An original recipe by L'École Valrhona
Makes 48 desserts
660g ITAKUJA 55% COUVERTURE
940g whipping cream
Heat the milk with the glucose, then add the rehydrated gelatin. Slowly pour this mixture over the melted ITAKUJA 55% couverture. Immediately mix using an electric mixer to make a perfect emulsion. Add the cold liquid cream. Use the electric mixer to mix again. Leave to stiffen in the refrigerator, preferably overnight.
ITAKUJA 55% MILK ICE CREAM
52g powdered milk
96g powdered glucose
32g invert sugar
8g whipping cream
6g ice cream stabilizer
288g ITAKUJA 55% COUVERTURE
Heat the milk. Once it is at 25°C (75°F), add the powdered milk. Once it is at 30°C (85°F), add the sugars (sugar, powdered glucose and invert sugar). Once it is at 40°C (105°F), add the cream. Once it is at 45°C (115°F), incorporate the stabilizer and emulsifier mixture with a portion of the sugar you used initially (about 10%).
Once it is at 60°C (140°F), pour a small amount of the liquid (two-thirds of the weight of the chocolate) onto the partially melted chocolate. Mix in an electric mixer as soon as possible and gradually add the rest. Mix to form a perfect emulsion. Pasteurize at 85°C (185°F) for 2 minutes then quickly cool the mixture to 4°C (40°F). Leave to sit for at least 12 hours at 40°F (4°C). Mix in an electric mixer and churn at 60-70°C (15-20°F).
ITAKUJA CHOCOLATE SAUCE
220g whipping cream
770g ITAKUJA 55% COUVERTURE
Bring the milk and the whipping cream to a boil.
Slowly pour this hot mixture over the melted ITAKUJA 55% couverture. Immediately mix using an electric mixer to make a perfect emulsion. Store in the refrigerator.
75g almond flour
55g brown sugar
20g VALRHONA COCOA POWDER
75g European butter
20g roughly ground almonds
Sieve the almond flour, brown sugar, flour, COCOA POWDER, and salt together. Add the finely cubed butter and ground almonds. Mix all the ingredients using the flat beater in an electric mixer.
First small balls will form, then you will get a streusel mix which is only slightly homogenized. Stop mixing. Bake at 150°C (300°F).
115g egg yolks
190g egg whites
85g dark brown sugar
75g pastry flour
70g VALRHONA COCOA POWDER
Beat together the egg yolks, eggs and sugar with a whisk.
At the same time, beat the egg whites with the dark brown sugar.
Gradually mix together the two mixtures while adding the flour and COCOA POWDER which you have sifted together in advance.
ASSEMBLY & FINISHING
Prepare the Namelaka, Ice Cream and Chocolate Sauce. Make the Cocoa Streusel and sift out 250g. Use the rest to make little clusters. Bake at 150°C (300°F) for about 15 minutes. Prepare the Cocoa Biscuit, then place 1000g into a 30x40cm tray. Sprinkle on 250g of cooked cocoa streusel. Bake at 180°C (355°F) for about 15 minutes. Once the Cocoa Biscuit has cooled, cut out 4cm disks.
For the chocolate decorations: Use the tempered Itakuja Spray Mix to brush lines onto acetate paper. Once these have hardened partially, use a brush to scatter the sparkling gold powder on evenly. Thinly spread the tempered ITAKUJA 55% couverture between two sheets of acetate paper. Before it has completely hardened, cut out 10cm disks and use a cutter to cut an oval shape into the center of the decoration – This will stop the quenelle from slipping away during assembly. Leave to harden.
Put a Biscuit in the base of a dish. Use a sultane nozzle to pipe on the Namelaka until the Biscuit is completely covered (about 40g). Place a few fresh halved raspberries in the Namelaka’s hollow. Place a chocolate disk on the Namelaka. Decorate the top of the disk with halved raspberries, the Streusel clusters, and Absolu Cristal jellied passionfruit juice. Heat the sauce and place it in a sauce jug. Complete with an ice cream quenelle.