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Sunday, March 30, 2025
ADVT 
Desserts

Chocolate Sensation

Chef Rehana Parveen Darpan, 17 Mar, 2025 10:47 AM
  • Chocolate Sensation

Chocolate Sponge 
Ingredients: 

  • 187 gms granulated sugar 
  • 152 gms plain flour 
  • 11 gms baking powder 
  • 25 gms cocoa powder 
  • 72 gms vegetable oil 
  • 250 gms eggs 
  • 103 gms whole milk 

Method: 
Preheat the oven to 180°C. In a stand mixer, whisk dry ingredients with oil and eggs on high speed for 6 minutes. Add milk and mix. Spread onto parchment-lined half-sheet trays and bake for 10-15 minutes. Cool, then cut into 2cm rounds. 

Hazelnut Crunch 
Ingredients: 

  • 60 gms salted hazelnuts, finely chopped 
  • 150 gms granulated sugar 
  • 2.5 gms pectin NH 
  • 125 gms butter 
  • 50 gms glucose 
  • 10 gms water 

Method: 
Melt all ingredients except nuts in a pot, bring to a boil, then stir in nuts. Spread onto a silpat-lined tray, refrigerate for 2 hours, then bake at 180°C for 10-12 minutes until golden. Cool, then break into small pieces. 

Chocolate Glaze 
Ingredients: 

  • 32 gms gelatine sheets 
  • 110 gms water 
  • 50 gms glucose 
  • 110 gms dextrose 
  • 110 gms double cream 
  • 25 gms skimmed milk powder 
  • 350 gms granulated sugar 
  • 140 gms 100% cocoa powder 
  • 240 gms Valrhona Absolu neutral glaze 

Method: 
Soften gelatine in ice water. Heat water, glucose, and dextrose to 40°C. Separately, boil cream, milk powder, sugar, and cocoa. Stir in gelatine. Strain over neutral glaze and blend. 

Chocolate Mousse 
Ingredients: 

  • 200 gms full-fat milk 
  • 105 gms double cream 
  • 67 gms egg yolks 
  • 30 gms invert sugar 
  • 425 gms dark chocolate 
  • 437 gms double cream, whipped 

Method: 
Whisk egg yolks with invert sugar. Heat milk and cream, then slowly mix into yolks. Cook to 82-85°C. Strain over chocolate, stirring until smooth. Cool to 30°C, then fold in whipped cream. 

Assembly & Garnish 
Pipe mousse into molds halfway, add hazelnut crunch, then more mousse. Top with sponge and freeze. Once set, glaze at 35°C. Decorate with chocolate discs, gold leaf, and crunchy pearls. 

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