An original recipe by Sarah Tibbetts, from L'Ecole Valrhona
Calculated for 12 (12x12cm) cakes
636g Unsalted butter, soft
878g Dark brown sugar
15g Vanilla extract
314g ANDOA 70% dark chocolate
590g All-purpose flour
14g Baking soda
24g Cocoa powder
Cream the butter and brown sugar together on a stand mixer with the paddle attachment. Slowly add the eggs and vanilla extract to the creamed butter. Once incorporated, scrape down the sides of the bowl and add the melted chocolate. Add the flour and baking soda. Combine the cocoa powder and water- heat until hot but not boiling. Finish by adding the hot liquid. Spread on silpats with a raplette on the lowest setting (no.1). Place on sheet pans and baking at 325ºF (163ºC) for 6 min. Remove and cool. Freeze before removing silpain.
1980g Cream 35% fat
330g Inverted sugar
1535g ANDOA 70% dark chocolate
Bring the cream and inverted sugar to a boil. Melt the chocolate and slowly pour the hot cream over the chocolate in several additions, mixing well before adding more. Process with an immersion blender to perfect the emulsion. Set aside until ready to use.
600g Cranberry cherry puree
30g Orange zest
9g Yellow pectin
Combine the pectin with 20g of the sugar and set aside. Combine all the remaining ingredients and cool over low/medium heat for about 15-20 minutes, or until the cranberries start to break down and the mixture thickens. Add the pectin sugar mixture and cook boil for 3-5 minutes. Remove from the heat and blend smooth.
*Chef’s Tip: Fresh or frozen whole cranberries can be used
Bring the cream to a boil. Melt the chocolate and slowly pour the hot cream over the chocolate in several additions, mixing well before adding more. Add the ABSOLU CRISTAL that is 167ºF (75ºC). Process with an immersion blender to perfect the emulsion.
ASSEMBLY & FINISHING
For chocolate ‘branches’, pour cocoa powder on a parchment lined sheet tray. Using a coronet, pipe tempered chocolate in the shape of branches. Cover with cocoa powder and allow the crystallize before removing from the cocoa powder. For the cake, cut 11x11cm squares of the cake and store in the freezer. In a square mold (Silikomart ref SQR600) or frame (12x12cm), alternate ganache (temperature should be 93ºF/34ºC) with 1 square of cake in the following order:
Cranberry compote, warm (95g)
Ganache (75g + more if needed to fill mold)
Place in a blast freezer and unmold once completely frozen. Place on a glazing rack and pour over the ANDOA glaze that is 100ºF (38ºC). Allow to defrost in the refrigerator before garnishing with a chocolate ‘branch’ and fresh cranberries.