Savarin (Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ center Belgium)

Chocolate dacquoise

Ingredients Preparation
250g egg whites
80g sugar
Whisk together until stiff
200g almond powder
40g Cocoa Powder
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 Callebaut Chocolate Fill on top and finish with a spoon of caramelised pears.

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