Black Cherry Chocolate Bar

Recipe

Created by
  • Lluïsa Estrada -
  1. black cherry mousse
  2. italian meringue
  3. milk chocolate crème
  4. dark chocolate sponge cake
  5. cocoa crumble
  6. chocolate crunch
  7. cocoa sablé biscuit
  8. shiny black glaze
  9. colouring
  10. decoration
  11. Assembly

Products

Jade

Chocolate couvertures - Tobado - drops - 1.5 kg bag

Cocoa powder and cocoa products - Selección 22 - 1 kg bag

Chocolate couvertures - Napal - drops - 10 kg bag

Cocoa powder and cocoa products - Cocoa butter - drops - 3kg bucket

black cherry mousse

ingredients preparation
  • 325g
    black cherry purée
  • 150g
    Italian meringue
  • 6leaf/leaves
    Gelatin
  • 175g
    semi-whipped cream
  • Make an Italian meringue at 121 °C.
  • Melt the pre-hydrated leaves with one part of the purée.
    Mix with the rest and incorporate into the meringue.
  • Incorporate the semi-whipped cream.

italian meringue

milk chocolate crème

ingredients preparation
  • 150g
    milk
  • 150g
    cream
  • 30g
    sugar
  • 40g
    egg yolks
  • 280g
    Jade
  • Make a crème anglaise base.
  • Mix together with the chocolate and make an emulsion.

dark chocolate sponge cake

ingredients preparation
  • Melt the chocolate together with the butter at 45 °C and incorporate the yolks.
  • Beat together the egg whites and sugar.
  •  Add the chocolate mixture to the meringue, then finally add the sifted flour.
  • Line a tin with baking parchment, spread the mixture into the tin and bake at 190 °C.

cocoa crumble

ingredients preparation
  • Cut the butter into small chunks then mix together with all the other ingredients.
  • Roll into a tube shape and place in the freezer.
  • Pass through a mincer.
  • Bake in the oven at 160 °C.

chocolate crunch

ingredients preparation
  • 180g
    crumble
  • 30g
    chopped wafer
  • 30g
    hazelnut paste
  • spoon(s)
    Black color liposoluble
  • 15g
    cacao nibs
  • Mix all of the ingredients together.

cocoa sablé biscuit

ingredients preparation
  • Mix together the butter and sugar.
  • Incorporate the yolks bit at a time, then finally, mix in the flour and cocoa.
  • Roll out to a thickness of 2 mm and cut into rectangles to form the bases for the mousse.
  • Bake between two sheets of baking parchment at 160 °C.

shiny black glaze

ingredients preparation
  • Mix all of the ingredients together and bring to the boil.
  • Add the gelatine leaves and, finally, strain the mixture.

colouring

ingredients preparation
  • Mix all of the ingredients together. Add colouring to make it the same colour as the mousse.
  • Strain.

decoration

ingredients preparation
  • fresh cherries
  • gold leaf
  • Q.S.
    chocolate shavings

Assembly

ingredients preparation
  • 325g
    black cherry purée
  • 140g
    Italian meringue
  • 6leaf/leaves
    Gelatin
  • 175g
    semi-whipped cream
  • To create in interior, spread the crumble into a square frame. Place the flat slice of sponge on top of the crumble, having previously cut this using the same mould.
  • Pour in the chocolate crème and spread it evenly over the sponge.
  • Freeze well.
  • Demould and cut the interior, using a warm knife, so it is a few centimetres narrower than the external mould for the bar.
  • Fill the mould with the cherry mousse and insert the interior. Remove any excess, cover the surface and freeze.
  • Once frozen, demould and return to the freezer so it can then be coated and half dipped.
  • Place on top of the sablé base and decorate with the chocolate shavings, halved cherries and a touch of gold leaf.

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