Recipe of the month

All chocolate

Peanuts feuilletine chocolate

• Peanut praline 2.5 kg
• Milk chocolate 875 g
• Feuilletine 1,750 kg

Roll out 1 kg per trat and sprinkle 300 g of roasted peanuts and smoothen with
a guitar sheet on top.

Chocolate ganache

• Cream 1 000 g
• Dark chocolate extra bitter 61% 540 g
• Milk chocolate gianduja 810 g

Boil the cream and pour onto the chocolates, mix and pour 1 300 g of ganache per frame onto the Feuilletine crunch. Once the ganache has set, cut discs of 6 cm.

Jivara chantilly cream

• Cream 1 kg
• Milk chocolate Jivara 40% 500 g

Boil cream and pour onto the chocolate. Mix well and leave to cool in the fridge. The following day whip in the mixer.

Chocolate sorbet

• Water 680 l
• Caster sugar 160 g
• Stabiliser 3 g
• Cocoa powder 25 g
• Dark chocolate Caraïbes 66% 140 g
• Dark chocolate Manjari 64% 90 g

Heat the water to 50°C add the stabiliser with 10% of the sugar. Add the rest of the sugar with the egg yolks, add into the water mixture and cook to 82°C. Pour onto the chocolates and mix well. Leave to mature overnight in a sous vide bag. Churn and fill tubes 1,5 cm in diameter and then cut 16,5 cm in length.

Fine chocolate sheets

Onto a sheet of guitar paper pour 280 g of tempered dark chocolate extra bitter. Place another sheet of guitar paper and spread the chocolate to create a thin layer.
Cut 7 cm discs. Make the same chocolate sheet adding fleur de sel.

Plating

For the plating place a disc of Feuilletine/ganache in the centre of the plate. Place a thin plain chocolate disc and pipe the milk chocolate chantilly with a small St Honoré tip. Prepare the chocolate loop by sticking it to a chocolate disc with fleur
de sel. Place a ball of chocolate sorbet in the middle of the chantilly cream and place the chocolate disc with the loop stuck to it.