Bittersweet Bletia Silk

Posted by: AUI

In an elegant combination of textures this dessert shows off different applications of our 54% Vanda couverture.

Active Time

0 Hour
40 Minutes

Total Time

1 Hour
41 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

13.2 oz 65% Flourless Chocolate Cake 828 g 65% Flourless Chocolate Cake

15.6 oz 65% Chocolate Cremeux 442 g 65% Chocolate Cremeux

2.1 oz 65% Chocolate Mousse 1875 g 65% Chocolate Mousse

Directions

Paint a brushstroke of the warmed chocolate sauce on to the plate. Pipe the 65% Chocolate Mousse on to the 54% Flourless Chocolate Cake rounds and place on to plate. Pipe some 58% Chocolate Cremeux decoratively on the plate. Garnish with desired chocolate décor.

165% Flourless Chocolate Cake

Ingredients

4.8 oz 65% Bletia Bittersweet Couverture Coins 135 g 65% Bletia Bittersweet Couverture Coins (540065) (540065) Qty: 1

4.8 oz Butter 135 g Butter

10.6 oz Egg yolk 300 g Egg yolk

2.6 oz Granulated sugar 75 g Granulated sugar

7.9 oz Egg white 225 g Egg white

2.6 oz Granulated sugar 75 g Granulated sugar

Directions

Melt the couverture coins and butter together and set aside. Combine the yolks and the first amount of sugar together in the bowl of a stand mixer and whip until it forms ribbons.
In a clean bowl, make a meringue with the egg whites and the second amount of sugar. Fold the meringue into the yolk mixture followed by the melted chocolate mixture.
Spread the batter onto a sheet pan that is lined with a Silikomart Silkmat (591030). Bake at 360ºF/182ºC for 8 to 12 minutes or until just set.

265% Chocolate Cremeux

Ingredients

0.1 oz Sheet Gelatin, Gold 2 g Sheet Gelatin, Gold (018040) (018040) Qty: 1

4.4 oz Whole milk 125 g Whole milk

4.4 oz Heavy cream 125 g Heavy cream

1.5 oz Granulated sugar 43 g Granulated sugar

0.1 oz Coffee beans, ground 2 g Coffee beans, ground

1.4 oz Egg yolk 40 g Egg yolk

6.2 oz 65% Bletia Bittersweet Couverture Coins 175 g 65% Bletia Bittersweet Couverture Coins (540065) (540065) Qty: 1

Directions

Bloom the gelatin in ice water and set aside. In a sauce pot, bring the milk and cream to a boil. Add in the ground coffee. In a separate bowl, whisk together the sugar and the egg yolks and temper with the hot dairy.
Return the mixture to the pot and continue to cook until it reaches 170ºF/76ºC while continuously stirring. Strain over the chocolate coins and stir to emulsify. Strain the bloomed gelatin and whisk in while the mixture is still warm.
Place plastic wrap directly on the surface of the cremeux and allow to set in the refrigerator.

365% Chocolate Mousse

Ingredients

18.2 oz 65% Bletia Bittersweet Couverture Coins 516 g 65% Bletia Bittersweet Couverture Coins (540065) (540065) Qty: 1

9.9 oz Egg yolk 281 g Egg yolk

5.5 oz Egg 156 g Egg

6.1 oz Granulated sugar 172 g Granulated sugar

10.5 oz Heavy cream, whipped 750 g Heavy cream, whipped

Directions

Melt the couverture coins and set aside. In a bowl set over simmering water, whisk together the egg yolks, eggs and sugar. Continue to whip until thick and has reached 158ºF/70ºC.
Place the mixture in a stand mixer fitted with a whisk and whip until cool. Fold the melted chocolate into the egg mixture followed by the whipped cream. Place in refrigerator until use.

Flavor Profiles

Taste Profile

Sweet

Aroma Profile

Cocoa
Dairy
Others
Coffee

Texture Profile

Dense
Light
Smooth
Soft

Temperature Profile

Cold
Room Temperature
Warm/Hot