Eruption

Inspired by the Style Rebellion trend, Callebaut chef Philippe Vancayseele designed a gourmet still life that simply bursts with colours and flavours. But the real taste eruption happens when you make the iconoclastic piece of chocolate art come to life: let a torrent of creamy chocolate sauce flow down your miniature chocolate Vesuvius and cover your brightly coloured cigarette dough shells in intense dark chocolate taste. This is no ordinary plated dessert. This is a chocolate re-enactment of the Pompeii incident that will strike your customers and dinner guests with amazement.

Recipe

Created by
  • Philippe Vancayseele - Master Chocolatier Senior, Montreal Chocolate Academy™ Training Center
  1. Pear jelly cubes
  2. Cigarette dough
  3. Chocolate crémeux
  4. Chocolate streusel
  5. Velvet chantilly
  6. Chocolate lava sauce
  7. Finishing and presentation

Pear jelly cubes

ingredients preparation
  • 750g
    pear puree

Heat up.
  • 40g
    sugar
  • 15g
    yellow pectin
  • 1g
    agar

Mix together and add to warm pear purée. Bring to a boil for two minutes and frame 5 mm thick. Leave to set in refrigerator and cut into cubes.

Cigarette dough

ingredients preparation
  • 200g
    flour
  • 200g
    icing sugar
  • 200g
    egg white
  • 200g
    butter

Mix together in blender until smooth.
  • 5
    different types of watersoluble colouring

Create five different-coloured doughs and leave to rest in refrigerator. Spread out very thinly on Silpat sheet and cut out round shapes. Bake at 180°C for 10 minutes, remove immediately from baking tray and place into half-spherical moulds to harden. Keep dry.

Chocolate crémeux

ingredients preparation
  • 250g
    milk
  • 250g
    35% cream

Boil together.
  • 90g
    egg yolks
  • 70g
    sugar

Whisk together. Add to previous mixture and heat up to 85°C.
  • 200g
    L-60-40NV
  • 120g
    841

Add.
  • 2leaf/leaves
    gelatin

Add and emulsify. Pour into a bowl and leave to crystallise in refrigerator at 4°C.

Chocolate streusel

ingredients preparation
  • 100g
    flour
  • 25g
    starch
  • 25g
    CP

Sieve together.
  • 80g
    hazelnut powder
  • 5g
    salt
  • 125g
    brown sugar

Add.
  • 125g
    softened butter

Add.

Velvet chantilly

ingredients preparation
  • 400g
    35% cream
  • 40g
    invert sugar
  • 40g
    glucose
  • 2beans(s)
    Madagascar vanilla

Boil together.
  • 180g
    W3

Add and emulsify.
  • 600g
    35% cream

Add and leave to cool in refrigerator at 4°C for 12 hours.

Whip before use.

Chocolate lava sauce

ingredients preparation
  • 150g
    milk
  • 150g
    35% cream
  • 50g
    glucose
  • Q.S.
    Espelette

Boil together.
  • 180g
    60-40-38NV
  • 150g
    841

Pour previous mixture on top and emulsify. Leave to cool to 35°C before using.

Finishing and presentation

ingredients preparation
  • Q.S.
    811NV

Finishing 
Place pear jelly cubes on top of baked cigarette dough. Pipe a layer of chocolate crémeux, place some pieces of streusel on top and pipe a layer of whipped Velvet chantilly on it. Finish off with a bit of rasped lime.

Presentation 
Create a chocolate volcano by moulding a large cone with dark chocolate Callebaut® Finest Belgian Chocolate Recipe n° 811. Leave to harden and unmould. Soften dark chocolate Callebaut® Finest Belgian Chocolate Recipe n° 811 and blend them together to create a rock texture and decorate the dark chocolate cone with it. Freeze, and colour with dark, red and white colours. Prepare five ‘Eruption’ desserts and place them on the chocolate volcano sculpture. Pour chocolate lava sauce on top so it flows nicely over the desserts.

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