You are using an outdated browser. Please upgrade your browser to improve your experience and security.
MAKES 12 12 × 12 × 4.5CM SQUARES
Recipe Step by Step
INDULGENT KOMUNTU 80% SPONGE
280 g Skimmed milk
210 g KOMUNTU 80%
120 g Pasteurized egg whites
100 g Sugar
45 g Oil-free almond flour
30 g Toasted almond flour
15 g Plum kernel oil
120 g All-purpose flour
7 g Baking powder
927 g Total weight
Add the cold egg whites, sugar, almond powder, oils, flour and baking powder.
Whisk vigorously by hand or in a mixer for a few seconds until smooth.
KOMUNTU 80% GANACHE
1300 g Whole milk
40 g Potato starch
110 g Glucose DE60
715 g KOMUNTU 80%
2165 g Total weight
1920 g Total weight after cooking
Emulsify the chocolate by gradually adding the hot milk a third at a time.
Mix for a few seconds with an immersion blender to complete the emulsion.
Tip: when making large quantities, use a closed-loop pasteurizer.
CREAMY KOMUNTU 80% GANACHE
970 g Komuntu 80% Ganache
230 g UHT heavy cream 36%
1200 g Total weight
VANILLA CREAMY GANACHE
845 g Creamy Komuntu 80% ganache
10 g Organic vanilla bean paste
855 g Poids total
KOMUNTU 80% MOUSSE
1070 g Whole milk
70 g Potato starch
955 g KOMUNTU 80%
1510 g Heavy cream 36%
3605 g Total weight
Emulsify the chocolate, mix for a few seconds with an immersion blender to complete the emulsion.
Add the frothy whipped UHT cream at 100/105°F (38/40°C).
KOMUNTO 80% SPRAY MIX
700 g KOMUNTU 80%
300 g Cocoa butter
1000 g Total weight
Assembly and finishing
Make the sponge batter. Pour the batter into a 40 × 60cm frame (Matfer). Leave to sit for 1 or 2 hours before baking if possible. Bake at 340/355°F (170/180°C) for 12/15 minutes. Make the Komuntu ganache. Pour 950g of Komuntu ganache onto the cooled sponge still in its frame. Leave to set for 5/6 hours in the refrigerator. Make the creamy ganache. Take 600g of the creamy ganache to make the whipped ganache. Leave to set for at least 5/6 hours. Then beat to soft peaks at medium speed. Make the vanilla ganache with the remaining creamy ganache. Leave to set. Once the sponge and ganache have crystallized and cooled, cut them into 12 squares of approximately 9.5 × 9.5cm. Arrange approximately 50g of whipped ganache on each square. Using a tablespoon, on each square, create a dip for the vanilla creamy ganache. Freeze for a few minutes, then fill each dip with 50g creamy vanilla ganache. Freeze. Place each square in a 12 × 12 × 4.5cm frame. Fill to the top with Komuntu mousse (approximately 300g per frame), then fill in the sides with a piping bag to avoid air bubbles. Place some Komuntu mousse on top and use the back of a tablespoon to create an appealing texture. Freeze again.
Make the spray mix. To help the spray mix adhere perfectly to the desserts, start by applying a thin layer of Absolu Cristal glaze diluted in 10% hot water. Use a spray gun to apply a fine coating. The tempered chocolate decoration is made using a cone, just as it was 100 years ago. The number 1 is coated in gold leaf.
Meet the Chef
100 years… of sharing, love of chocolate, emotions, discussions, boldness, loyalty, visions, respect, ambition; of passion for what we do and for spending time with you all. This dessert represents the outline of our story. It has the solidity of a rock, there’s something rational about it, although the fluctuations of its surface do remind us of life’s ups and downs. Inspired by Arman, this seemingly disorganized tangle of ovals in fact symbolizes taking flight, excelling, and its wild swirls of chocolate reflect the energy deployed over the last hundred years to achieve our dreams and ambitions. Know where you are coming from, to know where you are going.Learn more
Discover more recipes
Breton shortbread cookies with chocolate center
Made with Cooking Range Komuntu 80% dark chocolate2 steps
Chocolate crispy cereal cake
Made with Cooking Range Komuntu 80% dark chocolate4 steps
Guanaja & Jivara chocolate duo Half-Spheres
Made with Cooking Range Guanaja 70% dark chocolate4 steps