Black Cherry Chocolate Bar
- Level:
-
Easy
black cherry mousse
Used Products: black cherry mousse
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325 gBlack cherry purée
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150 gItalian meringue
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6 leaf/leavesGelatin
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175 gSemi-whipped cream
Preparations: black cherry mousse
- Make an Italian meringue at 121 °C.
- Melt the pre-hydrated leaves with one part of the purée.
Mix with the rest and incorporate into the meringue. - Incorporate the semi-whipped cream.
italian meringue
milk chocolate crème
Used Products: milk chocolate crème
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150 gMilk
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150 gCream
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30 gSugar
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40 gEgg yolks
Preparations: milk chocolate crème
- Make a crème anglaise base.
- Mix together with the chocolate and make an emulsion.
dark chocolate sponge cake
Used Products: dark chocolate sponge cake
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220 gButter
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200 gEgg yolks
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400 gEgg white
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220 gSugar
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70 g“huracan” strong flour
Preparations: dark chocolate sponge cake
- Melt the chocolate together with the butter at 45 °C and incorporate the yolks.
- Beat together the egg whites and sugar.
- Add the chocolate mixture to the meringue, then finally add the sifted flour.
- Line a tin with baking parchment, spread the mixture into the tin and bake at 190 °C.
cocoa crumble
Used Products: cocoa crumble
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100 gButter
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100 gGround almonds
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100 gSugar
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70 gAll-purpose flour
Preparations: cocoa crumble
- Cut the butter into small chunks then mix together with all the other ingredients.
- Roll into a tube shape and place in the freezer.
- Pass through a mincer.
- Bake in the oven at 160 °C.
chocolate crunch
Used Products: chocolate crunch
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180 gCrumble
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30 gChopped wafer
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30 gHazelnut paste
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spoon(s)Black color liposoluble
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15 gCacao nibs
Preparations: chocolate crunch
- Mix all of the ingredients together.
cocoa sablé biscuit
Used Products: cocoa sablé biscuit
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250 gSoftened butter
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63 gPowdered sugar
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25 gEgg yolks
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315 gFlour
Preparations: cocoa sablé biscuit
- Mix together the butter and sugar.
- Incorporate the yolks bit at a time, then finally, mix in the flour and cocoa.
- Roll out to a thickness of 2 mm and cut into rectangles to form the bases for the mousse.
- Bake between two sheets of baking parchment at 160 °C.
shiny black glaze
Used Products: shiny black glaze
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215 gWater
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180 gCream
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270 gSugar
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7 leaf/leavesGelatin
Preparations: shiny black glaze
- Mix all of the ingredients together and bring to the boil.
- Add the gelatine leaves and, finally, strain the mixture.
colouring
Used Products: colouring
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spoon(s)Fat soluble red colouring
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spoon(s)Fat soluble blue colouring
Preparations: colouring
- Mix all of the ingredients together. Add colouring to make it the same colour as the mousse.
- Strain.
decoration
Used Products: decoration
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Fresh cherries
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Gold leaf
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Q.S.Chocolate shavings
Assembly
Used Products: Assembly
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325 gBlack cherry purée
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140 gItalian meringue
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6 leaf/leavesGelatin
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175 gSemi-whipped cream
Preparations: Assembly
- To create in interior, spread the crumble into a square frame. Place the flat slice of sponge on top of the crumble, having previously cut this using the same mould.
- Pour in the chocolate crème and spread it evenly over the sponge.
- Freeze well.
- Demould and cut the interior, using a warm knife, so it is a few centimetres narrower than the external mould for the bar.
- Fill the mould with the cherry mousse and insert the interior. Remove any excess, cover the surface and freeze.
- Once frozen, demould and return to the freezer so it can then be coated and half dipped.
- Place on top of the sablé base and decorate with the chocolate shavings, halved cherries and a touch of gold leaf.
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