The best way to pay tribute to chocolate is shaping a dessert according to its very source - the cacao pod!
Tcho 66% Dark Chocolate
Tcho 39% SeriousMilk Chocoalte
Tcho Natural Cocoa Powder
Tcho Chocoalte-covered Nibs
Cacao Pod Mould
First things first:
100 grams Praline paste 50%
40 grams Caramel*
60 grams 39% SeriousMilk chocolate
60 grams Feuilletine flakes
*caramelize 100 grams of sugar with 10 grams of glucose. Incorporate 100 grams of cream.
The praliné crunch sits in the middle of the light chocolate mousse upon filling the dark chocolate cacao pod shell. Refer to assembly illustration below.
Preheat oven to 200 Celsius
112 grams Butter, unsalted
85 grams 66% TchoPro Dark Chocolate
2 grams Salt
4 grams Baking Powder
30 grams Tcho Natural Cocoa Powder
60 grams All Purpose Flour
40 grams Hazelnut Powder
150 grams Eggs
4 grams Vanilla Exract
135 grams Sugar
Add in the chopped dark chocolate stirring continuously until completely blended and melted. Set aside.
Combine the salt, baking powder, cocoa powder, all purpose flour and hazelnut powder. Set aside.
In a mixing bowl, put together the eggs and vanilla essence.
On high speed, beat the eggs until light and fluffy.
Reduce speed to medium and gradually add the sugar.
Continue beating on high speed until mixture is thick and light yellow.
Fold in the flour mixture.
Fold in the chocolate mixture ensuring not to lose as much of the air or fluffiness.
Keep chilled for at least an hour before use.
Bake at 200 Celsius for the first five (5) minutes until it starts to rise, reduce heat to 170 Celsius and continue baking until firm.
39% SeriousMilk Light Mousse
Pre-whip the cream just until soft peaks form. Set aside in the chiller.
Pre-bloom the gelatin sheets.
160 grams Milk, full cream
35 grams Sugar
3 grams Gelatin, gold extra
190 grams 39% SeriousMilk Chocolate
330 grams Cream, soft-whipped
Boil the milk and sugar in a saucepan.
Stir in the gelatin (pre-bloomed) until well dissolved.
Pour into a bowl containing the milk chocolate.
Use a stick blender if necessary.
At 40 Celsius, fold in the soft-whipped cream.
39% SeriousMilk Praline Glaze
120 grams 39% SeriousMilk Chocolate, melted
40 grams Praline Paste 50%
50 grams Cream
150 grams Hot Glaze
60 grams Water, hot
Soften the praline paste in the microwave and combine with the melted milk chocolate.
Bring the cream to a boil and incorporate into the chocolate-praline mixture ensuring it is well emulsified.
Using a rubber spatula and with gentle motion, add the hot water gradually avoiding air bubbles from forming.
Gradually add the hydrated hot glaze into the chocolate mixture maintaining the emulsification.
Use the glaze at a temperature of 40-45 Celsius.
If the mixture is too thick, add more hot water.