Milk Chocolate Forest

Plated desserts

Made with: BAHIBE 46%

Steps: 5

Recipe from the Ecole Valrhona, makes 30 desserts

Recipe steps

MOIST COEUR DE GUANAJA CAKE

  1. Whip the egg whites with the caster sugar. Sift together the flour and the starch. Meanwhile, melt the butter and the P125 Coeur de Guanaja. Once the egg whites are whipped, carefully fold in the egg yolks and then sprinkle on the flour and starch. Add the butter mixed with the Coeur de Guanaja.
  2. Pour the batter into a stainless-steel frame on top of a Silpat mat. Bake for 8-10 minutes at 180°C .

MORELLO CHERRY COMPOTE

  • 528gmorello cherry pulp
  • 114gsugar
  • 96gglucose
  • 46gsugar
  • 12gpectin NH
  • 55glemon juice
  1. Melt the cherry pulp with the glucose and sugar. Mix the pectin with the glucose and the smaller quantity of sugar, add to the cherries and bring to the boil. Add the lemon juice, blend and set aside in the refrigerator to cool.

WHIPPED BAHIBÉ GANACHE

  • 177gwhipping cream 35% fat
  • 23ginvert sugar
  • 23gglucose
  • 450gwhipping cream 35% fat
  • 228gBAHIBE 46%
  1. Bring the cream to the boil with the invert sugar and glucose. Gradually pour onto the chopped chocolate, and mix together. Blend to perfect the emulsion.
  2. Add the larger quantity of chilled cream and blend. Set aside in the refrigerator overnight. Whip the mixture until smooth and the right consistency to pipe.

MASCARPONE MORELLO ICE-CREAM

  • 250gwhole milk
  • 51gfat-free powdered milk
  • 83gcaster sugar
  • 27g invert sugar
  • 54gatomized glucose
  • 3,6gcombined stabilizer
  • 178gmascarpone
  • 250gmorello cherry pulp
  • 5lemon zests
  1. Heat the milk to 25°C, and then add the powdered milk. Mix a little of the caster sugar with the combined stabilizer. At 30°C, add the atomized glucose and sugars. At 45°C, finish with the stabilizer and the lemon zests.
  2. Pasteurize at 85°C, blend, and chill rapidly to 4°C. Before churning, add the mascarpone and the cherry pulp. Blend and churn.
  3. Store in the freezer at -18°C.

ABSOLU CRISTAL MORELLO COULIS

  1. Thaw the fruit pulp and blend with the Absolu Cristal neutral glaze. Set aside in the refrigerator.
  2. Chef’s tip: the sweetness of the glaze depends on the acidity of the fruit.

Assembly and finishing

ASSEMBLY: Use a spatula to spread 850g of Morello Cherry Compote on the Moist Coeur de Guanaja Cake. Blast freeze. Cut out 16 x 2.5cm portions. Gently whip the Bahibé Ganache, then using a piping bag with a St. Honoré nozzle, pipe 30g onto each cake base. Use a round nozzle to pipe tubes of Mascarpone Morello Ice-Cream. Blast freeze and then cut into portions 16cm long. Stick some acetate sheets onto some flat baking trays with a little oil. Place a little tempered couverture on the sheets and place more acetate sheets on top. Roll out the chocolate with a rolling pin smoothing the chocolate out towards the edges. Check the thickness. As soon as the couverture starts to set, mark out 16 x 2.5cm rectangles with the back of a knife. Leave to set for a few hours. Roll out some red couverture between two plastic sheets and before it sets, cut out different sized hearts. Leave to set for a few hours. Spray them to create a velvety texture.
FINISHING: Place two dashes of Absolu Cristal Morello Coulis on a rectangular plate. Place the cake/compote/ganache assembly on top. Add a dark chocolate decoration to each portion and then place the ice-cream tube on top. Add two heart decorations to the top of the dessert. 

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