CHOCOLATE
GOURMANDISE

Complexity level

Makes 50 pieces

Composition

Chocolate Biscuit
Anise Ganache
Coffee Cremeux
Crunchy

Steps

1 Chocolate Biscuit

Ingredients

Patis’Cœur Fondant ParisFrance 500 g

Water 125 g

Oil 75 g

Butter 75 g

Preparation

Melt the butter. Add all ingredients together mix with the paddle for 3 minutes at medium speed. Spread out in a tray of 40 x 60 cm with a 4 mm thickness. Bake at 180°C for 8 minutes.

2 Anise Ganache

Ingredients

Belcolade Sélection Noir 65% Cacao-Trace 325 g

Cream 35% 210 g

Star anise 2 pcs

Condensed milk unsweeted 80 g

Glucose DE60 55 g

Butter 40 g

Preparation

Boil the cream, star anis, condensed milk, glucose and butter. When the preparation reaches 85°C, pour on the chocolate. Use a hand mixer to make the ganache smooth and homogenize.

3 Coffee Cremeux

Ingredients

Belcolade Sélection Lait 35% Cacao-Trace 235 g

Cream 125 g

Milk 125 g

Egg yolks 60 g

Butter 25 g

Soluble coffee 4 g

Preparation

Blend the milk, cream, soluble coffee, egg yolks in a pan and heat up at 85°C. Pass through a sieve and add the milk chocolate and butter. Blend with a hand blender to make a good emulsion, pour into a bowl and let set.

4 Crunchy

Ingredients

Belcolade Cryst-O-Fil White 440 g

Belcolade Couverture Blanc Intense 34% Bio 100 g

Pralicrac Chocolait Cacao-Trace 180 g

Preparation

Soften the Cryst-o-fil, add the melted chocolate and Pralicrac. Mix well until it gets homogeneous.

5 Assembly & Finishings

Ingredients

Preparation

Mold a small half sphere shell in the Belcolade Selection Noir 65% Cacao-Trace.
Pipe a bit of crunchy in the bottom of the half sphere mold.
Place a cutted bisuit on top of the crunchy.
Put a toothpick in filling and place upside down in a isimo box.
Glaze with some tempered chocolate and let set.
Turn the half sphere and fill with the coffee cremeux.
Pipe the ganache on top.
Decor with some chocolate stick and chocolate crumble.

Get in touch

More details about this recipe or our related services?

Contact us