Chocolate Textures by Mauro Colagreco
500g 70% dark chocolate couverture
30g Cocoa powder
3 units or 60g Egg yolks
120g + 100g Sugar
90g Egg whites
Creamy dark chocolate
200 gr Egg yolks
100g Caster sugar
450 gr 70% chocolate couverture
24 g Cocoa powder
200g 70% Chocolate
Q / N Cocoa
Tonka bean foam
100g White chocolate
1 unit Tonka bean
3 Egg yolks
3g Baking power
Grated Tonka bean
Leafs of salad burnet
Melt the chocolate in “bain marie”.
Work the butter until it gets creamy.
Add the cocoa powder with a sieve. Mix it with the couverture.
Mix the eggs and the 120g of sugar untill you get a creamy color. Incorporate it into the previous mixture with a maryse spatula.
Make a meringue with the egg whites and the 100g of sugar. Gently add to the rest of the mixture.
Cook it in a small flat plate 32 x 26,5. Place on a buttered sulphureted paper. Take it to the oven at 170°C for 50-60 min.
Creamy dark chocolate
In a saucepan, boil the milk and the cream.
In a bowl, mix the eggs and the sugar. Add the milk / cream mixture.
Let it cook gently and stir continuously with a spatula (84°C).
Strain it on the cover and blend it with a “bamix.”
Keep it in a plate. Cling film it. Refrigerate.
Bring to a boil the water, the sugar and the cream.
Add the sieved cocoa. Whisk constantly for 3 minutes after boiling.
Sieve it. Add the gelatin – previously hydrated.
Let it cool. Keep it.
Warm the desired amount, depending on use.
Bring to a boil the milk and the sugar. Add the cocoa, let it boil.
Place the chocolate on a slope.
In a saucepan, place the glucose and let it melt together.
Bring it up to 130 ° C. Remove from heat and add the nugasec.
Stretch out on a Silpat. Let it cool down.
When cooled, cut up and mash it into a fine powder in the Thermomix. Add the necessary cocoa.
On a Silpat, with the help of a round mold of 7.5 cm of diameter, sprinkle the sugar mixture to cover the round surface.
Take it into a dry oven at 170°C for 3 minutes. Remove from oven. Keep the crystals in a dry place.
Tonka bean’s foam
Grate the tonka bean cream.
Bring it to heat and leave to infuse.
Heat again and pass it through a strain.
Pour the mixture over the chocolate. Let it rest. Mix.
Load a siphon of 1L with 2 gas loads.
Mix all ingredients.
Proceed as to shortbread.
With your fingertips, make small balls.
Bake at 190°C for 6 min, until it gets golden.
On flat plate, put on the left side a Sacher biscuit.
On the same side, place 5 non-straight and not identical points of cocoa creamy and dark chocolate cream.
On the biscuit, put the tonka bean’s foam. On the foam, place a quenelle of cocoa’s sorbet.
To finish, place three pieces of the crystallised cocoa over the chocolate overlay. Place 3 leafs of salad burnet.
Read the story of this dessert here.