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Recipe Step by Step
150g Manjari 64%
150g Gianduja Chocolate
15g gelatin (250 bloom)
Heat liquids and temper the yolks.
Pour over chocolate & gelatin, and blend until combined.
Gluten-Free Chocolate Sable
770g Gluten-Free Flour
190g Cocoa Powder
326g powdered sugar
192g whole egg
Sheet to 1.5cm
Dark Chocolate Dip
500g Dark Chocolate
450g Cocoa Butter
Chocolate Mirror Glaze
700g Dark Chocolate
400g condensed milk
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°.
Chocolate Fudge Insert
80g corn syrup
115g Cocoa Powder
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.