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Awakening the senses - Vladimir Terentyev

Awakening the senses

Crispy cocoa base

       sable (short pastry)
35g butter
30g sugar
20g almond powder
36g flour
  1g salt  


1. Blend the butter, sugar and salt together
2. Sift the flour then add the flour and the almond powder to the butter mixture
3. Roll out the pastry to 8mm thick
4. Bake at 160°C for about 12 minutes, then when cool, crush until small

chocolate base

 80g sable crumbs
 25g brown sugar
 5g cocoa powder
1.5g sea salt
 15g pure pecan
 18g melted butter


1. Mix all the ingredients together
2. Put 10g of mix into a ring of 43mm, without pressing too hard
3. Cool down

Coffee biscuit vapour

        coffee vapour
130g water
  50g coffee grains
    6g coffee extract trablit


1. Boil the water and add the ground coffee grains
2. Simmer for 10 minutes
3. Take 40g of the liquid and add Trablit

Biscuit sponge

46g coffee extract
50g sugar
65g egg yolks
  9g instant coffee
95g egg whites
30g sugar
40g melted butter (cool)
50g flour


1. Heat up the coffee extract and 50g of sugar
2. Add the egg yolks and instant coffee then blend the mixture with a hand mixer
3. Beat the egg whites with sugar
4. Carefully add the 2 mixtures together then add the cool melted butter and flour
5. Spread in a form of 1cm thick then bake at 90°C for 9 mins
6. Freeze, then cut into circles of 50cm and 60cm in diameter
7. In big circles cut a circle of 23cm

Extra bitter Guayaquil chocolate sauce

190g fresh cream 35%
100g cacao barry extra bitter Guayaquil 64 %
54g honey chocolate


1. Heat the cream to 85°C then pour into chocolate
2. Warm up when serving as it is the centre of the dessert 

Caramel mango Yuzu

  55g crystal sugar
  50g yuzu purée
150g mango purée
  20g coconute purée
      1 vanilla pod
    14 grains Jamaica Pepper
 2.5g pectin NH
  15g crystal sugar


1. Make dry caramel with 55g of crystal sugar
2. Remove from the heat and add the yuzu
3. Heat up again then add the mango and coconut purées, vanilla pod and Jamaica pepper
4. Leave to infuse for 10 minutes, then strain and let cool down to 45°C
5. At this point add the pectin with sugar and let boil again
6. Cool the mass down 

Orignie Cuba chocolate mousse

125g (35%) fresh cream
  70g whole milk
100g (70%) Cacao Barry origine cuba chocolate


1. Heat up the milk to 38°C then add it to the chocolate origine Cuba at 38°C
2. Mix well then add the whipped cream
3. Cut with a circle for each dessert 

Sorbet cacao grand caraque for paco jet

450g water
135g crystal sugar
  25g cocao powder
  36g (100%) Cacao Barry chocolat grand caraque


1. Heat all the ingredients, then add the Grand Caraque chocolate
2. Mix well and let the mixture cool down before freezing
3. Process in an ice-cream machine before serving

Cocoa sigarette biscuit

35g egg whites (room temperature)
55g icing sugar
  6g cocoa powder
70g flour
55g melted butter (warm)
  2g salt


1. Mix together all the ingredients on the sheet
2. Apply the mass on a stencil, then form the decoration elements