The black pearl

A jewel of incalculable flavour. Christian Escribà is a master of trompe l'oeil. His in-depth knowledge of chocolate allows him to create real jewels of chocolate-making like this one. A delicate pearl with a Catania heart over a base of chocolate cream, sponge cake, cocoa crumble and mousse made with Selección Maragda 70% dark chocolate. As exquisite as it is elegant.

oyster shell

Ingredients Preparation
  • 250g
    Opal
  • 2g
    fat-soluble white color
  • 0.5g
    water-soluble violet food colouring
  • 0.2g
    fat soluble black colouring
  • 10g
    hazelnuts rolled in white chocolate (Catanias)
  • 0.1g
    silver colour

Make irregular stains on the mould using a paint brush and 25 g of warm white chocolate plus the violet colouring. Coat the mould with the rest of the warm white chocolate and the white colouring. Once out of the mould, use a paint brush to paint the pieces lightly with the powdered black colouring. 

the pearls

Place the Catanias and the pearled silver colouring in a small jar or recipient. Shake vigorously for a few seconds.

70% cream

Ingredients Preparation
  • 125g
    cream
  • 125g
    milk
  • 50g
    egg yolks
  • 25g
    sugar
  • 100g
    Maragda

Make a crème anglaise at 82ºC. Strain and scald the 70% chocolate. Emulsify and set aside in the refrigerator. Place in a piping bag and keep in the refrigerator until it's time to assemble the dessert.

70% sponge cake

Ingredients Preparation
  • 30g
    butter
  • 25g
    egg yolks
  • 125g
    egg whites
  • 45g
    sugar
  • 35g
    Cocoa powder Selection 22
  • 100g
    Maragda

Melt the chocolate and the butter. Add the egg yolks. Whisk the egg whites with the sugar to obtain a meringue. Add the powdered cocoa making folding movements. Mix the meringue into the melted chocolate. Bake in the oven at 200ºC for about 5 minutes.

cocoa crumble

Ingredients Preparation
  • 50g
    butter
  • 50g
    almond flour
  • 50g
    brown sugar
  • 50g
    strong flour
  • 10g
    Cocoa powder Selection 22

Mix all the ingredients using the food processor paddles. Make a cylinder with the mixture and wrap in cling film. Freeze. Grate onto a Silpat silicon mat and bake at 150ºC. Leave to cool and seal with 70% chocolate.

70% mousse

Ingredients Preparation
  • 125g
    milk
  • 250g
    cream
  • 150g
    Maragda
  • 1g
    gelatin

Boil the milk and scald the 70% chocolate. Add the previously soaked gelatin. When the mixture reaches 35ºC, add the semi-whipped cream.

70% coating

Ingredients Preparation
  • 115g
    cream
  • 300g
    neutral coating
  • 150g
    Maragda

Heat the cream and the neutral coating to 70ºC. Dissolve the chocolate in the microwave and scald. Apply at 35ºC

Get in Touch