Triumph of Chocolate and Raspberry

Hazelnut and Tanzanie Crunch

ingredients	preparation
100g butter 105g sugar 50g flour 0 85g finely ground raw hazelnuts 1g salt 1/2pod(s) Vanilla 25g CHD-Q75TAZ	Mix together all ingredients in stand mixer with flat beater. Roll out dough on silpat until 2 mm thick and leave to cool for 5 minutes. Lift dough from silpat, cut into desired shapes and place on baking tray. Bake at 170°C for 8 minutes.

Light Caramel Cream

ingredients	preparation
50g water 50g glucose syrup DE 40 300g sugar 200g cream 100g butter 200g CHD-P72VEN 200g crème anglaise 1500g cream	Heat together water, glucose and sugar to 190°C in saucepan. Decrease temperature, and add butter and 200 g of cream. Add chocolate, followed by English cream. Leave to cool in refrigerator. When cool, add 1,500 g of cream and whip into light caramel cream.

Cuba 70% Dark Chocolate Creamy Mix

ingredients	preparation
12g dextrose 15g trimoline 4g gelatin powder (180 Bloom) 140g fondant icing 20g CHD-Q70CUB 300g liquid whipping cream	Warm cream to 55°C, and add sugar and gelatine. Mix well. Add all other ingredients and mix until shiny.

English Cream

ingredients	preparation
250g cream 250g milk 300g egg yolks 50g sugar 10g starch 1beans(s) Vanilla	Boil together cream, milk and vanilla bean in saucepan. Poach together egg yolks, sugar and rice starch. Combine both mixtures and heat up to 83°C to obtain desired density.

White Chocolate and Mascarpone Cheese Creamy Mix

ingredients	preparation
500g crème anglaise 300g CHW-Q29SATI 8g gelatin powder (180 Bloom) 500g mascarpone 250g cream	Pour warm English cream into jug, add gelatine and chocolate, and mix well. Add cream and mascarpone, and mix well. Shape dough and leave to rest in refrigerator. When cool, lightly whip in stand mixer.

Tanzanie Biscuit 75%

ingredients	preparation
340g whole egg(s) 110g sugar 30g flour 60g fresh butter 15g tapioca flour 150g CHD-Q75TAZ	Safe for chocolate, mix together all ingredients in a jug. Melt chocolate at 45°C and add to previous mixture. Strain, pour into 1-litre siphon and charge with two cartridges. Dispense 120 g into each mould and cook in microwave at full power for 1 minute and 20 seconds. Leave to cool, cut into desired size and insert into cake.

Raspberry Gelatine

ingredients	preparation
140g raspberry puree 20g glucose syrup DE 60 30g sugar 20g trehalose 4g pectin 1g citric acid solution	Heat together sugar and pectin in saucepan. Remove from fire, and add Fruit'Purée Raspberry Capfruitand trehalose. Bring to a boil and add glucose. Heat up to 52° Brix. Spread 3-mm-thick layer onto silpat and place in refrigerator. When cool, cut into clover shape and place inside cake.

Gaston Mayonnaise

ingredients	preparation
150g cream 70g cane sugar 120g Cacao Barry® Or Noir™ dark chocolate Gaston 73% cocoa 100g hazelnut paste	Heat together cream and sugar in saucepan at 85°C, and pour in plastic jug. Add chocolate and mix well. Gradually add hazelnut paste and mix until shiny. Fill piping bag and temper to 26-27°C for desired density. Pipe onto crunch.

White and dark chocolate puff pastry lamination

Roll out dough according to traditional method, keeping panetto dough inside.
Fold three times in three parts and leave to rest in refrigerator for two hours.
Laminate dough with three folds in three parts and leave to rest in refrigerator for two hours.
Roll out black and white dough until 2 mm thick.
Take two parts of puff pastry, overlap them and bond with a bit of water. Repeat until 12 overlapping layers with a final thickness of 12 mm is obtained.
Cut into 3-mm-wide slices and bake in clover-shaped baking rings at 180°C for 20 minutes in convection oven.
Remove strips from rings and leave to cool.

White Puff Pastry - Pastello Dough

ingredients	preparation
120g butter 600g flour 25g powdered milk 250g water 10g salt	Mix together water, salt and powdered milk in stand mixer. Add all other ingredients and mix until smooth. Leave to set in refrigerator.

White Puff Pastry - Panetto Dough

ingredients	preparation
95g puff pastry flour 475g butter	Mix together all ingredients in stand mixer. Shape dough and leave to rest in refrigerator.

Traditional and Chocolate Puff Pastry - Pastello Dough

ingredients	preparation
700g puff pastry flour 300g water 14g salt 30g CHD-N70OCOA 100g egg yolks 140g butter	Mix together water, sugar and salt in stand mixer. Add all other ingredients and mix until smooth. Leave to set in refrigerator.

Traditional and Chocolate Puff Pastry - Panetto Dough

ingredients	preparation
465g butter 200g CHD-P72VEN 140g flour 0 10g CHD-N70OCOA	Melt chocolates in microwave at 40°C. Mix butter in stand mixer and add to melted chocolates. Mix in flour, shape dough and leave to cool in refrigerator.

Finishing and assembly

Place clover-shaped puff pastry on tray, and insert layer of hazelnut and chocolate crunch.
Insert Gaston mayonnaise and first biscuit layer.
Insert white chocolate and mascarpone cheese creamy mix, and second biscuit layer.
Insert raspberry gelatine and pipe dark chocolate creamy mix.
Insert a thin layer of black cherry and decorate with light caramel cream, creating small studs.
Cover clover ring with its ring and spray with chocolate.
Decorate with chocolate.

Triumph of Chocolate and Raspberry

Recipe

Hazelnut and Tanzanie Crunch

Light Caramel Cream

Cuba 70% Dark Chocolate Creamy Mix

English Cream

White Chocolate and Mascarpone Cheese Creamy Mix

Tanzanie Biscuit 75%

Raspberry Gelatine

Gaston Mayonnaise

White and dark chocolate puff pastry lamination

White Puff Pastry - Pastello Dough

White Puff Pastry - Panetto Dough

Traditional and Chocolate Puff Pastry - Pastello Dough

Traditional and Chocolate Puff Pastry - Panetto Dough

Finishing and assembly

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