Due Chocolate
Ingredients
Part Acabamento
Part Mousse
Part Preparo Brownie
Part Cremoso de chocolate
Part Preparo Base Torta Doce
Process
01. Chop the 55% cocoa chocolate. Set aside.
02. Place the egg yolks and part of the refined sugar (20 g) in a bowl and mix. Set aside.
03. Combine the milk, cream, and the remaining refined sugar (20 g) in a saucepan and heat until boiling. Remove from heat.
04. Slowly add the hot mixture to the reserved egg yolks and sugar and mix.
05. Return the contents to the saucepan and cook over low heat, stirring until reaching 84°C.
06. Pour the still warm cream over the chopped chocolate and whisk until smooth. Use a whisk.
07. Cool until warm or about 35°C.
08. Add Chantilly to the chocolate cream.
09. Pour the chocolate cream into silicone semi-sphere molds (4 cm diameter x 2 cm height).
10. Place in the freezer to freeze. Set aside.
BROWNIE PREPARATION
01. Place the Zeelandia Brownie in the mixer.
02. Add the oil and eggs, and beat at medium speed (speed 2) for approximately 3 minutes. Use a paddle attachment.
03. Pour into a flat baking sheet (40 x 60 x 4 cm), previously greased and lined with parchment paper.
04. Bake at 200°C for approximately 14 minutes in a deck oven.
05. Cool. Using a round cutter, cut into discs approximately 6 cm in diameter. Set aside.
SWEET PIE BASE PREPARATION
01. Using a rolling pin, roll out the Base Para Torta Doce Pronta until about 5 mm thick.
02. Using a round cutter, cut into discs approximately 7 cm in diameter.
03. Place on baking sheets.
04. Bake at 180°C for approximately 12 minutes in a deck oven.
05. Cool. Set aside.
01. Hydrate the unflavored gelatin powder with water. Set aside for about 5 minutes.
02. Heat the Chocolatier ChocoBlanc in a double boiler or microwave.
03. Add the Chantilly to the Chocolatier ChocoBlanc in 3 stages and mix. Set aside.
04. Dissolve the reserved hydrated gelatin in a double boiler or microwave.
05. Add the dissolved gelatin to the reserved mousse and mix until homogenized.
FINISHING
01. Spread approximately 2 grams of Zeelandia Strawberry Filling in the center of each reserved sweet pie base.
02. Place the reserved brownie discs on top of the sweet pie bases. Set aside.
03. Heat the Chocolatier ChocoBlanc in a double boiler or microwave.
04. Unmold the mousses and place them on a rack.
05. Spread the melted Chocolatier ChocoBlanc over the mousses.
06. Place the mousses on the reserved brownie discs.
07. Heat the Chocolatier ChocoNut in a double boiler or microwave.
08. Decorate the surface of the mousses with the melted Chocolatier ChocoNut.
Tips
- The Chocolate Cream must be fully frozen before starting the Mousse preparation.
- Add the warm gelatin to the mousse to prevent crystallization.
- For better homogenization of the gelatin with the mousse, first mix a small part of the mousse with the dissolved gelatin and then add this mixture to the remaining mousse.
- The Chocolatier ChocoBlanc should not exceed 40°C, as it may lose its characteristics and the aeration of the mousse.
ASSEMBLY
01. Spread the mousse on the bottom and sides of the previously greased and sugared luna molds (6 cm diameter x 3.5 cm height).
02. Unmold the chocolate cream and place it in the center of the mousse. Apply light pressure to eliminate any gaps.
03. Fill the mold with mousse and place it in the freezer to freeze.
- The surfaces of the pieces can be decorated with chocolate arabesques.
Yield
54 Units of 90 g
Equipment
Oven , Mixer , Stove , Rolling Pin , Freezer , Saucepan , Paddle Attachment , Whisk , Scale , Flat Baking Sheets , Knife , Container , Rack , Round Cutter , Microwave , Thermometer , Parchment Paper , Silicone Half-Sphere Mold , Luna Mold
Suggested shelf life
36
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 325 | % VD (*) |
| Carboidratos (g) | 35 | % VD (*) |
| Açúcares totais (g) | 19 | % VD (*) |
| Aç adicionados (g) | 17 | % VD (*) |
| Proteínas (g) | 3.6 | % VD (*) |
| Gorduras totais (g) | 19 | % VD (*) |
| Gorduras saturadas (g) | 8.5 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 1.1 | % VD (*) |
| Sódio (mg) | 78 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Due Chocolate
Ingredients
Part Cremoso de chocolate
Part Preparo Base Torta Doce
How to make it
CHOCOLATE CREAM
01. Chop the 55% cocoa chocolate. Set aside.
02. Place the egg yolks and part of the refined sugar (20 g) in a bowl and mix. Set aside.
03. Combine the milk, cream, and the remaining refined sugar (20 g) in a saucepan and heat until boiling. Remove from heat.
04. Slowly add the hot mixture to the reserved egg yolks and sugar and mix.
05. Return the contents to the saucepan and cook over low heat, stirring until reaching 84°C.
06. Pour the still warm cream over the chopped chocolate and whisk until smooth. Use a whisk.
07. Cool until warm or about 35°C.
08. Add Chantilly to the chocolate cream.
09. Pour the chocolate cream into silicone semi-sphere molds (4 cm diameter x 2 cm height).
10. Place in the freezer to freeze. Set aside.
BROWNIE PREPARATION
01. Place the Zeelandia Brownie in the mixer.
02. Add the oil and eggs, and beat at medium speed (speed 2) for approximately 3 minutes. Use a paddle attachment.
03. Pour into a flat baking sheet (40 x 60 x 4 cm), previously greased and lined with parchment paper.
04. Bake at 200°C for approximately 14 minutes in a deck oven.
05. Cool. Using a round cutter, cut into discs approximately 6 cm in diameter. Set aside.
SWEET PIE BASE PREPARATION
01. Using a rolling pin, roll out the Base Para Torta Doce Pronta until about 5 mm thick.
02. Using a round cutter, cut into discs approximately 7 cm in diameter.
03. Place on baking sheets.
04. Bake at 180°C for approximately 12 minutes in a deck oven.
05. Cool. Set aside.
01. Hydrate the unflavored gelatin powder with water. Set aside for about 5 minutes.
02. Heat the Chocolatier ChocoBlanc in a double boiler or microwave.
03. Add the Chantilly to the Chocolatier ChocoBlanc in 3 stages and mix. Set aside.
04. Dissolve the reserved hydrated gelatin in a double boiler or microwave.
05. Add the dissolved gelatin to the reserved mousse and mix until homogenized.
FINISHING
01. Spread approximately 2 grams of Zeelandia Strawberry Filling in the center of each reserved sweet pie base.
02. Place the reserved brownie discs on top of the sweet pie bases. Set aside.
03. Heat the Chocolatier ChocoBlanc in a double boiler or microwave.
04. Unmold the mousses and place them on a rack.
05. Spread the melted Chocolatier ChocoBlanc over the mousses.
06. Place the mousses on the reserved brownie discs.
07. Heat the Chocolatier ChocoNut in a double boiler or microwave.
08. Decorate the surface of the mousses with the melted Chocolatier ChocoNut.
Tips
- The Chocolate Cream must be fully frozen before starting the Mousse preparation.
- Add the warm gelatin to the mousse to prevent crystallization.
- For better homogenization of the gelatin with the mousse, first mix a small part of the mousse with the dissolved gelatin and then add this mixture to the remaining mousse.
- The Chocolatier ChocoBlanc should not exceed 40°C, as it may lose its characteristics and the aeration of the mousse.
ASSEMBLY
01. Spread the mousse on the bottom and sides of the previously greased and sugared luna molds (6 cm diameter x 3.5 cm height).
02. Unmold the chocolate cream and place it in the center of the mousse. Apply light pressure to eliminate any gaps.
03. Fill the mold with mousse and place it in the freezer to freeze.
- The surfaces of the pieces can be decorated with chocolate arabesques.
Yield
54 Units of 90 g
Equipment
Oven , Mixer , Stove , Rolling Pin , Freezer , Saucepan , Paddle Attachment , Whisk , Scale , Flat Baking Sheets , Knife , Container , Rack , Round Cutter , Microwave , Thermometer , Parchment Paper , Silicone Half-Sphere Mold , Luna Mold
Suggested shelf life
36 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 325 | % VD (*) |
| Carboidratos (g) | 35 | % VD (*) |
| Açúcares totais (g) | 19 | % VD (*) |
| Aç adicionados (g) | 17 | % VD (*) |
| Proteínas (g) | 3.6 | % VD (*) |
| Gorduras totais (g) | 19 | % VD (*) |
| Gorduras saturadas (g) | 8.5 | % VD (*) |
| Gorduras trans (g) | 0.3 | % VD (*) |
| Fibra Alimentar (g) | 1.1 | % VD (*) |
| Sódio (mg) | 78 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.