Babachoc Verrine

Unit(s) %
Ingredients to Prepare Sponge
Tegral Sponge 500 Gr
Cremyvit 25 Gr
Eggs 375 Gr
Water 50 Gr
Ingredients to Prepare Grapefruit Syrup
Water 1600 Gr
Pink grapefruit fresh juice 400 Gr
Harmony Classic Neutra 600 Gr
Zest 1 piece
Sugar 1000 Gr
Ingredients to Prepare One Step Mousse
One Step Chocolate Mousse K 1000 Gr
Water 1250 Gr
Ingredients to Prepare Almond Crumble
Salty roasted chopped almonds 240 Gr
Almond powder 160 Gr
Sugar 375 Gr
Flour 400 Gr
Butter 320 Gr
Cocoa Butter 30 Gr
Belcolade Selection Dark Extra 75 Gr
Ingredients to Prepare Chocolate Decor
Carat Coverlux Dark Shavings As needed

Working Method

Composition and Preparation

1. Sponge

  • Mix ingredients during 7 minutes in fast speed
  • Fill a half sphere mini flexipan mold 2/3 with prepared butter
  • Bake for 15 minutes at 180°C , proceed in placing a sheet of parchment paper on top of mold along with a baking tray
  • This will help in obtaining flat base 
  • Let cool down, turn out and place in the freezer

2. Grapefruit Syrup

  • Boil all together, dispose baba inside until they are completely soaked and soft. Drain them on top of a grid

3. One Step Mousse

  • Place cold water followed by One Step Chocolate Mousse in bowl of mixer and mix with a whisk 1 minute on slow speed and 3-4 minutes medium speed, or until mousse starts to stiffen

4. Almond Crumble

  • Mix almond powder, sugar, flour, butter and chopped almonds until a sandy texture is obtained
  • Sprinkle on baking tray and bake at 160°C during 10-15 min, open damper.
  • Let cool down completely
  • Melt cocoa butter and chocolate together, temper at 40°C and enrobe the crumble with

5. Chocolate ring decoration

  • Melt Carat Coverlux Dark. With a use of a mold or acetate sheet proceed in forming chocolate rings 

Assembly

  • Place a desired amount of almond crumble as base in verrine
  • Proceed in placing chocolate ring in the center
  • With a use of a pastry bag. Fill the ring 1/3 with a chocolate mousse
  • Place a semi-sphere sponge on top of mousse
  • See photo above    

About this recipe

Complexity level: