Recipes 2006 - 07

Pâte Sablée Chocolat

Butter	250g
Sugar	160g
Egg yolk	100g
Medium flour	240g
Cacao Barry Extra Brute cocoa powder 22-24%	60g
Almond powder	50g
Baking powder	2g
Salt	2g

Mix butter and sugar and loosen. 
Slowly pour in the egg yolk. 
Blend in th medium flour, the cocoa powder, the baking powder and the salt to the finish.

Genoise Chocolat

Egg	90g
Sugar	70g
Soft flour	54g
Cacao Barry Extra Brute cocoa powder 22-24%	14g
Butter, unsalted	15g
Milk	32g

Heat the egg and sugar in double jacket to 32°C and mix. 
Divide the soft flour and cocoa powder and mix. 
Heat the butter and milk into a paste and finish. 

Feuilletine Chocolat Blanc

Walnut	60g
Sugar	20g
Water	10g
Callebaut W2NV white chocolate	33g
Cacao Barry Hazelnut Praliné	55g
Butter	11g
Cacao Barry Pailleté Feuilletine	55g

Boil the sugar with water and when this becomes a syrup, add the pounded walnut. 
Heat until this mixture caramelises and pour onto a silicone sheet. 
After melting the white chocolate, the hazelnut praline ans the butter, add the Pailleté Feuilletine and walnut into the caramel. 
Place in a 15cm circle to solidify in the refrigerator. 

Crème brûlée cannelle

Cream	240g
Egg yolk	72g
Sugar	48g
Cinnamon stick	1/2pc

Boil the cream with the cinnamon and cover the bowl to keep the scent. 
Stir the egg yolk and the sugar and mix with the scented dairy cream. 
Bake for 20 minutes in the oven at 100°C. 

Crème Chocolat

Egg yolk	110g
Sugar	70g
Milk	275g
Gelatin	7g
Callebaut Origine "Madagascar" dark chocolate	366g
Cream	656g
Sambucca liquor	20g

Boil the egg yolk, sugar and milk at 83°C into an anglaise. 
Mix together with the melted gelatin and the melted chocolate.
Add the whipped cream tp the chocolate mixture and finish with the Sambucca liquor. 

Imbibage

Water	100g
Sugar	85g
Sambucca liquor	20g

Boil the water and sugar. 
When the syrup has cooled down, mix with the Sambucca liquor. 

Chocolate glazing

Water	560g
Neutral napage	880g
Cacao Barry "Extra Brute" cocoa powder 22-24%	126g
Sugar	410g
Callebaut Origine "Madagascar" dark chocolate	126g
Gelatin	60g
Cacao Barry Dark coating	126g

Boil the water with the napage. 
When this boils, add the cocoa powder, sugar, dark coating and gelatin. Bring to a boil again and cool the glazing down immediately. 

Made at the 2007 world finals of the World Chocolate Masters in Paris, October 20-22nd.