100 years


Made with Komuntu 80% - the 100 Year Anniversary chocolate

3 steps

Recipe Step by Step



180gKOMUNTU 80%
129g Whole almonds
80 + 50g Trehalose
192g Whole eggs
52g Butter
90g Egg white

Blend the almonds and Chocolate. Add the eggs then whip the mixture for approx. 10 minutes. Incorporate the butter at the end of the process once the mixture has stiffened.
At the same time, beat the egg whites with the trehalose..
Gently mix these two mixtures together.
Spread into a 40 x 60cm frame and bake at 355°F (180°C) for 20 to 25 minutes.


580gKOMUNTU 80%
250g Milk
1000g UHT Cream 35%

Heat up the milk, add the rehydrated gelatin, then gradually pour it out onto the melted chocolate, taking care all the while to check an emulsion is forming. Immediately mix using an electric mixer to make a perfect emulsion.
Before you add it to the airy whipped cream, check your chocolate’s temperature 55-58°C.
Mix using a spatula and pour out straight away.


150 + 40g Water
200g Caster sugar
250g Syrup of glucose
200g Concentrated sweetened milk
50gKOMUNTU 80%
400g Cocoa butter
40g Absolu Cristal neutral

Make a syrup with the sugar, water and glucose, cook at 104°C. Add in the condensed milk, and then make an emulsion by pouring a little of this mixture on the coating previously melted with the cocoa butter. The mixture will quickly separate. Stabilise the emulsion by progressively adding the rest of the syrup to achieve a very elastic and glossy texture, the sign of a successful emulsion. Finish the emulsion with a hand blender and add the Absolu Cristal previously brought to the boil with the small quantity of water, mix and then leave to cool.
Allow to set for 24 hours before use.
Reheat the glaze to 37°- 38°C, mix thoroughly and remove as much air as possible. Glaze.