deligant chocolate

"Deligant" chocolates. You can taste it "gently" and eat it "lightly".

Although the volume is only 65g, it is a "deligant chocolate" created with more than 20 ingredients and the maximum amount of technology available in chocolates.

 

Crêpe Dentelle chocolat

Ingredients Preparation
  • 203g
    water
  • 1g
    salt
  • 38g
    powdered sugar
  • 15g
    Violet (flour)
  • 4g
    cocoa powder
  • 19g
    butter
  • 45g
    egg whites

Heat water and salt in a pot.

Sift together the sugar powder, violet, and cocoa powder, then fold the egg whites into the mixture.

Add melted butter and warmed water. 

Pour in a thin layer and bake in the oven at 160 °C for 10 minutes.

Creme Chocolate Papouasie

Ingredients Preparation
  • 180g
    35% fat liquid cream
  • 180g
    milk
  • 90g
    egg yolks
  • 15g
    caster sugar
  • 6g
    Kanten powder
  • 37g
    invert sugar

Make the custard cream and mix with chocolates.

Add the invert sugar, mix thoroughly with a blender, and refrigerate.

Source Elegance

Ingredients Preparation
  • 100g
    yuzu
  • 30g
    yuzu juice
  • 90g
    caster sugar
  • 117g
    raspberry puree

Wrap yuzu in plastic wrap and heat in microwave.

Add the yuzu juice, caster sugar, and raspberry puree and puree in a blender.

Bring to a boil in a saucepan and cool in the refrigerator.

Fragrance Ball

Ingredients Preparation
  • 200g
    milk
  • 31g
    caster sugar
  • 3g
    gelatin powder
  • 0.3g
    cinnamon

Heat the milk.

Add gelatin powder, caster sugar, and cinnamon and dissolve.

Beat with a mixer until chilled.

Meringue amande

Ingredients Preparation
  • 150g
    egg whites
  • 85g
    caster sugar
  • 112g
    powdered sugar
  • 45g
    almond powder
  • 45g
    powdered sugar

Add caster sugar to the egg whites and whisk a meringue.

Whisk in more powdered sugar.

Sift together the almond powder and sugar powder and mix to combine.

Squeeze into a circle and bake in the oven at 120°C for 70 minutes.

For Assembly and Finishing

Ingredients Preparation
  • As needed
    yuzu zest
  • As needed
    cinnamon

Place Meringue amande in the bottom of Crêpe Dentelle chocolat.

Squeeze the creme chocolat and sauce elegance on top.

Squeeze the whisked fragrance ball on top. Sprinkle with yuzu zest and cinnamon.

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