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Recipes 2004 - 05

Chocolate desserts

Sweet object of desire
  1. Chocolate element
  2. Chocolate mousse
  3. Gelly plum
  4. Filling with ginger tincture
  5. Chocolate “mini-cake”
  6. Elder and raspberry sauce
  7. Maracuja mousse
  8. Ornamental element made of crisp cookie

Coffee – chocolate mousse with plump gelly

  • Chocolate 64% - 210 g
  • Yolks – 75 g
  • Coffee infusion – 80 g
  • Whipped cream – 300 g

Melt chocolate, yolks pour with hot infusion and whip till the pulp is downy. Stir precisely all the ingredients and whole mass join with whipped cream.

Plump gelly

  • Dried plum – 200 g
  • Water – 100 ml
  • Red wine – 100 g
  • Spices: pepper, lemon; orange, cinnamon, clove

Boil all the ingredients together till the water vaporizes, take out boiled slices of orange, lemon and spices. Mix it for uniform mass.

Sponge cake without flour

  • Glair – 250 g
  • Sugar – 85 g
  • Yolks – 50 g
  • Butter – 60 g
  • Instant couverture – 250 g

Glair whip with sugar till the foam is stiff, add yolks and melted couverture, stir gently and add melted butter at the end. Bake in the oven for ten minutes in temperature of 170 degree.

Chocolate mini cake

  • Butter – 125 g
  • Yolks – 60 g
  • Glair – 90 g
  • Sugar – 125 g
  • Dark chocolate – 125 g
  • Flour – 60 g

Glair whip with sugar, then beat butter with yolks and add melted chocolate. Gently mix everything with flour. Baking temperature 170 centigrade.

Maracuja mousse

  • Maracuja pulp – 200 g
  • Mango pulp – 50 g
  • Water – 150 g
  • Gelatine – 3 units

Mix maracuja pulp with mango pulp, add water and melted gelatine. Mix everything, pour the mixture into siphon and leave for silitation.

Elderberry and raspberry souce

  • Elderberry juice – 100 g
  • Raspberry pulp – 100 g
  • Icing sugar – 150 g
  • Glucose syrup – 50 g

Mix all ingredients.

White chocolate mousse

  • White chocolate – 200 g
  • Cream 36% - 100 g
  • Egg whites – 150 g
  • Rum – 20 ml

Heat up cream, and add melted white chocolate. When the mixture reaches approximately 40 centigrade add rum and whites. Pour the mixture into siphon and leave for silitation.

Filling with ginger tincture

  • Cream 36% - 100 g
  • Glucose syrup – 30 g
  • Milk chocolate – 200 g
  • Butter – 20 g
  • Ginger tincture – 50 g

Boil cream with glucose syrup and add chocolate. Mix everything together, add tincture and soft butter at the end.

Dessert made at the World Chocolate Masters 2005 Finals in France.

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