l'oeil showcases the beauty of Cacao Barry's Evocao 72% Whole Fruit Chocolate in a playful representation of a whole cocoa podThis beautiful trompe de l'oeil showcases the beauty of Cacao Barry's Evocao 72% Whole Fruit Chocolate in a playful repr...
- Shelf life:
- 3 days
- Conservation:
- Refrigerated
Containing: 11 Components
Almond, Cocoa Nib, and Vanilla Praline
Ingredients: Almond, Cocoa Nib, and Vanilla Praline
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1.0 lbsugar
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5 piece(s)vanilla bean
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1.3 lbMarcona almonds
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0.2 ozSea salt
Preparation: Almond, Cocoa Nib, and Vanilla Praline
- Toast almonds at 150ºc for 20 minutes
- Caramelize the sugar
- Add whole vanilla pods to the sugar and then quickly add almonds (still warm), cocoa nibs, and salt
- Spread on a silicone mat and allow to cool
- Grind in a food processor
- Refine with a stone grinder
View tools
- Silicone mat
- Sheet pan
- Food processor
- Sauce pot
- Heat proof spatula
- Stone grinder
Dark Chocolate Madeleine Cake
Ingredients: Dark Chocolate Madeleine Cake
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4.9 ozeggs
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3.0 ozWhole milk
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2.5 ozsugar
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1.8 ozbrown sugar
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0.9 ozwildflower honey
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0.1 ozFine sea salt
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4.8 ozRice flour
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1.2 ozpotato starch
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0.2 ozbaking powder
Preparation: Dark Chocolate Madeleine Cake
- Whisk together eggs with milk, sugars, honey and salt
- Sift flours together with cocoa powder and baking powder
- Add dry ingredients to the liquids and work until there is a homogeneous mixture
- Melt chocolate and mix with the hazelnut paste
- Pour chocolate over the first mixture and work until homogeneous
- Spread onto a sheet pan
- Bake at 160ºc for 10 minutes – closed draft
- Freeze
- Cut strips 1 cm thick by 5 cm long and cut them in half in a triangular shape
- Freeze
View tools
- Knife
- Offset spatula
- Bowl (s)
- Cutting board
- Stand Mixer
- Tamis
- Rubber Spatula
- Half-Sheet Pan
Liquid Hearts of Chocolate & Tequila
Ingredients: Liquid Hearts of Chocolate & Tequila
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1.4 ozheavy cream
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1.2 ozWhole milk
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0.2 ozDark muscovado sugar
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3.1 grFine sea salt
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0.8 ozCWD-Q1EVOC
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1.0 ozReposado Tequila
Preparation: Liquid Hearts of Chocolate & Tequila
- Heat cream, milk, sugar, and salt to 80ºc
- Pour over semi-melted chocolates
- Emulsify the mixture with an immersion blender
- Add Tequila and emulsify again
- Arrange the mixture in a piping bag and dose into molds
- Refrigerate for 24 hours
- Keep in freezer until ready to assemble
View tools
- Saucepan
- Immersion blender
- Piping Bag
- Bowl (s)
- Rubber Spatula
- 2.5 cm Diameter Sphere Molds
Cocoa Nougatine
Ingredients: Cocoa Nougatine
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1.4 ozPDO Isigny Butter
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0.7 ozglucose
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15.4 grFine sea salt
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3.2 ozConfectioners sugar
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15.4 grPectin NH 325
Preparation: Cocoa Nougatine
- Melt butter in a saucepan with the glucose syrup and salt over low heat.
- Mix pectin and sugar together before adding to the warm butter mixture
- Bring to a boil and add cocoa nibs
- Spread onto a silicone mat
- Bake at 160ºc for 22/24 Minutes – Open draft.
- Cool to room temperature
View tools
- Silicone mat
- Bowl (s)
- Sauce pot
- Heat proof spatula
- Half-Sheet Tray
Crunchy Almond & Cacao Praline
Ingredients: Crunchy Almond & Cacao Praline
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9.3 ozAlmond, Cocoa Nib, and Vanilla Praline
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0.9 ozGrapeseed oil
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0.7 ozCWD-Q1EVOC
Preparation: Crunchy Almond & Cacao Praline
- Melt chocolate
- Mix praline with oil and chocolate
- Put into a piping bag
View tools
- Microwave
- Piping Bag
- Bowl (s)
- Rubber Spatula
Whole Fruit Chocolate Mousse
Ingredients: Whole Fruit Chocolate Mousse
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0.4 ozgelatin powder
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2.3 ozwater
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5.8 ozmineral water
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6.0 ozCWD-Q1EVOC
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0.1 ozSosa Natur Emul
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6.7 ozpasteurized egg whites
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1.8 ozglucose
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1.8 ozsugar
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0.1 ozegg white powder
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10.8 grxanthan gum
Preparation: Whole Fruit Chocolate Mousse
- Hydrate gelatin with water
- Heat mineral water to 80ºc
- Melt the hydrated gelatin in the warmed water
- Pour water and gelatin mixture over the semi-melted chocolate and add the Natur Emul. Emulsify with an immersion blender
- Mix egg whites together with glucose, sugar, egg white powder and xanthan gum
- Heat together to 55ºc
- Transfer to a stand mixer with a whisk attachment and whip at medium speed until it cools down to 30ºc
- Gently fold the egg white mixture into the chocolate mixture
- Place into a piping bag
View tools
- Immersion blender
- Piping Bag
- Bowl (s)
- Sauce pot
- Stand Mixer
- Rubber Spatula
- Whisk Attachment
Chocolate Nib Bath
Ingredients: Chocolate Nib Bath
-
4.8 ozCWD-Q1EVOC
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4.8 ozAlmond Butter
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3.9 ozGrapeseed oil
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9.9 ozCocoa Nougatine
Preparation: Chocolate Nib Bath
- Melt chocolate and mix with almond butter and oil
- Add crushed nougatine and keep at 40ºc
View tools
- Microwave
- Bowl (s)
- Rubber Spatula
Black Paint
Ingredients: Black Paint
-
7.1 ozcacao butter
Preparation: Black Paint
- Melt the chocolate and cocoa butter separately
- Use an immersion blender to combine
View tools
- Immersion blender
- Microwave
- Bowl (s)
Mahogany Paint
Ingredients: Mahogany Paint
-
0.1 ozPastry Chef's Boutique Powder Food Color - Black
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15.4 grPastry Chef's Boutique Powder Food Color - Red
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7.1 ozcacao butter
Preparation: Mahogany Paint
- Melt the chocolate and cocoa butter separately
- Use an immersion blender to combine with the powder food colors
View tools
- Immersion blender
- Microwave
- Bowl (s)
Dark Mahogany Paint
Ingredients: Dark Mahogany Paint
-
0.1 ozPastry Chef's Boutique Powder Food Color - Black
-
0.2 ozPastry Chef's Boutique Powder Food Color - Red
-
7.1 ozcacao butter
Preparation: Dark Mahogany Paint
- Melt the chocolate and cocoa butter separately
- Use an immersion blender to combine with the powder food colors
View tools
- Immersion blender
- Microwave
- Bowl (s)
Assembly
Ingredients: Assembly
-
Dark Chocolate Madeleine Cake
-
Liquid Hearts of Chocolate & Tequila
-
Crunchy Almond & Cacao Praline
-
Whole Fruit Chocolate Mousse
-
Chocolate Nib Bath
-
Black Paint
-
Mahogany Paint
-
Dark Mahogany Paint
Preparation: Assembly
- Half fill the 3.5 cm sphere mold with the Crunchy Almond & Cacao Praline
- Insert one of the Liquid Hearts of Chocolate & Tequila, and finish filling with more praline
- Freeze
- Fill cocoa pod mold 3/4 full with Whole Fruit Chocolate Mousse. To avoid holes make sure to spread the mousse using an offset spatula over the entire surface
- Insert the core and finish with a triangle of Dark Chocolate Madeleine Cake
- Freeze
- Dip the frozen pod into the Chocolate Nib Bath and arrange on a tray
- Spray with chocolate paints to achieve a velvet texture
View tools
- Offset spatula
- Sheet Tray
- Silicone Cocoa Pod Mold
- 3.5 cm Diameter Sphere Mold
- Freezer
- Chocolate Spray Gun
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