Ingredients
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Dark Chocolate Discs/White Chocolate Hearts
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QS Callebaut dark chocolate/white chocolate
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Raspberry Cream
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250 grams raspberry purée
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60 grams Egg Yolks
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40 grams Caster Sugar
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30 grams unsalted butter
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2 grams gold gelatine leaves
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Milk Chocolate Mousse
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50 grams Water
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50 grams glucose
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240 grams Callebaut milk chocolatemelted
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4 grams gold gelatine leavessoaked in water
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350 grams thickened cream
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Dark Chocolate Glaze
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250 grams thickened cream
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300 grams Caster Sugar
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60 grams Water
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100 grams cocoa powder
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100 grams neutral glaze
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20 grams QS Callebaut dark chocolate/white chocolate
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12 grams gold gelatine leavessoaked in water
Directions
Dark Chocolate Discs/White Chocolate Hearts
- For the dark chocolate discs, spread a thin layer of tempered dark chocolate onto a guitar sheet.
- Cut into 5cm discs before the chocolate fully contracts.
- For the white chocolate hearts, spread a thin layer of tempered white chocolate onto a guitar sheet.
- Cut into heart shape before the chocolate fully contracts.
- Place a sheet of silicon paper on top of each chocolate and cover with a flat tray.
- Place in the fridge for 5 minutes and store at room temperature until required.
Raspberry Cream
- In a medium saucepan bring the raspberry puree to a boil.
- In a separate bowl combine the sugar and egg yolks.
- Remove the raspberry puree from the heat and pour over sugar and egg yolks mixture.
- Return to the stove and reheat while stirring constantly to 60°C.
- Sieve and add the gelatine and raspberry puree.
- Mix well and deposit directly into small cone Flexipan (model 1266/.
- Freeze.
Milk Chocolate Mousse
- In a medium saucepan bring the water, glucose and caster sugar to a boil.
- Remove from the heat and add the gelatine.
- Add the mixture into the melted milk chocolate, emulsify well, set it aside to cool.
- When cool, fold through the semi-whipped cream.
- Pipe into Fee pan (model 2269), half fill, then insert on( frozen raspberry cream into the mousse, level the mousse with a palette knife place a dark chocolate disc onto it.
- Freeze.
Dark Chocolate Glaze
- In a medium saucepan bring the thickened cream, caster sugar and water to a boil.
- Sieve the cocoa powder and add into the mixture while mixing with a whisk.
- Add in the neutral glaze and bring back to the boil.
- Remove from the heat and add the gelatine, then strain over the dark chocolate, emulsify the glaze with a stick blender.
- When the glaze is cool to 38°C, place the frozen cake on a wire rack, glaze it evenly, and remove the cake from the wire rack and place on a cake board.
Garnish
- Put a freeze dried whole raspberry at the front of the cake and dust with edible gold powder.
- Finish the cake by putting 2 white chocolate hearts into the middle. Enjoy!