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Triumph of Chocolate and Raspberry - Massimo Carnio

Massimo Carnio Italy
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Triumph of Chocolate and Raspberry

Hazelnut and Tanzanie Crunch

100 g butter
105 g sugar
50 g flour 00
85 g finely ground raw hazelnuts
1 g salt
½ vanilla bean
25 g Cacao Barry® Origin dark chocolate couverture Tanzanie 75% cocoa

  1. Mix together all ingredients in stand mixer with flat beater.
  2. Roll out dough on silpat until 2 mm thick and leave to cool for 5 minutes.
  3. Lift dough from silpat, cut into desired shapes and place on baking tray.
  4. Bake at 170°C for 8 minutes.

Traditional and Chocolate Puff Pastry - Panetto Dough

465 g butter
200 g Cacao Barry® Origin dark chocolate couverture Venezuela 72% cocoa
140 g flour 00
10 g Cacao Barry® dark chocolate couverture Ocoa™ 70% cocoa

  1. Melt chocolates in microwave at 40°C.
  2. Mix butter in stand mixer and add to melted chocolates.
  3. Mix in flour, shape dough and leave to cool in refrigerator.

Traditional and Chocolate Puff Pastry - Pastello Dough

700 g Dallagiovanna puff pastry flour
300 g water
14 g salt
30 g Cacao Barry® dark chocolate couverture Ocoa™ 70% cocoa
100 g egg yolks
140 g butter

  1. Mix together water, sugar and salt in stand mixer.
  2. Add all other ingredients and mix until smooth.
  3. Leave to set in refrigerator.

White Puff Pastry - Panetto Dough

95 g Dallagiovanna puff pastry flour
475 g butter

  1. Mix together all ingredients in stand mixer.
  2. Shape dough and leave to rest in refrigerator.

White Puff Pastry - Pastello Dough

120 g butter
600 g flour
25 g powdered milk
250 g water
10 g salt

  1. Mix together water, salt and powdered milk in stand mixer.
  2. Add all other ingredients and mix until smooth.
  3. Leave to set in refrigerator.

White and dark chocolate puff pastry lamination

  1. Roll out dough according to traditional method, keeping panetto dough inside.
  2. Fold three times in three parts and leave to rest in refrigerator for two hours.
  3. Laminate dough with three folds in three parts and leave to rest in refrigerator for two hours.
  4. Roll out black and white dough until 2 mm thick.
  5. Take two parts of puff pastry, overlap them and bond with a bit of water. Repeat until 12 overlapping layers with a final thickness of 12 mm is obtained.
  6. Cut into 3-mm-wide slices and bake in clover-shaped baking rings at 180°C for 20 minutes in convection oven.
  7. Remove strips from rings and leave to cool.

Gaston Mayonnaise

150 g cream
70 g white cane sugar
120 g Cacao Barry® Or Noir™ dark chocolate Gaston 73% cocoa
100 g piedmont hazelnut paste

  1. Heat together cream and sugar in saucepan at 85°C, and pour in plastic jug.
  2. Add chocolate and mix well.
  3. Gradually add hazelnut paste and mix until shiny.
  4. Fill piping bag and temper to 26-27°C for desired density.
  5. Pipe onto crunch.

Raspberry Gelatine

140 g Fruit'Purée Raspberry Capfruit
20 g glucose 62DE
30 g sugar
20 g trehalose
4 g pectin
1 g citric acid 50/50

  1. Heat together sugar and pectin in saucepan.
  2. Remove from fire, and add Fruit'Purée Raspberry Capfruit and trehalose.
  3. Bring to a boil and add glucose. Heat up to 52° Brix.
  4. Spread 3-mm-thick layer onto silpat and place in refrigerator.
  5. When cool, cut into clover shape and place inside cake.

Tanzanie Biscuit 75%

340 g whole eggs (fresh)
110 g sugar
30 g flour
60 g butter (fresh)
15 g tapioca
150 g Cacao Barry® Origin dark chocolate couverture Tanzanie 75% cocoa

  1. Safe for chocolate, mix together all ingredients in a jug.
  2. Melt chocolate at 45°C and add to previous mixture.
  3. Strain, pour into 1-litre siphon and charge with two cartridges.
  4. Dispense 120 g into each mould and cook in microwave at full power for 1 minute and 20 seconds.
  5. Leave to cool, cut into desired size and insert into cake.

White Chocolate and Mascarpone Cheese Creamy Mix

500 g English cream
300 g Cacao Barry® white chocolate Blanc Satin™ 29% cocoa
8 g powdered gelatine (180 bloom)
500 g mascarpone
250 g cream (fresh)

  1. Pour warm English cream into jug, add gelatine and chocolate, and mix well.
  2. Add cream and mascarpone, and mix well.
  3. Shape dough and leave to rest in refrigerator.
  4. When cool, lightly whip in stand mixer.

English Cream

250 g cream (fresh)
250 g milk
300 g egg yolks with sugar
50 g sugar
10 g rice starch
1 vanilla bean

  1. Boil together cream, milk and vanilla bean in saucepan.
  2. Poach together egg yolks, sugar and rice starch.
  3. Combine both mixtures and heat up to 83°C to obtain desired density.

Cuba 70% Dark Chocolate Creamy Mix

12 g dextrose
15 g Trimoline® (invert sugar)
4 g gelatine (180 bloom)
140 g fondant icing
20 g Cacao Barry® dark chocolate couverture Cuba 70% min cocoa
300 g cream (liquid)

  1. Warm cream to 55°C, and add sugar and gelatine. Mix well.
  2. Add all other ingredients and mix until shiny.

Light Caramel Cream

50 g water
50 g glucose 40DE
300 g sugar
200 g cream (fresh)
100 g butter
200 g Cacao Barry® Origin dark chocolate couverture Venezuela 72% cocoa
200 g English cream
1,500 g cream (fresh)

  1. Heat together water, glucose and sugar to 190°C in saucepan.
  2. Decrease temperature, and add butter and 200 g of cream.
  3. Add chocolate, followed by English cream. Leave to cool in refrigerator.
  4. When cool, add 1,500 g of cream and whip into light caramel cream.

Finishing and assembly:

  1. Place clover-shaped puff pastry on tray, and insert layer of hazelnut and chocolate crunch.
  2. Insert Gaston mayonnaise and first biscuit layer.
  3. Insert white chocolate and mascarpone cheese creamy mix, and second biscuit layer.
  4. Insert raspberry gelatine and pipe dark chocolate creamy mix.
  5. Insert a thin layer of black cherry and decorate with light caramel cream, creating small studs.
  6. Cover clover ring with its ring and spray with chocolate.
  7. Decorate with chocolate.