Passionately chocolate

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

Honey and cinnamon madeleine cake

Ingredients Preparation
  • 200g
    whole egg(s)
  • 140g
    light brown sugar
  • 70g
    honey

Mix

  • 200g
    flour
  • 8g
    yeast
  • 4g
    cinnamon powder
  • 2g
    salt

Add

  • 180g
    butter melted at 50*C

Incorporate

Place the mixture in a 4 cm deep, 40/60 half frame.
Bake for 18 minutes at 180°C.

Place the mixture in a 1.5 in / 4 cm deep, 40/60 half frame.
Bake for 18 minutes at 356°F/180°C.

Alunga™ passion fruit cream

Ingredients Preparation
  • 300g
    whipping cream
  • 30g
    glucose
  • 300g
    passion fruit puree

Mix

  • 660g
    Alunga™

Pour over

  • 60g
    butter

Add

Mix.
Pour over the Madeleine cake at 30°C.

Mix.
Pour over the Madeleine cake at 86°F/30°C.

Chocolate whipped cream

Ingredients Preparation
  • 1000g
    liquid whipping cream

Boil

  • 180g
    Alunga™

Pour over

Mix then re-chill to 5°C.
Beat with a whisk as for a Chantilly cream.

Mix then re-chill to 41°F/5°C.
Beat with a whisk as for a Chantilly cream.

Icing

Ingredients Preparation
  • 300g
    sugar

Make a caramel with

  • 150g
    water
  • 300g
    glucose

Dilute with

Make up with water if necessary to obtain an initial weight of 750 g.

  • 100g
    unsweetened concentrated milk
  • 100g
    sweetened concentrated milk
  • 300g
    Alunga™
  • 1g
    gold powder

Pour over

  • 100g
    unsweetened concentrated milk
  • 100g
    sweetened concentrated milk
  • 300g
    Alunga™
  • 1g
    gold sparkling powder

Pour over

  • 20g
    gelatin powder (200 Bloom)
  • 120g
    water

Add

Mix then glaze at 28°C.

Mix then glaze at 82°F/28°C.

Chocolate decorations

Ingredients Preparation
  • As needed
    Alunga™

Cut out rectangles of 10 cm x 5 cm using Alunga™ 41% milk chocolate couverture then crystallise.
Using an acetate sheet of 0.4 cm in width, make a loop with a thin layer of crystallised Alunga™ 41% milk chocolate couverture.
Spray the loop with gold dust.

Cut out rectangles of 4 x 2 in / 10 x 5 cm using Alunga™ 41% milk chocolate couverture then crystallise.
Using an acetate sheet of 0.15 in / 0.4 cm in width, make a loop with a thin layer of crystallised Alunga™ 41% milk chocolate couverture.
Spray the loop with gold dust.

Cut out rectangles of 4 x 2 in / 10 x 5 cm using Alunga™ 41% milk chocolate couverture then crystallize.
Using an acetate sheet of 0.15 in / 0.4 cm in width, make a loop with a thin layer of crystallized Alunga™ 41% milk chocolate couverture.
Spray the loop with gold dust.

Chef's suggestion

Vary the tastes and flavours of your desserts with the seasons. For the Honey and Cinnamon Madeleine cake, replace the cinnamon with raspberry pieces scattered on the cake before baking. For the Alunga™ cream, you can replace the passion fruit puree with pulped raspberries. Enjoy this perfect marriage between fruit and Alunga™ milk chocolate couverture.

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