KAMÉLIA RECIPE
100 Year Anniversary

KAMÉLIA

Made with Komuntu 80%

Makes 24 desserts.
An original recipe by Chef Baptiste Sirand.

15 steps

Recipe Step by Step

01

KOMUNTU 80% AND MINT MILK ICE CREAM

1 190g Whole milk

150g Fresh mint

11g Heavy cream 36%

65g 1% fat dry milk

80g sugar

95g Glucose powder DE33

75g Invert sugar

7g Combined stabilizer

335g KOMUNTU 80%

Mix half the milk with the mint for 30 seconds. Strain and adjust the weight if necessary.



Pour the milk, cream and dry milk into the mixture.



At 85°F (30°C), add the sugars (sugar, powdered glucose and invert sugar).



Once it is at 115°F (45°C), incorporate the stabilizer and emulsifier mixture with a portion of the sugar you used initially (approx. 10%).



At 140°F (60°C), pour a bit of the liquid on the chocolate.



Mix with an immersion blender to form a perfect emulsion.



Add the rest and pasteurize at 185°F (85°C) for 2 minutes.



Blend to homogenize, then quickly cool to 40°F (4°C).



Leave the mixture to sit for at least 6 hours at 40°F (4°C).



Mix using an immersion blender and churn while between 15/20°F (-6°C to -10°C).

02

GLUCOSE-BASED LIQUID STARCH

530g Whole milk

15g Potato starch

40g Glucose DE 60

Mix together a small portion of the cold milk with the potato starch, and set aside.



Heat the rest of the milk with the glucose between 185°F (85°C) and 195°F (90°C).



Pour part of the hot glucose milk over the milk-starch mixture.



Put everything back in the cooking appliance and bring to a boil.

03

KOMUNTU 80% INTENSE WHIPPED GANACHE

560g Glucose-based liquid starch

290g KOMUNTU 80%

200g Heavy cream 36%

Gradually combine the hot liquid starch with the chocolate.



Immediately mix using an immersion blender to make a perfect emulsion.



Add the cold heavy cream.



Mix again very briefly.



Cover the mixture’s surface with plastic wrap, store in the refrigerator and leave to set for at least 12 hours.



Whisk until the texture is consistent enough to use in a piping bag or with a spatula.

04

COCOA GLAZE

300g Mineral water

385g Sugar

130g Cocoa powder

260g Heavy cream 36%

21g Gelatin powder 220 Bloom

105g Water for the gelatin

Bring the water and sugar to a boil, then add the cocoa.



Heat the cream and add it to the syrup.



Bring the whole to a boil and add the rehydrated gelatin.



Leave to set for 12 hours before use.

05

COCOA NIBS OPALINES

230g sugar

230g Glucose DE35/40

230g Fondant

70g Cocoa nibs

Cook the sugar, fondant glaze and glucose at 330°F (165°C).



Add the cocoa nibs.



Pour onto a silicone baking mat.



Leave to cool completely and grind into a powder.



Store in a dry place.

06

FOREST FRUIT COOKING JUICES

265g Raspberries

105g Blackberries

105g Fresh blueberries

105g Blackcurrants

55g Redcurrants

55g Water

50g sugar

10g Fresh mint

15g Blackcurrant purée

5g Lime juice

Place all ingredients in a vacuum bag.



Bake in a steam oven or in a pan of water at 185°F (85°C) for 45 minutes.



Drain it while it is still hot until it has completely cooled.



Keep the cooking juices for use with the vinegar-flavored forest fruit juice.

07

VINEGAR-FLAVORED FOREST FRUIT JUICE

325g Forest fruit cooking juices

80g Raspberry vinegar

Mix together the 2 ingredients.

08

FOREST FRUIT PICKLES

55g Raspberries

55g Blackberries

35g Fresh blueberries

20g Blackcurrants

260g Redcurrants

520g Vinegar-flavored forest fruit juice

Cut your fruit into 2, depending on the size.



Add the fruit to the vinegar-flavored juice and leave to settle for at least 24 hours.

09

FOREST FRUIT JELLY

145g Vinegar-flavored forest fruit juice

1g Agar-agar

2g Gelatin powder 220 Bloom

10g Water for the gelatin

Heat the vinegar-flavored fruit juice.



Add the agar and bring to a boil.



Add the rehydrated gelatin.



Pour immediately.

10

P125 COCOA NIB SHORTCRUST PASTRY

90g P125 Coeur de Guanaja

170g European-style butter

80g Eggs

310g All-purpose flour

120g Confectioner’s sugar

25g Extra-fine blanched almond powder

15g Cocoa nibs

3g Salt

Mix the P125 Coeur De Guanaja chocolate melted to 95°F (35°C) with the creamed butter.



Gradually add the cold eggs.



Combine the mixture with the flour, confectioner’s sugar, almond flour, the ground nibs and salt.



Briefly stir all these ingredients together.



Spread out immediately.

11

MINT CREMEUX

160g Whole milk

30g Fresh mint

135g Heavy cream 36%

45g Sugar

2g Pectin X58

45g Eggs

1g Gelatin powder 220 Bloom

5g Mineral water

25g European-style butter

Blend the milk with the mint for 30 seconds.



Strain. Adjust the weight of milk if necessary.



Heat the milk and cream.



Once it has reached 105°F (40°C), add the sugar-pectin mixture and bring to a boil.



Add the eggs and hydrated gelatin and mix, while also adding in the butter.



Set aside or pour out immediately.

12

FOREST FRUIT CONFIT

340g 100% Meeker raspberry purée

170g 100% Blackdown and Andorine blackcurrant purée

170g Blackberry purée

35g Sugar

35g Glucose powder DE 33

9g Pectin NH

15g Lime juice

25g Blackcurrant purée

Heat the purées. Once they have reached 105°F (40°C), add in the sugars and pectin, which you have mixed together.



Bring the mixture to a boil.



Add the lime juice and blackcurrant purée.

13

KOMUNTU 80% COCOA NIB ICE CREAM COATING

465g KOMUNTU 80%

65g Grape seed oil

70g Cocoa nibs

Melt the chocolate couverture and add the oil and nibs.



Set aside.

14

KOMUNTU 80% SPRAY MIX

90g Cocoa butter

210g KOMUNTU 80% 

Melt all the ingredients together then spray at a temperature of 105/115°F (40/45°C).

15

FOREST FRUIT PICKLE COMPOTE

540g Forest fruit confit

270g Pickled forest fruit

40g Redcurrant

80g Blackberries

80g Raspberries

40g Blackcurrant

40g Fresh blueberries

Mix the confit and add the drained pickled fruit and chopped forest fruit.



Set aside.

Assembly and finishing

KAMÉLIA RECIPE

ASSEMBLY AND FINISHING

Make the Komuntu and mint milk ice cream, whipped ganache, cocoa glaze and cocoa nib opalines.

Make the cooking juices and use them to make the vinegar-flavored forest fruit juice.

Prepare the pickled forest fruit.

Churn the ice cream and pipe 30g into ring-shaped molds (Silikomart SF268). Freeze.

Make the P125 shortcrust pastry and spread it out to 2mm.

Freeze it and cut it into rings using an 8.5cm diameter perforated cutter and a 5.5cm diameter cutter.

Bake at 300°F (150°C) for 20 minutes.

Make the forest fruit jelly and pour it into a 40×30cm frame on a silicone mat.

Leave to cool. Using a 5.5cm diameter cutter, cut out jelly circles.

Store in the refrigerator with its surface covered with a sheet of guitar paper.

Make the mint crémeux and pour 15g into flexipan ring-shaped molds (Silikomart SF269). Freeze.

Make the forest fruit confit, turn out the mint crémeux and soak each one in the confit.

Freeze. Cool down the remaining confit and keep it for the compote.

Whip up the whipped ganache, taking care to retain its supple texture.

Pipe 20g into ring molds (Silikomart SF268), put in place the mint confit crémeux insert and cover it with 10g of whipped ganache, smoothing the surface so it is level. Freeze.

Make the Komuntu cocoa nib ice-cream coating, turn out the rings of ice cream and dip them in the glaze so they are completely covered. Freeze.

Spread some pre-crystallized Komuntu couverture between two guitar sheets and cut it into rings with an outer diameter of 9cm and a 7.5cm hole in the middle.

Spread some Komuntu couverture over a sheet of guitar paper using a fine comb.

Use a stylus with a rubber tip to connect the lines together into petal shapes and curve them by setting them on a U-shaped mold. Leave to set.

Sprinkle the cocoa nib opaline onto a lightly greased silicone mat which you have covered with a petal-shaped stencil.

Put the opalines in the oven at 355°F (180°C) for 2 minutes.

Once out of the oven, turn the silicone mat over onto a sheet of parchment paper, then roll it over on itself to peel off the opalines.

Bake them in the oven at 300°F (150°C) for a few seconds so that they take on a curved shape.

Store in a hermetically sealed box away from any moisture.

Turn out the ring-shaped Komuntu decorations and put them in the freezer.

Make the spray mix and use a spray gun to apply a light velvety covering to the decorations.

Heat the cocoa glaze to 68/72°F (20/22°C), turn out the rings of whipped ganache and glaze them.

Place them directly onto the P125 shortbread. Store at 40°F (4°C). Make the forest fruit compote.

ASSEMBLY

Arrange three dabs of whipped ganache on the back and top of each ice cream ring to stick it to the bottom of the plate.

Pipe 10g of whipped ganache into the base of the ring.

Put in place a shortbread with the glazed assembly on top.

Add 40g of forest fruit compote to the center of the ring.

Place a fine piece of forest fruit jelly to cover up the center.

Turn out the petal-shaped Komuntu decorations. Arrange three opalines and three decorations so that they are alternating and slightly overlapping.

Finish off by placing the chocolate ring on the edge of the assembly.