Recipes 2006 - 07

Chocolate joconde biscuit

Eggs	540g
Sugar	380g
Almond powder	380g
Paten flour	60g
Callebaut cocoa powder CP	60g
Starch	6g
Butter	70g
Egg yolks	315g
Sugar	75g
Caramelised nuts	315g

Mix the eggs, sugar and almond powder lightly. Add in the cocoa and starch.
Mix the egg yolks lightly with the other half of the sugar. 
Mix all this well together and join the melted butter. Bake at 230°C. 

Chocolate Mousse

Whipped cream	540g
Callebaut Origine Grenade dark chocolate	260g
Sugar	100g
Water	40g
Egg yolks	100g
Milk	200g
Dessert jelly	50g
Cocoa cream 24%	50g

Boil the sugar with the water to 120°C and add this to the egg yolks. 
Make a ganache of milk and  chocolate and add this to the gelatine.
Whip the cream and add all other ingredients into it.

Cherries compote

Dutch cherries	250g
Lemon juice	110g
Cinnamon sticks	10g
Vanilla pod	1pc
Sugar	65g
Doppelquelle	3g
Dessert jelly	20g
Heaven on earth	30g

Infuse the cinnamon and the vanilla pod in the lemon juice, sugar and cherries. Boil this and join in the doppelquelle, dessert jelly and the HEaven on Earth. 

Clove cream

Whipped cream	150g
Milk	150g
Callebaut white chocolate W2NV	80g
Cloves	14pcs
Dessert jelly	13g
Anise spirit 60%	15g
Egg yolks	45g
Honey	25g

Join the clove to the cream and milk and bring to a boil. Mix with the egg yolks and honey, and heat up to 85°C. 
Add the dessert jelly, anise spirit and the chocolate. 

Cherries mirror

Cherries juice	250g
Lemon juice	110g
Cinnamon sticks	10g
Vanilla pod	1pc
Sugar	65g
Doppelquelle	3g
Dessert jelly	20g
Heaven on earth 27%	30g

Infuse the cinnamon and the vanilla pod in the lemon juice, sugar and cherry juice. Boil this and add the doppelquelle, jelly dessert and the Heaven on Earth 27%. 

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