Melting Valrhona chocolate, passion fruit sensations

Martin Chiffers

Martin Chiffers

20th April 2012

Melting Valrhona chocolate, passion fruit sensations

Manjari Chocolate Cremeux Make a sauce anglaise slowly mix with chopped chocolate to form a smooth c...

Ingredients

  • Manjari Chocolate Cremeux
  • Basic Custard
  • 300g Milk Full Fat
  • 500g Whipping Cream
  • 200g Egg Yolks
  • 100g Caster sugar
  • Manjari Chocolate Cremeux
  • 1000g Basic Custard
  • 415g Manjari Chocolate 64%
  • Passion fruit Almond Eclat D,Or Streusel
  • 150g Butter
  • 50g Cake Flour
  • 100g Demerara Sugar
  • 150g Almond Powder
  • 150g Eclats D,Or
  • 50g Passion Fruit Powder
  • Hot Chocolate Sauce
  • 600g Milk
  • 150g Glucose
  • 560g Equatorial 55%
  • Passion Fruit Gel
  • 600g Absolu Crystal Neutral
  • 500g Passion Fruit Puree
  • 2 Vanilla Pods
  • Passion Fruit Curd
  • 225g Caster Sugar
  • 225g Soft Butter
  • 160g Eggs Yolks (8)
  • 100g Passion Fruit Puree
  • 4g Gelatine (2)
  • Banana Passion Brûlée
  • 700g Cream
  • 100g Passion Fruit Puree
  • 200g Banana Puree
  • 200g Sugar
  • 320g Egg Yolks (16)
  • 2g Gelatine (10g water)
  • 2 Vanilla Pods
  • Chocolate Gru Tuille
  • 125g Butter
  • 50g Glucose Syrup
  • 50g Double Cream
  • 3 G Pectin
  • 150g Sugar
  • 175g Cocoa Nib Gru
  • False Meringue Jelly Cubes
  • 230g Sugar
  • 270g Water
  • 20g Gelatine
  • 125g Passion Puree
  • 125g Mango Puree
  • Passion Fruit Elastic
  • 200g Water
  • 200g Passion Fruit Puree
  • 100g Sugar
  • 25g Elastic

Method

Manjari Chocolate Cremeux
Make a sauce anglaise slowly mix with chopped chocolate to form a smooth cream, finish with hand blender.
Passion fruit Almond Eclat D,Or Streusel
Dice Cold butter into Cubes, mix all powders together then mix all ingredients until small lumps are formed and chill well bake until golden 150ºC- 160ºC, 16- 18 minutes , store in airtight container.
Passion fruit Almond Eclat D,Or Streusel
Dice Cold butter into Cubes, mix all powders together then mix all ingredients until small lumps are formed and chill well bake until golden 150ºC- 160ºC, 16- 18 minutes , store in airtight container.
Boil Cream and vanilla make and Anglaise and add gelatine and pass
Banana Passion Brûlée
Boil butter glucose and cream add pectin and sugar cook for 2 minutes add cocoa nibs Chill well and bake as desired. 180?C -200?C 3g balls
Chocolate Gru Tuille
mix all ingredients together in a pan boil and pour thinly on a tray lines with silpat mat and cut 10cmx10cm square
Passion Fruit Elastic
Boil together sugar and water. Dissolve bloomed gelatine in mixture. Add passion fruit and mango puree. Leave mixture to set overnight. Take set mixture and whisk on mixer until light and mousy in texture. Pour into mould approximately 18 x 18cm. Leave to set in fridge. Cut into 2cm cubes.
False Meringue Jelly Cubes
Mix all first set of ingredients together and cook in a Bain Marie to 85ºC pass and add lemon zest and chill well.
Passion Fruit Curd
warm and mix all cold ingredients together blend without
incorporating air pass and refrigerate.
Passion Fruit Gel
Boil milk and glucose, pour over chocolate in 3 stages and blend till smooth
Hot Chocolate Sauce

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