Guinda

A well-rounded combination of unique flavours in which Ocumare dark chocolate and cherry join forces to leave an unforgettable final impact on your taste buds.

Recipe

Created by

Albert Daví - Chef

Products

Opal

Premium line, Origin - Ocumare - drops - 1.5 kg bag

Cocoa powder and cocoa products - Selección 22 - 1 kg bag

almond sponge cake

ingredients	preparation
150g Toasted almond flour 190g Egg yolks 130g Sugar (1) 120g All purpose flour 90g Butter 230g Egg whites 85g Sugar (2)	Whisk the egg whites with the sugar (2). Blanch the yolks with the sugar (1). Add the solids, the whisked meringue and finally the butter. Spread out in a 5 mm frame and cook at 170ºC for 11 minutes. Cut 14 cm diameter disks.

Light tonka bean cream

ingredients	preparation
250g Milk 1g Tonka bean 50g Gelatin mass 5:1 500g Cream 500g Opal	Boil the milk and infuse the tonka bean for 3 minutes. Strain and emulsify with the rest of the ingredients except the cream. Add the chilled cream at the end, strain and keep in the fridge.

Cherry compote

ingredients	preparation
200g Griotte cherries 460g Cherry pulp 100g Tremoline 160g Sugar 10g Lemon juice 40g Kirsch 15g NH pectin	Cook the cherries with the pulp, the lemon juice and the tremoline and blend. Add the sugar mixed with the pectin and boil. Remove from the heat and when cooled slightly add the kirsch. Leave to gel in the fridge.

Crème anglaise

ingredients	preparation
295g Cream 120g Egg yolk 60g Sugar 295g Milk	Heat the cream and milk to 50ºC, add the egg yolks and sugar mixture and cook at 82ºC.

Dark chocolate mousse (creme anglaise)

ingredients	preparation
770g Crème anglaise 685g Premium line, Origin - Ocumare - drops - 1.5 kg bag 1080g Semi-whipped cream	Emulsify the black coverage with the crème anglaise. When this mixture is heated to over 40ºC, gradually add the semi-whipped cream.

Cocoa Glaze

ingredients	preparation
40g Glucose 120g Dextrose 180g Cream 40g Water 350g Sugar 20g Skimmed milk powder 126g Gelatin mass 5:1 140g Cocoa powder and cocoa products - Selección 22 - 1 kg bag 375g Neutral nappage glaze	Bring the water, cream, milk powder, sugar, glucose and dextrose to the boil. Add the powdered cocoa and boil again. Add the gelatin, mix with the blender and strain. Add the neutral nappage glaze and leave to crystallize for 24 hours in the fridge. Heat to 35-38ºC.

Red glazing

ingredients	preparation
150g Water 300g DE40 glucose 300g Sugar 170g Condensed milk 130g Gelatin mass 5:1 150g Neutral nappage glaze 5g Powdered red colouring 400g Opal	Cook the water with the sugars up to 103ºC. Emulsify in a food processor with the white chocolate and the gelatin mass. Add the condensed milk and mix. Lastly add the neutral nappage glaze and colouring. Blend in the food processor and strain. Heat to 35-38 ºC.

Assembly

Others:

2.5cm wide dark chocolate ribbon
Chocolate cherry

Cut a 14 cm disc from the almond cake and place in a ring with acetate.
Pour over 150 g of the light tonka bean cream and freeze.
Arrange 140 g of the cherry compote on top of the cream and freeze.
Make the dark chocolate mousse and pour 300 g into the silicone mould.
Place the frozen interior in the centre and freeze again.
Remove the chocolate mousse from the mould.
Mix the two melted glazes and coat the frozen item.
Decorate the cake with the dark chocolate ribbon around it and the cherry on top.