Cacao Insinuation

PASTRY

Oct 15

Chocolate Cake, Raspberry Glaze, White Chocolate Cream, Raspberry Compote, Lychee, Grapes

Pastry Chef Oriol Balaguer of Oriol Balaguer | Barcelona

INGREDIENTS

Vanilla-White Chocolate Cream:
(Yield: 1650 grams)
50 grams inverted sugar
50 grams glucose
1 Tahitian vanilla bean, scraped
1.25 kilograms whipping cream
300 grams 35 percent Valrhona white chocolate, coarsely chopped

Raspberry Compote:
(Yield: 590 grams)
300 grams of raspberry purée (10 percent sugar)
240 grams coarsely chopped frozen raspberries
6 grams pectin
40 grams sugar
5 drops rose oil

Chocolate Cake:
(Yield: 1.2 kilograms)
125 grams eggs
200 grams sugar
250 grams 5 percent milk
135 grams 70 percent Valrhona Guanaja dark chocolate, tempered to 45°C
175 grams clarified butter, melted and warm
200 grams cake flour, sifted
15 grams baking powder, sifted

Valrhona Chocolate Inspiration Glaze:
(Yield: 600 grams)
250 grams Valrhona Inspiration raspberry chocolate, coarsely chopped
250 grams cacao butter, diced
100 grams Valrhona Eclat d’Or

To Assemble and Serve:
Lychee
Grapes
Tempered white chocolate
Raspberry gelatin

METHOD

For the Vanilla-White Chocolate Cream:
To a pot, add inverted sugar, glucose, vanilla, and 500 grams cream. Bring to a boil, and, using an immersion blender, blend to combine mixture. Remove from heat and rest for 2 hours. Into a large bowl with white chocolate, pour mixture and emulsify using immersion blender. In the bowl of a stand mixer fitted with a whisk, whip remaining cream. Fold whipped cream into chocolate mixture. Cover and refrigerate at 4°C for 12 hours.

For the Raspberry Compote:
In a pot, combine raspberry purée and frozen raspberries; heat to 40°C. Add pectin and sugar. Bring to boil, stir in rose oil, and refrigerate at 4°C until compote sets.

For the Chocolate Cake:
Heat oven to 180°C. To the bowl of a stand mixer fitted with a paddle, add eggs and sugar; paddle until smooth. Mix in milk. In a bowl, combine chocolate and butter; mix into egg mixture followed by flour and baking powder. Into a 60-centimeter by 40-centimeter baking pan, pour 1.2 kilograms batter. Bake 10 minutes.

For the Valrhona Chocolate Inspiration Glaze:
In a double boiler, combine chocolate and cacao butter. When tempered, add Eclat d’Or, stirring to combine. Store at 40°C.

To Assemble and Serve:
For the base, coat half of a cacao pod-shaped mold with Valrhona Chocolate Inspiration Glaze, and decorate with lychee and grapes. Allow to set. When set, unmold and coat with tempered white chocolate. Allow to set. Into the other half of the mold, pour Vanilla-White Chocolate Cream. Add a layer of the Raspberry Compote and top with more cream. Add a layer of the Chocolate Cake, pressing it into the cream to ensure an even layer; freeze. When frozen, unmold and glaze with raspberry gelatin. Using an offset spatula, place onto base to form a completed cacao pod.

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