5 chocolates Valentine’s entremet

Created by

  • Ryan Stevenson - Baker, Paddock Bakery
level 2

By chef Ryan Stevenson, Head chef Chocolate Academy Belgium

Recipe components

Lemon crumble

  • 270g
    crushed hazelnuts
  • 54g
    dehydrated dried fruit powder
  • 325g
  • 273g
  • 256g
  • 10g
  • 11g
    lemon zest

Mix everything together and then break into small pieces and sprinkle over a baking tray lined with a Silpat mat.  Bake at 150°C for  20 minutes.



Melt the chocolate then add everything together.  Weight out 120g for a circle mold of 18cm and spead out evenly.

Chocolate biscuit


Melt the chocolate and butter together.
Mix the egg yolks with the sugar then add the chocolate.
Beat the egg whites with sugar to a firm texture and  then gently mix the two mass together.
Dress on a 40 x 60 plate and bake at 170 ° C for 12 minutes.

Interior vanilla


Boil the cream with the vanilla and add the egg yolks.
Re-heat to 82°C,
Then pour over the chocolate and gelatin and mix well.

Spiced caramel


Boil the cream with all the spices and salt.
Make a dry caramel starting with the glucose and adding the sugar slowly. Deglaze with the cream and boil again. Strain over the chocolate and butter and mix well.

Dark chocolate mousse


Boil the milk with the cream and glucose. Pour over the chocolates and gelatin and mix well.
Whip the egg whites and glucose to a firm peak, fold into the ganache at 40°C and finish with the whipped cream.

Red glazing


Boil mashed raspberry with sugar and glucose. Pour over rest of ingredients and mix well. Use at 35°C.