Alto el Sol 65% Chocolate-raspberry 20.25
By Martin Studeny
Country : Germany
Category : Pastry of the day
Number of portions :
- Chocolate rings
- Chocolate-raspberry cream
- Raspberry sponge
- Chocolate spray
- Raspberry coulis with beetroot
- Raspberry cream
- Chocolate mousse of Cacao Barry Alto el Sol 65%
- Almond-chocolate biscuit
45 g Cacao Barry Alto el Sol 65% chocolate
Pour tempered chocolate on chocolate foil.
Shape with decorating comb.
230 g Cacao Barry Alto el Sol 65% chocolate
70 g crystallized sugar
250 g cream
250 g raspberry puree
200 g egg yolks
Whip cream and heat to 82°C with sugar and
Add chocolate, emulsify and mix in the rasp-
Let it crystallize.
4 egg yolks
50 g powdered sugar
100 g flour
2 g salt
50 g raspberry puree
Add all ingredients and mix well.
Pour it into ISI bottle and load two cartridges.
Spray in a cup and heat in microwave at 600 watts for 30 seconds.
429 g fondant
286 g glucose syrup
286 g Cacao Barry Alto el Sol 65% chocolate
Heat fondant and glucose syrup to 165°C.
Stir in the chocolate.
Pour hot mixture into silicon mat and let cool.
Mix in blender to get a fine powder.
Sieve it on silicon mat and create circles.
(diameter 6 cm)
Melt at 170°C for about 2 minutes.
350 g Cacao Barry Alto el Sol 65% chocolate
150g cocoa butter
Melt chocolate and cocoa butter at 38°C.
Dip in half the chocolate balls.
400 g raspberry puree
100 g beetroot
3 sticks of fresh thyme
40 g crystallized sugar
6 g pectin NH
2 g asorbic acid
Boil, mix and stir raspberry puree, beetroot and
Mix crystallized sugar, pectin NH and asorbic acid and boil it with raspberry-beetroot- thyme mixture.
Pour in small silicon half ball (diameter 2 cm) and freeze.
20 g cocoa nibs
Sud from filling
120 g lemon juice
120 g dark cocoa cream
Boil raspberry puree, egg yolks, whole egg
and crystallized sugar.
Add softened gelatin and let cool to 40°C.
Mix butter and place in small silicon spheres
(diameter 3.5 cm).
125 g milk
150 g Cacao Barry Alto el Sol 65% chocolate
250 g cream
1 sheet of gelatine
Some tonka beans
Boil milk and tonka beans, add the softened
Gelatin and mix in the chocolate.
Mix in whipped cream.
Pour into silicon sphere (diameter 5cm).
225 g almonds
225 g powdered sugar
310 g whole egg
30 g cocoa powder
30 g flour
30 g starch
125 g butter
Mix almonds, powdered sugar and a whole egg.
Add butter and mix in flour-starch-cocoa powder
Brush it on a sheet of baking paper and let it bake
at 180°C for 20 minutes.
Make circles (diameter 5.5 cm outside, 2 cm in).