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Recipes 2006 - 07

Chocolate Pastry

2007 finals - 'Mystery' - the Netherlands
A chocolate cake with spices from the VOC. Chocolate joconde, a chocolate mousse, cloves and star anise anglaise, cherry compote flavoured with vanilla and cinnamon.
Chocolate joconde biscuit
Eggs 540g
Sugar 380g
Almond powder 380g
Paten flour 60g
Callebaut cocoa powder CP 60g
Starch 6g
Butter 70g
Egg yolks 315g
Sugar 75g
Caramelised nuts 315g
Mix the eggs, sugar and almond powder lightly. Add in the cocoa and starch.
Mix the egg yolks lightly with the other half of the sugar. 
Mix all this well together and join the melted butter. Bake at 230°C. 

Chocolate Mousse
Whipped cream 540g
Callebaut Origine Grenade dark chocolate 260g
Sugar 100g
Water 40g
Egg yolks 100g
Milk 200g
Dessert jelly 50g
Cocoa cream 24% 50g
Boil the sugar with the water to 120°C and add this to the egg yolks. 
Make a ganache of milk and  chocolate and add this to the gelatine.
Whip the cream and add all other ingredients into it.

Cherries compote
Dutch cherries 250g
Lemon juice 110g
Cinnamon sticks 10g
Vanilla pod 1pc
Sugar 65g
Doppelquelle 3g
Dessert jelly 20g
Heaven on earth 30g
Infuse the cinnamon and the vanilla pod in the lemon juice, sugar and cherries. Boil this and join in the doppelquelle, dessert jelly and the HEaven on Earth. 

Clove cream
Whipped cream 150g
Milk 150g
Callebaut white chocolate W2NV 80g
Cloves 14pcs
Dessert jelly 13g
Anise spirit 60% 15g
Egg yolks 45g
Honey 25g
Join the clove to the cream and milk and bring to a boil. Mix with the egg yolks and honey, and heat up to 85°C. 
Add the dessert jelly, anise spirit and the chocolate. 

Cherries mirror
Cherries juice 250g
Lemon juice 110g
Cinnamon sticks 10g
Vanilla pod 1pc
Sugar 65g
Doppelquelle 3g
Dessert jelly 20g
Heaven on earth 27% 30g
Infuse the cinnamon and the vanilla pod in the lemon juice, sugar and cherry juice. Boil this and add the doppelquelle, jelly dessert and the Heaven on Earth 27%. 
Made at the 2007 world finals of the World Chocolate Masters in Paris, October 20-22nd.
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