You are using an outdated browser. Please upgrade your browser to improve your experience and security.
MAKES ONE 20CM DESSERT FOR 8
To be made 2 days before: IVOIRE 35% vanilla namelaka
To be made the day before: Cocoa streusel, KOMUNTU 80% sponge, KOMUNTU 80% mousse
To be made on the day: KOMUNTU 80% flocking
Required utensils: 20cm dessert ring (6cm high), 18cm ring, 6cm acetate, Paint gun for flocking
Recipe Step by Step
IVOIRE 35% VANILLA NAMELAKA
Preparation time: 15 minutes | Leave to sit for: at least 12 hours
- 90 g Whole milk
- 1 Vanilla bean
- 2,7 g Gelatine 220 bloom
- 153 g IVOIRE 35%
- 180 g Cold whipping cream 35%
Melt the IVOIRE 35% chocolate at 105/115°F (40/45°C).
Bring the milk to the boil with the split and scraped vanilla pod, then add the gelatine after allowing it to dry.
Gradually combine the mixture with the melted IVOIRE 35% chocolate to obtain a smooth, shiny, elastic texture. Mix using
a hand blender.
Add the cold cream. Mix for a few seconds to perfect the emulsion.
Pour the namelaka into an 18cm ring that has first been lined with clingfilm. Leave to set for 2 hours in the refrigerator, then store in the freezer for at least 12 hours.
Preparation time: 15 minutes | Baking time: 17 minutes
- 30 g Soft unsalted butter
- 30 g Finely ground almonds
- 30 g Plain flour
- 30 g Caster sugar
- 12 g Unsweetened cocoa powder
Use the 18cm ring that was used for the namelaka, making sure it has set and is firm. Remove it in order to reuse the ring (place the namelaka insert back into the freezer).
Mix the soft butter, almond powder, flour, sugar, and cocoa powder in a bowl until a crumble texture forms.
Place the 18cm ring onto a baking tray lined with baking paper, pour out the streusel, and then press it down with the back of a spoon.
Bake at 340°F (170°C) for 17 minutes.
Leave to cool, then remove the ring.
KOMUNTU 80% SPONGE
Whisk together the egg, honey, and sugar. Add the almond powder, baking powder, flour, and cocoa powder, after sifting beforehand. Mix again.
Melt the KOMUNTU 80% chocolate, butter, and cream in a small saucepan on a low heat. Pour the hot mixture over the dough and mix.
Place the 18cm ring onto a baking tray lined with baking paper, pour out the sponge, and bake at 320°F (160°C) for 20 minutes.
Allow the sponge to cool before removing from the ring.
KOMUNTU 80% MOUSSE
Preparation time: 20 minutes
- 153 g KOMUNTU 80%
- 3 g Gelatine 220 bloom
- 150 g Whole milk
- ½ Vanilla bean
- 300 g Whipping cream 35%
Melt the KOMUNTU 80% chocolate at 115/120°F (45/50°C).
Heat the milk with the split and scraped vanilla pod, then add the gelatine after allowing it to dry. Strain.
Gradually combine the mixture with the melted KOMUNTU 80% chocolate to obtain a smooth, shiny texture.
Whip the cream using a stand mixer or an electric mixer.
The cream should remain slightly soft.
Check that the chocolate mixture is around 100/108°F (38/42°C) before adding the cream. Pour in the whipped cream and combine gently using a spatula.
Immediately assemble the dessert.
Assembly and finishing
Preparation time: 10 minutes | Leave to sit for: 12 hours
Line a 20cm ring (6cm high) with acetate. Add two-thirds of the KOMUNTU 80% mousse, then add the IVOIRE 35% namelaka vanilla mousse. Add the rest of the mousse, then place the soft sponge on top, pressing down slightly to lift the mousse, and smooth it out. Finish by adding the cocoa streusel disc. Store in the freezer for at least 12 hours.
Preparation time: 15 minutes | Leave to sit for: 8 hours
- 70 g KOMUNTU 80%
- 30 g Cocoa butter
Melt the KOMUNTU 80% chocolate and cocoa butter in a bain-marie. Pour the mixture into a spray gun intended for this purpose, then spray the still-frozen dessert, after removing it from the mould. Allow the dessert to thaw in the refrigerator for at least 8 hours.