Eruption
Inspired by the Style Rebellion trend, Callebaut chef Philippe Vancayseele designed a gourmet still life that simply bursts with colours and flavours. But the real taste eruption happens when you make the iconoclastic piece of chocolate art come to life: let a torrent of creamy chocolate sauce flow down your miniature chocolate Vesuvius and cover your brightly coloured cigarette dough shells in intense dark chocolate taste. This is no ordinary plated dessert. This is a chocolate re-enactment of the Pompeii incident that will strike your customers and dinner guests with amazement.
- Level:
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Difficult
Pear jelly cubes
Ingredients: Pear jelly cubes
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750 gpear puree
Preparation: Pear jelly cubes
Heat up.
Ingredients: Pear jelly cubes
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40 gsugar
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15 gyellow pectin
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1 gagar
Preparation: Pear jelly cubes
Mix together and add to warm pear purée. Bring to a boil for two minutes and frame 5 mm thick. Leave to set in refrigerator and cut into cubes.
Cigarette dough
Ingredients: Cigarette dough
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200 gflour
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200 gicing sugar
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200 gegg white
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200 gbutter
Preparation: Cigarette dough
Mix together in blender until smooth.
Ingredients: Cigarette dough
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5different types of watersoluble colouring
Preparation: Cigarette dough
Create five different-coloured doughs and leave to rest in refrigerator. Spread out very thinly on Silpat sheet and cut out round shapes. Bake at 180°C for 10 minutes, remove immediately from baking tray and place into half-spherical moulds to harden. Keep dry.
Chocolate crémeux
Ingredients: Chocolate crémeux
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250 gmilk
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250 g35% cream
Preparation: Chocolate crémeux
Boil together.
Ingredients: Chocolate crémeux
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90 gegg yolks
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70 gsugar
Preparation: Chocolate crémeux
Whisk together. Add to previous mixture and heat up to 85°C.
Ingredients: Chocolate crémeux
Preparation: Chocolate crémeux
Add.
Ingredients: Chocolate crémeux
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2 leaf/leavesgelatin
Preparation: Chocolate crémeux
Add and emulsify. Pour into a bowl and leave to crystallise in refrigerator at 4°C.
Chocolate streusel
Ingredients: Chocolate streusel
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100 gflour
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25 gstarch
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25 gCP
Preparation: Chocolate streusel
Sieve together.
Ingredients: Chocolate streusel
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80 ghazelnut powder
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5 gsalt
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125 gbrown sugar
Preparation: Chocolate streusel
Add.
Ingredients: Chocolate streusel
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125 gsoftened butter
Preparation: Chocolate streusel
Add.
Velvet chantilly
Ingredients: Velvet chantilly
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400 g35% cream
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40 ginvert sugar
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40 gglucose
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2 beans(s)Madagascar vanilla
Preparation: Velvet chantilly
Boil together.
Ingredients: Velvet chantilly
Preparation: Velvet chantilly
Add and emulsify.
Ingredients: Velvet chantilly
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600 g35% cream
Preparation: Velvet chantilly
Add and leave to cool in refrigerator at 4°C for 12 hours.
Whip before use.
Chocolate lava sauce
Ingredients: Chocolate lava sauce
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150 gmilk
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150 g35% cream
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50 gglucose
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Q.S.Espelette
Preparation: Chocolate lava sauce
Boil together.
Ingredients: Chocolate lava sauce
Preparation: Chocolate lava sauce
Pour previous mixture on top and emulsify. Leave to cool to 35°C before using.
Finishing and presentation
Ingredients: Finishing and presentation
Preparation: Finishing and presentation
Finishing
Place pear jelly cubes on top of baked cigarette dough. Pipe a layer of chocolate crémeux, place some pieces of streusel on top and pipe a layer of whipped Velvet chantilly on it. Finish off with a bit of rasped lime.
Presentation
Create a chocolate volcano by moulding a large cone with dark chocolate Callebaut® Finest Belgian Chocolate Recipe n° 811. Leave to harden and unmould. Soften dark chocolate Callebaut® Finest Belgian Chocolate Recipe n° 811 and blend them together to create a rock texture and decorate the dark chocolate cone with it. Freeze, and colour with dark, red and white colours. Prepare five ‘Eruption’ desserts and place them on the chocolate volcano sculpture. Pour chocolate lava sauce on top so it flows nicely over the desserts.
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