ONDE DE CHOC

ONE DAY IN ADVANCE
Combine the milk and glucose syrup in a saucepan and bring to the boil. Slowly pour a little of the boiling mixture into the chocolate, mixing in the centre to create a smooth, elastic and shiny core (this texture should be maintained throughout the process). Continue, adding the condensed milk mixture little by little. Mix with a hand blender. Finally add the cold cream, blend again for a few seconds and store in the refrigerator for at least 3 hours. Beat the mixture at a very moderate speed to create a fine, glossy, thick and very creamy texture (like an Italian gelato) which can be easily piped out using a piping bag.

ON THE DAY OF SERVING
Temper the chocolate (see method below) and spread a thin layer on baking paper (or ideally guitar sheets) to create a sheet of chocolate, or arrange it in differently sized dabs to make rounds. Cover it with a second sheet of baking paper (or ideally guitar paper) and press down gently and evenly. Leave to harden between two baking trays in the refrigerator for approx. 10 minutes, then leave for 2 hours at room temperature before using as indicated in the recipe.
N.B.: it is difficult to temper a small quantity of chocolate, which is why we recommend you temper 200g, but you will probably not need all of it to decorate your recipe.

Combine the sugar, flour, cocoa, almond flour and salt in a large bowl. Rub the diced cold butter into this mixture and knead it with your fingers. When there are no more lumps and the shortcrust pastry dough is perfect, add the cold egg and knead again (as little as possible so it doesn’t become elastic in texture). Cover the dough with plastic wrap, crush it with the palm of your hand so it is approx. 1cm thick, and place it in the freezer for 30/45 minutes.
If preparing in advance: this sweet pastry can be kept in the freezer.

Follow the steps below (pouring the sponge mix onto a baking tray covered with baking paper). Once the sponge has cooled, cut it into 6 to 8 rounds using a cutter. Preheat oven to 180/190°C or gas mark 6-7. In a large bowl, melt the chocolate until it reaches 45/50°C using the method described below, add the cream, the egg yolks and finally the cocoa powder. Beat vigorously with a spatula to create a smooth, elastic texture. Beat the egg whites and sugar until stiff* and incorporate them into the chocolate mixture in 2 or 3 stages. Immediately bake the mix on a baking tray lined with baking paper. Bake for 12/14 minutes then leave to cool. Once the sponge has cooled, cut it into 6cm rounds using a cutter.
*Stiff peaks: This terms refers to beaten preparations (such as whipped cream or egg whites) that form into sharp points when you pull out the whisk. They are firm but supple.

Mix the sugar and pectin X58 together. Melt the chocolate until it reaches 35/40°C (use the method described below). Warm the milk and cream in a saucepan and whisk in the sugar and pectin mixture. Boil the mixture, stirring all the while. Gradually combine some of the hot milk with the melted chocolate, mixing all the while with a spatula to obtain a smooth, shiny, elastic texture (use the method described below). Continue to pour in the liquid, taking care to preserve the emulsion’s texture throughout. Blend for a few seconds, cover the surface with plastic wrap and leave to cool until it reaches 30°C.