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Symphony of chocolate from Cacao Barry

This symphony of chocolate consists of 7 components: Tanzania ganache, chocolate mousse, passion fruit/mango cremeux, chocolate sorbet, white chocolate sauce, sugar tuile, and a white chocolate crisp.

Ingredients

112gBoiron passion fruit purée
120gwhipping cream 40%
73gButter
1gSalt
7gGlucose
4gsorbitol
7gTrimoline
185gCacao Barry Lactée Supérieure 38.2%
50gCacao Barry Cara Crakine
225gCacao Barry Tanzania chocolate 75%

300gWhipped cream
170gbasic pâte à bombe
190gCacao Barry Tanzania 75%

487gEgg yolk
357gWhole egg
487gBoiron mango purée
520gButter
13gGelatine
260gSugar
487gBoiron passion fruit purée

710gWater
1gChili pepper
125gSugar
12gTrimoline
60gMilk powder 0%
5gstabilizer
27gCacao Barry extra brute cocoa powder
75gCacao Barry Tanzania chocolate
1gSalt

130gMilk
1gChili pepper
1gSalt
270gWhipped cream
225gCacao Barry white chocolate Zéphyr

10gGlucose
10gCacao Barry cocoa mass Grand Caraque
1gSalt
100gIsomalt

cream siphon
45gCacao Barry Blanc Satin
45gCacao Barry cocoa butter
vacuum machine

Preparation

  1. Bring the first seven ingredients to a boil together.
  2. Let cool to 85°C.
  3. Pour this mixture over the Lactée and Tanzania chocolate and blend at low speed until homogeneous.
  4. Pipe into a mold.
  5. Melt the Cara Crakine to 30°C and pipe a layer on top of the previous layer.
  6. Let cool until firm enough to remove from the mold.
  7. Remove the ganache from the fridge 20 minutes before serving.

  1. Whip the pâte aux bombe to 36°C.
  2. Whip the cream until soft peaks (yogurt thickness).
  3. Melt the chocolate to 40 to 45°C and mix with the pâte aux bombe.
  4. Fold in the whipped cream and immediately transfer to a bowl from which you can easily make quenelles.
  5. Let set in the fridge for at least 4 hours to firm up.
  6. Make the quenelle à la minute before serving.

  1. Mix the egg with the sugar.
  2. Combine the purees, dissolve the gelatin in them, and let stand for at least 1 hour.
  3. Heat the puree mixture and pour it over the egg mixture, cook to 84°C while stirring with a spatula.
  4. Cool the cream down to 35°C and blend in the butter with a hand blender until the mixture is glossy and binds.
  5. Place in a container and let set for at least 4 hours, stir to loosen, and put in a piping bag.

  1. Combine all ingredients and heat while stirring to 85°C.
  2. Keep the mixture at this temperature for 2 minutes, stirring constantly.
  3. Remove from the heat and blend with a hand blender.
  4. Strain and let 'mature' in the fridge for at least 24 hours.
  5. Churn the ice cream and place it in the freezer (-10°C) to be able to make the perfect quenelle.

  1. Heat all ingredients, except the chocolate, to boiling point.
  2. Cool down to 85°C and pour the mixture over the chocolate. Blend well together with the hand blender.

  1. Heat the glucose with the salt until dissolved. Add the isomalt and cook until the sugars are completely dissolved.
  2. Cool down to 80°C and mix in the cocoa mass.
  3. Let cool completely.
  4. Grind the resulting sugar sheet into powder in the thermomixer.
  5. Place a silicone mat on the baking tray and sprinkle it with the powder.
  6. Bake briefly (2 minutes) at 150°C.
  7. Remove the warm pieces from the silicone mat and immediately pack them airtight.
  8. Remove à la minute from the airtight packaging.

  1. Keep the siphon warm at about 35°C.
  2. Crystallize the chocolate with the cocoa butter and put it directly into the siphon and close it.
  3. Hold the siphon upside down and charge with two nitrous oxide cartridges.
  4. Shake very well and dispense into a container or desired molds and place in the vacuum machine.
  5. Once it reaches 0.9 bar, unplug it and let the chocolate crystallize for 12 hours.
  6. After 12 hours, plug it back in and remove the brittle. Break into nice even pieces and pack airtight.