FLORA

Cassis verveine confit

Ingredients Preparation
  • 407g
    cassis puree
  • 145g
    raspberry puree
  • 1g
    Fresh verveine
  • 36g
    Unrefined brown cane sugar
  • 10g
    pectin NH

1) Heat the cassis puree, raspberry puree, vervain all together at 40 C.
2) Combine together the sugar and the pectin NH and pour in the liquid.
3) Bring to the boil and cool down.

Chocolate whip ganache

Ingredients Preparation
  • 227g
    milk
  • 11g
    honey
  • 23g
    gelatine mass
  • 455g
    cream
  • 284g
    Evocao™ WholeFruit Chocolate

1) Cook the milk and glucose and add this to the gelatine mass and dark chocolate.
2) After add the cream and mix with the handblender and store overnight before whipping.

Chocolate crumble

Ingredients Preparation
  • 249g
    butter
  • 224g
    flour
  • 249g
    almond powder
  • 249g
    Unrefined brown cane sugar
  • 4g
    sea salt
  • 25g
    Extra Brute

Dark chocolate sponge

Ingredients Preparation
  • 261g
    marzipan 50%
  • 79g
    Unrefined brown cane sugar (A)
  • 127g
    Egg yolk
  • 91g
    eggs
  • 152g
    egg whites
  • 79g
    Unrefined brown cane sugar (B)
  • 61g
    flour
  • 30g
    Extra Brute
  • 61g
    Grand Caraque
  • 61g
    butter

1) Melt butter and cocoa mass.
2) Mix marzipan with sugar (A) with a paddle.
3) Slowly add the eggs and egg yolks, scrape and make sure there is no lumps.
Then change to a whip and whip it to light.
4) Whip the egg whites and sugar (B) till stiff peak and gently fold into the egg yolks.
5) Fold in the sifted flour and cocoa powder in three additions.
6) Drizzle and fold in the melted butter and cocoa mass mixture.

Cassis verveine glacage

Ingredients Preparation
  • 197g
    cassis puree
  • 281g
    water
  • 84g
    Unrefined brown cane sugar (A)
  • 253g
    Unrefined brown cane sugar (B)
  • 169g
    honey
  • 3g
    Citric acid
  • 3g
    Fresh verveine
  • 11g
    pectin NH

1) In a bowl, combine sugar (A) with pectin and add water.
Let it stand for 20 minutes.
2) In a pan, combine cassis puree, verveine with sugar (B) then add glucose and heat to 40’C.
3) Slowly add the pectin mixture and bring to boil.
4) Add the citric acid.

WFC chocolate mousse

Ingredients Preparation
  • 282g
    fresh cream
  • 141g
    Evocao™ WholeFruit Chocolate
  • 60g
    Unrefined brown cane sugar
  • 60g
    egg yolks
  • 123g
    milk
  • 34g
    gelatin mass

1) Make Pate au Bombe by cooking sugar and 1/3 water to 120’C add this to the egg yolks and whip airy.
2) In a saucepan, heat the milk to simmer and melt the gelatine mass.
3) Add chocolate and reduce heat to 30’C.
4) On a separate bowl, whip the cream till soft peak.
5) Combine the whipped egg yolk with the chocolate mixture and fold the whipped cream.

For Assembly and Finishing

Ingredients Preparation
  • 60g
    Cassis verveine confit/ cassis fresh
  • 200g
    WFC whip ganache
  • 110g
    Chocolate crumble
  • 50g
    Dark chocolate sponge/cacaonibs
  • 10g
    Cassis verveine glaçage
  • 60g
    WFC mousse
  • 25g
    Chocolate decor
  • 2g
    Cocoa Nibs

Roll chocolate crumble at 4mm and cut 12 cm and sprinkle cacaonibs on top and press it down and bake at 160’C for 20 minutes. Pipe a bit of whipped ganache on top and press the dark chocolate sponge on top of 10 cm.
Take the oval chocolate mould and mould them very thin with WFC chocolate and let it set. After a few minutes take the cassis verveine confit and whisk it smooth and pipe a bit inside the chocolate mould followed by the whipped ganache. Smoothen the top and sieve fine grinded cacao nibs on top. And place into the freezer.
Pipe the mousse into the large semi sphere silicone mould and place a 6 cm chocolate sponge on top and freeze it, after freezing glaze it with the cassis verveine glacage and place it into the centre of the sponge/crumble base. Stick them together with the confit that is mix with 50% of freshly blackcurrent.
Pipe the whip ganache around glazed centre and stick the frozen oval petals inside, followed by the chocolate leaves that have been created with the Frank Haasnoot Mini Leaf Comb.
Sprinkle some cacao nibs on top of the glacage and voila.

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