Inspiring Recipes > Recipes 2006 - 07 > Chocolate desserts > 2007 finals - 'Elegance' - Japan

Recipes 2006 - 07

Chocolate desserts

2007 finals - 'Elegance' - Japan

When the Callebaut Origine Sao Thomé ganache meets the praline flavoured cream, the caramelized fresh banana, and the kibbled praline, you will discover the delicate and new texture of the Mango praline sorbet.

**Sao Thomé biscuit**
Callebaut Origine Sao thomé chocolate	70g
Butter	35g
Egg white	35g
Sugar	18g
Flour	12g

Make meringue with egg white and sugar (beaten to hard peak). Melt Callebaut Origine Sao Thomé chocolate together with butter and pour the meringue into this mixture bit by bit.
Add flour into this mixture and bake it at 180°C for 15 minutes.
Cut with thickness 5mm.

**Praline gruau**
Almond	200g
Sugar	100g
Cassonade	20g

Make a caramel with sugar and mix it with the roasted almonds. After cooling it down, grind it with Cassonade in the food processor.

**Praliné carré**
Praline gruau	150g
Callebaut GIA-D2 (Dark Gianduja)	40g

Grind the hazelnuts in the food processor. Mix grinded hazelnuts with melted Callebaut Gianduja GIA-D2. Spread it to a thin layer and cut with a square shape.

**Crème patissière**
Milk	200g
Yolk	2pcs
Sugar	50g
Cream powder	16g

Mix all ingredients and heat them using a pan. Let it cool down in the refridgerator.

**Praline cream**
Praline gruau	150g
Butter	150g
Rock salt	1,1g
Crème pâtissière	150g
Rhum	7,5g

Whip praline gruau, butter and rock salt together. Add Crème pâtissière and rhum into this mixture and then pour it into a tube. Let it cool down in the refrigerator.
Remove the tube and cut it at length 11cm. Spray with chocolate.

**Banana ganache**
Callebaut Origine Arriba chocolate	100g
Callebaut Origine Sao Thomé chocolate	50g
Fresh cream	70g
Fresh banana	50g
Rhum	10g

Bring the fresh cream to a boil and pour over Callebaut Origine Arriba chocolate and Callebaut Origine Sao Thomé to make an emulsion. Add fresh bananas and rhum into this mixture.
Put Sao Thomé biscuit at the bottom of the mould and pour the mixture onto it.
Cool it in the refigerator and cut it to the size 3cmx11cm.

**Banana flame**
Fresh bananas	3 pcs
Sugar	10g
Butter	5g
Rhum	a bit

Slice the fresh banana thinly and soak it in rhum. Make caramel with sugar and butter. Add the banana slices and heat it.
Cool down in the refrigerator.

**Sao Thomé Mousse**
Callebaut Origine Sao Thomé chocolate	100g
Milk	30g
Sugar	3g
Yolk	2pcs
Fresh cream	125g

Heat milk, sugar and yolk together and pour this over Callebaut Origine Sao Thomé chocolate. Mix well. Mix in the whipped fresh cream.

**Praline sauce**
Callebaut PRAMA (hazelnut & almonds praliné)	120g
Nappage	30g
Mineral water	20g
Rhum	7g

Mix all ingredients and adjust the softness.

**Mango sorbet - marble praline**
Mango puree	400g
Sugar	24g
Invert sugar	30g
Fresh cream	24g
Lemon juice	4g
Callebaut PRAMA (hazelnut & almond praline)	100g

Heat a part of the mango puree, sugar and invert sugar together. Once melted, add the rest of the mango puree, fresh cream and lemon juice into them. Pour this mixture in the sorbet machine.
Once the sorbet is set, add praline paste and make the marble style.

Assembly
Place a praliné carré on the plate ans pipie Praline sauce onto it. Add a layer of Sao Thomé biscuit, banana ganache, banana flame and put thin chocolate, made of Callebaut Origine Arriba chocolate, and then pour Praline cream on it. Decorate with figures, made of chocolate and put the Mango sorbet - marble praline next to it.

Made at the 2007 finals in Paris, 20-22nd October 2007.
Overall winner of the competition.