Three Chocolate Fruit composition

by Gaetano Mignano

Put into a bowl the orange peel, heat the milk and the cream at 35°C and add into the bowl. Covered and leave in infusion for 20 minutes. Filter, add into the preparation sugar and yolk, cook into the microwave till 82°C.

Put the gelatin into cold water to let be more soft. Melt the Chiara Milk Chocolate 33% and mix with the custard. Melt the gelatin into the microwave and mox with the preparation. Let all the preparation be lighter by adding the glossy cream. Pour into the moulds and shock down into the blast chiler.

Melt Diamante Dark Chocolate 67% with the butter at 50°C, add the sifted soft flour and mix all. Beat the albumen into the kitchen aid at a medium high speed and finally add the sugar. Go on with lowest speed for other 2 minutes. 

Mix the yolk with a spatula. Lay down the preparation on a tray 30*40 and bake at 180°C for 7/8 minutes. When the cooking is ready, cool down on a grill.

Prepare a syrup with water and sugar and let it melt slowly on a low flame. As soon as it will be completely melted, bring the syrup to pearly colour (105°).

Add all the fruits, alrealdy prepared and cut into small cubes, with the orange juice and cook at 104.5°C.

Clean the preparation from the foam, add some cointreau, mix carefully and finally pour into some sterilised small jars.

Melt the Vanini Dark Chocolate 72% and mix it with the custard. Mix the preparation and add the inverted sugar. Let all the preparation be lighter by adding the glossy cream.