Raspberry chocolate charm

Two crunchy layers of shortbread, or sablé Breton if you will, the second of which filled with a raspberry-flavoured intense dark chocolate crémeux and coated with a delicious layer of ready-to-use ChocO’shine™ glaze – the whole of which decorated with Butter Curly™, Chocolate Pencils, one fresh raspberry and a handful of pistachios. It’s a quick and easy plated dessert, but delicious nonetheless!


Created by
  • Jurgen Koens - Ambassador Chocolate Academy Benelux


ingredients preparation
  • 260g
  • 10g
    orange zest
  • 230g
    icing sugar
  • 8g

Blend the butter with orange zest, icing sugar and salt.

  • 110g
    egg yolks
Gradually add egg yolk and mix well.
  • 350g
  • 35g
    baking powder
Fold the flour and the baking powder in the mixture. Let the batter rest in the refrigerator. Roll out your batter to 10 mm thick and place it on a baking tray lined with baking mat silo pat. Bake at 170°C for 12 to 15 minutes.

Brazil crémeux

ingredients preparation
  • 50g
    egg yolks
  • 100g
    raspberry puree
  • 100g
  • 60g
    glucose syrup
Beat the egg yolk until fluffy white. Add the raspberry puree, milk, and glucose syrup and bring the mixture to the boiling point.
  • 280g
  • 415g
  • Q.S.
  • Q.S.
  • Q.S.
Pour the mixture through a sieve on the dark chocolate and stir until smooth. Bring back to 30°C and fold the whipped cream into the chocolate mixture. Glaze the cake with the dark chocolate glazing. Decorate it with the Butter Curly™ White and the Chocolate Pencil Rolls.

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