The black pearl
A jewel of incalculable flavour. Christian Escribà is a master of trompe l'oeil. His in-depth knowledge of chocolate allows him to create real jewels of chocolate-making like this one. A delicate pearl with a Catania heart over a base of chocolate cream, sponge cake, cocoa crumble and mousse made with Selección Maragda 70% dark chocolate. As exquisite as it is elegant.
Recipe
oyster shell
| ingredients | preparation |
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Make irregular stains on the mould using a paint brush and 25 g of warm white chocolate plus the violet colouring. Coat the mould with the rest of the warm white chocolate and the white colouring. Once out of the mould, use a paint brush to paint the pieces lightly with the powdered black colouring. |
the pearls
Place the Catanias and the pearled silver colouring in a small jar or recipient. Shake vigorously for a few seconds. |
70% cream
| ingredients | preparation |
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Make a crème anglaise at 82ºC. Strain and scald the 70% chocolate. Emulsify and set aside in the refrigerator. Place in a piping bag and keep in the refrigerator until it's time to assemble the dessert. |
70% sponge cake
| ingredients | preparation |
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Melt the chocolate and the butter. Add the egg yolks. Whisk the egg whites with the sugar to obtain a meringue. Add the powdered cocoa making folding movements. Mix the meringue into the melted chocolate. Bake in the oven at 200ºC for about 5 minutes. |
cocoa crumble
| ingredients | preparation |
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Mix all the ingredients using the food processor paddles. Make a cylinder with the mixture and wrap in cling film. Freeze. Grate onto a Silpat silicon mat and bake at 150ºC. Leave to cool and seal with 70% chocolate. |
70% mousse
| ingredients | preparation |
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Boil the milk and scald the 70% chocolate. Add the previously soaked gelatin. When the mixture reaches 35ºC, add the semi-whipped cream. |
70% coating
| ingredients | preparation |
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Heat the cream and the neutral coating to 70ºC. Dissolve the chocolate in the microwave and scald. Apply at 35ºC |