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Made with Taïnori 64%
Original Recipe by Chef Nathaniel Reid4 steps
Recipe Step by Step
285g almond flour
360g confectioner's Sugar
40g cake flour
40g COCOA POWDER
3g sea salt
400g egg whites
Make a meringue with the egg whites, sea salt, and sugar.
Fold the flour mixture into the meringue.
Spread the mixture into a 40cm x 60cm frame and bake at 175°C (350°F).
Cool and cut to 14cm.
65g unsalted butter
65g powdered sugar
1 pinch sea salt
1g vanilla paste
85g all-purpose flour
30g COCOA POWDER
25g almond flour
50g almonds (sliced)
Slowly add the vanilla and eggs to the mixture.
Sift the flour, COCOA POWDER and almond powder together.
Add the dry ingredients to the butter mixture until it is combined.
Cool the dough.
Roll the sable out and cut disks of 14cm
Place sliced almonds onto the sable and bake at 170°C (340°F)
When the sables come out of the oven, sprinkle COCOA BUTTER on top.
CHERRY AND BLACK CURRANT COMPOTE
270g cherry purée
160g black currant purée
110g raspberry purée
2 pinch cloves (ground)
2g pectin NH
Heat the cherries, cherry purée, black currant purée, raspberry purée and cloves.
Mix the sugar and pectin NH together and add to the purées at 40°C (104°F).
Bring the purées to a boil.
Add the soaked gelatin to the purées.
Scale 200g into a 14cm mold and freeze.
TAÏNORI 64% DARK CHOCOLATE MOUSSE
100g whipping cream
150g whole milk
22g invert sugar
305g TAÏNORI 64%
500g whipping cream
Add the softened gelatin to the warm cream to dissolve.
Pour warm cream over the TAINORI 64% chocolate and invert sugar and make an emulsion.
At 40°C (104°F), fold the whipped cream into the ganache.
Assembly and finishing
Fill a 16cm ring halfway with Dark Chocolate Mousse.
Place a disk of Chocolate Dacquoise along with a cherry and a disk of the Black Currant Compote into the Mousse.
Place more mousse on top of the cherry and black currant compote.
Set another disk of Chocolate Dacquoise on top of the Mousse.
Spread a thin layer of Mousse onto the Dacquoise and place the cocoa-almond sable on top.