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World finals 2005 Best Dessert - Kouichi Izumi

World finals 2005 Best Dessert

Moelleux au chocolat

  55g unsalted butter
138g Cacao Barry Extra-bitter Guayaquil
123g egg white
  28g sugar
  55g egg yolk


1. Melt unsalted butter and Cacao Barry Extra-bitter Guayaquil.
2. Make merengue by egg white and sugar.
3. Add egg yolk to 1. and then add 2.
4. Pour 3. to tray and freeze it.
5. Bake by oven before using.

Crème chocolat Guayaquil

85g cam
85g milk
125g Cacao Barry Extra-bitter Guayaquil


1. Boil cream and milk and emulsify them with Cacao Barry Extra-bitter Guayaquil.

Crème mangue epicee

250g mangue epicee puree
  15g sugar
  28g Cacao Barry Beurre de cacao Mycryo 
    2g gelatin


1. Mix mangue epicee and sugar and then add heat to 70 ℃.
2. Add Cacao Barry Mycryo and gelatin to 1. After melting both, emulsify them.

Chanttily chocolat Cuba

100g cream
  10g invert sugar 
  10g starch syrup
  56g Cacao Barry Cuba 100% Origine
184g cream


1. Make ganache by using except cream 184g and cool down.
2. Add 1. to cream 184g and whip by mixer.

Appareil chocolat blanc

100g Cacao Barry Mycryo
300g Cacao Barry Blanc Satin


1. Melt Mycryo and Cacao Barry Blanc Satin.

Caramel exotic

107g sugar
  60g starch syrup 
  28g cream
    1g sea salt at Christmas island 
     1 vanilla beans piece
  30g unsalted butter  
  92g passion fruit puree 
  27g mango puree 
  27g coconut puree


1. Make caramel by using sugar, starch syrup and salt.
2. Add unsalted butter to 1. and then add cream.
3. After adding 3 kinds of puree to 2., boil them to 108 ℃.

Crème chocolat blanc coco

milk 122g
coconut pulp 20g
Cacao Barry Blanc Satin 207g
gelatin 3g
cream 230g

1. Roast coconut pulp and add flavor of the coconut to milk.
2. Boil 1. and add gelatin and then emulsify it and Cacao Barry Blanc Satin.
3. After cooling down 2., mix it to whipped cream.

Mangue marinade

fresh mango 1 piece
tequila 10g


1. Cut fresh mango into slice and die-cut it by flower shape.
2. Cut remaining mango(150g) into cube and then add tequila.

Tuile dentelle croustillantes amandes

sugar 150g
pectin 2.5g
unsalted butter 100g
starch syrup 50g
mineral water 50g
some sliced almond


1. Add heat to unsalted and starch syrup and add sugar and pectin. And then, boil them.
2. Add mineral water to 1. and boil again.
3. Cool down 2.
4. Thin 3. by chablon and put sliced almond. And then bake it by oven. After baking, make it curve.



1. Pipe ‘Caramel exotic’ on plate and put Moelleux au chocolat. Pour Crème chocolat Guayaquil to center and cover it with sliced mango.
2. Pipe ‘Chantilly chocolat Cuba’ on 1. put ‘Tuile dentelle croustillantes amandes’ on it and then put chocolate decoration.
3. Pipe ‘Chantilly chocolat Cuba’.
4. Make dish by ‘Appareil chocolat blanc’ and pour ‘ Crème chocolat blanc coco’ to the dish. Pipe ‘ Crème mangue’ epicee at the center. Keep it in freezer.
5. Put 4. on 3. and scatter ‘Mangue marinade’.