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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 MINIMUM5 steps
- 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
JIVARA 40% WHIPPED GANACHE
- 150 g JIVARA 40% chocolate
- 120g whole milk
- 25g glucose syrup
- 290g very cold 35% fat whipping cream
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.
- 200 g dark chocolate
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.
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
If preparing in advance: this sweet pastry can be kept in the freezer.
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
*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.
- 225 g Manjari 64% dark chocolate
- 200g whole milk
- 100g whipping cream
- 40g caster sugar
- 3g pectin
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.