Alunga™ plated dessert

Recipe

Created by
  • Martin Diez - Director, Chef Services Americas, Chocolate Academy™ Center, Chicago
  • Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

Light Hazelnut Biscuit

Ingredients Preparation
  • 150g
    hazelnut powder
  • 150g
    fine sugar
  • 125g
    whole egg(s)
  • 80g
    egg yolks

Whisk cold

  • 120g
    sifted flour

Add

  • 225g
    egg white
  • 100g
    sugar

Whisk

Add the beaten egg whites to the first mixture.
Cook for 15 minutes at 180 °C.

Add the beaten egg whites to the first mixture.
Cook for 15 minutes at 356°F/180°C.

Alunga™ ganache

Ingredients Preparation
  • 200g
    cream
  • 200g
    milk
  • 140g
    glucose syrup

Bring to boil

  • 450g
    Alunga™

Pour over

Mix the cream with the 41% Alunga™ milk chocolate couverture.
Emulsify the ganache in a Robot-Coupe.
Pour into 8 mm high square moulds.
Freeze, then cut into 12 cm squares.

Mix the cream with the 41% Alunga™ milk chocolate couverture.
Emulsify the ganache in a food processor.
Pour into 3 in / 8 mm high square molds.
Freeze, then cut into 4.5 in / 12 cm squares.

Mix the cream with the 41% Alunga™ milk chocolate couverture.
Emulsify the ganache in a Robot-Coupe.
Pour into 3 in / 8 mm high square moulds.
Freeze, then cut into 4.5 in / 12 cm squares.

Alunga™ Mousse

Ingredients Preparation
  • 430g
    whole milk

Bring to a boil

  • 450g
    Alunga™

Pour over

  • 1200g
    soft whipped cream

At 35°C, add

  • 1200g
    soft whipped cream

At 95°F/35°C, add

Alunga™ glaze

Ingredients Preparation
  • 150g
    water
  • 300g
    sugar
  • 300g
    glucose syrup

Cook at 103°C

  • 150g
    water
  • 300g
    sugar
  • 300g
    glucose syrup

Cook at 217.4°F/103°C

  • 100g
    unsweetened concentrated milk
  • 100g
    sweetened concentrated milk

Pour over

  • 300g
    Alunga™

Add

  • 17g
    gelatin powder (200 Bloom)
  • 102g
    water for hydrating

Add

Mix and place in the refrigerator for 24h.
Use at 30 °C.

Mix and place in the refrigerator for 24h.
Use at 86°F/30°C.

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