Millot 74% Black Forest

Whip the egg whites and albumin for 5 minutes.
Add the sugar at intervals for 7 more minutes.
Until a light meringue forms.
Mix the melted couverture, egg yolks, egg whites (2) and mix vigorously with the blender.
Add the almond flour. Mix the rice flour, the cocoa powder and the bicarbonate of soda and add to the previous mixture using the blender.
When the meringue is ready, add the previous mixture using a spatula to fold in.
Weigh out 200 grams for 30 x 40 cm frames with a thickness of 0.3 mm.
Makes 4 30 x 40cm sponge cakes.
Bake at 347ºF (175ºC) /50%h / 7 minutes.

Heat the purees and sugar to 194-212ºF (90º-100ºC).
Lower to 158ºF (70ºC) in an inverted bath and add the previously hydrated gelatin sheets.
Add the lemon juice.
Pour into a 30 x 40 cm frame with a thickness of 0.3 mm and freeze.
For 1 frame of 300 g.

Heat the smaller portion of cream, inverted sugar and infuse the vanilla for 15 minutes. Increase to 113ºF (45ºC) and add the glucose powder.
Bring to a boil and strain. Make an emulsion with the couverture.
Finally, add the larger portion of cream when cold, pass through the blender.
Store in the refrigerator overnight. Whip the cream to a smooth texture.
Pour into a 30 x 40 cm frame with a thickness of 0.3 mm and freeze. For 2 frames of 300 g each.

ASSEMBLY
Assemble the pre-made 30 x 40 cm sheets. Chocolate sponge cake - whipped ganache - chocolate sponge cake - compote - chocolate sponge cake - whipped ganache and chocolate sponge cake. Freeze. Portion out into 3 x 2 cm and store in an airtight container until use.

Boil the water and make an emulsion over the melted couverture, store in the refrigerator for about 10 minutes. Add the soy lecithin, mix and strain.
Mix at 90-95ºF (32-35ºC) with the blender.
Store in the refrigerator.

FINISHING
Once made, use a blender to obtain as many air bubbles as possible. Place the rectangles from the previous assembly on racks and cover them with these air bubbles using a ladle. Store in the freezer for 5 minutes and transfer to the refrigerator until ready to use.

In a saucepan add the invert sugar, cream and liquid glucose and heat to 140ºF (60ºC). Make a ganache with the cocoa powder.
Put the water and sugar in a saucepan, heat to 257ºF (125ºC) and make an emulsion with the cocoa powder ganache.
Add the previously hydrated gelatin sheets. Strain through a fine sieve, skim and allow to cool.
Add the Absolut cristal glaze, mix and pass through a strainer.
Store at room temperature until cool. Store in the refrigerator.
Use at 95°F (35°C).

Mix the water heated to 86ºF (30ºC) and the garrofin gum with the blender and allow to hydrate for 15 minutes. After this time, add the previously hydrated melted gelatin shhets and the Natur Emul. Pour over the melted couverture at 113ºF (45ºC), vigorously mix in the blender to emulsify and pass through a fine sieve.
The mixture should be at 90ºF (32ºC) before adding the meringue. Whip the egg whites for 4 minutes in the mixer at high speed. Add the oligofructose and whip for another 6 minutes. Until a light meringue forms.
When the meringue is ready, gradually add the previous mixture with the mixer at low speed.
Finish by very carefully folding the mixture. Pour into a 3 cm diameter hemisphere mold and freeze.
Its weight is 15 g per mold.

FINISHING
With a needle, dip this frozen mousse hemisphere in the cocoa glaze at 95ºF (35ºC) and immediately sprinkle cocoa powder over it. Store in the freezer until use. 20 minutes before use, transfer to the refrigerator.

In a saucepan add the purees, lemon juice and heat to 95ºF (35ºC).
Add the previously hydrated gelatin sheets.
Mix the sugars with the lemon zest and add to the previous mixture.
Increase to 104ºF (40ºC) stirring with the whisk.
Remove from the induction plate and stir to dissolve completely.
Strain and pour immediately into small round molds of 1.5 in diameter. Freeze.
Each unit weighs 10 g.

FINISHING
With a needle, coat with cocoa butter and then dip in a Millot Couverture bath with 10% grape seed oil. Store in the refrigerator.
Decorate with a cocoa glaze and gold leaf.

Boil the cream and make the emulsion with the couverture, cocoa powder and add the previously hydrated gelatin sheets.
Add the glycerin when the mixture is at 104ºF (40ºC).
Allow to cool. With a bottle, drip some drops on the liquid nitrogen to make the shots.

Blend and strain.
With a bottle, drip some drops on the liquid nitrogen to make the shots.
Store in a vacuum blender.

Remove the stone from the cherries and mix in the blender.
Make the blond caramel, stop cooking with the puree, the cherry smoothie, and add the kirsch liqueur.
Heat to 225ºF (107ºC).
Store in the refrigerator.