The Perfect Match

Created by

Antoine WeylandPastry Chef of Gabriel Bordeaux

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Recipe components

Ocoa™ cake

Preparation Melt at 40°C	Ingredients 125g Pureté DARK COUVERTURE - OCOA™ 70% - PISTOLS - 20KG BAG
Preparation Incorporate all the ingredients in order, mixing between each addition.	Ingredients 125g softened butter 110g sugar 60g whole egg(s) 36g T45 flour
Bake on a baking sheet at 180°C for 10 minutes approximately (this cake rich in butter remains very moist even after baking, so be careful not to overbake). Cool on a rack after cutting out discs of 2.5 cm.

Ocoa™ cream

Preparation Bring to a boil	Ingredients 100g whole milk
Preparation Pour over	Ingredients 150g Pureté DARK COUVERTURE - OCOA™ 70% - PISTOLS - 20KG BAG 10g glucose
Preparation Mix to obtain a very smooth ganache, then incorporate	Ingredients 200g whipping cream
Chill for at least two hours.

Poached blackcurrants

Preparation Make a syrup with	Ingredients 100g water 100g sugar
Preparation Pour over while hot	Ingredients 200g blackcurrant berries
Leave to soften until used.

Ocoa™ blackcurrant/chocolate sauce

Preparation Warm and pour	Ingredients 100g poached blackcurrant juice
Preparation Pour over	Ingredients 100g Pureté DARK COUVERTURE - OCOA™ 70% - PISTOLS - 20KG BAG
Smooth and set aside.

Blackcurrant sorbet

Preparation Warm to 40°C	Ingredients 200g water 80g sugar
Preparation Incorporate then cook at 80°C	Ingredients 20g powdered glucose 4g stabilizer
Preparation When the syrup is cold, add	Ingredients 200g blackcurrant puree
Place in a Pacojet bowl and freeze.

Chef's suggestion

Ideally paired with Château d’Aydie Vin de Liqueur “Maydie” Tannat 2009. The Laplace family has produced this fortified wine with very present tannins and fruity notes of blackcurrant that blend perfectly with the acidity and coarseness of the Ocoa™ dark chocolate couverture.