Passionately chocolate

Created by

Martin DiezDirector, Chef Services Americas, Chocolate Academy™ Center, Chicago
Philippe BertrandDirector of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

level 1

Share
- facebook
- twitter
- googleplus
- linkedin
- email
Print

Recipe components

Honey and cinnamon madeleine cake

Preparation Mix	Ingredients 200g whole egg(s) 140g light brown sugar 70g honey
Preparation Add	Ingredients 200g flour 8g yeast 4g cinnamon powder 2g salt
Preparation Incorporate	Ingredients 180g butter melted at 50*C
Place the mixture in a 4 cm deep, 40/60 half frame. Bake for 18 minutes at 180°C.
Place the mixture in a 1.5 in / 4 cm deep, 40/60 half frame. Bake for 18 minutes at 356°F/180°C.

Alunga™ passion fruit cream

Preparation Mix	Ingredients 300g whipping cream 30g glucose 300g passion fruit puree
Preparation Pour over	Ingredients 660g Pureté Milk couverture - Alunga™ - pistols - 20kg bag
Preparation Add	Ingredients 60g butter
Mix. Pour over the Madeleine cake at 30°C.
Mix. Pour over the Madeleine cake at 86°F/30°C.

Chocolate whipped cream

Preparation Boil	Ingredients 1000g liquid whipping cream
Preparation Pour over	Ingredients 180g Pureté Milk couverture - Alunga™ - pistols - 20kg bag
Mix then re-chill to 5°C. Beat with a whisk as for a Chantilly cream.
Mix then re-chill to 41°F/5°C. Beat with a whisk as for a Chantilly cream.

Icing

Preparation Make a caramel with	Ingredients 300g sugar
Preparation Dilute with	Ingredients 150g water 300g glucose
Make up with water if necessary to obtain an initial weight of 750 g.
Preparation Pour over	Ingredients 100g unsweetened concentrated milk 100g sweetened concentrated milk 300g Pureté Milk couverture - Alunga™ - pistols - 20kg bag 1g gold powder
Preparation Pour over	Ingredients 100g unsweetened concentrated milk 100g sweetened concentrated milk 300g Pureté Milk couverture - Alunga™ - pistols - 20kg bag 1g gold sparkling powder
Preparation Add	Ingredients 20g gelatin powder (200 Bloom) 120g water
Mix then glaze at 28°C.
Mix then glaze at 82°F/28°C.

Chocolate decorations

Preparation Cut out rectangles of 10 cm x 5 cm using Alunga™ 41% milk chocolate couverture then crystallise. Using an acetate sheet of 0.4 cm in width, make a loop with a thin layer of crystallised Alunga™ 41% milk chocolate couverture. Spray the loop with gold dust.	Ingredients Pureté Milk couverture - Alunga™ - pistols - 20kg bag
Cut out rectangles of 4 x 2 in / 10 x 5 cm using Alunga™ 41% milk chocolate couverture then crystallise. Using an acetate sheet of 0.15 in / 0.4 cm in width, make a loop with a thin layer of crystallised Alunga™ 41% milk chocolate couverture. Spray the loop with gold dust.
Cut out rectangles of 4 x 2 in / 10 x 5 cm using Alunga™ 41% milk chocolate couverture then crystallize. Using an acetate sheet of 0.15 in / 0.4 cm in width, make a loop with a thin layer of crystallized Alunga™ 41% milk chocolate couverture. Spray the loop with gold dust.

Chef's suggestion

Vary the tastes and flavours of your desserts with the seasons. For the Honey and Cinnamon Madeleine cake, replace the cinnamon with raspberry pieces scattered on the cake before baking. For the Alunga™ cream, you can replace the passion fruit puree with pulped raspberries. Enjoy this perfect marriage between fruit and Alunga™ milk chocolate couverture.