Slow baked belgian chocolate and fraise pave

Recipe

Created by

Vikas Vibhuti - Callebaut India Ambassador

Pave

Ingredients	Preparation
640g 70-30-38NV 440g butter 390g caster sugar 270g water 1piece(s) vanilla bean 3g salt 8piece(s) whole eggs 3piece(s) egg yolks 50g freeze-dried strawberry pieces	Gently whisk the eggs and yolk together n strain and keep aside Soften the butter and keep aside at room temperature Pre heat the oven at 150*C Keep the baine maire set up ready

Method

Boil the Water, vanilla bean, salt and sugar until sugar dissolves

Strain the hot syrup and pour over the chopped Callebaut 70-30-38/811, let it rest for some time and then gently stir to mix.
You would end up with a smooth ganache

Once the mixture reaches 45*C, add the egg mix and fold to get a smooth and shiny batter
Add the softened butter and freeze dried strawberry, fold evenly

Pour the mixture into the desired mould or silpat
Bake in a Baine Marie @150*C FOR 25- 30 min, monitor the baking time according to the mould size
Once baked let it cool and then keep it in the freezer at -18*C

Velvety red chocolate spray

Ingredients	Preparation
300g CB 200g W2NV 5g fat soluble red colouring	Melt the chocolate and cocoa butter together, Keep it at 50C Add the red fat soluble color and blend, strain Spray a thin and even velvet coat on the frozen pave, Cocoa butter mix should be at 45C while spraying and the pave should be at -20*C Garnish it with chocolate decoration and serve with a quenelle of hazelnut ice cream Enjoy your sinful silken dark chocolate indulgence with Callebaut! Cheers Chef Vikas Vibhuti

Ingredients

Preparation

300g

CB
200g

W2NV
5g

fat soluble red colouring

Melt the chocolate and cocoa butter together, Keep it at 50*C
Add the red fat soluble color and blend, strain
Spray a thin and even velvet coat on the frozen pave, Cocoa butter mix should be at 45*C while spraying and the pave should be at -20*C
Garnish it with chocolate decoration and serve with a quenelle of hazelnut ice cream

Enjoy your sinful silken dark chocolate indulgence with Callebaut!

Cheers

Chef Vikas Vibhuti

Slow baked belgian chocolate and fraise pave

Recipe

Pave

Method

Velvety red chocolate spray

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Slow baked belgian chocolate and fraise pave

Recipe

Pave

Method

Velvety red chocolate spray

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