Blackcurrant sablé and rye bread sablé

“I’m pleased to present a dessert that contains all aspects of chocolate: the bitterness of the beans, the acidity of the cocoa variety, the flavour nuances of the origin and the harmonising sweetness of sugar.”

Recipe

Created by

Kent Madsen - Callebaut Chef from Scandinavia

Products

Cocoa - Cocoa Butter - 4kg Callets

Rye bread sablé

ingredients	preparation
6piece(s) egg white 25g sugar 6piece(s) egg yolks 200g sugar	Whip together egg whites and 25 g of sugar. Whip together egg yolks and 200 g of sugar, and mix into egg white mixture.
2spoon(s) CP 2 teaspoon(s) baking powder 2g potato flour 150g grated rye bread 75g hazelnut flour	Mix into egg mixture.
100g N05-OH40 40g VH-9401	Mix in consecutively and pour into Demarle mould (ref. 1897). Bake at 175°C for 15 minutes.

Blackcurrant jelly

ingredients	preparation
100g Boiron blackcurrant puree 10g water 10g simple syrup 5g Sosa VGP	Heat together water, fruit puree and syrup. Mix in Sosa VGP and pour into frame. Leave to set in refrigerator and cut into cubes.

Blackcurrant mousse

ingredients	preparation
0.2l egg yolks 500g Boiron blackcurrant puree 240g sugar 10piece(s) gelatin leaves 1l half whipped cream 35%	Heat together egg yolks, fruit puree and sugar to 60°C. Add gelatine and whip into foam. Mix in cream and pipe into spherical mould. Add blackcurrant jelly inclusion and freeze.

White glazing

ingredients	preparation
250g water 300g sugar 200g dextrose 250g condensed milk	Heat together to 103°C and leave to cool to 55°C.
18g gelatin 140g Cocoa - Cocoa Butter - 4kg Callets 3g IBC titanium dioxide powder	Mix in with stick blender. Avoid air bubbles. Reheat in microwave and apply at 26-28°C.

Black sponge

ingredients	preparation
45g almond flour 235g whole egg(s) 20g flour 85g icing sugar 12g sunflower oil IBC black colouring	Mix together with stick blender. Pour into siphon and charge with two cartridges. Deposit into flamingo cups with cuts in the bottom and bake in microwave for 30 seconds.

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