Heart of Darkness

Brutal, straightforward and full of power: this is the style of pastry you can expect at Pasticceria de Bellis in Rome, Italy. Heart of Darkness is no exception, boasting ingredients such as our Single Origin Brazil, cocoa powder, coffee and ground dark chocolate.

Recipe

Created by
  • Andrea De Bellis - Pastry Chef at Pasticceria De Bellis – Rome, Italy

Brazil dark chocolate mousse

Ingredients Preparation
  • 250g
    milk
  • 280g
    Brazil

Heat together in a microwave, then mix until shuny and then homogenise. 

  • 4g
    gelatin powder (180 Bloom)
  • 20g
    water
  • 1Q.S.
    lime

Mix together and add the previous mixture. 

  • 500g
    cream

Whip to a medium consistancy, then fold into previous mixture and pipe into moulds. 

Cocoa crumble

Ingredients Preparation
  • 100g
    Muscavado sugar
  • 100g
    butter
  • 50g
    flour
  • 30g
    cocoa powder
  • 100g
    hazelnut powder

Mix together and bake at 160 degrees for 15 minutes. 

Cocoa Sablé

Ingredients Preparation
  • 100g
    butter
  • 70g
    caster sugar
  • 2g
    sea salt
  • 100g
    flour
  • 60g
    Ground Dark Chocolate

Mix together and bake at 180 degrees for 10 minutes. 

Soft biscuit chunks

Ingredients Preparation
  • 110g
    caster sugar
  • 110g
    hazelnut powder
  • 20g
    potato starch
  • 100g
    Ground Dark Chocolate

Mix together 

  • 200g
    egg white
  • 50g
    caster sugar

Beat together and mix into previous mixture 

  • 60g
    butter
  • 100g
    Dark chunks
  • Q.S.
    lime
  • Q.S.
    caster sugar

Add to previous mixture and bake on top of the sablé for 10 minutes 

Dark chocolate chantilly

Ingredients Preparation
  • 300g
    cream
  • 150g
    mascarpone
  • 50g
    Muscavado sugar
  • 10g
    instant coffee
  • 20g
    Ground Dark Chocolate

Mix and beat together. Pour into pipping bag. Pipe 2cm think bars with the same length as the mould and place into the blast-freezer.

Store in regular freezer until needed. 

Finishing and assembly:

Fill an oblong heart-shaped mould with a layer of Brazil dark chocolate mousse, and cover with a bit of the crumble, sablé and soft biscuit chunks. Repeat this step until you have filled 3/4 of the mould, then gently push in the two frozen bars of dark chocolate chantily and place the mould in the blast freezer. Unmould, cover with ground dark chocolate the decorate to taste and serve. 

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