Component 1Cocoa Biscuit
Ingredients
| 200 gr | Yolks |
| 500 gr | Eggs |
| 400 gr | Sugar |
| 320 gr | Albumen |
| 160 gr | Sugar |
| 120 gr | Flour |
| 120 gr | Cocoa Powder 22/24 |
Method
Whisk the egg yolks, whole eggs and 400g of sugar. Whisk the egg whites with the remaining sugar. Mix the two mixtures and add the flour and the Cacao 22/24.
Pour 600g per sheet and cook for 10 minutes at 180°C.
Component 2Basic Crème anglaise
Ingredients
| 560 ml | Milk |
| 170 gr | Yolks |
| 120 gr | Sugar |
Method
Make the crème anglaise with whole milk, egg yolks and sugar.
Component 3Light Cream with White Edelweiss
Ingredients
| 210 gr | Basic Crème anglaise |
| 10-12 gr | Isinglass (softened in 50-60 ml of cold water) |
| 250 gr | White Chocolate Edelweiss |
| 420 gr | Semi-whipped cream |
Method
Mix and add to the basic crème anglaise the isinglass previously softened. Add the White Chocolate Edelweiss.
Add in two goes the semi-whipped cream.
Component 4Light Cream with Milk Regina
Ingredients
| 210 gr | Basic Crème anglaise |
| 8-10 gr | Isinglass (softened in 42-50 ml of cold water) |
| 320 gr | Milk Chocolate Regina |
| 350 gr | Semi-whipped cream |
Method
Mix and add to the basic crème anglaise the isinglass previously softened. Add the Milk Chocolate Regina.
Add in two goes the semi-whipped cream.
Component 5Light Cream with Dark Bittra
Ingredients
| 280 gr | Basic Crème anglaise |
| 5-7 gr | Isinglass (softened in 25-35 ml of cold water) |
| 235 gr | Dark Chocolate Bittra |
| 400 gr | Semi-whipped cream |
Method
Mix and add to the basic crème anglaise the isinglass previously softened. Add the Dark Chocolate Bittra.
Add in two goes the semi-whipped cream.
Component 6Dark Chocolate disk
Ingredients
Method
Component 7Chocolate diamonds
Ingredients
| 35 gr | Butter |
| 15 gr | Icing sugar |
| 1 pizzico | Salt |
| 5 gr | Yolks |
| 5 gr | Milk Chocolate Regina |
| 35 gr | Weak Flour |
| 5 gr | Maizena |
| 2 gr | Cocoa Powder 22/24 |
| 8 gr | Dark Drops Mignon |
Method
Mix the butter, icing sugar and salt. Add egg yolks and the Milk Chocolate Regina, then incorporate the weak flour, the maizena, the Cocoa Powder 22/24 and the Dark Chocolate Drops Mignon.
Cook at 170°C for 15-18 minutes.
Component 8Fresh Fruit mix
Ingredients
Method
Preparation
Place the mix of fresh fruit and some broken chocolate diamonds into the glass, place a chocolate disk to hold them, together with a disk of cocoa biscuit.
Slowly pour the Light Cream with Dark Bittra and place in blast chiller for 5 minutes to harden it.
Slowly pour the Light Cream with Milk Regina and place in blast chiller for 5 minutes to harden it.
Slowly pour the Light Cream with White Edelweiss and place in blast chiller for final hardening.
Presentation
Decorate with bright icing, fresh red fruit and tuile with Organic Cocoa Nibs.
