Xavier Berger

Simplement Grand chocolat

• Vanilla shortbread

  Butter150g
  Granulated sugar 60g
  Vanilla sugar 6g
  Flour 215g

  Cream together butter, granulated sugar, and vanilla sugar.
  Add in flour.
  Spread 2 mm thickness.
  Cut the shortbread into 18 cm diameter discs.
  Cook at 180°C/356F.

• Chocolate dacquoise chocolat with bergamot tea

  Egg White 180g
  Granulated sugar 45g
  TPT white 360g
  Starch 18g
  Cacao powder 18g
  Toasted crushed almonds 36g
  Bergamot tea 70g

  Infuse tea in egg whites overnight.
  Strain egg whites through a chinois.
  Beat the egg whites with sugar.
  Add in sifted TPT, starch and cocoa powder.
  Finish with the almonds.
  Spread in molds 18 cm diameter.
  Cook at 190°C/374F.

• Chocolate Crémeux Alto el Sol

  Milk 110g
  Cream 35% MG 110g
  egg yolk 80g
  Granulated sugar 45g
  Alto el Sol 145g

  Cook milk, cream, egg yolks and sugar to an anglaise (85C/185F).
  Pour over the chocolate. Mix.
  Pour into circles of 8 cm diameter, weight needs to be 200g.
  Store to -20°C.

• Mousse chocolat Alto el sol

  Granulated sugar 126g
  Dextrose 40g
  Water 36g
  Glucose DE40 18g
  Egg yolk 108g
  Whole Eggs 162g
  Alto el sol 346g
  Cacao paste 85g
  Lecithin soya 3g
  Whipped cream 561g

  Heat sugar, water, dextrose and glucose to 121°C/250F.
  Pour over egg yolks and whole eggs while whisking to create pâte à bombe.
  Continue to whisk to cool.
  Incorporate couverture chocolate, cocao paste and lécithin previously melted in the whipped cream.
  Finish with the pâte à bombe.
  Use immediately.

• Glaçage chocolat Alto el Sol

  Water 225g
  Sugar 450g
  Glucose DE40 450g
  Sweetened condensed milk 300g
  Powdered Gelatine 30g
  Water 180g
  Alto el Sol 400g
  Cacao paste 50g
  Red food color 3g

  Heat water, sugar, and glucose to 103°C/217F; add condensed milk followed by the hydrated gelatin (or gelatin mass).
  Pour over chocolate.
  Add red color. Mix.
  Use at 35°C/95F.

• Finishing

  Place shortbread base in bottom of 20 cm diameter round mold.
  Cover shortbread with the mousse Alto el Sol.
  Insert the dacquoise.
  Top with Cremeux Alto el Sol.
  Finish with the Alto el Sol mousse.
  Freeze. Decorate.