Part 1: Cocoa Sable
Ingredients
Method- 125g Cane Sugar
- 250g Butter
- 35g Unroasted Cocoa Nibs (Ground)
- 35g deZaan Cocoa Powder (True Gold/Crimson Red/Carbon Black)
- 460g Wheat Flour (Type 405)
- 75g Eggs
- Prepare the dough by kneading all the ingredients quickly and put the dough in the refrigerator overnight.
- Remove the dough from the refrigerator and roll out to a thickness of 3 mm.
- Cut out round disks each of 7cm in diameter.
- Cut out dancers with a ballerina cookie cutter.
- Bake the slices on FOROSIL64 mats in a convection oven at 180°C for 8 to 10 minutes.
Part 2: Cocoa Joconde Biscuit
Ingredients
Method- 400g Eggs
- 250g Almond Powder
- 250g Confectioner’s Sugar
- 1 Vanilla Bean
- 350g Egg Whites
- 100g Granulated Sugar
- Salt (as required)
- 90g Wheat Flour (Type 405)
- 90g deZaan Cocoa Powder (True Gold/Crimson Red/Carbon Black)
- 90g Dissolved Butter
- Whip the eggs, almond powder, confectioner’s sugar and vanilla bean warm and then cool them.
- Beat the egg whites, granulated sugar and salt into a creamy merengue and gradually mix under the first mixture.
- Mix the wheat flour and deZaan cocoa powder and then sieve the mixture before adding it to the previous mixture.
- Stir in the dissolved butter at last.
Part 3: Cocoa – Mouuse au chocolat
Ingredients
Method- 125g Egg Yolks
- 50g Cane Sugar (part 1)
- 70g Cocoa Butter
- 70g deZaan Cocoa Powder (True Gold/Crimson Red/Carbon Black)
- 110g Cane Sugar (part 2)
- 175g Egg Whites
- 50g Granulated sugar
- Salt (as required)
- 450g Whipped Cream
- Whip up the egg yolks and cane sugar (part 1) warm and then cool them.
- Add cocoa butter, deZaan cocoa powder and cane sugar (part 2) to a conching machine and mix until they become smooth and emulsified.
- Whip up the egg whites, granulated sugar and salt to a creamy merengue and gradually stir the merengue into the chocolate mixture.
- Subdivide the whipped cream.
Part 4: Ganache Monté
Ingredients
Method- 600g Cream
- 30g Granulated sugar
- 60g Cane Sugar
- 40g deZaan Cocoa Powder (True Gold/Crimson Red/Carbon Black)
- 40g Cocoa Butter
- 30g Quito Oro Cocoa Mass (100%)
- Mix the cream and granulated sugar and bring to a boil.
- Add cane sugar, deZaan cocoa powder and cocoa butter to a conching machine and mix until they become smooth and emulsified.
- Put the fond in the refrigerator overnight.
- Mix the ganache well and then whip it until it is ready for use.
Part 5: Cocoa Jelly
Ingredients
Method- 40g Cane Sugar
- 8g Pectin X58
- 600g Whole Milk
- 55g Cocoa Butter
- 55g deZaan Cocoa Powder (True Gold/Crimson Red/Carbon Black)
- 95g Cane Sugar
- Mix the cane sugar and pectin.
- Add milk and mix until smooth and ready to cook.
- Add cocoa butter, deZaan cocoa powder and cane sugar to a conching machine and mix until they become smooth and emulsified.
- Fill into small silicone dôme moulds (SF005/Ø 4cm) using a filling funnel and then deep freeze.
Part 6: Mirror Glaze
Ingredients
Method- 150g Water
- 300g Granulated sugar
- 300g Glucose Syrup (at 45°)
- 200g Sweetened condensed milk
- 140g Gelatin Mix
- 80g Cocoa Butter
- 80g deZaan Cocoa Powder (True Gold/Crimson Red/Carbon Black)
- 143g Cane Sugar
- Mix water, granulated sugar and glucose syrup and bring to a boil at around 103°C.
- Add the sweetened condensed milk and gelatin mix and stir in the mixture.
- Add cocoa butter, deZaan cocoa powder and cane sugar to a conching machine and mix until they become smooth and emulsified.
- Process the mixture at 30°C and mix well before use to avoid the formation of air bubbles.
- The glaze is stable to freezing which means that it does not lose its shine even after the coated products have frozen deeply.
Part 7: Gelatin Mix
Ingredients
Method- 600g Water
- 100g Gelatin Powder (210 bloom)
- Mix the water and gelatin powder.
Note: The mix can be made in large quantities and stored in the refrigerator for about a week.
Part 8: Assembly
Method- First make the sable floors & ballerinas.
- Then make the cocoa joconde biscuit.
- Cut small slices out of the biscuit (Ø 5cm).
- Now make the cocoa jelly kernels (SF005/Ø 4cm) and freeze immediately.
- Fill the silicone dôme molds (SF003/Ø 6cm) half with cocoa-chocolate mousse.
- Then press the frozen Jelly kernels into the pre-filled molds.
- Just fill the half-filled molds with the rest of the mousse and then covert the molds with a cut out of Joconde biscuit and then freeze.
- Take the frozen dôme out of the mould and cover with the mirror glaze.
- Carefully place the glazed dômes on the sables with a toothpick.
- Then decorate the dômes with the opened Ganache Monté and couverture decoration.
- Finally put on the Ballerina sables.
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