Intense
lngredients: P125 Coeur de Guanaja
Procedures: 5
Original recipe by Thierry BRIDRON Head pastry chef at l’Ecole Valrhona. Recipe made for 30 cafés gourmands
P125 Coeur de Guanaja Ganache
- 195g Whipping cream 35%
- 45g Inverted sugar
- 195g Guanaja 70%
- 105g P125 Coeur de Guanaja
- 60g Butter 84%
- Bring the cream to the boil with the inverted sugar. Gradually pour on the melted chocolates stirring in the centre with a rubber spatula to create a smooth and elastic core of emulsion. Keep the texture to the end while pouring the remaining cream.
- When the temperature of the ganache reaches about 35/40°C, mix in the butter using a hand blender. Allow to crystallise at 16/18°C.
P125 Coeur de Guanaja Cake
- 500g Whole eggs
- 150g Inverted sugar
- 240g Caster sugar
- 50g Ground almond
- 16g Flour T45
- 240g COCOA POWDER
- 16g Baking powder
- 240g Whipping cream 35%
- 150g LIQUID CLARIFIED BUTTER
- 140g P125 Coeur de Guanaja
- Mix the eggs with the inverted sugar and caster sugar. Add in the ground almond and the flour sieved with the baking powder and cocoa powder.
- Pour the cream and the butter melted with the chocolate beforehand. Set aside in the refrigerator overnight. Pour the chocolate batter in cake tins lined with baking paper. Bake at 160°C for about 0/45°C. Set aside in the refrigerator.
Almond mousse Espuma
- 150g ALMOND PASTE 70%
- 150g Milk
- 250g Whipping cream 35%
- Mix the milk with the almond paste using a hand blender.
- Add in the cold cream, strain through and pour in a cream whipper syphon. Screw in 3 gas cartridges. Set aside in the refrigerator.
Crystallised cocoa nibs
- 125g Sugar
- 50g Water
- 250g COCOA NIBS
- Cook the sugar and water to 115°C, throw in the cocoa nibs and stir until crystallised. Spread on a tray to cool down.
Mellow apricot compote with vanillla
- 460g Light dried apricot
- 90g Stock syrup 30°C
- 45g Water
- 1 Vanilla pods
- Process the apricots, syrup, water and vanilla in a blender to a smooth marmalade.