Chocolate tea cake: contemporary and classical by Beverley Dunkely

Callebaut

Callebaut

Standard Supplier 12th December 2014

Chocolate tea cake: contemporary and classical by Beverley Dunkely

Chocolate tea cake: contemporary and classical

Prepare a chocolate 6cm sphere
Dust with a small brush a clean 6cm sphere mould with IBC Scarlet Red Creative Powder
Fill and line the sphere mould with precrystallised dark 811 chocolate

Decoration:
Precolour Callebaut Split-4-D splitters with IBC scarlet red creative powder
Place precrystallied 811 Callebaut dark chocolate into a paper piping bag
Pipe a zig zag decoration on top of the prepared coloured splitters

Assembly:
Pipe a bulb of raspberry preserve onto of each chocolate sable biscuit
Optional - place a thin disc of chocolate on top of each sable biscuit
Position prepared sable biscuit on the upper most side of each tea cup – turn over
Pipe a small bulb of precrystallised 811 dark chocolate in the top of each teas cake to aid the sticking of
prepared decoration and a fresh blackberry

For a traditional Marshmallow tea cake –

Pipe a bulb of jam on the service of prepared chocolate sable circles
Pipe a bulb of fruit flavoured Marshmallow on top of jammed sables
Allow the marshmallow to set overnight
Hand dip using a dipping fork into precrystallised Callebaut 811 dark chocolate
Sprinkle with Callebaut Split-9-D dusted with IBC Scarlet creative powder

Ingredients

  • Chocolate Sable Biscuits:
  • 110g plain flour
  • 15g Callebaut CP-777 Cocoa Powder
  • 100g Unsalted butter
  • 50g Icing Sugar
  • 1 egg yolk
  • Raspberry and Blackberry Ganache;
  • 100g Raspberry purée
  • 50g Blackberry puree
  • 20g caster sugar
  • 125g UHT cream
  • 265g Callebaut 811 dark chocolate
  • 45g Callebaut 823 milk chocolate
  • 25g invert sugar
  • 15g alcohol Kirsch
  • 75g Softened unsalted butter
  • Marshmallow:
  • First amount of sugar:
  • 150g Sugar
  • 50g Invert Sugar
  • 35g Puree
  • Second amount of puree:
  • 35g Puree
  • 75g Invert Sugar
  • 20g Bronze Gelatine Sheets – softened in cold water
  • 57g Water

Method

Chocolate Sable Biscuits:

Preheat the oven to 150’C

Place the flour, cocoa powder, icing sugar and butter in a mixing bowl – rub the ingredients together until they resemble fine bread crumbs

Add the egg yolk and mix until a dough forms

Refrigerate

Roll out to a thickness of 0.5mm with a 6cm round cutter

Bake at 150’C for approximately 10 minutes

Raspberry and Blackberry Ganache:

Boil together the cream and caster sugar.

Warm the fruit purée separately.

Cool the cream to 80°C.

Pour the cream and purées onto weighed chocolates

Stir in the invert sugar.

Cool slightly to approximately 38°C/40°C – stir in the softened butter.

Lastly stir in the alcohol.

Cool to 29’C

Pipe into prepared chocolate 6cm spheres

Allow the Ganache to crystallise

Marshmallow:

Dissolve the first amount of sugar, invert sugar and puree bringing slowly to the boil.

Boil to 110°C

Blend together the second amount of puree and invert sugar in a mixing bowl. Pour onto the boiled puree once it has reached 110°C.

Place into a kitchen aid mixing bowl.

Melt the gelatine in the water taking care not to heat above 40°C. Pour onto the whisking puree mix.

Allow to cool down to 25/30°C whisking continuously to increase the volume

Pipe into prepare chocolate spheres pre piped with Raspberry and Blackberry Ganahce

Allow to set at 15°C overnight