Consommé of citrus fruits, passion fruit and cocoa nibs
| Water |
1375g |
| Sugar |
500g |
| "Tahiti" vanilla berries |
2pcs |
| Lemon rinds |
10g |
| Callebaut Cocoa Nibs |
100g |
| Grains of black pepper |
18pcs |
| Grains of Coriander |
25pcs |
| Star anise |
12g |
| Lemon juice |
13g |
| Orange juice |
16g |
| Passion fruit flesh |
63g |
Boil all the ingredients, except for the juices, infuse the cocoa nibs for 15 minutes. Filter, add juices and passion fruit and keep it warm.
Biscuit with chocolate type "Joconde" and almonds from Avola
| Eggs |
500g |
| Icing sugar |
370g |
| Powdered almonds from Avola |
380g |
| Egg white |
330g |
| Sugar |
50g |
| Melted butter |
80g |
| Cocoa powder type Van Houten 22-24 |
100g |
| Weak flour |
100g |
Whisk eggs with icing sugar and powdered almonds.
Whick seperately the egg whites with sugar, add the compound that was previously prepared. Slowly add the melted butter and finally the sieved cocoa and flour.
Spread on a silicone baking tray an bake in the oven at 180°C for 10 minutes.
Crisp with almonds from Avola
| Water |
100g |
| Glucose syrup 62DE |
30g |
| Sugar |
150g |
| Weak flour |
100g |
| Powdered almonds from Avola |
50g |
| Butter |
100g |
Boil water, glucose syrup and sugar, add flour, powdered almonds and finally butter. Spread on a silicone baking tray and bake in the oven at 180°C for 8 minutes.
Crémeux with "Venezuela" fondant water
| Water |
125g |
| Fresh cream 35%fat |
200g |
| Glucose syrup 44DE |
50g |
| Gelatine jelly 160 bloom |
2g |
| Cacao Barry Origine "Venezuela" chocolate |
200g |
Heat up the water, cream and glucose syrup, add gelatine, that has softened in cold water, and pour this mixture on the
Cacao Barry Origine Venezuela chocolate. Emulsify and pour into the moulds, reduce the temperature.
Glazing with milk chocolate and Caramel
| Sugar |
150g |
| Glucose syrup 62 DE |
150g |
| Fresh cream, 35% fat |
90g |
| Water |
200g |
| Gelatine jelly 160 bloom |
10g |
| Cacao Barry "Lactée Caramel" milk chocolate |
400g |
Caramelise the sugar and glucose syrup, de-caramelise with cream and water, add gelatine and pour the whole mixture into the
Cacao Barry "Lactée Caramel" chocolate. Emulsify.
Quenelle with forest strawberries without cream
| Water |
230g |
| Sugar |
270g |
| Forest strawberries |
250g |
| Gelatine jelly 160 bloom |
17g |
Boil the water with sugar, add strawberries and boil again. Add the gelatine, that is softened in cold water, and emulsify. Let the mixture freeze and whip it up in the mixer bowl.
Glazing with Van Houten cocoa
| Water |
550g |
| Sugar |
250g |
| Glucose 62DE |
250g |
| Fresh cream 35%fat |
500g |
| "Van Houten" cocoa powder 22/24 |
250g |
| Gelatine jelly 160 bloom |
30g |
Boil the water with sugar and glucose. Add cream and the
Van Houten cocoa powder and mix well. Cook at 66° brix. Add the gelatine, softened in cold water, and emulsify.
"Tanzanie" chocolate sauce
| Water |
125g |
| Glucose syrup 62DE |
100g |
| Fresh cream 35% fat |
200g |
| Cacao Barry Origine "Tanzanie" chocolate 75% |
200g |
Boil the water, glucose syrup and cream. Pour onto the
Cacao Barry Origine "Tanzanie" chocolate and emulsify.
Caramelised mango with "Tahiti" vanilla
| Sugar |
140g |
| Glucose syrup 62DE |
70g |
| Water |
175g |
| Mango pulp |
250g |
| "Tahiti" vanilla berries |
4pcs |
| Mango |
200g |
Caramelise the sugar with glucose syrup, de-caramelise with water and mango, add vanilla. At the end of the cooking process, add mango, cut into small cubes.
Carmelo Sciampagna Italy
