Gourmet Recipes

Dulcey Heart

Made with Cooking Range Dulcey 35% Blond Chocolate

Makes 20 pieces.
An original l'Ecole Gourmet Valrhona recipe.

2 steps

Recipe Step by Step

HAZELNUT DACQUOISE

60g All-purpose flour
170g Hazelnut flour
300g Sugar (200 + 100g)
280g Egg whites

Sift together the flour and hazelnut flour with the 200g of sugar.
As you whip up the egg whites, add in the remaining 100g sugar until you obtain the perfectly smooth, firm consistency typical of beaten egg whites.
Spread it straight onto a baking sheet, 5mm thick, and bake at 355°F (180°C) for approx. 16 minutes.
Once it has cooled, cut out 4-5cm diameter disks.

DULCEY 35% LIGHT MOUSSE

250g Whole milk
10g Gelatin sheet
465g DULCEY 35% chocolate Heavy cream 36%

Soak the gelatin in plenty of cold water. Heat the milk to approx. 120°F (50°C) and add the wrung out gelatin.
Combine approx. a third of the hot liquid with the melted DULCEY 35% chocolate, stirring all the while to obtain a smooth, shiny, elastic texture – this is a sign that you are starting to make an emulsion.
Once the mixture is at 95-105°F (35-40°C), incorporate the heavy cream which has been whipped until it has the texture of a mousse.

Assembly and finishing

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In circular molds that are 5cm in diameter and 4-5cm high, place a disk of hazelnut dacquoise, then a half-sphere of DULCEY 35% namelaka on top. Pour the DULCEY 35% light mousse on top, until it reaches the top of the half-sphere. Freeze.

Once frozen, turn out and arrange on a plate, then keep in the fridge until you are ready to serve.