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Made with Guanaja 70%

An original recipe by David Briand - l’Ecole Valrhona TAIN L’HERMITAGE

5 steps

Makes 24 pieces

Recipe Step by Step

INTENSE GUANAJA 70% & LIME WHIPPED GANACHE

260 g Lime-flavored liquid starch base
150 g GUANAJA 70%
 93 g Whipping cream

Weigh out the amount of hot glucose-based liquid starch required for the recipe. Using a spatula, slowly combine the warm mixture with the partially melted chocolate to make an emulsion. Blend as soon as possible until you have a perfect emulsion. Add the chilled cream. Mix again very briefly. Set aside in the refrigerator and leave to set, ideally for 12 hours at 40°F (4°C). Whisk until the texture is firm enough to use in a piping bag or with a spatula.

LIME-FLAVORED LIQUID STARCH BASE FOR "INTENSE GUANAJA 70% & LIME WHIPPED GANACHE"

255 g Whole milk
20 g Glucose DE60 SOSA
7,5 g Potato starch
1 g  Lime zest

Heat the milk and glucose to 205°F (95°C), add the lime zest, cover, and leave to infuse for 30 minutes. Strain and add milk to correct the weight. Leave to cool. Mix together a small portion of the cold milk with the potato starch, and set aside. Heat the rest of the milk to between 185°F (85°C) and 195°F (90°C). Stir some of the hot milk into the starch. Put everything back in the cooking appliance and bring to a boil.

CRISPY WHEAT FLAKE CEREAL, GUANAJA & FLEUR DE SEL CRISP

450 g COUVERTURE GUANAJA 70%
300 g Crispy wheat flake cereal
3 g  Guérande Fleur de sel

Mix the tempered dark couverture with the crispy wheat flake cereal.

EGG-BASED CRÈME ANGLAISE FOR DARK CHOCOLATE CRÉMEUX

655 g Whole milk
280 g Whipping cream
185 g  Eggs
75 g Sugar

Mix the eggs and sugar without blanching them. Bring the cream and milk to a boil and combine the two mixtures. Heat the mixture to 185°F (84°C) and mix with an immersion blender to combine. Use immediately or cool down quickly and store in the refrigerator.

INTENSE GUANAJA 70% CRÉMEUX

1110 g Egg-based crème anglaise for dark chocolate crémeux
490 g GUANAJA 70%

Weigh out the amount of hot crème anglaise required for the recipe. Using a spatula, slowly combine the warm mixture with the partially melted chocolate to make an emulsion. Blend vigorously as soon as possible to perfect the emulsion. Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C).

Assembly and finishing

Make the Guanaja and lime whipped ganache and Guanaja spray mix. Make the crisp, then spoon 30g straight into an 8cm-diameter ring. Flatten to give it a slanted surface (see photo), and store in the refrigerator. To make the crémeux, position the mold (Maé mold, ref. 0723) raised on one side so that it is at an angle of roughly 45°.
Pour 65g directly into each round, then leave to set in the refrigerator for approx. 2 hours. Freeze.
Use a piping bag fitted with a 20mm plain nozzle to pipe the intense Guanaja and lime ganache into balls (approx. 20g) on a silicone mat. Use a hot spoon to flatten their surface. Decorate with a drop of lime and Tequila gel on top of the ganache.