Black cherry chocolate bar

Recipe

Created by

Lluïsa Estrada -

Products

Jade

Cocoa powder and cocoa products - Selección 22 - 1 kg bag

Cocoa powder and cocoa products - Nibs - 1 kg bucket

Chocolate couvertures - Napal - drops - 10 kg bag

Cocoa powder and cocoa products - Cocoa butter - drops - 3kg bucket

black cherry mousse

ingredients	preparation
325g black cherry purée 150g Italian meringue 6leaf/leaves Gelatin 175g semi-whipped cream	Make an Italian meringue at 121 °C. Melt the pre-hydrated leaves with one part of the purée. Mix with the rest and incorporate into the meringue. Incorporate the semi-whipped cream.

italian meringue

milk chocolate crème

ingredients	preparation
150g milk 150g cream 30g sugar 40g egg yolks 280g Jade	Make a crème anglaise base. Mix together with the chocolate and make an emulsion.

dark chocolate sponge cake

ingredients	preparation
220g butter 200g egg yolks 400g egg white 220g sugar 70g “Huracan” strong flour 410g CHD-DR-90TOBA	Melt the chocolate together with the butter at 45 °C and incorporate the yolks. Beat together the egg whites and sugar. Add the chocolate mixture to the meringue, then finally add the sifted flour. Line a tin with baking parchment, spread the mixture into the tin and bake at 190 °C.

cocoa crumble

ingredients	preparation
100g butter 100g ground almonds 100g sugar 70g all-purpose flour 30g Cocoa powder and cocoa products - Selección 22 - 1 kg bag	Cut the butter into small chunks then mix together with all the other ingredients. Roll into a tube shape and place in the freezer. Pass through a mincer. Bake in the oven at 160 °C.

chocolate crunch

ingredients	preparation
180g crumble 30g chopped wafer 30g hazelnut paste spoon(s) Black color liposoluble 15g Cocoa powder and cocoa products - Nibs - 1 kg bucket	Mix all of the ingredients together.

cocoa sablé biscuit

ingredients	preparation
250g softened butter 63g powdered sugar 25g egg yolks 315g flour 35g Cocoa powder and cocoa products - Selección 22 - 1 kg bag	Mix together the butter and sugar. Incorporate the yolks bit at a time, then finally, mix in the flour and cocoa. Roll out to a thickness of 2 mm and cut into rectangles to form the bases for the mousse. Bake between two sheets of baking parchment at 160 °C.

shiny black glaze

ingredients	preparation
215g water 180g cream 270g sugar 90g Cocoa powder and cocoa products - Selección 22 - 1 kg bag 7leaf/leaves Gelatin	Mix all of the ingredients together and bring to the boil. Add the gelatine leaves and, finally, strain the mixture.

colouring

ingredients	preparation
700g Chocolate couvertures - Napal - drops - 5 kg bag 300g Cocoa powder and cocoa products - Cocoa butter - drops - 3kg bucket spoon(s) fat soluble red colouring spoon(s) fat soluble blue colouring	Mix all of the ingredients together. Add colouring to make it the same colour as the mousse. Strain.

decoration

Assembly

ingredients	preparation
325g black cherry purée 140g Italian meringue 6leaf/leaves Gelatin 175g semi-whipped cream	To create in interior, spread the crumble into a square frame. Place the flat slice of sponge on top of the crumble, having previously cut this using the same mould. Pour in the chocolate crème and spread it evenly over the sponge. Freeze well. Demould and cut the interior, using a warm knife, so it is a few centimetres narrower than the external mould for the bar. Fill the mould with the cherry mousse and insert the interior. Remove any excess, cover the surface and freeze. Once frozen, demould and return to the freezer so it can then be coated and half dipped. Place on top of the sablé base and decorate with the chocolate shavings, halved cherries and a touch of gold leaf.

ingredients

preparation

325g

black cherry purée
140g

Italian meringue
6leaf/leaves

Gelatin
175g

semi-whipped cream

To create in interior, spread the crumble into a square frame. Place the flat slice of sponge on top of the crumble, having previously cut this using the same mould.
Pour in the chocolate crème and spread it evenly over the sponge.
Freeze well.
Demould and cut the interior, using a warm knife, so it is a few centimetres narrower than the external mould for the bar.
Fill the mould with the cherry mousse and insert the interior. Remove any excess, cover the surface and freeze.
Once frozen, demould and return to the freezer so it can then be coated and half dipped.
Place on top of the sablé base and decorate with the chocolate shavings, halved cherries and a touch of gold leaf.

Black cherry chocolate bar

Recipe

Products

Jade

Cocoa powder and cocoa products - Selección 22 - 1 kg bag

Cocoa powder and cocoa products - Nibs - 1 kg bucket

Chocolate couvertures - Napal - drops - 10 kg bag

Cocoa powder and cocoa products - Cocoa butter - drops - 3kg bucket

black cherry mousse

italian meringue

milk chocolate crème

dark chocolate sponge cake

cocoa crumble

chocolate crunch

cocoa sablé biscuit

shiny black glaze

colouring

decoration

Assembly

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