70% Chocolate Cake with Strawberry Milk Chocolate Preserve


60 gr eggs
90 gr sugar
90 gr flour
75 gr baking powder 123 gr milk
87 gr clarified butter
77 gr valrhona Guanaja 70% chocolate

In a Mixer with the whisk attached combine sugar and eggs. Once combined, add the milk following with the melted butter and chocolate. Finish adding the sifted dry ingredients. Bake 162C for 10-12 minutes in a half sheet pan linen with silicone mat. Let cool and cut in rectangular 2x 10 cm . Reserve in the freezer.

Gianduja Ganache
250 gr heavy cream
500 gr valrhona gianduja chocolate

Proceed as with a classic ganache: bring the cream to a boil with the sugar and gradually pour onto the melted gianduja Chocolate to make an emulsion. Mix with a hand blender to perfect the emulsion. Let set to 20-22c to pipe on top the mousse cake.

Gianduja Mousse
45 gr silver gelatin sheets
100 gr valrhona gianduja chocolate
100g Akaka Falls Farm Strawberry Milk Chocolate
165 gr heavy cream
45 gr valrhona 60 % hazelnut praline
275 gr heavy cream, whipped to soft peaks

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring the 165 gr of cream to boil. Add the gelatin, strain over the gianduja chocolate and praline. Mix with the hand blender and set aside to cool to 35°C before folding in whipped cream.Pour immediately over the Bachour Pavoni Pastel mold and close with the Guanaja cake . Freeze.

Charbel Aoun

A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin,Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

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