From the Demo: Valrhona Chocolate
Recipe Courtesy of Chef Derek Poirier
CHOCOLATE SPONGE
80 g NYANGBO 68%
40 g butter
2 ea egg yolks
3 ea egg whites
40 g sugar
15 g flour (all purpose)
- Melt the chocolate with the butter.
- Whip egg whites with the sugar.
- Add the egg yolks to the chocolate and butter mixture.
- Add a little bit of the whipped egg whites to the chocolate batter, and then add remaining egg whites and flour.
- Bake in a buttered and sugared mold at 375°F
NYANGBO WHIPPED GANACHE
110 g cream
10 g honey
110 g NYANGBO 68%
220 g cream
- Boil the 110g of cream with the honey.
- Add to the chopped chocolate a little at a time creating a proper ganache.
- Add the remaining 220g of liquid cream and then keep in the cooler over night.
- When needed, whip the ganache to soft peaks.
RASPBERRY JELLY
250 g raspberry juice
60 g sugar
6 g gelatin
lemon juice
- Boil the raspberry juice and the sugar and then add the bloomed gelatin.
- Allow to set in a tray, and then cut into cubes.
PRESENTATION
- Pipe a generous amount of Nyangbo whipped ganache onto the chocolate sponge.
- Decorate with raspberries and cubes of raspberry jelly.
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