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Triple Chocolate Hazelnut Cake
Made with Cooking Range Caraïbe 66% dark chocolate
Makes approx. 15 pieces.
An original l'Ecole Gourmet Valrhona recipe.
Recipe Step by Step
HAZELNUT STREUSEL CRUNCH
105g Brown sugar
1g Fine salt
80g Hazelnut flour
80g Pieces of Crêpe Dentelle
35g Bread flour
½ Vanilla pod
Roll out to 4-5mm thick between two plastic sheets and cut out 4-5cm circles. Freeze for 30 to 45 minutes so that the circles of dough are easy to peel off.
Place on a baking sheet and bake at 320°F(160°C) in a fan-assisted oven for approx. 15 minutes.
IVOIRE 35% VANILLA CRÉMEUX
50g Whole milk
85g IVOIRE 35% chocolate
100g Heavy cream 36%
Gradually combine the mixture with the melted IVOIRE 35% chocolate to obtain a smooth, shiny, elastic texture. Add cold heavy cream to this mix.
Mix using an immersion blender until a perfect emulsion forms, taking care not to incorporate any air bubbles.
Pour immediately into half-sphere silicone molds that are 3cm in diameter.
Leave to set in the freezer.
CARAÏBE 66% LIGHT MOUSSE
140g Whole milk
2g Gelatin sheet
165g CARAÏBE 66% chocolate
285g Heavy cream 36%
Combine approx.¹/³ of the hot liquid with the melted CARAÏBE 66% 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.
CARAÏBE 66% GLAZE
200g CARAÏBE 66% chocolate
20g Grape seed oil
Assembly and finishing
When the half-spheres of crémeux are frozen, remove them from the molds.
Then, place them in the middle of the silicone molds that you will use for the mousses.
Put them back into the freezer while you make the light mousse. As soon as you have made the CARAÏBE 66% mousse, pour it into the mold, filling up to the top. Freeze until completely set.
Next, make the glaze. Then, turn out the mousses. Using a knife, dip them into the glaze (previously heated to 95°F (35°C)). Straight afterwards, roll them in fine chocolate shavings. Then, place them straight onto a disk of hazelnut shortbread. Finish off the presentation by placing a couple of chopped hazelnuts on top of the mousse, in the middle.
Let the mousse slowly defrost in the fridge before serving.