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Recipe Step by Step
Fluffy Almond Biscuit
560g Almond flour
225g eggs whites
400g OPALYS 33%
At the same time, whip the egg whites with the sugar.
Using the food processor, chop the OPALYS 33% Couverture until you have a fine chunks.
Gently combine the egg whites and the almond flour mixture with the chocolate chunks.
Bake at 180°C (356°F) for 15-20 minutes.
240g Raspberry purée
Bring to a boil and set aside in the refrigerator to cool.
Opalys, Raspberry & Star anise cream
Add the raspberry purée, star anise, raw cane sugar and the eggs. Gently heat the mixture until it thickens. When it comes to a boil, add the gelatin.
Strain and slowly pour the hot mixture over the melted OPALYS 33% Chocolate and COCOA BUTTER. Immediately mix using an immersion blender to make a perfect emulsion.
Leave to set in the refrigerator.
Light OPALYS mousse
790g OPALYS 33%
850g whipping cream
Bring the milk to a boil.
Drain the gelatin and add it to the milk.
Pour around 1/3 of the hot liquid over the OPALYS 33% Chocolate and stir until the texture is smooth, shiny and elastic, showing the start of an emulsion.
Gradually add the rest of the milk while maintaining the same texture. Finish with an immersion blender.
When the chocolate mixture reaches 35°C (95°F), add the lightly whipped cream. Pour out immediately. Freeze.
Melt the OPALYS 33% chocolate.
Bring the cream to a boil and add the drained gelatin.
Heat the ABSOLU CRISTAL to 60°/70°C (140°/158°F).
Slowly pour the hot cream over the melted chocolate in several additions, mixing well before adding more.
Finish by adding the ABOSLU CRISTAL.
Mix with an immersion blender to homogenize and to get rid of as many air bubbles as possible.
Leave to set overnight.
Assembly and finishing
With a 14cm ring, cut out circles of Almond Biscuit, then pipe 80g of Raspberry Compote on top. Use a pipping bag with a plain 10mm nozzle to pipe 120g of OPALYS Raspberry Star Anise Cream in balls on top of the Raspberry Compote to make the insert. Blast freeze. Prep the Light OPALYS Mousse, then add 320g of Light Mousse into a 16cm ring. Immediately add the insert, assembling the entremets upside-down. Blast freeze. Heat the Glaze to 30-32°C (86-90°F) and then glaze the entremetsTemper some OPALYS 33% Chocolate and then roll it out thinly between two acetate sheets. With a brush, create rays of red colored cocoa butter. To serve, using a heated knife, cut two slices of the Valentine’s Entremet and place it on a plate with Raspberry Compote. Add the chocolate decor and some rose petals.