Cocoa been piece Stroisel 375 g of sugar 375 g of Petra 1 flour 300 g of Sicilian almond flour 375 g of Aquolina Val di Noto 75 g of 82% fat butter Cocoa bean pieces
Orizaba Caramel 295 g of sugar 26 g of glucose 52 g of liquid butter 425 g of Orizaba 39% coating 49 g of cocoa butter 15 g of unrefined salt 575 g of 35% fat fresh milk 11 g of Oro 2 g gelatine sheets 52 g of 82% fat butter
Chocolate biscuit 336 g of white marzipan 75 g of Acquolina 155 g of sugar 112 g of egg yolks 187 g of whole eggs 97 g of egg whites 75 g of sugar 75 g of 45 flour 90 g of clarified liquid butter Heart of Guanaja
Almond cream 272 g of whole UHT milk 228 g of white marzipan 12 g of Acquolina 7 g of glucose 420 g of gelatine 556 g of Ivoire coating 5 g of 35% fat fresh milk fresh lemon zest
Cherry jelly 734 g of cherry pulp 117 g of sugar 59 g of sugar 18 g of NH pectin 8 g of alginate 65 g of water
Araguani whipped ganache 369 g of 35% fat UHT cream 41 g of glucose 41 g of Sosa inverted sugar 311 g of Araguani 72% coating 738 g of 35% fat UHT cream
Mascarpone and vanilla sorbet 1,356 g of mineral water 358 g of sugar 119 g of Sosa atomised glucose 60 g of Sosa inverted sugar 246 g of skimmed milk powder 12 g of SE 64 stabiliser 836 g of mascarpone 12 g of Polynesia vanilla pod
Cocoa been piece Stroisel Place the cocoa bean pieces in a mixer and grind into a powder, adding the sugar a little at a time. Sieve all the powdered ingredients and add the cold, cubed butter, mixing in a planetary mixer with the leaf beater. Store in the fridge at 4 °C. Run the mixture through a mincer to obtain little balls. Freeze immediately, then bake in the oven at 150 °C.
Orizaba Caramel Heat an appropriately sized pan and caramelise the sugar dry at 190 °C. Decoct with the liquid butter and normal butter, stirring with a whisk. Add the cream after boiling it with the glucose. Bring back to the boil with the aid of a spatula. Place the caramel in a measuring jug and process in a mixer to refine the structure. Add the previously melted chocolate a little at a time, until you obtain a supple, shiny consistency. Add the previously rehydrated gelatine and the unrefined salt.
Chocolate biscuit Dilute the marzipan, yolks, sugar and whole eggs mixed together and whip everything in the planetary mixer with the leaf beater. Whip the egg whites, adding the remaining sugar a little at a time to obtain a perfectly fluffy structure. Sieve the flour and, in the meantime, melt the coating and the butter at 50 °C. Mix a small part of the egg whites with the coating and melted butter to obtain a smooth, light consistency. Add the marzipan, egg and yolk mixture. Fold in the flour and complete with the rest of the egg white. Spread 680 g of biscuit on leather and cook at 180 °C with the valve closed for 7 minutes.
Almond cream Melt the Ivoire chocolate at 55 °C and add the hazelnut paste. Bring the milk to the boil together with the glucose and add the previously rehydrated gelatine. Pour a little at a time over the coating to obtain a stable emulsion. Mix. Then add the cream with the lemon rind and cool for at least 12 hours in the fridge.
Cherry jelly Heat the fruit pulp to 43 °C. Add the first sugar and water mixture. At 50 °C, add the second amount of sugar mixed previously with pectin and alginate. Dilute with the aid of a whisk and bring to the boil with the aid of a spatula. Pour directly into a frame measuring 44 x 32 cm placed in a chiller on a sheet of Silpat. Cool and cut with a knife or using a wire cutter.
Araguani whipped ganache Slowly pour the boiling cream and glucose mixture over the chopped coating, mixing in the middle to create a supple, shiny heart, indicating that the emulsion is well prepared. This consistency must be maintained until the end of the mixing. Keep adding the liquid cream gradually. Blend at the end and set to one side. Mix the basic ganache and cold liquid cream in equal parts. Crystallise in the fridge for 2 or 3 hours, better overnight, before whisking the mixture to obtain a quite thick consistency to be used with an icing bag or spatula.
Mascarpone and vanilla sorbet Add part of the sugar to the stabiliser. Add the powdered milk to the water and heat to 20 °C. Then add the inverted sugar and heat to 25 °C before adding the atomised glucose. At 45 °C, add the sugar and stabiliser mixture. Heat everything to 82/84 °C. Marinate together with the vanilla pod. Cool and mature for at least 6 hours. Heat the base to 35 °C and emulsion with the cold mascarpone. Stir.
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