Black Forest Plated Dessert

A classic Black forest dessert turned into a beautiful deconstructed dessert with intense cherry flavors, and notes of dark chocolate topped by subtle hints of vanilla. This dessert also plays on different textures from crunchy to smooth and chewy.

Recipe

Created by
  • Marike van Beurden - Pastry & Chocolate Consultant
  1. Chocolate Sablé
  2. Vanilla Chantilly Cream
  3. Golden Cocoa Glaze
  4. Cherry Chocolate Mousse
  5. Cherry Gel
  6. Pâte à Bombe
  7. Arriba Cherry Crémeux
  8. Chocolate Crisp
  9. Salted Chocolate Crumble
  10. Velvet & Vanilla Mousse
  11. Cherry Marmalade
  12. Assembly

Chocolate Sablé

ingredients preparation
  • 85g
    powdered sugar
  • 80g
    egg yolks
  • 200g
    cake flour
  • 40g
    Cacao Barry Plein Arome Cocoa Powder
  1. Mix the soft butter and the powdered sugar on low speed in the tabletop mixer.
  2. Add the egg yolks, followed by the flour and the cocoa powder and continue mixing until the texture is completely smooth.
  3. Place the dough on a plastic sheet or parchment paper and cover with a second one.
  4. Using a rolling pin, roll in both directions until a very thin layer of around 2 mm (0.08”) thick is obtained.
  5. Freeze until solid enough to be cut.
  6. Remove from the freezer, peel off both sheets and cut into squares of 4 cm x 4 cm (1.6” x 1.6”) using a knife and a ruler. It is important to cut the dough on a cold tray to prevent it from warming to quickly.
  7. Place the pieces of dough on a silicon mat with holes. The silicon mat is used to prevent the dough from moving during baking and to ensure that all the pieces keep a nice and square shape.
  8. Bake at 150°C (302°F) for 10 minutes.

Vanilla Chantilly Cream

ingredients preparation
  • 500g
    Heavy cream 35% fat
  • 10g
    sugar
  • 1beans(s)
    Madagascar vanilla bean
  1. Scrape the seeds out of the vanilla beans and place them into the cream.
  2. Transfer into the mixing bowl followed by the sugar.
  3. Whisk until the preparation holds stiff peaks.
  4. Transfer into a piping bag with a 5 mm (0.2”) tip.

Golden Cocoa Glaze

ingredients preparation
  • 210g
    Sugar
  • 100g
    water
  • 160g
    Heavy cream 35% fat
  • 100g
    glucose syrup DE 38
  • 65g
    Gelatin mass (1:5 gelatin powder 200 bloom + water)
  • 0.5g
    IBC creative gold powder
  • 50g
    Cacao Barry Plein Arome Cocoa Powder
  1. Bring the cream, glucose and cocoa powder to the boil.
  2. Cook the water and sugar to 115°C (239°F).
  3. Once the sugar syrup has reached 115°C (239°F), clench with the hot cream preparation.
  4. Press the glaze through the strainer into a bowl to ensure that all the cocoa powder remains into the glaze.
  5. Cool the glaze down to 70°C (158°F), add the gelatin mass and mix well using an immersion blender. It is important to let the glaze cool down to 70°C (158°F) or below before adding the gelatin mass in order to avoid air bubbles.
  6. Add the gold powder and mix using the immersion blender.
  7. The glaze should be at 35°C (95°F) and be very smooth without any lumps.
  8. Transfer the glaze into a piping bag and cut a small tip off to control the flow.
  9. Unmold the cubes of cherry chocolate mousse, place them onto a rack and glaze them.
  10. Using a skewer, clean the excess glaze and place on top of a chocolate sablé square.

Cherry Chocolate Mousse

ingredients preparation
  • 150g
    pâte à bombe
  • 190g
    SAOTHOME
  • 275g
    Heavy cream 35% fat
  • 160g
    Cherry gel
  • 80g
    cherry purée
  1. Whip the cream on high speed until the preparation holds soft peaks.
  2. In the meantime, bring the cherry purée to a boil.
  3. Once boiling, mix with the chocolate to obtain a smooth ganache that should be at 45°C (113°F).
  4. Add the cherry gel and mix well. Make sure the cherry gel is not used straight out of the fridge as it could crystallize the ganache.
  5. Add the pâte à bombe and barely mix it. Do not overmix the preparation before adding the whipped cream.
  6. Add the whipped cream in two additions and mix until fully incorporated and completely smooth.
  7. Transfer into a piping bag and cut a small tip off to control the flow.
  8. Immediately pipe into the molds. Make sure to leave enough space in the middle of the mold for the rest of the assembly.
  9. Using a palette knife, spread the mousse evenly on the sides and in the bottom of the mold to ensure that there are no air bubbles.
  10. Mix the cherry marmalade again and place it on top of the mousse into the mold.
  11. Place a square of vanilla velvet into each of the cavities.
  12. Cover with a thin layer of cherry chocolate mousse and remove the excess mousse using a palette knife.
  13. Place a square of chocolate crisp onto the mousse layer and clean well using the palette knife.
  14. Place into the blast freezer until solid enough to be unmolded.

Cherry Gel

ingredients preparation
  • 25g
    Gelcrem cold
  • 400g
    cherry purée
  1. Place the cherry purée into the food processor.
  2. Add the gelcrem in two different additions and mix until completely smooth. Make sure that the size of the recipe is adapted to the volume of the food processor used to ensure the full incorporation of the gelcrem into the purée.
  3. Scale 150 g (5.29 oz) of cherry gel to use in the cherry mousse and place the remainder into a piping bag with a 3 mm (0.12”) tip.

Pâte à Bombe

ingredients preparation
  • 175g
    egg yolks
  • 175g
    sugar
  • 110g
    cherry purée
  1. Heat the cherry purée, the egg yolks and the sugar to 82°C (180°F) in the Thermomix®.
  2. Transfer into a mixing bowl and whip on high speed until the preparation holds dense peaks.
  3. Scale 150 g (5.29 oz) of pâte à bombe to use in the cherry mousse.

Arriba Cherry Crémeux

ingredients preparation
  • 110g
    Heavy cream 35% fat
  • 100g
    SAOTHOME
  • 45g
    egg yolks
  • 10g
    sugar
  • 60g
    CHM-Q415AR
  • 110g
    Cherry purée
  1. Heat the cream, cherry purée, egg yolks and sugar to 82°C (180°F) in the Thermomix®.
  2. Add the chocolates and mix well until obtaining a smooth crémeux. Note that because of the usage of fruit purée, some cherry texture may remain in your crémeux.
  3. Transfer into a bowl and fill the leaf mold using a spoon.
  4. Remove the excess crémeux using a palette knife and freeze until solid enough to be unmolded.

Chocolate Crisp

ingredients preparation
  • 100g
    M-7PAIL
  • 130g
    SAOTHOME
  • 100g
    PRN-BIO-HA502
  • 40g
    Salted chocolate crumble
  • 100g
    Callebaut Hazelnut Praline (PRA663)
  1. Mix the melted chocolate and hazelnut praliné together.
  2. Add the Pailleté FeuilletineTM and the salted chocolate crumble and continue mixing.
  3. Pour the preparation onto a plastic sheet, cover with a second one and roll the dough to 2-3 mm (0.08 - 0.12”) thick using a rolling pin.
  4. Place onto a metal tray and let set at room temperature.
  5. Peel off the plastic sheet on the top and cut into squares.

Salted Chocolate Crumble

ingredients preparation
  • 110g
    sugar
  • 65g
    Butter, Softened
  • 5g
    salt
  • 25g
    Eggs, whole
  • 40g
    All purpose flour
  • 35g
    Cacao Barry Plein Arome Cocoa Powder
  1. Place the butter, the salt, and the sugar into the mixing bowl and mix on medium speed.
  2. Slowly add the eggs.
  3. Stop mixing, add the flour and the cocoa powder and mix again until all the ingredients are well incorporated.
  4. Pour the dough onto a silicon mat and using a palette knife, spread it out evenly until obtaining a thin layer.
  5. Bake at 170°C (338°F) for 20 minutes.
  6. Once baked, let the crumble cool down and cut it into pieces using the food processor.
  7. Scale 40 g (1.4 oz) to use in the chocolate crisp and save some big pieces to decorate the dessert at the end.

Velvet & Vanilla Mousse

ingredients preparation
  • 125g
    Whole milk
  • 30g
    Gelatin mass (1:5 gelatin powder 200 bloom + water)
  • 250g
    Heavy cream 35% fat
  • 1g
    Madagascar vanilla beans
  • 240g
    Callebaut W2 White Chocolate
  1. Place the milk into the saucepan.
  2. Scrape the vanilla seeds out of the beans, add them into the pan and bring to the boil.
  3. Add the gelatin mass and mix until completely melted.
  4. Strain the vanilla seeds out of the preparation over the chocolate.
  5. Using an immersion blender, mix until completely smooth.
  6. Let the preparation cool down to 28-30°C (82-86°F).
  7. Combine the preparation with the whipped cream and pour onto a frame lined with plastic film.
  8. Remove the excess preparation by using a scraper and a palette knife.
  9. Freeze until solid enough to be unmolded and cut.

Cherry Marmalade

ingredients preparation
  • 400g
    IQF cherries
  • 40g
    sugar
  • 5g
    pectin NH
  1. Mix the pectin and the sugar together.
  2. Heat the cherries to 40°C (104°F).
  3. Once at 40°C (104°F), add the pectin and the sugar mixture and bring to the boil.
  4. Transfer into a bowl, cover with plastic film and place into the fridge until cooled down.

Assembly

ingredients preparation
  • Mona Lisa dark curled shavings
  • IBC creative gold powder
  • Cherries
  1. Using a palette knife, gently place the cubes of mousse onto the plate and the frozen molded leaves in between.
  2. Add the curls onto the cake and pipe dots of cherry gel and vanilla Chantilly cream.
  3. Place pieces of chocolate crisp onto the plate and finish with a cherry.

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