Savarin
(Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)
Chocolate dacquoise
| Ingredients | Preparation |
|---|---|
|
250g
egg whites
80g sugar |
Whisk together until stiff |
|
200g
almond powder
40g Callebaut Cocoa powder CP 150g icing sugar |
Delicately fold the powders in the whipped egg whites. Mix in the sugar in 2 times |
| 75g Callebaut Dark Chocolate Select 811NV | Chop the CalletsTM and fold in the previous mix. Spread out on a baking tray and bake for 15 to 20 minutes at 180°C |
Dark chocolate mousse
| Ingredients | Preparation |
|---|---|
|
400g
Chocolate mousse powder
500g milk |
Beat together for 5 minutes. Fill savarin shaped moulds with the dark mousse and put away in the freezer |
Caramelised pears
| Ingredients | Preparation |
|---|---|
|
diced sugared pears
1 vanilla pod pear puree |
Caramelise and add the diced pears, the vanilla seeds and a dash of pear puree and cook for 2-3 minutes. Leave to cool |
Finishing and presentation
Cut out circles from the dacquoise. Remove the chocolate mousse
savarins from the moulds and arrange one on top of the dacquoise.
Pour some ChocO’shine™ Dark on top
and finish with a spoon of caramelised pears.
