Professional

Guanaja chocolate truffle

Made with Guanaja 70%

An original recipe by Pascal Hainigue

7 steps

Makes 10 portions

Recipe Step by Step

Guanaja Emulsion

200 g Whole milk
60 g Whipping cream
40 g Egg yolks
10 g Sugar
42 g Guanaja 70%

Make a crème anglaise with the milk, cream, egg yolks, and sugar. Pour the hot crème anglaise into the chocolate and blend the two.
Cool and place in siphon. You will need 2 gas cartridges per siphon.

Hazelnut Crisp

30 g Guanaja 70%
30 g Hazelnut paste
10 g Grapeseed oil
75 g Crispy wheat flake cereal

Mix the melted chocolate with the hazelnut paste and grapeseed oil, then add the crispy wheat flake cereal.

Chocolate Sauce

600 g Guanaja 70%
700 g Water
Total : 1300 g

Bring the water to a boil, pour it onto the chocolate, and blend, taking care to get rid of any air bubbles.

TROMPE L'OEIL TRUFFLE SHELL

250 g Isomalt
As needeed : Guanaja 70%
As needeed : cocoa powder

Make a dry caramel with the isomalt, then once it has melted completely, let it cool a little and keep it warm under a sugar lamp at around 195°F (90°C). Take 20g, then stick the isomalt to the nozzle of a sugar pump and blow it into the truffle mold (i.e.: a spherical silicone mold). Once it is cold, remove the truffle and hollow it out on a white-hot 40mm-diameter cookie cutter. Soak the entire truffle in pre-crystallized Guanaja chocolate, sprinkle with cocoa powder, and leave to crystallize.

CHOCOLATE CRÉMEUX

115 g Whole milk
40 g Whipping cream
25 g Eggs
10 g Sugar
95 g GUANAJA 70%

Bring the milk and cream to a boil, pour onto the beaten eggs and sugar, combine, and cook to 185°F (85°C), then pour onto the chocolate. Blend until the emulsion is perfect, then chill overnight.

FLOURLESS CHOCOLATE SPONGE

65 g GUANAJA 70%
120 g Egg whites
95 g Sugar
95 g Egg yolks

Melt the chocolate at approx. 115°F (45°C), add the warmed egg yolks, and mix until smooth. Beat the egg whites in a food processor and gradually fold in the sugar. Mix the meringue with the first mixture using a spatula, then spread out on a baking pan and bake in a fan-assisted oven for approx. 7 minutes at 390°F (200°C).

BLACK TRUFFLE ICE CREAM

300 g Whole milk
90 g Whipping cream
15 g Milk powder
25 g Inverted sugar
10 g Fresh truffle
40 g Egg yolks
1.5 g Profiber
60 g Sugar

Heat the milk, cream, milk powder, inverted sugar, and the truffle grated with a microplane, and leave to infuse overnight. Heat the mixture with one third of the sugar. At 105°F (40°C), add the stabilizer mixed with one third of the sugar, then bring to a boil. Pour the hot mixture over the egg yolks beaten with one third of the sugar until blanched, and make a crème anglaise. Leave the ice cream to settle overnight. Strain, blend, and churn.

Assembly and finishing

Assemble by placing a round of flourless sponge on a round of hazelnut shortcrust. Use a piping bag to place an attractive 20/25g dome of Guanaja crémeux on top. Fill a truffle shell one third full with Guanaja siphon mix. Place the siphon mix on the edges using a mini palette knife. Add a teaspoon of hazelnut crisp, then a scoop of truffle ice cream, and finally seal the truffle using the first assembly. Turn over onto the plate and serve with the warm chocolate sauce.

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