From the Valrhona Chocolate Demo, November 14, 2009
Recipe courtesy of Derek Poirier
CHOCOLATE CAKE
115 g egg yolks
300 g whole eggs
225 g sugar
190 g egg whites
85 g brown sugar
75 g all purpose flour
70 g cocoa powder
1. Whip egg yolks, whole eggs and sugar.
2. Whip egg whites with brown sugar to soft peak.
3. Combine the two mixtures and then slowly add the combined sifted flour and cocoa powder.
4. Spread onto a tray and bake @ 180°C (360f) in a ventilated oven for approximately 20 minutes. Cut 6 rounds of 140 mm in diameter.
WHIPPED GANACHE NYANGBO
500 g cream 35%
50 g glucose
370 g Nyangbo 68%
900 g ganache
900 g cream 35%
1. Bring 1st quantity of cream and the glucose to a boil.
2. Make a ganche by emulsifying the hot cream and the chocolate.
3. Scale 900g of ganache from above, and add the 900 g of cold whipping cream. Mix to combine.
4. Leave mixture to crystallise in the fridge a minimum of 4 hours or preferably overnight.
MANGO JELLY
300 g mango pulp
45 g sugar
3 g pectin
2 g gelatin
- lemon juice
1. Bring mango pulp to a boil.
2. Add sugar and pectin.
3. Bring mixture back to a boil.
4. Pour into container approximately ½” thick.
5. Allow to set in fridge.
PRALINE MOUSSE
Custard base:
500 g Cream 35%
500 g Milk
200 g Egg yolks
100 g Sugar
Mousse:
450 g Custard base
10 g Gelatin
225 g Praline Paste
300 g Whipping cream
1. Mix yolks and sugar together.
2. Heat milk and cream then add to yolk sugar mixture.
3. Cook mixture to 84c. Strain.
4. Bloom gelatin.
5. Add to hot custard.
6. Gradually add custard to praline paste and form an emulsion.
7. Fold in soft whipped cream.
Purchase items in BOLDin-store at Surfas or online at Culinary District!