Recipes 2006 - 07

Chocolate Sponge

Butter	96g
Callebaut Dark Chocolate Origine Sao Thomé 70 %	136g
Icing sugar	120g
Egg Yolk	96g
Egg Whites	108g
Sugar	56g

Whip butter, Sao Thomé, icing sugar and the egg yolks.
Whip egg whites and the sugar to a meringue and turn it all together.
Bake it 10 to 12 minutes in 160 ° Celcius.

Chocolate Coffee Mousse

Water	300g
Coffee Beans - infuse to 160g	60g
Coffee	160g
Sugar	40g
Egg Yolks	110g
Gelatine	5g
Callebaut Milk Chocolate Origine Arriba 39 %	200g
Whipped Cream	380g

Stratified coffee, sugar and egg yolks to 85 ° Celcius.
Add gelatine, then the chocolate.
When the temperature is about 30-35 degrees, add the whipped cream.
Freeze in the moulds.

Blackcurrant Cream

Blackcurrant purree	200g
Icing Sugar	60g
Egg Yolks	85g
Egg Whites	50g
Gelatine	2g
Butter	75g

Boil blackcurrent purree, icing sugar and the eggs together while mixing.
Add gelatine.  When the temperature is 35 degrees add the butter.
Freeze in the mould.

Black Currant Coulis

Black currant puree	156g
Sugar	36g
Rhum	12g
Citron	4g

Warm all the ingredients in the microwaveoven.
Leave to infuse.  For black currant jelly use 1 dl puree and 2 1/2 g gelatine and freeze in moulds.
Use the rest for coulis.

White Chocolate Crunch

Callebaut White Chocolate W2NV	125g
Nescafé	2g
Callebaut Pailleté Feuilletine	35g

Temper the chocolate, add the rest.  Roll between to plastic sheets.  Cut into circles.

Lemon Thymes Ice Cream

Milk	300g
Cream 38 %	300g
Sugar	90g
Vanilla Pods	1/2
Egg Yolks	195g
Lemon Thymes	3g
White Chocolate W2NV	125g

Boil milk, cream, sugar, vanilla pods and lemon thymes.
Stratified with egg yolks to 85 degrees and add the chocolate.
Let it absorb for 4 hours.
Sieve and put in the ice machine.

Cocoa Tuiles

Icing Sugar	50g
Egg Whites	50g
Flour	30g
Callebaut cocoa Powder CP	15g
Butter (melted)	50g

Mix it all together.
Bake it for 3 minutes, 180 ° Celcius.

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