Ingredients
Serves:
- 100 g Dark Chocolate (Hearts)
- 100 g White Chocolate (Hearts)
- 250 g Raspberry Puree (Raspberry Cream)
- 40 g Caster Sugar (Raspberry Cream)
- 60 g Egg Yolks (Raspberry Cream)
- 30 g Unsalted Butter (Raspberry Cream)
- 2 g Gold Gelatine Leaves, soaked in ice water (Raspberry Cream)
- 50 mL Water (Milk Chocolate Mouse)
- 50 g Glucose (Milk Chocolate Mouse)
- 4 g Gold Gelatine Leaves, soaked in ice water (Milk Chocolate Mouse)
- 50 g Caster Sugar (Milk Chocolate Mouse)
- 240 g Milk Chocolate, melted (Milk Chocolate Mouse)
- 350 g Thickened cream, semi-whipped (Milk Chocolate Mouse)
- 250 g Thickened Cream (Dark Chocolate Glaze)
- 300 g Caster Sugar (Dark Chocolate Glaze)
- 60 g Water (Dark Chocolate Glaze)
- 100 g Cocoa Powder (Dark Chocolate Glaze)
- 100 g Neutral Glaze (Dark Chocolate Glaze)
- 20 g Dark Chocolate (Dark Chocolate Glaze)
- 12 g Gold Gelatine Leave, soaked in ice water (Dark Chocolate Glaze)
- 10 each Raspberry, freeze-dried (to serve)
- 10 each Edible gold powder, to dust (to serve)
Method
DARK CHOCOLATE DISCS AND WHITE CHOCOLATE HEARTS
STEP 1 – For the dark chocolate discs, spread a thin layer of tempered dark chocolate onto a guitar sheet. Cut into 5cm discs before the chocolate fully contracts.
STEP 2 – For the white chocolate hearts, spread a thin layer of tempered white chocolate onto a guitar sheet. Cut into heart shape before the chocolate fully contracts.
STEP 3 – Place a sheet of silicon paper on top of each chocolate and cover with a flat tray. Place in the fridge for five minutes and store at room temperature until required.
RASPBERRY CREAM
STEP 1 – In a medium saucepan, bring the raspberry purée to a boil.
STEP 2 – In a separate bowl, combine the sugar and egg yolks.
STEP 3 – Remove the raspberry purée from the heat and pour over sugar and egg yolks mixture. Return to the stove and reheat (while stirring constantly) to 80°C.
STEP 4 – Sieve and add the gelatine and butter. Mix well and deposit directly into small cone Flexipan (model 1266). Freeze.
MILK CHOCOLATE MOUSSE
STEP 1 – In a medium saucepan, bring the water, glucose and castor sugar to a boil.
STEP 2 – Remove from the heat and add the gelatine. Add the mixture into the melted milk chocolate, emulsify well and set aside to cool.
STEP 3 – When cool, fold through the semi-whipped cream.
STEP 4 – Pipe into Flexipan (model 2269), half 11, then insert one piece of the frozen raspberry cream into the mousse. Level with a palette knife and place a dark chocolate disc on top. Freeze.
DARK CHOCOLATE GLAZE
STEP 1 – In a medium saucepan, bring the thickened cream, castor sugar and water to a boil. Sieve the cocoa powder and add into the mixture while mixing with a whisk.
STEP 2 – Add in the neutral glaze and bring back to the boil.
STEP 3 – Remove from the heat and add the gelatine, then strain onto the Callebaut dark chocolate. Emulsify the glaze with a stick blender.
TO SERVE
When the dark chocolate glaze has cooled to 38°C, place the frozen cake on a wire rack, glaze it evenly and place on cake board. Put a freeze-dried whole raspberry at the front of the cake and dust with edible gold powder. Finish by placing 2 white chocolate hearts in the middle.