Valentine Heart Chocolate Dessert

DOS ENAMORADOS

Plated desserts

Made with: ILLANKA 63%

Steps: 6

An original recipe by l'Ecole Valrhona Pastry Chef, Nicolas Riveau

Makes 24 desserts

Recipe steps

CRÈME ANGLAISE

  • 320gWHIPPING CREAM
  • 320gWHOLE MILK
  • 130gEGG YOLKS
  • 65gSUGAR
  1. Bring the cream and milk to the boil and pour into the premixed egg yolk-sugar combination (without blanching). Heat to 82-84°C (180-185°F) until the mixture coats the back of a spoon. Strain and use immediately or quickly cool and use later.

ILLANKA CRÉMEUX

  1. Once the crème anglaise has been heated and strained, use a spatula to create an emulsion by pouring it slowly onto the melted chocolate. Immediately mix using an immersion blender to make a perfect emulsion. Leave to set in the refrigerator.

MORELLO CHERRY CONFIT

  • 540gMORELLO CHERRY PURÉE
  • 270gfrozen whole pitted morello cherries
  • 140gglucose
  • 140gSUGAR
  • 15gPECTIN NH
  1. Heat the purée, frozen whole cherries, and glucose to 40°C (105°F). Mix the sugar with the pectin NH then add it to the heated purée. Bring it to a boil and store it in the refrigerator.

VIENNESE COCOA BISCUIT

  • 120gegg yolks
  • 310gwhole eggs
  • 240gSUGAR
  • 190gegg whites
  • 80gSUGAR
  • 80gPASTRY FLOUR
  • 80gCOCOA POWDER
  1. Beat the egg yolks, eggs and the larger portion of sugar in a mixer. Beat the egg whites with the smaller portion of sugar. Mix the stiffened egg whites with the first mixture and add the sifted flour with the COCOA POWDER. Spread out onto trays.

ABSOLU CRISTAL MORELLO CHERRY GEL

  1. Using an immersion blender, mix together the (defrosted) fruit purée and ABSOLU CRISTAL. Store in the refrigerator.

GOLDEN MORELLO CHERRY ABSOLU GLAZE

  1. Boil all the ingredients together. Set aside.

Assembly and finishing

Make the Biscuit and spread it into two 60 x 36cm trays. Bake at 230°C (445°F) for about 5 minutes. Freeze. Spread out 500g of Morello Cherry Confit per Biscuit. Store in the freezer. Spread 500g of Crémeux onto the Morello Cherry Confit. Freeze. Once it has frozen, cut out 24 strips with a width of 3.5cm and length of 36cm. Make the Morello Cherry Gel and store it in the refrigerator. Heat up the Glaze and soak the cherries. Mold two teardrop-shaped chocolate pieces, and stick them together. Add the Morello Cherry Gel using a droplet-shaped stencil on the plate. Place the Biscuit strips in the refrigerator for a few minutes, then roll them around the chocolate teardrops to form a heart. Place the heart-shaped biscuit in the center of the plate. Place glazed cherries on the plate along with a few sprinklings of gold leaf. (See photo).

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