Cocoa Pod Heart

Recipe

Created by
  • Davide Comaschi - Head of the Chocolate Academy Milano

Chocolate sponge cake

Ingredients Preparation
  • 300g
    butter
  • 180g
    icing sugar
  • 150g
    whole egg(s)
  • 240g
    egg yolks
  • 300g
    egg white
  • 120g
    granulated sugar
  • 300g
    almond flour
  • 120g
    flour 0
  • 360g
    Tanzanie

Whisk butter and icing sugar, add eggs and yolks and mix well.
When medium peak is reached, whisk egg whites and semolated sugar and in the meantime melt the chocolate at 45°C.
Once the butter mass is whipped, add melted chocolate and a small quantity of egg whites.
Then sprinkle the flours. The flours will have to be sieved together at least twice before being added.
For the dough to remain shining and stiff, flours and small quantities of beaten egg whites should be alternated.
inish with a good quantity of beaten egg whites.
Oven
bake in a mould at 180°C for about 35 minutes.

Sablé

Ingredients Preparation
  • 3g
    fine orange zest
  • 6g
    vanilla bean
  • 190g
    butter
  • 40g
    Grand Caraque
  • 75g
    sugar
  • 225g
    shortcrust flour
  • 1g
    salt
  • 40g
    orange juice
  • 25g
    Tanzanie

Melt the salt in the orange juice. In the planetary mixer, knead butter and flavours and add the remaining ingredients.
In the end, add the melted cocoa mass at 30°C and mix.
Add the cocoa nibs.

 

Chocolate mousse

Ingredients Preparation
  • 750g
    infused cream
  • 75g
    honey
  • 7,5g
    gelatin
  • 38g
    water
  • 110g
    Tanzanie
  • 55g
    Grand Caraque

(Infused cream: 1 liter of cream + 150 g of roasted cocoa nibs)
Heat to 60°C cream and honey and pour it over the couverture and jelly. Then put it in the cutter mixer for 3 minutes.
Blast chill and then whisk in the planetary mixer.

Vanilla cream

Ingredients Preparation
  • 500g
    infused cream
  • 150g
    Deodorized Cocoa Butter
  • 120g
    egg yolks
  • 90g
    sugar
  • 5bean(s)
    vanilla
  • 5g
    gelatin
  • 25g
    water

(Infused cream: 1 liter of cream + 300 g of roasted cocoa nibs)
Heat to 60°C cream, sugar, yolks and vanilla, and pour it over cocoa butter and gelatine. Mix with a cutter mixer for 3 minutes.
Blast chill and then whisk in the planetary mixer.

Shining coating

Ingredients Preparation
  • 360g
    cream
  • 280g
    water
  • 700g
    granulated sugar
  • 80g
    glucose
  • 180g
    cocoa powder
  • 28g
    gelatin
  • 140g
    water

Bring to the boiling point cream, water, sugar, and glucose. When it boils, add sieved cocoa and finish cooking until the temperature of 105° C is reached.
Add the gelatine when temperature is below 70°C.

 

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