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Inspiring Recipes: Chocolate desserts

USA Vincent Pilon USA
2007 finals - 'Sacred Offering' - USA
Hazelnut Chocolate Coulant
Nutella 100g
Cacao Barry Excellence 55 % dark chocolate 50g
Melt chocolate then add Nutella.
Mix until smooth and pipe into desired mold.
Keep frozen until ready to use.

Chocolate Fondant
Icing Sugar 150g
Butter 187g
Almond Paste 19g
Roasted Hazelnut Flour 187g
Callebaut cocoa Powder CP 10g
Egg Yolks 23g
Whole Eggs 187g
Creme 94g
Lemon Zest 1g
Sift all dry ingredients and place in a food processor.
Add all the ingredients together and blend until smooth.
Fill half of mold and place Hazelnut Ganache in center.
Continue to fill mold till 3/4 full and bake at 350° F for 20 minutes.

Chocolate Pastry Cream
Milk 1000g
Sugar 160g
Pastry Cream Powder 70g
Egg Yolks 180g
Tahitian Vanilla Bean 3 beans
Gelatin Sheets 3 sheets
Cream 250g
Cacao Barry Extra Bitter Guayaquil 64 %
dark chocolate
Bloom gelatin and set aside.
Combine sugar and pastry cream powder with the egg yolks and set aside.
Heat the milk with the vanilla bean then temper in the egg yolk mixture.
Cook until thick, add the chocolate and bloomed gelatin.
Mix until smooth and cool completely.
Whip the cream to a medium peak.
Fold whipped cream into chocolate pastry cream base.

Hazelnut Tuile
Butter 100g
Powder Sugar 250g
Milk 100g
Pastry Flour 50g
Roasted Hazelnut Flour 68g
Salt 8g
Sift all dry ingredients together.
Combine butter, milk and dry ingredients in the food processor and mix until smooth.
Chill mixture and allow to set.
Spread over desired mold and bake at 335 ° F for 8 minutes.

White Chocolate Crème Glacée
Milk 736g
Skimmed Milk Powder 75g
Creme 267g
Sugar 101g
Atomized Glucose 60g
Trimoline 30g
Cacao Blanc Satin 29,20 % white chocolate 225g
Cremodan Stabilizer 6g
Tahitian Vanilla Bean 2 beans
Heat milk to 5° Celsius and add the skim milk powder.
When mixture reaches 25° Celsius add the glucose, trimoline, and half of the sugar.
Once it reaches 35° Celsius add the heavy Cream.
After it reaches 40° Celsius add the White Chocolate.
Then after the mixture reaches 45° Celsius add the second half of the sugar and the stabilizer.
Cook the mixture to 85° Celsius and cool.
Once mixture is cool, spin till desired texture and serve.

Caramelized Banana
Sugar 100g
Butter 100g
Cream 100g
Tahitian Vanilla Bean 2 beans
Banana 6 whole
Dice bananas and set aside.
Warm heavy cream and vanilla bean and set aside.
Melt sugar to a light caramel.
Deglaze with the warm cream then add the butter.
Sauté the banana til "al dente" and serve.

Chocolate Sauce
Milk 125g
Cream 62g
Cacao Barry Extra Bitter Guayaquil 64 % dark chocolate 100g
Callebaut Cocoa Powder CP 10g
Sugar 35g
Heat the milk and heavy cream together.
Combine the Cocoa Powder and the sugar then add it to the hot cream mixture.
Mix together until smooth and pour over the chocolate.
Bur mix together and use.

Made at the 2007 world finals of the World Chocolate Masters in Paris, October 20-22nd.