Gourmet

ONDE DE CHOC

Made with Cooking Range Jivara 40% Milk Chocolate

MAKES 6 TO 8 TARTLETS W PREPARE A DAY IN ADVANCE, PREPARATION TIME: 2:30 HRS, BAKING: 1 HR W LEAVE TO COOL: 3 HOURS MINIMUM

5 steps

EQUIPMENT 

  • Round cutter (Ø6cm)
  • Tartlet tins (Ø7-8cm)
  • Piping bag with a round nozzle or disposable piping bag with a slanted hole
  • Baking paper

Recipe Step by Step

01

JIVARA 40% WHIPPED GANACHE

  • 150 g JIVARA 40% chocolate
  • 120g whole milk
  • 25g glucose syrup
  • 290g very cold 35% fat whipping cream
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.
02

CHOCOLATE ROUNDS

  • 200 g dark chocolate
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.
03

SWEET COCOA PASTRY

  • 30 g cocoa powder
  • 120g cold butter
  • 50g cold whole egg (1 egg)
  • 90g icing sugar
  • 200g plain flour
  • 60g finely ground almonds
  • 2 pinches salt
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.
04

VELVETY CHOCOLATE SPONGE

  • 100 g Manjari 64% or Caraïbe 66% dark chocolate
  • 70g 35% fat whipped cream
  • 125g egg whites (4 eggs)
  • 50g egg yolks (2 eggs)
  • 50g caster sugar
  • 10g cocoa powder
  • A little butter to grease the pan
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.
05

CREAMY GANACHE

  • 225 g Manjari 64% dark chocolate
  • 200g whole milk
  • 100g whipping cream
  • 40g caster sugar
  • 3g pectin
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.

Assembly and finishing

Pour a small amount of creamy ganache into the tartlets’ bases and put in place the sponge rounds, pressing down firmly with your fingertips. Fill the tartlets to the brim with the remaining creamy ganache and refrigerate for 2-3 hours.

WHEN YOU ARE READY TO SERVE

Gently whisk the whipped ganache until it has the texture of an Italian gelato. Fill a piping bag with it and pipe small balls of ganache onto the tartlets, then attractively arrange some extrathin chocolate rounds.

Meet the Chef

valrhona.com-portraits-chefs-frederic-bau
Creative Director Valrhona at Tain l’Hermitage

Frédéric Bau

Recipe from Simply Chocolate by Frédéric Bau © - Albin Michel 2020 Photo by Guillaume Czerw, design by Julie Schwob

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