Avola Valentine’S Day Decoration

Made with Opalys 33%

An original recipe from l'École Valrhona

5 steps

Recipe Step by Step


Moist Almond Cake

560g Ground almonds
450g caster sugar
225g Dry butter 84% fat
825g Eggs
180g Egg whites
110g caster sugar
400g OPALYS 33%

In a food processor, combine the ground almonds, sugar and eggs. Then beat the mixture, adding the butter. Meanwhile, whip the eggs with the sugar. Use the food processor to chop the Opalys chocolate nto small pieces. Carefully combine the two mixtures and sprinkle ith the white chocolate pieces. Bake at 180°C for 15-20 mins.

Raspberry Compote

Raspberry puree
200g Raspberry balls
50g Caster sugar
8g Pectin NH

Heat the raspberry puree and balls to 40°C, and then add the caster sugar combined with the pectin NH. Bring to the boil and set aside in the fridge.

Opalys Raspberry Star-Anise Crémeux

240g Raspberry puree
275g Eggs
200g OPALYS 33%
3g gelatin
15g Star anise
65g Caster sugar

Soak the gelatin in a large quantity of water and then drain well. Add the raspberry puree, star anise, caster sugar and eggs. Slowly cook over a low heat until the texture egins to thicken. When it starts to boil, add the gelatin. Strain and slowly pour over the Opalys chocolate melted with the cocoa butter, mixing to emulsify. Blend to perfect the emulsion. Set aside in the fridge.

Light Opalys Mousse

420g milk
17g Gelatin
790g OPALYS 33%
850g Whipping cream 35% fat

Soak the gelatin in a large quantity of water. Bring the milk to the boil and add the well-drained gelatin. Pour around one third of the hot liquid onto the melted chocolate and whip to obtain a smooth and glossy texture with a certain elasticity, signifying the start of an emulsion. Add the remaining milk, taking care to maintain this texture. When the chocolate mixture reaches 35°C for milk and white chocolate mousses, or 45-50°C for dark chocolate mousses, fold in the whipped cream. Pour immediately. Blast freeze.

Opalys Glaze

448g Whipping cream 35% fat
6g Leaf gelatin
747g OPALYS 33%

Soak and strain the gelatin.. Melt the chocolate. Bring the cream to the boil and add the gelatin. Meanwhile, melt the glaze at 60-70°C. Gradually pour the cream onto the melted chocolate, emulsifying with a rubber spatula, as for a ganache. Finish by adding the glaze. Blend to perfect the texture and make it glossy, taking care not to ncorporate any air. It is best to leave the glaze to rest overnight before use.

Assembly and finishing

Use a 14 cm ring to cut out circles of cake and then pipe with 80 g of Raspberry Compote. Use a 10 mm nozzle to pipe 120 g of balls of Opalys Raspberry Crémeux on top to make the insert. Blast freeze. Make the Light Opalys Mousse and pour 320 g on each 16 cm diameter ring, then add the frozen insert to assemble the entremets upside-down. Blast freeze. Heat the Opalys Glaze to 30-32°C and glaze the entremets. Use a little oil to stick some dipping paper onto some flat baking sheets. Brush the sheets with stripes of red-colored cocoa butter. Temper some Opalys couverture and use a comb to spread the couverture over the top. Use a hot knife to cut out two slices of Avola and arrange them on the plate with some Raspberry Compote let down with some raspberry puree. Decorate with the chocolate decoration and rose petals and then serve.