5 chocolates Valentine’s entremet

Created by

  • Ryan Stevenson -
level 2

By chef Ryan Stevenson, Head chef Chocolate Academy Belgium

Recipe components

Lemon crumble

IngredientsPreparation
  • 270g
    crushed hazelnuts
  • 54g
    dehydrated dried fruit powder
  • 325g
    sugar
  • 273g
    flour
  • 256g
    butter
  • 10g
    salt
  • 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.

Croustillant

IngredientsPreparation

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

Chocolate biscuit

IngredientsPreparation
  • 393g
    Power 80
  • 151g
    butter
  • 282g
    egg yolks
  • 171g
    sugar
  • 332g
    egg white
  • 171g
    sugar

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

IngredientsPreparation

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

IngredientsPreparation
  • 494g
    cream
  • 1g
    vanilla
  • 1g
    cinnamon stick
  • 2g
    star anise
  • 3g
    coriander seeds
  • 3g
    cardamom
  • 5g
    salt
  • 494g
    sugar
  • 49g
    glucose
  • 99g
    Power 41
  • 49g
    butter

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

IngredientsPreparation

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

IngredientsPreparation

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