Déclinaison autour du chocolat Manjari et de la framboise


 

  • 125 g raspberry
  • Chocolate decoration
  • 50 g raspberry coulis
  • Cocoa crumble
  • Raspberry jelly
  • Caramelized cocoa nibs
  • Raspberry sorbet
Biscuit Sacher

  •  225 g marzipan
  • 81 g sugar
  • 131 g egg yolks
  • French Meringue
  • 62 g T55 flour
  • 32 g unsweetened cocoa,
  • 95 g whole eggs,
  • 30 g Cocoa nibs liqueur

Manjari Chocolate Cream

  • 1L custard
  • 208 g melted manjari
  • 500 g custard

Raspberry and manjari ganache

  •  197 g manjari chocolate
  • 100 g raspberry juice
  • 125 g 30% cream
  • 25 g glucose syrup
  • 490 g 35% cream

 Biscuit sacher

Warm the marzipan for 40 seconds in the microwave. Whip with the sugar, yolks and eggs for 15 minutes with a mixer. Gently add the flour and cocoa, then the French meringue. Bake for 9 minutes on a baking sheet with parchment paper in an oven at 195°C. Cut circles 7 cm in diameter and then soak in cocoa nibs liqueur.

Manjari Chocolate Cream

Cook the custard sous vide at 84 °C for 35 minutes with a full vacuum. Make an emulsion with the melted chocolate and custard then perfect the emulsion with a blender. Refrigerate for at least 4 hours.

Raspberry and Manjari ganache

Make a chocolate ganache with the manjari chocolate, raspberry juice, cream and glucose syrup. Mix to perfect the emulsion and control the temperature of 55°C to add the rest of the cream in 3 times with a whisk. Refrigerate for at least 4 hours. Then whisk with a mixer gently to keep a smooth consistency.

Training

At the bottom of the plate, place a soaked Sacher biscuit, then poach the whipped ganache and the chocolate cream with a nozzle. Add the fresh raspberries, garnished with raspberry coulis. Add pieces of cocoa crumble, raspberry jelly and cocoa nibs. Finish with small quenelles of raspberry sorbet and chocolate decorations.

 

Your variation around Manjari chocolate is ready.

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