Local appetizer

level 1

Chocolate, pear, Tomme Vaudoise cheese and potato.

Walks in the woods at the foot of the Jura in autumn and winter, nature and my passion for good cheese inspired me to prepare this little cake.

Preparation Temper	Ingredients 1000g Héritage WHITE CHOCOLATE - ZÉPHYR™ 34% - PISTOLS - 1KG BAG
Mould the stones with the chocolate.

Preparation Mix	Ingredients 150g butter 210g Chocolate DARK COUVERTURE - FLEUR DE CAO™ 70% - PISTOLS - 20KG BOX 75g icing sugar 15g DCP-22EXBRU
Preparation Add	Ingredients 90g egg yolks 60g Egg
Preparation Beat	Ingredients 400g egg white 100g sugar 10g white powder
Gently mix the two preparations together. Place the mixture on a baking tray. Bake at 170º C for 27 minutes.

Preparation Heat	Ingredients 200g pear puree 10g lemon juice
Preparation Add	Ingredients 28g gelatin mass
Preparation Then	Ingredients 65g Héritage MILK COUVERTURE - LACTÉE BARRY 35% - BLOCK - 2.5KG BAG
Emulsify the whole mixture and set aside in the fridge.

Preparation Cook	Ingredients 100g potatoes in water
Preparation Add	Ingredients 100g Tomme Vaudoise cheese 60g potato cooking water 50g sugar 40g gelatine mass
Preparation Whip up	Ingredients 200g Cream 35% MG
Gently mix the two preparations.

Preparation Melt at 40ºC	Ingredients 100g Héritage WHITE CHOCOLATE - ZÉPHYR™ 34% - PISTOLS - 1KG BAG 100g Cocoa Products Cocoa - Cocoa Butter - 4kg Callets 2g liposoluble black coloring
Mix all ingredients together.

Preparation Melt at 40ºC	Ingredients 100g Cocoa Products Cocoa - Cocoa Butter - 4kg Callets 4g fat-soluble black coloring
Mix all ingredients.

Turn out the chocolate cores.

Cut the biscuit to the desired size.

Pour the chocolate pear cream over the biscuit.

Fill the chocolate shells with the Tomme Vaudoise potato mousse.

Close with the biscuit base and the chocolate-pear cream.

Keep in a cool place for at least 30 minutes.

Paint with a grey paint base and sprinkle with drops of black paint.