Macaé Chocolate Verrines - Povo

Verrines

Made with: Macaé 62%

Steps: 6

An original recipe by Rémi Montagne – Makes 48 pieces

Recipe steps

MACAÉ MILK ICE CREAM - ICE CREAM ESSENTIALS

  • 1420gMilk
  • 80gNon-fat dry milk
  • 90gCaster sugar
  • 130gGlucose powder DE 33
  • 90gInvert sugar
  • 10gWhipping cream
  • 8gCombined stabilizer
  • 375gMacaé 62%
  1. Heat the milk. Once it is at 75°F (25°C), add the dry milk. Once it is at 85°F (30°C), add the sugars (sugar, glucose powder and invert sugar). Once it is at 105°F (40°C), add the cream. Once it is at 115°F (45°C), incorporate the combined stabilizer, mixed with a portion of the sugar you used initially (approx. 10%). Once it is at 140°F (60°C), slowly combine with the chocolate. Immediately mix using an immersion blender to make a perfect emulsion. Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C). Leave to sit for at least 12 hours at 40°F (4°C). Mix using an immersion blender and churn.

ORANGE & CLEMENTINE SORBET

  • 390gWater
  • 190gCaster sugar
  • 65gGlucose powder DE 33
  • 45gInvert sugar
  • 30gInulin
  • 6gMandarin zest
  • 220gFresh orange juice
  • 20gYuzu juice
  • 135gFresh clementine juice
  • 2gCarob gum
  • 2gGuar gum
  1. Heat the water. Once it is at 85°F (30°C), add the sugar, glucose powder, invert sugar and inulin. At 115°F (45°C), finish incorporating the ingredients by adding the combined stabilizer, mixed with a portion of the sugar you used initially (approx. 10%). Pasteurize at 185°F (85°C) for 2 minutes then quickly cool the mixture to 40°F (4°C). Mix the syrup and fruit purée first by hand and then using an immersion blender. Leave the mixture to sit for at least 4 hours. Mix using an immersion blender, strain, and churn at between 15-20°F (-6°C to -10°C). Store in the freezer at 0°F (-18°C).

MACAÉ CHOCOLATE SAUCE

  1. Bring the ABSOLU CRISTAL to the boil in water. Slowly combine with the chocolate. Immediately mix using an immersion blender to make a perfect emulsion. Set aside.

CITRUS GEL

  • 180gABSOLU CRISTAL NEUTRAL GLAZE
  • 0.2gLime zest
  • 0.2gOrange zest
  • 0.2gMandarin zest
  • 25gLime juice
  • 10gOrange concentrate
  • 25gFresh orange juice
  • 10gCaster sugar
  1. Dissolve the sugar in the citrus juices. Add the zest and ABSOLU CRISTAL. Mix using an immersion blender and set aside until you are ready to assemble your desserts.

MACAÉ SPONGE

  • 115gEgg whites
  • 65gCaster sugar
  • 55gEgg yolks
  • 65gDry butter
  • 20gTraditional French wheat flour
  • 135gMacaé 62%
  1. Beat the egg whites with the sugar. Add the egg yolks to the chocolate and butter, which you have melted at 120-130°F (50-55°C). Incorporate a small quantity of beaten egg white, followed by the remaining whites and the flour. Bake at 355°F (180°C).

MACAÉ MOUSSE

  • 215gMilk
  • 215gWhipping cream
  • 345gEgg whites
  • 105gCaster sugar
  • 550gMacaé 62%
  1. Heat the milk and cream. Combine with the chocolate and mix immediately using an immersion blender to make a perfect emulsion. At 105-115°F (42-45°C), add the egg whites beaten in advance with the sugar.

Assembly and finishing

Prepare the various mixtures and sauces. Make the Sponge and spread 420g into a 20 x 20cm frame. Make the Mousse and pour approx. 30g into a cup. Freeze.
When you are ready to serve, take the Mousse out of the freezer (it takes 10 minutes for it to come up to the desired temperature). Put a scoop of Sorbet and a swirl of Chocolate Ice Cream in place. Add some cubes of Sponge, the Citrus Gel and Chocolate Sauce. Finish off with some chocolate decorations.

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