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 CHD-P64EBPU 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 CHD-P64EBPU	Pour over
400g whipping 35% cream	Cool rapidly

Assembly

ingredients	preparation
CHD-P64EBPU	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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