The Forêt Noire

Recipe

Created by
  • Martin Diez - Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Hazelnut Brownie Biscuit

Ingredients Preparation
  • 575g
    Extra-Bitter Guayaquil
  • 500g
    butter

Melt at 45°C

  • 500g
    whole egg(s)
  • 270g
    sugar

Whiten

Blend the two mixes together.

  • 100g
    flour
  • 120g
    caramelized hazelnuts

Add

Bake in the oven.

Vanilla Chantilly Cream

Ingredients Preparation
  • 500g
    35% cream
  • 50g
    sugar
  • 1/2pod(s)
    vanilla

Whisk

Extra Bitter Guayaquil Chocolate Mousse

Ingredients Preparation
  • 60g
    whole milk
  • 15g
    glucose

Boil

  • 300g
    Extra-Bitter Guayaquil

Pour over

  • 400g
    whipping 35% cream

Cool rapidly

Assembly

Ingredients Preparation
  • As needed
    Extra-Bitter Guayaquil

Use Extra Bitter Guayaquil dark chocolate to mould very thin cylinders 3 cm in diameter and 10 cm long

  • Q.S.
    silver flakes

Place some silver flakes on the chocolate rods and half a morello cherry on each end of the cylinders

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