Blackcurrant sablé and rye bread sablé

“I’m pleased to present a dessert that contains all aspects of chocolate: the bitterness of the beans, the acidity of the cocoa variety, the flavour nuances of the origin and the harmonising sweetness of sugar.”


Created by
  • Kent Madsen - Callebaut Chef from Scandinavia

Rye bread sablé

ingredients preparation
  • 6piece(s)
    egg white
  • 25g
  • 6piece(s)
    egg yolks
  • 200g

Whip together egg whites and 25 g of sugar. Whip together egg yolks and 200 g of sugar, and mix into egg white mixture.

  • 2spoon(s)
  • 2 teaspoon(s)
    baking powder
  • 2g
    potato flour
  • 150g
    grated rye bread
  • 75g
    hazelnut flour

Mix into egg mixture.

  • 100g
  • 40g

Mix in consecutively and pour into Demarle mould (ref. 1897).
Bake at 175°C for 15 minutes.

Blackcurrant jelly

ingredients preparation
  • 100g
    Boiron blackcurrant puree
  • 10g
  • 10g
    simple syrup
  • 5g
    Sosa VGP

Heat together water, fruit puree and syrup. Mix in Sosa VGP and pour into
frame. Leave to set in refrigerator and cut into cubes.

Blackcurrant mousse

ingredients preparation
  • 0.2l
    egg yolks
  • 500g
    Boiron blackcurrant puree
  • 240g
  • 10piece(s)
    gelatin leaves
  • 1l
    half whipped cream 35%

Heat together egg yolks, fruit puree and sugar to 60°C. Add gelatine
and whip into foam. Mix in cream and pipe into spherical mould.
Add blackcurrant jelly inclusion and freeze.

White glazing

ingredients preparation
  • 250g
  • 300g
  • 200g
  • 250g
    condensed milk

Heat together to 103°C and leave to cool to 55°C.

  • 18g
  • 140g
  • 3g
    IBC titanium dioxide powder

Mix in with stick blender. Avoid air bubbles. Reheat in microwave
and apply at 26-28°C.

Black sponge

ingredients preparation
  • 45g
    almond flour
  • 235g
    whole egg(s)
  • 20g
  • 85g
    icing sugar
  • 12g
    sunflower oil
  • IBC black colouring

Mix together with stick blender. Pour into siphon and charge with two
cartridges. Deposit into flamingo cups with cuts in the bottom and bake in
microwave for 30 seconds.

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