Recipes
Mixture A
130 g fresh cream (35%)
34 g granulated sugar
8 g TREHA®
180 g dark chocolate*¹
(cacao 55%), chopped
*¹ EQUATORIALE NOIRE (VALRHONA)
Bring mixture A to a rapid simmer, pour into chocolate and mix to emulsify.
Pipe 10g each into silicone molds 35mm/1½ inches in diameter and store in the freezer.
Improves shape retention and workability of ganache.
Provides a delicate sweetness to the ganache, enhancing the characteristic flavor of chocolate.
Mixture B
190 g egg whites
38 g granulated sugar
20 g TREHA®︎
52 g corn starch
Mixture C
190 g dark chocolate*²
(cacao 55%), chopped82 g unsalted butter
80 g egg yolks
*² EQUATORIALE NOIRE (VALRHONA)
Whip mixture B to make meringue, then add corn starch.
In a separate bowl, combine mixture C and melt.
Add egg yolks into 1., then add 2. and mix.
Pipe 20g each into ring molds 55 mm/2 inches in diameter, place dark chocolate ganache A on top, and pipe a small amount of mixture again to cover the ganache.
Bake in a convection oven at 180℃/360℉ for about 20 minutes.
Stabilizes air bubbles in the batter and improves shape retention after baking.
Mixture D
120 g milk
9 g TREHA®︎
90 g dark chocolate*³
(cacao 72%), chopped
*³ ARHUACOS 72% Dark Chocolate (Cacao Hunters Japan)
Bring mixture D to a rapid simmer, pour into chocolate and mix to emulsify.
Pipe 10g each into the holes of the baked chocolate sponge. Cool and set in the refrigerator.
Stabilizes air bubbles in the batter and improves shape retention after baking.
180 g white chocolate*⁴
Mixture E
42 g egg yolks
7 g granulated sugar
14 g TREHA®︎
210 g milk
Roast white chocolate in a convection oven at 140℃/280℉ for 15 minutes.
Heat mixture E to make a custard sauce (crème anglaise).
Pour 2. into 1. and stir with a hand blender to emulsify.
Pipe 15g each onto dark chocolate ganache B and place in the refrigerator overnight to crystalize.
By replacing sugar with TREHA®︎, the sweetness is reduced.
Improves quality after freeze-thaw by allowing for the addition of less fluid and suppressing moisture content.
Mixture F
100 g fresh cream (35%)
8 g glucose syrup (DE30-50)
8 g invert sugar (Trimoline)
160 g milk chocolate*⁵
(cacao 35%), chopped190 g fresh cream (35%)
*⁵ EQUATORIALE LACTÉE (VALRHONA)
Bring mixture F to a rapid simmer, pour into chocolate and stir with hand blender to emulsify.
Add fresh cream in and mix again with the blender.
Store in the refrigerator overnight to rest.
160 ml cognac
40 ml 30°baume syrup
Combine all ingredients.
Mixture G
225 g apricot puree
94 g granulated sugar
35 g glucose syrup (DE30-50)
Mixture H
56 g TREHA®︎
8 g pectin NH
3 g citric acid, dissolved in small amount of water
Bring mixture G to a boil. Combine mixture H and add to mixture G.
Boil the mixture again and add citric acid.
Brush soaking syrup on the chilled chocolate sponge.
When the syrup is set, coat the sponge with apricot glaze.
Whip the milk chocolate ganache cream and pipe on the top.
Garnish with chocolate decoration and gold leaf (not listed on ingredients).
