Coffee chocolate pave

Sarah Frankland

Sarah Frankland

21st February 2017
Sarah Frankland

Coffee chocolate pave

My coffee chocolate pave recipe from the menu at Pennyhill Park in Surrey.


  • Chocolate brownie - makes 1 60 x 40 frames. Each frame makes 210 portions:
  • 330g unsalted butter
  • 300g caster sugar
  • 3g fine salt
  • 300g whole egg
  • 260g 64% extra bitter chocolate
  • 120g plain gluten free four
  • Cafe krokine layer – makes 2 frames:
  • 1100g cafe krokine
  • 100g Extra bitter 64%
  • Espresso coffee mousse – makes 2 frames:
  • 400g egg yolk
  • 50g Nescafe gold instant coffee
  • 20g water
  • 250g caster sugar +100g water
  • 900g extra bitter 64%
  • 1140g whipping cream
  • Coffee Chantilly:
  • 500g whipping cream – UHT
  • 225g 64% extra bitter
  • 25g filter ground fresh coffee beans
  • Chocolate cocoa nib glaze:
  • 500g Cocoa butter
  • 225g extra bitter 64%
  • 300g amber java
  • 100g oil
  • 100g cocoa nibs, lightly blitzed in the thermo mix
  • 200g` cafe krokine
  • Chocolate decor – makes 100 pieces:
  • 100g dark chocolate tempered
  • 10g gold cocoa butter


Chocolate brownie:
1. Place the butter, salt and caster sugar together in a mixing bowl, cream together until light and fluffy.
2. Meanwhile, melt the chocolate in the microwave ensuring it has fully melted.
3. Gradually add in the whole egg, ensuring you have a well emulsified mixture.
4. Add the chocolate into the creamed mixture, take off the machine and finish by hand to ensure it is mixed well. Lastly fold in the flour.
5. Spread out into a tray lined with a black mat.
6. Cook at 170°C for 15-20 minutes.
Cafe krokine layer:
1. Melt the chocolate and heat the cafe krokine in a separate bowl. Mix the two together then spread 1.2kg onto each prepared brownie sheet.
Espresso coffee mousse:
1. Melt the chocolate in the microwave to 45◦c
2. Semi whip the cream, ensuring it has soft peaks.
3. Place the egg yolks, Nescafe and water together in a mixing bowl and begin to whisk.
4. Place the caster sugar in a pan with 50g water and cook to 112◦c, pour over the whisking egg yolks.
5. Whisk until light and fluffy and cool. Mix the yolk mixture into the cream mixture.
6. Reheat the chocolate to 45◦c then fold the cream and yolk mixture in gradually in 3 parts.
Coffee Chantilly:
1. Place the whipping cream into a pan and bring to the boil, add in the coffee and allow to infuse for 10 minutes.
2. Strain the coffee cream and rescale to ensure it is still 1000g.
3. Melt the chocolate in a bowl, pour one third of the hot cream over the chocolate and mix well. Add in the remaining hot cream and mix again. Place into a container to set
4. overnight.
5. Whisk to firm peaks each morning for service.
Chocolate cocoa nib glaze:
1. Melt the chocolates, and cocoa butter together. Mix in the cafe krokine, cocoa nibs and oil.
2. Place into a container to set overnight.
Chocolate decor:
1. Spread the cocoa butter over the acetate sheet with a sponge and allow to set.
2. Spread out the chocolate evenly onto the sheet, allow to semi -set then cut into squares with the 3cm guitar cutter.
3. Place a new sheet of acetate to the back of the sheet and roll up on a rolling pin with the gold side facing the rolling pin. Secure with sellotape and allow to fully set overnight.
To finish daily:
1. Melt the glaze and allow to cool to 35◦c. Press a skewer into the top middle and dip into the glaze and then scrape off the bottom. Place onto a tray to set.
2. Whip up the coffee Chantilly, pipe a small bulb into the middle, top with a chocolate square, pipe another bulb on top and then a piece of gold.

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