Chocolate dacquoise
- Egg white 300 g
- Sugar 100 g
- Almond powder 270 g
- Cocoa powder 10 g
- Sugar powder 220 g
Egg white, sugar mix into meringue. MIX almond powder, sugar powder and cocoa powder into a food processor and MIX well with meringue. POUR into 40 x 60 cm baking tray and BAKE for about 18 minutes at 165°C.
Lychee ganache
- Dark chocolate 52 et 47% 1 810 g
- Milk chocolate 35% 610 g
- Léonce Blanc lychee purée 1 910 g
- Cream A 1 250g
- Invert sugar 300 g
- Cream B 1 200 g
- Lychee liqueur 50 g
HEAT the puree, cream A and invert sugar and mix well. ADD the melted chocolate to the mixture and mix well. Then ADD chilled cream B and lychee liqueur. BLEND. POUR ganache into the mold.
Lychee raspberry coulis
- Léonce Blanc lychee purée 1 260 g
- Sugar 375 g
- Gelatin 42 g
- Water 210 g
- IQF raspberry QS
HEAT the puree and sugar. MIX with the softened gelatin. FILL into the mold and add the chopped frozen raspberries. FROZEN.
Raspberry jam
- IQF raspberry 2 000 g
- Sugar A 720 g
- Glucose 320 g
- Sugar B 480 g
- Pectin 80 g
- Lemon juice 70 g
HEAT the raspberry, sugar A, glucose and MIX well. MIX sugar B and pectin and add to above. COOK to the brix 58° and ADD lemon juice then turn off the fire. APPLY a thin layer of this jam to the chocolate dacquoise.
MAKE chocolate and whipped cream into ganache.
2. Mirror pectin, water and sugar to boil together.
3. After step 1 plus 2, HOMOGENIZE with a homogenizer.
4. ADD red toner and MIX well to use.
Chocolate mirror
- Dark chocolate 500 g
- Cream 385 g
- Nappage 500 g
- Water 160 g
- Sugar 160 g
- Red powder QS
MAKE chocolate and cream into ganache. Nappage, water and sugar to boil. HOMOGENIZE above together. ADD red colour and BLEND well to use.