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Eruption (Created by Philippe Vancayseele – Head of the Chocolate Academy™ Centre in Montreal – Canada)

Pear jelly cubes

Ingredients Preparation
750 g pear purée Heat up.
40 g sugar
15 g yellow pectin
1.5 g agar agar
Mix together and add to warm pear purée. Bring to a boil for two minutes and frame 5 mm thick. Leave to set in refrigerator and cut into cubes.

Cigarette dough

Ingredients Preparation
200 g flour
200 g icing sugar
200 g egg whites
200 g butter
Mix together in blender until smooth.
5 different types of water-soluble colouring Create five different-coloured doughs and leave to rest in refrigerator. Spread out very thinly on Silpat sheet and cut out round shapes. Bake at 180°C for 10 minutes, remove immediately from baking tray and place into half-spherical moulds to harden. Keep dry.

Chocolate crémeux

Ingredients Preparation
250 g milk (3.25%)
250 g cream (35%)
Boil together.
90 g egg yolks
70 g sugar
Whisk together. Add to previous mixture and heat up to 85°C.
200 g dark chocolate Callebaut® Finest Belgian Chocolate Recipe n° 60-40-38
120 g milk chocolate Callebaut® Finest Belgian Chocolate Recipe Power 41
Add.
2 gelatine leaves (soaked) Add and emulsify. Pour into a bowl and leave to crystallise
in refrigerator at 4°C.

Chocolate streusel

Ingredients Preparation
100 g flour
25 g starch
25 g cocoa powder Callebaut® CP
Sieve together.
80 g hazelnut powder
5 g salt
125 g brown sugar
Add.
125 g butter (softened) Add.

Velvet chantilly

Ingredients Preparation
400 g cream (35%)
40 g invert sugar
40 g glucose
2 vanilla beans (Madagascar)
Boil together.
180 g white chocolate Callebaut® Finest Belgian Chocolate Recipe Velvet Add and emulsify.
600 g cream (35%) Add and leave to cool in refrigerator at 4°C for 12 hours.
Whip before use.

Chocolate lava sauce

Ingredients Preparation
150 g milk (3.25%)
150 g cream (35%)
50 g glucose
QS Espelette pepper
Boil together.
180 g dark chocolate Callebaut® Finest Belgian Chocolate Recipe n° 60-40-38
150 g milk chocolate Callebaut® Finest Belgian Chocolate Recipe Power 41
Pour previous mixture on top and emulsify. Leave to cool to 35°C before using.

Finishing
Place pear jelly cubes on top of baked cigarette dough. Pipe a layer of chocolate crémeux, place some pieces of streusel on top and pipe a layer of whipped Velvet chantilly on it. Finish off with a bit of rasped lime.

Presentation
Create a chocolate volcano by moulding a large cone with dark chocolate Callebaut® Finest Belgian Chocolate Recipe n° 811. Leave to harden and unmould. Soften dark chocolate Callebaut® Finest Belgian Chocolate Recipe n° 811 and blend them together to create a rock texture and decorate the dark chocolate cone with it. Freeze, and colour with dark, red and white colours. Prepare five ‘Eruption’ desserts and place them on the chocolate volcano sculpture. Pour chocolate lava sauce on top so it flows nicely over the desserts.


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