100% Chocolate Plated Dessert

Chocolate Sponge

- 10 grams egg yolk

- 28 grams whole egg

- 22.5 grams sugar

- 6.5 grams cocoa powder

- 17 grams egg white

- 7 grams sugar

- 6.5 grams flour

- 0.6 grams mixed spice

Methods

1. Whisk the egg yolks, whole eggs, and 22.5 grams of sugar together until the mixture rises and becomes pale.
2. In another mixer bowl, whisk the egg whites, gradually adding the 7 grams of sugar until soft peaks form.
3. Sift the flour, cocoa powder, and mixed spice, then set aside.
4. Once the egg yolk mixture is pale and the egg whites reach soft peaks, gently fold them together until combined.
5. Next, slowly fold in the sifted dry ingredients until the flour is fully incorporated and no lumps remain.
6. Bake at 170°C for 10–12 minutes.

Cocoa Fluid Gel

- 3 grams cocoa powder

- 20 grams water

- 2 grams sugar

- 15 grams milk

- 0.4 grams agar

- 6 grams neutral gel

Methods

1. Heat the cocoa powder, water, sugar, milk, and agar until boiling.
2. Then, place it in the chiller until completely set.
3. Finally, blend the chocolate agar with a hand blender, add the neutral gel, and blend until smooth.

Chocolate Crumble

8 grams brown sugar

1.5 grams cocoa powder

0.3 grams salt

8 grams unsalted butter

6.5 grams flour

7 grams sugar

8 grams almond powder

Methods

1. Mix all ingredients in a single mixing bowl until a sandy texture forms.
2. Bake at 160°C for 10 minutes.

Chocolate Mousse

10 grams milk

2 grams sugar

8 grams whipping cream

34 grams whipping cream (whipped)

4.5 grams egg yolk

2.5 grams gelatin mass

25 grams 65% dark chocolate

Methods

1. Heat the milk, sugar, and liquid whipping cream, then pour the mixture over the egg yolks and cook to 83°C.
2. Pour the pasteurized anglaise cream over the chocolate and melted gelatin mass.
3. Gently fold the mixture with the whipped cream.

Creamy Chocolate Coffee

30 grams milk

2 grams sugar

4 grams coffee beans

30 grams cream

39 grams 65% dark chocolate

12 grams egg yolk

3 grams gelatin mass

Methods

1. Infuse the cream and milk with the coffee beans for 15 minutes.
2. Cook the infused cream mixture with the sugar and egg yolks until it reaches 83°C.
3. Pour it over the chocolate and add the gelatin mass.
4. Emulsify the mixture thoroughly with a hand blender.

Praline Cocoa Nibs and Coffee

19 grams sugar

4 grams water

3 grams sunflower oil

12 grams cocoa nibs

0.5 grams coffee beans

Methods

1. Cook the water and sugar until it turns a deep amber color.
2. Pour it onto a Silpat mat and let it cool completely.
3. Place the caramel, cocoa nibs, coffee beans, and sunflower oil in a food processor and blend until it turns into a smooth paste.

Chocolate Crunchy Tuile

18 grams whole egg

2 grams ground almond

5 grams sunflower oil

22 grams 56% dark chocolate

13 grams sugar

5 grams flour

25 grams whole milk

Methods

1. Mix all ingredients in a food processor until a smooth paste forms.
2. Leave it overnight in the chiller.
3. Spread a thin layer on top of a Silpat mat.
4. Bake, and fold it into a tube shape while still warm.

Chocolate Glaze

150 grams sugar

87.5 grams water

150 grams glucose

7.5 grams cocoa powder

100 grams condensed milk

15 grams gelatin

100 grams 65% dark chocolate

150 grams neutral glaze

Methods

1. Cook the water, glucose, and cocoa powder until it reaches 103°C.
2. Pour it over the chocolate, then add the condensed milk and gelatin.
3. Add the neutral glaze once the mixture cools down to 35°C.
4. Emulsify with a hand blender to prevent air bubbles.
5. Use it at 35°C.

Assembly

1. Spray the plate with chocolate cocoa butter using stencils.
2. Place the chocolate crumble on the plate.
3. Set a chocolate cylinder on top of the crumble and place the chocolate crunchy tuile inside it.
4. Coat the chocolate mousse evenly with the chocolate glaze.
5. Fill the chocolate tuile with the chocolate coffee cream and the coffee-cocoa nib praline.
6. Place the glazed chocolate mousse on top of the chocolate cylinder.
7. Add the top decoration to finish it and pipe the coffee fluid gel around the plate.