Professional

Coeur de Guanaja pannacotta with Dark Chocolate Pearls

Made with P125 Coeur de Guanaja

Original recipe by l’École Valrhona

3 steps

Recipe made for about 20 glasses or plated desserts

Recipe Step by Step

01

Chocolate Pannacotta

800g Whole milk
200g Whipping cream 35%
80g Caster sugar
12g Gelatine sheets
210g P125 COEUR DE GUANAJA

Heat the milk, cream and glucose to about 50°C, stir in the gelatine soaked in cold water beforehand. Emulsify on the Coeur de Guanaja chocolate concentrate. Mix with a hand blender making sure not to incorporate any air in. Pour at a temperature of about 30°C and set aside in the refrigerator with cling film protecting the surface.
02

Cocoa Almond Streusel

75g Butter
75g Raw cane sugar
75g Ground almond
0
5g Salt
60g Flour T45
10g CACAO POUDRE

Combine together the flour, sugar, almonds, salt and cocoa powder. Dice the butter in small cubes. Sieve the powders. Add in the butter and mix in a kitchen mixer fitted with the paddle attachment until little dough lumps are formed. Spread out the streusel on a tray lined with a silicon mat and bake at 150/160°C
03

Coffee Gel With Dark Chocolate Crunchy Pearls

112
5g ABSOLU CRISTAL NAPPAGE NEUTRE
4g Instant coffee
25g Espresso coffee
150g PERLES CRAQUANTES NOIR
0
5g Orange zest

Dissolve the instant coffee in the espresso coffee and mix in the neutral glaze using a hand blender. Add in the orange zest. Fold in the crunchy pearls delicately. Set aside in the refrigerator.

Assembly and finishing

Plated dessert presentation: Pierce the moulds at their base using a mini-drill. Seal the hole with sticky tape. Make the pannacotta mix and pour in the sealed moulds. Set aside in the refrigerator overnight. On order, remove the tape to free the panacotta on the plate. To decorate the dessert, spoon a little bit of the coffee gel sauce around and arrange a few streusel lumps on the plate.