Recipe components

Chocolate sponge

IngredientsPreparation
  • 375g
    egg yolks
  • 320g
    sugar

Whip yolks and sugar to a stiff sabayon.

  • 375g
    egg white
  • 75g
    sugar

Whip whites and sugar to a still merangue.

Fold it together.

Slowly add dry ingredients.

  • 125g
    melted butter

Add melted butter.

Spread to thin sheets.
Bake it on 180C - 12mins.

Mariage Frères Thé à l'opéra tea chocolate ganache

IngredientsPreparation
  • 450g
    whipping cream
  • 50g
    invert sugar

Boil cream and invert sugar together.

  • 30g
    Mariage Frères® Thé à l'opéra

Add tea leaves and let it infuse together for 10 mins.

Add chocolate and blend it together.

  • 40g
    butter

Add softened butter on the end and blend again.

Mixed berry jam

IngredientsPreparation
  • 500g
    blackberries
  • 500g
    fresh raspberries

The berries can be fresh or frozen.

  • 50g
    sugar
Bring to boil fruits, sugar and vanilla.
  • 25g
    gelatin

Add gelatin.

  • 1pod(s)
    vanilla

Blend it together.

Dark chocolate crunch

IngredientsPreparation

Melt butter and mix with chocolate

Mix it with Paillete Feillutine.

Super Moist Chocolate Sponge

IngredientsPreparation

Melt to 55C.

  • 300g
    butter

Melt with Chocolate.

  • 400g
    sugar
  • 250g
    eggs

Put the sugar and eggs to mix.
When the sugar and eggs have mixed take off mixer.
Mix together the eggs with the melted chocolate and butter.

  • 300g
    flour

Add in flour and mix together.
Spread across tray with baking paper.
Bake at 160C for 5mins.

Chocolate Cremeux

IngredientsPreparation
  • 625g
    milk
  • 625g
    whipping cream

Heat until boiling point and then take off stove.

  • 300g
    egg yolks
  • 150g
    sugar

Cook a crème anglaise to 85C.

Pour the liquid over chocolate previously prepared in a bowl.
Mix together and blend for perfect mix.

Assembly

Place the super moinst sponge in the bottom of deep tray.
Place thin layer of crunch.
Pour ganache over layer of crunch.
Press it flat.
Cover with chocolate sponge.
Pour over all berry jam/make sure it is flat and even.
Cover with one more sponge.
Pour over cremaux.
Make it flat.
Rest in the freezer overnight.