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Plated desserts
Chocolate Bombe
Made with Manjari 64%
An original recipe by Alessia Patisserie.
5 stepsRecipe Step by Step
01
Cremeux
325g milk
325g cream
130g yolks
150g Manjari 64%
150g Gianduja Chocolate
15g gelatin (250 bloom)
75g water
Heat liquids and temper the yolks.
Cook 82
Pour over chocolate & gelatin, and blend until combined.
02
Gluten-Free Chocolate Sable
Creaming method.
Sheet to 1.5cm
03
Dark Chocolate Dip
500g Dark Chocolate
50g oil
450g Cocoa Butter
Melt together.
04
Chocolate Mirror Glaze
700g Dark Chocolate
400g water
600g sugar
400g condensed milk
38g gelatin
190g water
Heat water, sugar, and condensed milk, and pour over chocolate & gelatin.
Add second water last, mix until fully incorporated, best used at 32-35 C°.
05
Chocolate Fudge Insert
450g water
300g sugar
80g corn syrup
115g Cocoa Powder
150g cream
75g Dark Chocolate
Bring water sugar and corn syrup to a boil, add Cosita powder and cream.
Bring back to boil, pour over the chocolate. Freeze in a small round mold.
Assembly and finishing
Blast chill liquid chocolate until hard, unmold, dip in chocolate dip, and freeze again.
Pour the Cremeux into a sphere mold, 2/3 full, place dipped liquid chocolate into the center, and fill the remainder of the mold. Freeze.
Heat glaze and pour over frozen bombe.
Place circle cut, baked gluten-free sable on the plate. With a skewer lift the bombe off the glazing rack and place on the sable.
Break the set tempered shards and place them around the bombe.