5 chocolates Valentine’s entremet

By chef Ryan Stevenson, Head chef Chocolate Academy Belgium

Lemon crumble

ingredients preparation
  • 270g
    crushed hazelnuts
  • 54g
    dehydrated dried fruit powder
  • 325g
    sugar
  • 273g
    flour
  • 256g
    butter
  • 10g
    salt
  • 11g
    lemon zest

Mix everything together and then break into small pieces and sprinkle over a baking tray lined with a Silpat mat.  Bake at 150°C for  20 minutes.

Croustillant

ingredients preparation
  • 360g
    almond crumble
  • 154g
    823NV
  • 9g
    brown sugar
  • 77g
    PRAMANO

Melt the chocolate then add everything together.  Weight out 120g for a circle mold of 18cm and spead out evenly.

Chocolate biscuit

ingredients preparation
  • 393g
    80-20-44NV
  • 151g
    butter
  • 282g
    egg yolks
  • 171g
    sugar
  • 332g
    egg white
  • 171g
    sugar

Melt the chocolate and butter together.
Mix the egg yolks with the sugar then add the chocolate.
Beat the egg whites with sugar to a firm texture and  then gently mix the two mass together.
Dress on a 40 x 60 plate and bake at 170 ° C for 12 minutes.

Interior vanilla

ingredients preparation
  • 680g
    cream
  • 163g
    egg yolks
  • 136g
    W3
  • 20g
    gelatin mass
  • 1g
    vanilla

Boil the cream with the vanilla and add the egg yolks.
Re-heat to 82°C,
Then pour over the chocolate and gelatin and mix well.

Spiced caramel

ingredients preparation
  • 494g
    cream
  • 1g
    vanilla
  • 1g
    cinnamon stick
  • 2g
    star anise
  • 3g
    coriander seeds
  • 3g
    cardamom
  • 5g
    salt
  • 494g
    sugar
  • 49g
    glucose
  • 99g
    841
  • 49g
    butter

Boil the cream with all the spices and salt.
Make a dry caramel starting with the glucose and adding the sugar slowly. Deglaze with the cream and boil again. Strain over the chocolate and butter and mix well.

Dark chocolate mousse

ingredients preparation
  • 88g
    milk
  • 97g
    cream
  • 93g
    glucose
  • 24g
    gelatin mass
  • 226g
    C811NV
  • 53g
    70-30-38NV
  • 253g
    35% cream
  • 66g
    egg white
  • 101g
    glucose

Boil the milk with the cream and glucose. Pour over the chocolates and gelatin and mix well.
Whip the egg whites and glucose to a firm peak, fold into the ganache at 40°C and finish with the whipped cream.

Red glazing

ingredients preparation
  • 137g
    sugar
  • 137g
    glucose
  • 68g
    mashed raspberry
  • 2g
    Non-Azo red Power Flowers petals™
  • 228g
    W3
  • 91g
    sweet condensed milk
  • 61g
    gelatin mass
  • 76g
    mirror glaze

Boil mashed raspberry with sugar and glucose. Pour over rest of ingredients and mix well. Use at 35°C.