Eruption
Inspired by the Style Rebellion trend, Callebaut chef Philippe Vancayseele designed a gourmet still life that simply bursts with colours and flavours. But the real taste eruption happens when you make the iconoclastic piece of chocolate art come to life: let a torrent of creamy chocolate sauce flow down your miniature chocolate Vesuvius and cover your brightly coloured cigarette dough shells in intense dark chocolate taste. This is no ordinary plated dessert. This is a chocolate re-enactment of the Pompeii incident that will strike your customers and dinner guests with amazement.
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Δύσκολο
Pear jelly cubes
Συστατικά: Pear jelly cubes
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1.7 lbpear puree
Προετοιμασία: Pear jelly cubes
Heat up.
Συστατικά: Pear jelly cubes
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1.4 ozsugar
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0.5 ozyellow pectin
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15.4 gragar
Προετοιμασία: Pear jelly cubes
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
Συστατικά: Cigarette dough
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7.1 ozflour
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7.1 ozicing sugar
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7.1 ozegg white
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7.1 ozbutter
Προετοιμασία: Cigarette dough
Mix together in blender until smooth.
Συστατικά: Cigarette dough
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5different types of watersoluble colouring
Προετοιμασία: Cigarette dough
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
Συστατικά: Chocolate crémeux
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8.8 ozmilk
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8.8 oz35% cream
Προετοιμασία: Chocolate crémeux
Boil together.
Συστατικά: Chocolate crémeux
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3.2 ozegg yolks
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2.5 ozsugar
Προετοιμασία: Chocolate crémeux
Whisk together. Add to previous mixture and heat up to 85°C.
Συστατικά: Chocolate crémeux
Προετοιμασία: Chocolate crémeux
Add.
Συστατικά: Chocolate crémeux
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2 leaf/leavesgelatin
Προετοιμασία: Chocolate crémeux
Add and emulsify. Pour into a bowl and leave to crystallise in refrigerator at 4°C.
Chocolate streusel
Συστατικά: Chocolate streusel
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3.5 ozflour
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0.9 ozstarch
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0.9 ozCP
Προετοιμασία: Chocolate streusel
Sieve together.
Συστατικά: Chocolate streusel
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2.8 ozhazelnut powder
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0.2 ozsalt
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4.4 ozbrown sugar
Προετοιμασία: Chocolate streusel
Add.
Συστατικά: Chocolate streusel
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4.4 ozsoftened butter
Προετοιμασία: Chocolate streusel
Add.
Velvet chantilly
Συστατικά: Velvet chantilly
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14.1 oz35% cream
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1.4 ozinvert sugar
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1.4 ozglucose
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2 beans(s)Madagascar vanilla
Προετοιμασία: Velvet chantilly
Boil together.
Συστατικά: Velvet chantilly
Προετοιμασία: Velvet chantilly
Add and emulsify.
Συστατικά: Velvet chantilly
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1.3 lb35% cream
Προετοιμασία: Velvet chantilly
Add and leave to cool in refrigerator at 4°C for 12 hours.
Whip before use.
Chocolate lava sauce
Συστατικά: Chocolate lava sauce
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5.3 ozmilk
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5.3 oz35% cream
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1.8 ozglucose
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Q.S.Espelette
Προετοιμασία: Chocolate lava sauce
Boil together.
Συστατικά: Chocolate lava sauce
Προετοιμασία: Chocolate lava sauce
Pour previous mixture on top and emulsify. Leave to cool to 35°C before using.
Finishing and presentation
Συστατικά: Finishing and presentation
Προετοιμασία: Finishing and presentation
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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