Black cherry chocolate bar

black cherry mousse

Ingredients Preparation
  • 325g
    black cherry purée
  • 150g
    Italian meringue
  • 6leaf/leaves
    Gelatine
  • 175g
    semi-whipped cream
  • Make an Italian meringue at 121 °C.
  • Melt the pre-hydrated leaves with one part of the purée.
    Mix with the rest and incorporate into the meringue.
  • Incorporate the semi-whipped cream.

italian meringue

Ingredients Preparation
  • 112g
    fresh egg whites
  • 225g
    sugar
  • 63g
    water

milk chocolate crème

Ingredients Preparation
  • 150g
    milk
  • 150g
    cream
  • 30g
    sugar
  • 40g
    egg yolks
  • 280g
    Jade
  • Make a crème anglaise base.
  • Mix together with the chocolate and make an emulsion.

dark chocolate sponge cake

Ingredients Preparation
  • 220g
    butter
  • 200g
    egg yolks
  • 400g
    egg white
  • 220g
    sugar
  • 70g
    “Huracan” strong flour
  • 410g
    Tobado
  • Melt the chocolate together with the butter at 45 °C and incorporate the yolks.
  • Beat together the egg whites and sugar.
  •  Add the chocolate mixture to the meringue, then finally add the sifted flour.
  • Line a tin with baking parchment, spread the mixture into the tin and bake at 190 °C.

cocoa crumble

Ingredients Preparation
  • 100g
    butter
  • 100g
    ground almonds
  • 100g
    sugar
  • 70g
    all-purpose flour
  • 30g
    Cocoa powder Selection 22
  • Cut the butter into small chunks then mix together with all the other ingredients.
  • Roll into a tube shape and place in the freezer.
  • Pass through a mincer.
  • Bake in the oven at 160 °C.

chocolate crunch

Ingredients Preparation
  • 180g
    crumble
  • 30g
    chopped wafer
  • 30g
    hazelnut paste
  • spoon(s)
    Black color liposoluble
  • Mix all of the ingredients together.

cocoa sablé biscuit

Ingredients Preparation
  • 250g
    softened butter
  • 63g
    powdered sugar
  • 25g
    egg yolks
  • 315g
    flour
  • 35g
    Cocoa powder Selection 22
  • Mix together the butter and sugar.
  • Incorporate the yolks bit at a time, then finally, mix in the flour and cocoa.
  • Roll out to a thickness of 2 mm and cut into rectangles to form the bases for the mousse.
  • Bake between two sheets of baking parchment at 160 °C.

shiny black glaze

Ingredients Preparation
  • 215g
    water
  • 180g
    cream
  • 270g
    sugar
  • 90g
    Cocoa powder Selection 22
  • 7leaf/leaves
    Gelatine
  • Mix all of the ingredients together and bring to the boil.
  • Add the gelatine leaves and, finally, strain the mixture.

colouring

Ingredients Preparation
  • 700g
    Napal
  • 300g
    Cocoa butter
  • spoon(s)
    fat soluble red colouring
  • spoon(s)
    fat soluble blue colouring
  • Mix all of the ingredients together. Add colouring to make it the same colour as the mousse.
  • Strain.

decoration

Ingredients Preparation
  • As needed
    fresh cherries
  • As needed
    gold leaf

Assembly

Ingredients Preparation
  • 325g
    black cherry purée
  • 140g
    Italian meringue
  • 6leaf/leaves
    Gelatine
  • 175g
    semi-whipped cream
  • To create in interior, spread the crumble into a square frame. Place the flat slice of sponge on top of the crumble, having previously cut this using the same mould.
  • Pour in the chocolate crème and spread it evenly over the sponge.
  • Freeze well.
  • Demould and cut the interior, using a warm knife, so it is a few centimetres narrower than the external mould for the bar.
  • Fill the mould with the cherry mousse and insert the interior. Remove any excess, cover the surface and freeze.
  • Once frozen, demould and return to the freezer so it can then be coated and half dipped.
  • Place on top of the sablé base and decorate with the chocolate shavings, halved cherries and a touch of gold leaf.

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