Recipe of the month

COFFEE BARK

COFFEE JOCONDE SPONGE

• Eggs 387 g
• Hazelnuts 234 g
• Icing sugar 234 g
• Egg whites 306 g
• Caster sugar 81 g
• Flour T55 153 g
• Butter 81 g
• Instant coffee 9 g

Mix eggs with hazelnut powder, icing sugar, coffee and butter melted to 40°C. At the same time, whip whites and add sugar once the whites are ¾ whipped. Fold the two masses together, finishing with sifted flour. Spread to 3 mm thick between rulers onto a silicon mat (660 g per tray). Bake on racks at 200°C for 8 minutes. Cut rings to form inserts.

SOAKING SYRUP

• Espresso coffee 200 g
• Grand cru Ethiopian coffee liquor 20 g

Mix two ingredients together. Spray with a 3 mm nozzle onto both sides of cooled sponge.

ORANGE JELLY

• Juice from oven roasted oranges 150 g
• Orange zest 1 piece
• Cardamom 1 g
• Caster sugar 10 g
• Pectin NH 2.55 g

Heat cooking juice with cardamom and orange zest. Cover and infuse for 5 minutes, strain. Gradually add sugar mixed with pectin and boil. Blend before pouring inserts.

WHITE COFFEE CHANTILLY

• Milk, coffee infused (125 g/l) 21 g
• Caster sugar 21 g
• Fish gelatin mass (200 Bloom) 14 g
• Mascarpone 46 g
• Cream 35% fat, coffee infused (125 g/l) 225 g

Heat milk with sugar, add gelatin mass and pour onto mascarpone. Add cream and blend before straining. Cool to 4°C before whipping.

CHOCOLATE CREAM

• Full cream milk 404 g
• Cream 35% fat 404 g
• Cacao nibs 60 g
• Invert sugar 92 g
• Egg yolks 172 g
• Couverture Guanaja 70% (Valrhona) 300 g
• Couverture Jivara 40% (Valrhona) 80 g
• Fish gelatin mass (200 Bloom) 80 g

Heat milk and cream. Add cacao nibs, cover and infuse for 15 minutes. Heat again, add invert sugar and yolks before cooking to 82°C (crème anglaise). Add gelatin and pour onto couvertures. Leave to set before assembling the petits fours.

CHOCOLATE GLAZE

Cocoa

• Water 140 g
• Caster sugar 30 g
• Glucose 70 g
• Cocoa powder 5 g

Glaze

• Couverture Coeur de Guanaja 80% (Valrhona) 17 g
• Cocoa syrup 261 g
• Agar-agar 0.9 g
• Fish gelatin mass (200 Bloom) 20 g
• Locust bean gum 0.9 g
• Caster sugar 26 g

Boil water with sugar and glucose to form a syrup. Weigh syrup and add cocoa powder and couverture. Gradually add agar, gum and sugar before bringing to a boil. Add gelatin mass. Blend and strain before cooling.

COCOA SHORTBREAD

• Flour T55 180 g
• Cocoa powder 20 g
• Icing sugar 75 g
• Almond powder 25 g
• Fine salt 1 g
• Butter 120 g
• Egg 45 g
• Natural red colour as nec.

Rub together flour with cocoa powder, icing sugar, almond powder, salt and butter together. Add eggs and colour without overworking the dough. Leave dough to rest before rolling out to 2 mm thick with rolling pin and a silicon mat. Sprinkle with black/yellow/black and cool. Roll out to 5 mm thick on a silicon mat to stick. Roll out 3.5 cm diameter discs and bake upside down on moulds at 150°C for 15 minutes.

ASSEMBLY AND FINISHING

Make chocolate rings. Place a chocolate ring onto a shortbread base. Pipe cream and place orange insert, finishing with a soaked joconde sponge. Place a chocolate glazed cream dome on top and pipe white coffee chantilly. Decorate with grated coffee and gold leaf.