Overview Print

Inspiring Recipes: Chocolate desserts

Netherlands Frank Haasnoot Netherlands
2007 finals - 'Treasure' - the Netherlands
Chocolate parfait, tonka bean anglaise, chocolate crisp, flamed tuile and mango coulis. 
Chocolate parfait
Cream 350g
Callebaut cocoa liquor CM 250g
Cream cocoa 24% 200g
Egg yolks 300g
Sugar 450g
Whipped cream 900g
Prepare a ganache with the small quantity of cream, cocoa mass and the cocoa cream. 
Make a pâte à bombe of the sugar and the egg yolks. 
Mill all ingredients into a parfait. 

Mango compote
Mango puree 180g
Mango 100g
Sugar 20g
Lemon juice 30g
Orange juice 60g
Cut the mango in small cubes. Add the sugar and the lemon juice to the mango puree and mix everything well together. 

Chocolate crisp
Sugar 500g
Butter 400g
Almond powder 250g
Callebaut cocoa nibs Nibs-S 250g
Almond bits 500g
Salt 10g
Melt the butter with the rest of the ingredients and bake this 20 minutes at 180°C. 

Tonka bean cream
Tonka beans 5pcs
Milk 300g
Cream 450g
Egg yolks 120g
Honey 100g
Dessert jelly 25g
Callebaut white chocolate W2NV 300g
Cut the tonka beans thinly and infuse them in milk and cream. 
Boil and add the honey and the egg yolks and boil at 85°C. 
Add the dessert jelly and the chocolate. 

Almond chocolate mousse
Whipped cream 270g
Callebaut Origine Grenade dark chocolate 130g
Sugar 50g
Water 20g
Egg yolks 50g
Milk 100g
Dessert jelly 25g
Cream cocoa 24% 30g
Callebaut almond paste Prama 666 50g
Make a ganache of milk, almond paté, chocolate dessert jelly and cocoa cream. Boil the sugar and water to a pâte à bombe with egg yolks. 
Whip the cream and mix all ingredients together. 

Sugar 520g
Butter 300g
Egg white 375g
Patent flour 450g
Salt 3g
Mix all dry ingredients together. Add to the egg whites and melted butter. 
Bake at 160°C. 

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