Triumph of Chocolate and Raspberry

Created by

  • Massimo CarnioItalian finalist at the World Chocolate Masters 2015, works at Pasticceria Alla Villa dei Cedri
level 1
  1. Hazelnut and Tanzanie Crunch
  2. Light Caramel Cream
  3. Cuba 70% Dark Chocolate Creamy Mix
  4. English Cream
  5. White Chocolate and Mascarpone Cheese Creamy Mix
  6. Tanzanie Biscuit 75%
  7. Raspberry Gelatine
  8. Gaston Mayonnaise
  9. White and dark chocolate puff pastry lamination
  10. White Puff Pastry - Pastello Dough
  11. White Puff Pastry - Panetto Dough
  12. Traditional and Chocolate Puff Pastry - Pastello Dough
  13. Traditional and Chocolate Puff Pastry - Panetto Dough
  14. Finishing and assembly

Recipe components

Hazelnut and Tanzanie Crunch

PreparationIngredients
Preparation

Mix together all ingredients in stand mixer with flat beater.
Roll out dough on silpat until 2 mm thick and leave to cool for 5 minutes.
Lift dough from silpat, cut into desired shapes and place on baking tray.
Bake at 170°C for 8 minutes.

Ingredients

Light Caramel Cream

PreparationIngredients
Preparation

Heat together water, glucose and sugar to 190°C in saucepan.
Decrease temperature, and add butter and 200 g of cream.
Add chocolate, followed by English cream. Leave to cool in refrigerator.
When cool, add 1,500 g of cream and whip into light caramel cream.

Ingredients

Cuba 70% Dark Chocolate Creamy Mix

PreparationIngredients
Preparation

Warm cream to 55°C, and add sugar and gelatine. Mix well.
Add all other ingredients and mix until shiny.

Ingredients
  • 12g
    dextrose
  • 15g
    trimoline
  • 4g
    gelatin powder (180 Bloom)
  • 140g
    fondant icing
  • 20g
    Chocolate Cuba
  • 300g
    liquid whipping cream

English Cream

PreparationIngredients
Preparation

Boil together cream, milk and vanilla bean in saucepan.
Poach together egg yolks, sugar and rice starch.
Combine both mixtures and heat up to 83°C to obtain desired density.

Ingredients
  • 250g
    cream
  • 250g
    milk
  • 300g
    egg yolks
  • 50g
    sugar
  • 10g
    starch
  • 1beans(s)
    vanilla

White Chocolate and Mascarpone Cheese Creamy Mix

PreparationIngredients
Preparation

Pour warm English cream into jug, add gelatine and chocolate, and mix well.
Add cream and mascarpone, and mix well.
Shape dough and leave to rest in refrigerator.
When cool, lightly whip in stand mixer.

Ingredients

Tanzanie Biscuit 75%

PreparationIngredients
Preparation

Safe for chocolate, mix together all ingredients in a jug.
Melt chocolate at 45°C and add to previous mixture.
Strain, pour into 1-litre siphon and charge with two cartridges.
Dispense 120 g into each mould and cook in microwave at full power for 1 minute and 20 seconds.
Leave to cool, cut into desired size and insert into cake.

Ingredients

Raspberry Gelatine

PreparationIngredients
Preparation

Heat together sugar and pectin in saucepan.
Remove from fire, and add Fruit'Purée Raspberry Capfruitand trehalose.
Bring to a boil and add glucose. Heat up to 52° Brix.
Spread 3-mm-thick layer onto silpat and place in refrigerator.
When cool, cut into clover shape and place inside cake.

Ingredients
  • 140g
    raspberry puree
  • 20g
    glucose syrup DE 60
  • 30g
    sugar
  • 20g
    trehalose
  • 4g
    pectin
  • 1g
    citric acid solution

Gaston Mayonnaise

PreparationIngredients
Preparation

Heat together cream and sugar in saucepan at 85°C, and pour in plastic jug.
Add chocolate and mix well.
Gradually add hazelnut paste and mix until shiny.
Fill piping bag and temper to 26-27°C for desired density.
Pipe onto crunch.

Ingredients
  • 150g
    cream
  • 70g
    cane sugar
  • 120g
    Cacao Barry® Or Noir™ dark chocolate Gaston 73% cocoa
  • 100g
    hazelnut paste

White and dark chocolate puff pastry lamination

Roll out dough according to traditional method, keeping panetto dough inside.
Fold three times in three parts and leave to rest in refrigerator for two hours.
Laminate dough with three folds in three parts and leave to rest in refrigerator for two hours.
Roll out black and white dough until 2 mm thick.
Take two parts of puff pastry, overlap them and bond with a bit of water. Repeat until 12 overlapping layers with a final thickness of 12 mm is obtained.
Cut into 3-mm-wide slices and bake in clover-shaped baking rings at 180°C for 20 minutes in convection oven.
Remove strips from rings and leave to cool.

White Puff Pastry - Pastello Dough

PreparationIngredients
Preparation

Mix together water, salt and powdered milk in stand mixer.
Add all other ingredients and mix until smooth.
Leave to set in refrigerator.

Ingredients
  • 120g
    butter
  • 600g
    flour
  • 25g
    powdered milk
  • 250g
    water
  • 10g
    salt

White Puff Pastry - Panetto Dough

PreparationIngredients
Preparation

Mix together all ingredients in stand mixer.
Shape dough and leave to rest in refrigerator.

Ingredients
  • 95g
    puff pastry flour
  • 475g
    butter

Traditional and Chocolate Puff Pastry - Pastello Dough

PreparationIngredients
Preparation

Mix together water, sugar and salt in stand mixer.
Add all other ingredients and mix until smooth.
Leave to set in refrigerator.

Ingredients

Traditional and Chocolate Puff Pastry - Panetto Dough

PreparationIngredients
Preparation

Melt chocolates in microwave at 40°C.
Mix butter in stand mixer and add to melted chocolates.
Mix in flour, shape dough and leave to cool in refrigerator.

Ingredients

Finishing and assembly

Place clover-shaped puff pastry on tray, and insert layer of hazelnut and chocolate crunch.
Insert Gaston mayonnaise and first biscuit layer.
Insert white chocolate and mascarpone cheese creamy mix, and second biscuit layer.
Insert raspberry gelatine and pipe dark chocolate creamy mix.
Insert a thin layer of black cherry and decorate with light caramel cream, creating small studs.
Cover clover ring with its ring and spray with chocolate.
Decorate with chocolate.