Blackcurrant sablé and rye bread sablé

Created by

  • Kent Madsen - Callebaut Chef from Scandinavia

“I’m pleased to present a dessert that contains all aspects of chocolate: the bitterness of the beans, the acidity of the cocoa variety, the flavour nuances of the origin and the harmonising sweetness of sugar.”

Recipe components

Rye bread sablé

IngredientsPreparation
  • 6piece(s)
    egg white
  • 25g
    sugar
  • 6piece(s)
    egg yolks
  • 200g
    sugar

Whip together egg whites and 25 g of sugar. Whip together egg yolks and 200 g of sugar, and mix into egg white mixture.

Mix into egg mixture.

Mix in consecutively and pour into Demarle mould (ref. 1897).
Bake at 175°C for 15 minutes.

Blackcurrant jelly

IngredientsPreparation
  • 100g
    Boiron blackcurrant puree
  • 10g
    water
  • 10g
    simple syrup
  • 5g
    Sosa VGP

Heat together water, fruit puree and syrup. Mix in Sosa VGP and pour into
frame. Leave to set in refrigerator and cut into cubes.

Blackcurrant mousse

IngredientsPreparation
  • 0.2l
    egg yolks
  • 500g
    Boiron blackcurrant puree
  • 240g
    sugar
  • 10piece(s)
    gelatin leaves
  • 1l
    half whipped cream 35%

Heat together egg yolks, fruit puree and sugar to 60°C. Add gelatine
and whip into foam. Mix in cream and pipe into spherical mould.
Add blackcurrant jelly inclusion and freeze.

White glazing

IngredientsPreparation
  • 250g
    water
  • 300g
    sugar
  • 200g
    dextrose
  • 250g
    condensed milk

Heat together to 103°C and leave to cool to 55°C.

Mix in with stick blender. Avoid air bubbles. Reheat in microwave
and apply at 26-28°C.

Black sponge

IngredientsPreparation
  • 45g
    almond flour
  • 235g
    whole egg(s)
  • 20g
    flour
  • 85g
    icing sugar
  • 12g
    sunflower oil
  • IBC black colouring

Mix together with stick blender. Pour into siphon and charge with two
cartridges. Deposit into flamingo cups with cuts in the bottom and bake in
microwave for 30 seconds.