Chocolate and raspberry rose

Graham Hornigold

Graham Hornigold

13th June 2013

Chocolate and raspberry rose

Chocolate and raspberry rose
Graham Hornigold, Executive Pastry Chef, Hakkasan

Ingredients

  • Brownie 10 pax
  • 1 whole eggs
  • 90g sugar
  • 74g butter melted
  • 35g soft flour
  • 24g coco powder
  • 74g dark 70% chocolate melted
  • 40g Dark 70% chocolate chopped
  • 40g roasted chopped hazelnuts
  • Chocolate raspberry mousse 10 pax
  • 120g Dark chocolate
  • 60g sugar
  • 30g whole eggs
  • 24g egg yolks
  • 7g gelatine leaves
  • 150g raspberry puree
  • 180g Elle le vive cream soft peak
  • 50g Crunchy pearls Croquant ( add by hand not in mousse)
  • Raspberry insert 10 pax
  • 80g raspberry puree
  • 10g sugar
  • Fresh raspberries cut into quarters
  • Red spray chocolate 10 pax
  • 1 bottles of red pcb coloured coco butter
  • 40g Coco butter

Method

Brownie 10 pax
Make a sabayon with the eggs and sugar, Melt the 144g chocolate and the butter together, Fold this into the sabayon, Fold in the flour & coco Powder, Lastly fold in the chopped chocolate & nuts. Spread evenly using a frame. Bake at 160c.
Chocolate raspberry mousse 10 pax
Melt the chocolate, Make a pate’ bombe with the eggs and sugar, heat the puree add the gelatine to the puree, Fold the chocolate into the pate bombe, fold in the puree, fold in the cream last. Fold through crunchy pearls, pipe into moulds with insert
Raspberry insert 10 pax
Blend the puree and sugar, add the fresh raspberries quarters and pipe into quenelle insert mould & freeze.
Red spray chocolate 10 pax
Red spray lightly to finish on top of dark spray
Garnish
Silver leaf

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