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:: serves 4 people

250 g

milk
280 g

Callebaut Dark Origin Chocolate - Brazil - 2.5kg Callets

Heat together in a microwave, then mix until shuny and then homogenise.

4 g

gelatin powder (180 Bloom)
20 g

water
1 Q.S.

lime

Mix together and add the previous mixture.

500 g

cream

Whip to a medium consistancy, then fold into previous mixture and pipe into moulds.

100 g

Muscavado sugar
100 g

butter
50 g

flour
30 g

cocoa powder
100 g

hazelnut powder

Mix together and bake at 160 degrees for 15 minutes.

100 g

butter
70 g

caster sugar
2 g

sea salt
100 g

flour
60 g

Callebaut Ground Dark Chocolate

Mix together and bake at 180 degrees for 10 minutes.

110 g

caster sugar
110 g

hazelnut powder
20 g

potato starch
100 g

Callebaut Ground Dark Chocolate

Mix together

200 g

egg white
50 g

caster sugar

Beat together and mix into previous mixture

60 g

butter
100 g

CHD-CU-20X014
Q.S.

lime
Q.S.

caster sugar

Add to previous mixture and bake on top of the sablé for 10 minutes

300 g

cream
150 g

mascarpone
50 g

Muscavado sugar
10 g

instant coffee
20 g

Callebaut Ground Dark Chocolate

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.

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.