The dice

by Karim Bourgi

WHITECHOCOLATE COATING SHELL

290 G OPALYS 33%
100 G Grape seed oil

CONFITURE DELAIT VANILLA

1 L Milk from the farm
100 G Muscovado sugar
2 G Vanilla pods
5 G Baking soda
1 G Sea salt
50 G Vanilla paste

CHOCOLATE SPONGE

180 G Flour type 55
38 G Cocoa powder
12 G Baking powder
150 G Cream UHT 35%
110 G Invert sugar
75 G P125 CDG
100 G Clarified butter
380 G Egg whites
190 G Sugar

WHIPPED CREMEUX VANILLA

790 G Cream UHT 35%
320 G Milk full cream
10 G Vanilla pods
160 G Egg yolks
160 G Sugar
65 G Gelatin mass

CRUNCHY CHOCOLATE

120 G Cocoa streusel
120 G ECLAT D’OR
160 G CARAIBE 66%

INTENSE CHOCOLATE CREAMY

600 G Milk full fat
255 G Cream UHT 35%
170 G Whole eggs
70 G Sugar
1000 G Custard
465 G CARAIBE 66%

WHITE SPRAY

200 G Cocoa butter
300 G OPALYS 33%

The dice

Chill the DICE PX43107 Silicone mold in the fridge for 30 minutes.

WHITE CHOCOLATE COATING SHELL

Temper the mix for the shell with chocolate and grape seed oil to 28ºC and coat, creating a thin shell and put in the blast chiller.

CONFITURE DE LAIT VANILLA

For the vanilla confiture mix all the ingredients together in a saucepan.

CHOCOLATE SPONGE

For the chocolate sponge sift the flour, cocoa powder and baking powder. Heat up the cream and invert sugar. Mix it with the chocolate and liquid butter to form an emulsion. At the same time, beat the egg whites with the sugar. Add a small quantity of egg white to the chocolate and cream mixture and sift in the dry ingredients. Finish off with the remaining whipped egg whites. Bake at 340°F (170°C) for 12 to 15 minutes.

WHIPPED CREMEUX VANILLA

For the whipped cremeux vanilla infuse the vanilla in the cream and milk. While it is still warm, combine the infusion with the pre-mixed egg yolks and sugar. Add the gelatin mass, then cook at 180-185°F (82-24°C). To halt the cooking process, sieve the mixture, briefly blend it using a stand mixer and cool it down quickly. Insert che cremeux inside the mould.

CRUNCHY CHOCOLATE

Mix the baked cocoa streusel into crumbs in a blender, then incorporate the crispy wheat flake cereal and melted chocolate.

INTENSE CHOCOLATE CREAMY

Mix the eggs and sugar without beating too much. Bring the cream and milk to a boil and combine the two mixtures. Heat to 185°F (84°C). Use immediately or cool quickly in the refrigerator. Weigh out the amount of hot custard required for the recipe. Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula.

Immediately mix using an immersion blender to create a perfect emulsion.

Create the various layers inside the mould Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C).

VISUAL

Melt the cocoa butter and chocolate at 40ºC. Spray the cold frozen dice.

The products used in this recipe

PX43107