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Recipe Step by Step
NYANGBO 68% CHOCOLATE FONDANT SPONGE
150g cake flour
400g whole eggs
518g NYANGBO 68%
500g liquid clarified butter
440g caster sugar
Melt the butter with the NYANGBO 68% chocolate, then add the eggs inside this mixture.
Sieve the flour, pour into the first mixture. Finally add the caster sugar and bake in an air pulse oven at 180°C.
NYANGBO 68% EGG WHITE CHOCOLATE MOUSSE
200g egg whites
60g frozen egg yolks without sugar
311g NYANGBO 68%
60g kurozato sugar
150g almond milk
Bring the almond milk to boil. Make a ganache by combining the almond milk with the partially melted couverture and add the egg yolks. Whip the egg whites and add the sugar mixture.
Bring the ganache up to 35 °C (95 °F). Add a quarter of the whipped egg whites, mix and finish with the remaining whites.
Mold and then blast freeze.
NAMELAKA NYANGBO 68% COCO
200g almond milk
400g fresh cream 35%
5g gelatin powder
10g glucose syrup
Soak the gelatine in a large volume of water.
Melt the NYANGBO Bali 68% Chocolate down to 40/45°C and weight the glucose out on top. Bring the milk to the boil and infuse the lemongrass cut into sections for about 5 minutes. Strain through and dissolve the softened and drained gelatine in.
Pour the hot infused milk gradually over the melted couverture in order to get a smooth, shiny and elastic couverture. Pour the liquid cold cream in the ganache and process with a hand blender for few seconds. Set aside in the fridge until crystallized.
NYANGBO 68% GAVOTTE
120g egg whites
100g confectioner's sugar
4g fine sea salt
50g flour for sweet pastry
Mix the flour with the icing sugar water fine sea salt and butter, bring to boil then add the Valrhona NYANGBO 68% chocolate inside and add the egg white. Spread on a warm tray used for choux puff pastry.
Bake in the oven at 170°C during 12 minutes then cut portion of 40cm x 3cm, roll it with the help of an entremet ring and bring back to the oven to finish baking during 5 minutes. Store in a proofer before using it.
COULIS PASSION FINGER LIME
450g passion fruit purée
50g finger lime
Mix all the ingredients with the help of a hand blender. Store in the chiller before service.
Make the namelaka first, and allow to cool down in the chiller for 24 hour.
Bake the sponge and let it cool down. When it is cooled, pipe the namelaka on the top.
Put in the freezer and realize the Valrhona’s NYANGBO chocolate mouse, pipe the mousse in a stainless ring 5 cm diameter 45g per ring then pour inside the frozen sponge and namelaka, put in a blast chiller. Spray glaze with the chocolate glaze. Put in the middle of the plate.
Bake the gavotte and roll them, when it’s cool down put like a ring around the glazed NYANGBO chocolate cake. Pipe some namelaka on the plate. Display some chocolate decoration on the plate and pipe some finger lime and passion fruit coulis to finalize the plate before serving.