Heart of Darkness
Brutal, straightforward and full of power: this is the style of pastry you can expect at Pasticceria de Bellis in Rome, Italy. Heart of Darkness is no exception, boasting ingredients such as our Single Origin Brazil, cocoa powder, coffee and ground dark chocolate.
- Level:
-
- Makes:
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serves 4 people
Brazil dark chocolate mousse
Ingredients: Brazil dark chocolate mousse
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250 gmilk
Preparation: Brazil dark chocolate mousse
Heat together in a microwave, then mix until shuny and then homogenise.
Ingredients: Brazil dark chocolate mousse
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4 ggelatin powder (180 Bloom)
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20 gwater
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1 Q.S.lime
Preparation: Brazil dark chocolate mousse
Mix together and add the previous mixture.
Ingredients: Brazil dark chocolate mousse
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500 gcream
Preparation: Brazil dark chocolate mousse
Whip to a medium consistancy, then fold into previous mixture and pipe into moulds.
Cocoa crumble
Ingredients: Cocoa crumble
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100 gMuscavado sugar
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100 gbutter
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50 gflour
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30 gcocoa powder
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100 ghazelnut powder
Preparation: Cocoa crumble
Mix together and bake at 160 degrees for 15 minutes.
Cocoa Sablé
Ingredients: Cocoa Sablé
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100 gbutter
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70 gcaster sugar
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2 gsea salt
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100 gflour
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60 gCHD-X5226P
Preparation: Cocoa Sablé
Mix together and bake at 180 degrees for 10 minutes.
Soft biscuit chunks
Ingredients: Soft biscuit chunks
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110 gcaster sugar
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110 ghazelnut powder
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20 gpotato starch
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100 gCHD-X5226P
Preparation: Soft biscuit chunks
Mix together
Ingredients: Soft biscuit chunks
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200 gegg white
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50 gcaster sugar
Preparation: Soft biscuit chunks
Beat together and mix into previous mixture
Ingredients: Soft biscuit chunks
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60 gbutter
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Q.S.lime
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Q.S.caster sugar
Preparation: Soft biscuit chunks
Add to previous mixture and bake on top of the sablé for 10 minutes
Dark chocolate chantilly
Ingredients: Dark chocolate chantilly
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300 gcream
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150 gmascarpone
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50 gMuscavado sugar
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10 ginstant coffee
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20 gCHD-X5226P
Preparation: Dark chocolate chantilly
Mix and beat together. Pour into pipping bag. Pipe 2cm think bars with the same length as the mould and place into the blast-freezer.
Store in regular freezer until needed.
Finishing and assembly:
Fill an oblong heart-shaped mould with a layer of Brazil dark chocolate mousse, and cover with a bit of the crumble, sablé and soft biscuit chunks. Repeat this step until you have filled 3/4 of the mould, then gently push in the two frozen bars of dark chocolate chantily and place the mould in the blast freezer. Unmould, cover with ground dark chocolate the decorate to taste and serve.
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