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Celebrate Love
Valentine's Day - Vanilla & Chocolate Dessert
Made with Confection 80%
Makes 18 shareable desserts.
5 stepsRecipe Step by Step
Step01
INTENSE CONFECTION FLOURLESS CHOCOLATE SPONGE
410g Water
24g Cornstarch
280g Madagascar Confection 80%
80g Egg yolks
30g Cornstarch
200g Egg whites
95g Sugar
Mix a small amount of the cold water with the smaller portion of cornstarch. Set aside. Heat the rest of the water to 185/195°F (85/90°C)
Gradually combine it with the starch and water mixture.
Put everything back in the pan and bring to a boil.
Gradually pour this onto the unmelted chocolate, whisking all the while to emulsify.
Add the egg yolks and stir.
Add the second portion of starch. Mix it in.
Whip the egg whites with all the sugar (added in a single go) until soft peaks form.
When the basic ganache is 95/105°F (35/40°C), gently fold in the beaten egg whites using a spatula. Use immediately.
Gradually combine it with the starch and water mixture.
Put everything back in the pan and bring to a boil.
Gradually pour this onto the unmelted chocolate, whisking all the while to emulsify.
Add the egg yolks and stir.
Add the second portion of starch. Mix it in.
Whip the egg whites with all the sugar (added in a single go) until soft peaks form.
When the basic ganache is 95/105°F (35/40°C), gently fold in the beaten egg whites using a spatula. Use immediately.
Step02
ALMOND & COCOA STREUSEL
95g European-style butter
95g Raw cane sugar
95g Blanched Sicilian almond flour
0.5g Fine salt
75g Wholemeal flour
15g Cocoa powder
Using the paddle attachment in a mixer, mix the cold cubed butter with the other ingredients until they have a crumbly, grainy texture.
Bake at 300°F (150°C) for approx. 15/20 minutes.
Bake at 300°F (150°C) for approx. 15/20 minutes.
Step03
COCOA CONFECTION PRESSED STREUSEL
360g Almond & Cocoa Streusel
180g Crispy wheat flake cereal
180g Madagascar Confection 80%
Mix together the streusel and crispy wheat flake cereal.
Add the melted chocolate and mix thoroughly. Use immediately.
Add the melted chocolate and mix thoroughly. Use immediately.
Step04
VAKANA VANILLA & OPALYS NAMELAKA
320g Whole milk
8g Powdered gelatin 220 Bloom
8g Vakana vanilla pearls
40g Water for the gelatin
580g Opalys 33%
630g Whipping cream
Heat the milk.
Add the bloomed gelatin.
Gradually combine it with the melted chocolate and VAKANA vanilla pearls. Immediately mix using an immersion blender to create a perfect emulsion. Add the chilled cream.
Blend again.
Leave to set in the refrigerator, preferably overnight.
Add the bloomed gelatin.
Gradually combine it with the melted chocolate and VAKANA vanilla pearls. Immediately mix using an immersion blender to create a perfect emulsion. Add the chilled cream.
Blend again.
Leave to set in the refrigerator, preferably overnight.
Step05
CONFECTION ABSOLU GLAZE
80g Absolu Cristal Neutral Glaze
8g Water
18g Madagascar Confection 80%
Bring the Absolu Cristal neutral glaze to a boil in water. Add the chocolate and mix with an immersion blender. Set aside.
Assembly and finishing
Prepare the streusel, namelaka and sponge.
Spread 1000g of sponge on a 40 x 60cm baking pan and bake for approx. 16 minutes at 340°F (170°C).
Spread 700g of pressed streusel in a 40 x 60cm frame and immediately place the sponge on top. Press down gently.
Set aside in the freezer, then shape into petals (see photo).
Place a drop of namelaka on each base.
Temper the Confection chocolate, spread it between 2 guitar sheets and cut it into 4 dark petals. Spread the tempered white chocolate on a CHOCOLATREE yellow flower transfer sheet (16660CCZ - 53739) and cut out 2 decorated petals.
Finish by placing them on top of the namelaka drops and adding a few drops of Confection Absolu glaze to the dark petals.