Plated desserts


Made with Nyangbo 68%

Original recipe by Chef Ghaya Oliveira, Restaurant Daniel. Makes 4 plated dessert.

5 steps

Recipe Step by Step


Chocolate Sablé

95g Unsalted Butter

90g Confectioner’s Sugar

52g Eggs

162g All-purpose Flour

80g potato starch


1g salt

In a stand mixer, cream together the soft butter and sifted confectioner’s sugar.

Slowly incorporate the eggs in the butter mixture, scraping the bowl frequently.

Sift together your remaining dry ingredients (all-purpose flour, potato starch, salt, and COCOA POWDER) and gradually add them into the butter mixture.

Shape into a flat rectangle, wrap with plastic, and keep in the refrigerator for four hours to chill.

Pre-heat the oven to 165°C (329˚F).

Roll out the dough to 1.5mm and chill again.

With a leaf cutter of your choice, cut the dough. Then cut three randomly shaped windows out of the leaf, using a paring knife.

Bake in the oven between two Silpain for 5 minutes, then rotate and bake for another 4 minutes. You will need one piece per dessert.


NYANGBO 68% Batak Crémeux

190g whole milk

190g heavy cream

1.2g batak berry

20g coconut palm sugar

82g egg yolks

197gNYANGBO 68%

Heat the milk and cream, just until it begins to steam. Then add the Batak berry and cover the pot with plastic.

Remove from heat and let it steep for 25 minutes.

After 25 minutes, strain into a new pot. Reheat the mixture and bring to a boil.

Mix the sugar and egg yolks, and then temper the infused cream into the egg mixture.

Stir constantly, until the mixture reaches 84°C (183˚F).

Strain the mixture over the scaled NYANGBO 68% couverture and blend with an immersion blender to create an emulsion.

Leave to set in the refrigerator overnight.


Coconut Spread

400g Coconut purée

70g Shredded coconut

2.5g gelatin sheets

In a mixing bowl, combine the purée and shredded coconut.

Completely wrap the bowl with plastic and place on a double boiler.

On medium heat, let steam for 1.5 hours.

In an ice bath, bloom your gelatin and incorporate it into the hot coconut mixture.

Leave to set in the refrigerator overnight.


Chocolate gavotte


21g all-purpose flour

6g cornstarch

60g Confectioner’s Sugar

70g Egg whites

30g Unsalted butter

301g water

2.5g salt

In a stand mixer with the paddle attachment, combine the COCOA POWDER, flour, cornstarch, confectioner’s sugar and egg whites.

In a medium-sized sauce pot, bring the butter, water, and salt to a boil.

Slowly, using a whisk, incorporate the hot mixture into your egg white paste.

Return the mixture to the pot and cook until thickened.

Leave to set in the refrigerator.

On a Silpat, spread strips of the batter using a small off-set spatula.

Bake in the oven at 175°C (347˚F) for 12 minutes.

After baking, remove from the oven and shape as desired.

You will use one piece for the dessert.


Chocolate Decor

Place a piece of acetate paper on the sablé.

Using tempered NYANGBO 68% couverture, trace the shape of the sablé.

Place a second piece of acetate paper on top and gently slide a scraper over the leaf to flatten and smooth.

Leave overnight to crystalize.

You will need two pieces for the dessert.

Assembly and finishing

On one Sablé and two pieces of Chocolate Décor, using a round piping tip (size 803), pipe lines of dots of Crémeux to make the veins of the leaf. Place in the refrigerator for about 10 minutes to set the Crémeux. Remove from the refrigerator and stack the layers with the Sablé as the base. On the plate, spread the Coconut Spread in the shape of the leaf. Place the built dessert on top of the Coconut Spread and finish with the Gavotte tuille and gold leaf if desired.