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REVELA-C-TION - Davide Comaschi

Davide Comaschi Italy
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REVELA-C-TION

CHOCOLATE CREAM

500g cream
  50g honey
125g Cacao Barry Tanzania dark chocolate
    5g gelatin + 25g water

 

  1. Warm up to 60°C cream and honey, pour on the chocolate and the gelatine, work with a minipimer (hand cutter) for 2 minutes.

VANILLA SAUCE

500g cream infusion (1 liter of cream + 300g of roasted gruè)
120g Yolks
  90g Sugar 
     4 pieces Vanilla beans

 

  1. Mix the ingredients and make them thicken.

HEMISPHERES

Cacao Barry Cuba dark chocolate

 

  1. Temper dark chocolate Cuba and cast the spheres using hemispherical moulds.

SAVOIARD (SPONGE FINGER BISCUIT)

150g fresh egg yolks
 0,5p vanilla beans
  25g water
100g sugar
150g albumens
  50g sugar
  95g flour
  55g starch

 

  1. In a kneading machine beat yolks, water and sugar. In a second kneading machine, whip albumens and sugar. Once the yolks are ready, add the sifted flour and the albumens.
  2. Dress the ladyfingers and dredge them with caster sugar. Cook in a oven for 10 minutes at 200°C with open valve.

PARFAIT WTH MASCARPONE AND COFFEE

  75g extra-strong coffee
220g sugar
200g egg yolks
200g mascarpone
200g cream

 

  1. Heat coffee and sugar at 121°C, pour on yolks previously whipped in the kneading machine. Beat separately the mild cream cheese with the cream. When ready the pâte à bomb, mix the two whipped creams and blast chill.

CHOCOLATE AND JASMINE SAUCE

200g cream
105g Cacao Barry Cuba dark chocolate
       8 drops Eurovanille Jasmine oil

 

  1. Heat to the boiling point the cream and pour on chocolate and jasmine oil.

SABLE BISCUITS WITH CHOCOLATE

3g Orange zest
6g Vanilla beans
190g Butter
40g Cocoa mass
75g Sugar
225g Flour
1g Salt
40g Orange juice
25g Chocolate grains "Cuba"

 

  1. Dissolve the salt in the orange juice, work in the kneading machine the butter and the flavourings, add the other ingredients and in the end, blend in the cocoa mass melted at 30°C and mix well. Incorporate the chocolate grains.

GRUE SOAK

500g water
300g sugar
400g roasted grué
  80g cocoa mass

 

  1. Chill to 70°C, add 400g of roasted Gruè. Leave in infusion overnight. Just before use, add 80g of cocoa mass and emulsify with a hand mixer.