Plain chocolate cream 100 g of egg yolks 40 g of sugar 300 g of cream 100 g of milk 210 g of 72% plain chocolate Half-spheres of persimmon 300 g of fresh persimmon purée Cream and persimmon balls Chocolate cream (previous process) Liquorice powder Chocolate coating 300 g of 72% plain chocolate 90 g of cocoa butter Crunchy balls Chocolate coating Frozen balls Chocolate cereal balls painted gold Chocolate liquid caramel 120 g of glucose 200 g of sugar 170 g of water 80 g of cocoa mass 20 g of water Chestnut biscuit 200 g of soft butter 100 g of sugar 1 egg 1 pinch of salt 250 g of chestnut flour Beer jelly 200 g of Moretti Gran Cru beer 5 g of gelatine sheets
Plain chocolate cream Whipe the yolks with the sugar, cream and milk in a bain-marie. Cook the mixture like custard, take off the heat and add the chocolate. Mix for 2 minutes and leave to rest in the fridge.
Half-spheres of persimmon Fill the half-sphere silicone moulds with the purée and freeze at -25 °C.
Cream and persimmon balls Fill the half spheres of silicone with the cream. Cover each half-sphere with a half-sphere of frozen persimmon, perfectly aligning the two halves to make a ball. Freeze at -20 °C.
Chocolate coating Melt the two ingredients at 35 °C and set to one side.
Crunchy balls Dip the frozen balls in the chocolate coating and stock the crunchy cereal balls to them before the chocolate sets.
Chocolate liquid caramel Cook the sugar, glucose and water at 115 °C. Take off the heat and leave to cool slightly before adding the chocolate. Chop with a hand blender and then add the water.
Chestnut biscuit Cream the butter with the sugar; add the egg, salt and then the flour. Leave the mixture to rest in the fridge for 12 hours. After shaping the dough, bake in the oven at 175 °C.
Beer jelly Gently heat 50 g of beer to dissolve the previously rehydrated gelatine. Cool in the fridge for about 3 hours and whip in the mixer.
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