Inspiring Recipes: Chocolate desserts

Biscuit Chocolat

Egg yolk	80g
Egg	40g
Invert sugar	20g
Sugar	30g
Soft flour	40g
Cacao Barry "Extra Brute" cocoa powder 22-24%	20g
Butter	20g
Cacao Barry Cocoa Mass	20g
Egg white	100g
Egg white powder	1.5g
Sugar	30g

1. Heat the egg yolk and the whole eggs to 32°C in double jacket and mix with the invert sugar. 
2. Add the sugar on (1) to mix, and blend the sugar with the egg white powder and add the egg white again to make the meringue.
3. On mixture (2), mix the soft flour an the cocoa powder. Then blend with the meringue to add melted butter and the cocoa mass. Stir again.

Confit de fraise

Frozen Strawberry Puree	150g
Sugar	150g
Lemon	1pc
Vanilla bean	1/5 pc

Boil all ingredients together at 103°C.

Chantilly chocolat

Fresh cream	120g
Invert sugar	20g
Glucose syrup	20g
Callebaut dark chocolate 2815NV	56g
Fresh cream	184g

1. Boil the cream, invert sugar and glucose syrup. 
2. Use the well sliced dark chocolate and bar mixer to dissolve and emulsify, then mix with the whipped dairy cream. 

Tuile Dentelles Croustillantes Amandes

Sugar	150g
Pectin LMSN	2,5g
Butter	100g
Glucose syrup	50g
Water	50g
Sliced almond

1. Boil the butter with the glucose syrup. 
2. Mix the sugar and the pectin well and add to the butter-glucose boil. 
3. Bake the sliced almond to brown colour. Mix into (2) and bake in the oven. 

Crème Chocolat Kirsch

Milk	60g
Callebaut W2NV white chocolate	144g
Gelatine leaves	2g
Cream	144g
Kirsch	5g

1. Boil the milk.
2. Mix the gelatine with the milk and emulsify with the thin slice of white chocolate. 
3. Insert the Kirsch, mix with the whipped cream and solidify in the refrigerator. 

Sauce au chocolat

Milk	200g
Cream	100g
Callebaut Origine "Madagascar" dark chocolate	125g

Mix well the milk and the dairy cream, and pour onto the dark chocolate. 

Sauce fraise

Frozen strawberry puree	150g
Frozen raspberry puree	150g
Icing sugar	30g
Lemon juice

Mix all ingredients and blend with mixer.