Karalla

VALRHONA

VALRHONA

Standard Supplier 25th September 2015

Karalla

Original recipe by l'Ecole du Grand Chocolat.
Recipe made for 1-35 plated desserts.

Ingredients

  • Chocolate Extra Noire 53% Sponge Cake For one frame 24 x 34 cm
  • 170 g Whole eggs
  • 50 g Inverted sugar
  • 85 g Caster sugar
  • 50 g Almond meal
  • 90 g Cake flour
  • 18 g COCOA POWDER
  • 3 g Baking powder
  • 90 g Whipping cream 35%
  • 60 g Butter 84%
  • 30 g EXTRA NOIRE 53% COUVERTURE
  • EQUIVALENCES
  • GUANAJA 70% 20 g
  • CARAÏBE 66% 25 g
  • TAINORI 64% 25 g
  • Extra Noire 53% Whipping Ganache 25g/ dessert
  • Basic ganache
  • 225 g Whipping cream 35%
  • 25 g Glucose
  • 25 g Inverted sugar
  • 250 g EXTRA NOIRE 53% COUVERTURE
  • Whipped ganache
  • 450 g Basic ganache
  • 450 g Whipping cream 35%
  • EQUIVALENCES
  • GUANAJA 180 g
  • CARAÏBE 66% 190 g
  • TAINORI 64% 190 g
  • Mango Jelly 10g/ dessert
  • 300 g Mango pulp
  • 10 g Fresh lemon juice
  • 45 g Caster sugar
  • 5 g NH pectin
  • 2 g Gelatine
  • 66% Praline Mousse 10g + 8g/ ring of 4.5cm
  • Basic custard
  • 150 g Whipping cream 35%
  • 150 g Whole milk
  • 60 g Egg yolks
  • 30 g Caster sugar
  • Hazelnut / Almond mousse
  • 340 g Basic custard
  • 225 g Whipping cream 35%
  • 7,5 g Gelatine
  • 175 g HAZELNUT-ALMOND 66% PRALINE
  • EQUIVALENCES
  • ALMOND/HAZELNUTS PRALINE 50% 175g
  • HAZELNUT PRALINE 60% 175g
  • Mango Sauce
  • 355 g Mango pulp
  • 10 g Fresh lemon juice
  • 100 g ABSOLU CRISTAL NEUTRAL GLAZE

Method

Chocolate Extra Noire 53% Sponge Cake For one frame 24 x 34 cm:

Combine the whole eggs with the inverted sugar and caster sugar.

Stir the almond meal with the flour sieved with the baking powder and cocoa powder together.

Pour the cream and melted butter over followed by the melted chocolate.

Set aside to rest for a couple of hours before baking.

Pour into a frame sat on a silicon mat and bake in convention oven at 180 degrees C for about 13 - 15 minutes.

Extra Noire 53% Whipping Ganache 25g/ dessert:

Bring the 225g of cream to the boil with the glucose and inverted sugar.

Gradually pour the hot boiling liquid over the melted couverture stirring in the centre to create an elastic and shiny core of emulsion. Keep this texture alive to the end of mixing.

Weight out the needed quantity of ganache and stir the liquid and cold cream in. Process the ganache with a hand blender and set aside in the refrigerator for at least 3 to 4 hours minimum before whipping the ganache up.

Mango Jelly 10g/ dessert:

Combine the caster sugar with the NH pectin.

Bring the pulp to the boil with the lemon juice and stir the sugared pectin in before taking the lot to the boil again.

Soak the gelatine in a large volume of water and drain out. Stir the softened and drained gelatine in and pour into a small square container over 5 to 10 mm thick.

Leave to set in the refrigerator and blast freezer for few minutes in order to cut the jelly into neat cubes.

66% Praline Mousse 10g + 8g/ ring of 4.5cm:

Take the cream and milk to the boil. Mix the egg yolks with the caster sugar without whitening. Combine the two and cook the lot 82/84 degrees C until it thickens the back of a spoon. Strain through and use straight away or chill down quickly.

Soak the gelatine in a large volume of cold water, drain out and stir in the hot custard to dissolve.

Gradually pour the hot custard over the praline and start an emulsion.

Process the mixture with a hand blender.

Fold about a quarter of the foamy whipped cream to stabilise the emulsion followed by the remaining

three quarters stirring delicately with a rubber spatula.

Mango Sauce:

Process the mango pulp and lemon juice together with a hand blender, followed by the non-melted

Absolu Cristal neutral glaze.

Set aside in the refrigerator.

Assembly and finishing:

Cut the chocolate sponge cake into 3 cm in diameter discs with a pastry cutter.

In 4.5 cm in diameter cake rings, lay the chocolate sponge cake discs in, pour 10 g of praline mousse over.

Sprinkle 2 to 3 g of crunchy pearls and pour another 8 g of praline mousse on top.

Blast-freeze the lot and remove from the rings.

Make 4.5 cm side dark chocolate squares with tempered couverture on a plastic sheet.

Place one chocolate square on each praline mousse and with a pastry bag fitted with plain nozzle, pipe a nice big drop of previously whipped ganache on the square centre.

Use the left non-whipped ganache to glaze the desserts (see picture).

On the plate, arrange 3 cubes of gelée, the mango sauce and decorate with a few cubes of chocolate sponge cakes.

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