Evocao™ Entremets

INSPIRATION

I wanted to create an entremet with Evocao at the forefront that was also gluten free, using the chocolate in multiple components (cremeux, mousse, and crumble) with a straight forward cocoa profile. Pairing Evocao with fresh raspberries adds a touch of acidity and freshness, and is also in the spirit of upcycling; the whole raspberry is being used.

TIPS & TRICKS

Do not heat Evocao above 40°C, when mixing the pate a bombe, the first stage will look thicker than a traditional one.

YIELD

3- 16cm Entremets

Recipe

Created by
  • Dimitri Fayard - Lead Chef, Chocolate Academy™ North America
  1. Hazelnut Crumble
  2. Chocolate Flourless Sponge
  3. Evocao Cremeux
  4. Evocao™ Mousse
  5. Raspberry Pepin
  6. Glacage
  7. Assembly

Hazelnut Crumble

ingredients preparation
  • 169g
    Isigny butter
  • 169g
    Turbinado sugar
  • 169g
    Cassava flour
  • 129g
    American Almond crushed hazelnuts
  • 3g
    Sea salt
  • 94g
    CWD-Q1EVOC

Sand the turbinado sugar, cassava flour, crushed hazelnuts, and butter.
Bake at 160°C for 20 minutes.
Melt Evocao chocolate to 35°C and add the fleur de sel.
Mix in the warm crumble.
Shape in 3-18 cm rings using a press.
Crystalize in the refrigerator for 5 minutes. Store in a cool dry place.

Chocolate Flourless Sponge

ingredients preparation
  • 150g
    fresh egg whites
  • 180g
    granulated sugar
  • 110g
    Egg yolk
  • 56g
    DCP-22EXBRU

Whip the egg whites to soft peak with the sugar. Add the sugar slowly in 6 steps.
Fold in the egg yolks.
Fold in the sifted cocoa powder.
Pipe 4-15 cm discs and bake at 200°C for 12 minutes.

Evocao Cremeux

ingredients preparation
  • 300g
    cream
  • 266g
    Whole milk
  • 86g
    granulated sugar
  • 136g
    egg yolks
  • 226g
    CWD-Q1EVOC

Bring the cream and milk to a simmer.
Mix the egg yolks with the sugar and temper with the warm liquids.
Bring back to the stove and cook to 84°C.
Pour over the Evocao chocolate and emulsify.
Cast into 3-15 cm molds.

Evocao™ Mousse

ingredients preparation
  • 105g
    granulated sugar
  • 66g
    glucose
  • 36g
    water
  • 22g
    Egg yolk
  • 165g
    fresh egg whites
  • 273g
    CWD-Q1EVOC
  • 460g
    cream

Melt the Evocao chocolate to 40°C.
Cook the sugar, glucose and water to 118°C, pour over the egg whites and egg yolks.
Whip the cream to soft peak.
Once the pate a bombe is at full volume, mix it with the melted chocolate.
Fold in the soft whipped cream.

Raspberry Pepin

ingredients preparation
  • 250g
    fresh raspberries
  • 25g
    granulated sugar
  • 2,5g
    NH pectin
  • 2,5g
    lemon juice

Mix the sugar with pectin.
Bring the raspberries to 40°C and add the mixture or sugar/pectin.
Bring to a boil for 2 minutes.
Add the lemon juice and cast over the flourless sponge.

Glacage

ingredients preparation
  • 150g
    cream
  • 216g
    granulated sugar
  • 15g
    Water
  • 72g
    DCP-22EXBRU
  • 45g
    gelatin mass

Bring the cream, sugar and water to 103°C.
Add the cocoa powder and boil for 1 minute.
Add the gelatin mass, handblend, and strain.
Store in the refrigerator.

Assembly

Line a flat sheet pan and 4-18 cm rings with acetate.
Add a layer of Evocao™ mousse.
Place the Evocao™ cremeux.
Add a layer of Evocoa™ mousse.
Add the disc of sponge with raspberry pepin.
Add a thin layer of Evocao™ mousse and spread to height.
Blast freeze.
Once frozen, warm the glacage to 40°C.
Glaze the entremets and place ontop of the crumble.
Decorate with fresh raspberries.

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