Chocolate with Rose Tea Ganache
Preparation:
1. Bring cream to a boil and infuse tea for 3 minutes.
2. Strain and restore to original weight.
3. Add invert sugar and butter.
4. Emulsify with chocolate couverture and cool to ~30 °C.
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Ingredients for Chocolate Batter
- 20 g — cocoa powder Barry Callebaut
- 140 g — wheat flour
- 60 g — hazelnut flour
- 10 g — baking powderLouis Francois
- 3 g — salt
- 240 g — eggs
- 120 g — sugar
- 130 g — invert sugarLouis Francois
- 180 g — dark chocolate No. 811 Callebaut
- 120 g — butter Traditional 82%Debic
- 105 g — dairy cream Cream 32%Debic
- 25 g — olive oil
- 35 g — hazelnut pasteSantoSantaniello
- 25 g — hazelnut liqueur
Ingredients for Raspberry Compote
- 300 g — water
- 1200 g — frozen raspberry purée DiraFrost
- 200 g — invert sugar
- 400 g — granulated sugar
- 10 g — pectin NHLouis Francois
- gelatin mass 5:1 — 10 g (raspberry compote 1)
- gelatin mass 5:1 — 30 g (raspberry compote 2)
Ingredients for Rose Tea Chocolate Ganache
- 20 g — rose tea
- 500 g — UHT cream
- 50 g — invert sugarLouis Francois
- 100 g — butter Traditional 82%Debic
- 550 g — dark chocolate No. 811Callebaut
- 100 g — milk chocolate No. 823Callebaut
Ingredients for Dark Chocolate Coating
- 500 g — dark chocolate No. 811Callebaut
- 100 g — sunflower oil
Chocolate Batter
Preparation:
1. Combine dry ingredients in a food processor: wheat flour, hazelnut flour, cocoa powder, baking powder, and salt.
2. Whisk eggs with sugar and invert sugar until smooth.
3. Melt dark chocolate with butter to 40–45 °C.
4. Mix cream, olive oil, hazelnut paste, and liqueur until homogeneous.
5. Combine egg mixture, then add dry ingredients and mix until smooth.
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6. Deposit 250 g of batter into greased and floured molds.
7. Bake at 170 °C for 20 minutes. Cool and freeze.
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Raspberry сompote
Preparation:
1. Heat water with raspberry purée.
2. Mix part of the sugar with pectin.
3. Add remaining sugar and cook to 62° Brix.
4. Divide into two portions of 450 g each.
5. Add 10 g gelatin mass to the first portion and 30 g to the second. Freeze.
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Dark Chocolate Coating
Preparation:
1. Melt chocolate to 40–45 °C.
2. Add sunflower oil and set aside.
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Assembly and Decoration
1. Trim sponge tops using 6 mm guides, keeping a square shape.
2. Fill the center with 80 g raspberry compote (1) and freeze.
3. Place 60 g raspberry compote (2) at the bottom of a rectangular mold and freeze.
4. Cover with 250 g chocolate ganache, place the sponge, press firmly, and remove excess ganache. Freeze.
5. Unmold and glaze the top with neutral glaze.
6. Pierce with skewers and coat the sides with dark chocolate glaze.
7. Decorate the pastry in a coffin shape.
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