Rich Chocolate Tart

Rich chocolate tart 4

It has been long for posting my recipe, since I got my viral flu from my husband, and unfortunately sick for more than month and I still have not recovering from my coughing.Why the virus has been so strong in Sydney?Why the doctor insisting not prescribing any medicine:”I am sorry, there is nothing we can do for the viral flu.”Both of us were told by the doctor. Every night all I did is coughing , lack of sleep, how am I going to heal my dear doctor in Sydney? The only thing is to make my body immune to any sickness…Healthy food, and healthy lifestyle, plenty of sleep and no dessert for a while.Sorry my dear blog.

Here is one of the recipes I tried before I was sick, just to share with you.I am going into a big transition very soon and I am going to miss some of the genuine readers due to I owe it to my health. Gosh…

Enjoy baking,dear folks! Not sure how long I can bla bla bla here so much. Going to miss you guys.

Rich chocolate tart 8

Components you need:

  • Rich chocolate mousse
  • Sable breton (Sweet Pastry)
  • Chocolate glaze

Rich chocolate tart 6

Rich chocolate tart 1

Rich Chocolate Mousse:

  • 225g  Cadbury baking milk chocolate,chopped ( or any baking milk chocolate)
  • 100g egg yolks
  • 60g castor sugar
  • 30 ml water
  • 280 ml Bulla whipping cream ( or any whipping cream)

1)Melt chocolate over bain marie(a pot of simmering water sits underneath the bowl of chocolate without allowing water touches the chocolate)

2)How to make Pate a bombe(a):

a)Beat  egg yolks till foamy stage with hand whisk.

b)Heat up sugar and water in a pot till reached 117C.

c)Add in to beaten egg yolks slowly and keep whisking fast until slightly pale or ribbon stage like picture shown.This is called pate a bombe.[Picture 6].Continue to beat the mixture until it is cool.

3)Beat cream in a mixing bowl till soft peaks formed[picture 7].

4)Fold in whipped cream into pate a bombe(a)[picture 8].

5)Fold  1/3 of cream mixture into melted chocolate from step (1).(It will slightly turned thick  a little).Fold in remaining cream mixture into chocolate mixture.

6)Pour the mousse into a prepared 6″ round cake ring sitting under a tray lined with parchment paper.Allow to freeze for 4 hours or overnight.

Rich Chocolate mousse

Note:

  • Ensure to pour in the sugar syrup slowly into beaten egg, otherwise pouring too fast of  hot sugar syrup will curdle the beaten egg.
  • (a)What is Pate a bombe:

A pâte à bombe is the French term for a mixture used as a base for making chocolate mousse and other mousse-like desserts.

It is made by pouring a sugar syrup that has been cooked until it is 117C degrees celsius over egg yolks and whipping the mixture until it is completely cold and has transformed into an uniform, unctuous, airy mass.

Rich chocolate tart 5

Sable Breton: (Rich sweet pastry)

  • 100g plain flour
  • 3g baking powder
  • pinch of salt
  • 75g unsalted butter, softened in room temperature
  • 30 egg yolks
  • 65g castor sugar

1)Sift together flour, baking powder and salt.

2)Beat the butter until soft and creamy.

3)Beat egg yolks and sugar in another bowl, beat till light in colour.

4)Add in softened butter into egg mixture, and mix to well combined.

5)Fold in the sifted flours.

6)Mix into forming a dough.

sable breton(sweet pastry)

7)Lightly press the dough between 2 sheets of parchment paper.Allow to rest in refrigerator for an hour.

8)Transfer the dough the work bench, roll the dough into roughly 8mm in thickness. Cut into a 8” diameter round disc.

9)Place the pastry  on a baking tray lined with parchment paper.

10)Bake in a preheated oven of 180C for 25 minutes until golden brown. Transfer to a cooling rack once baked, allow to cool completely.

sable breton

Note:

  • Lightly dust some flour between the 2 sheets parchment paper before roll the dough to desire thickness to prevent stickiness.
  • Do not over roll or work the dough otherwise it might cause shrinkage during baking in oven.
  • You can allow the dough to rest in the fridge for about 15 minutes again before bake if the dough becomes sticky due to hot weather.
  • This pastry should be used the same day as it is made, or can be frozen for up to a month after wrapped properly.
  • (a)What is Sable Breton:

This pastry is enriched by using egg yolks and flavoured with some salt. The pastry is definitely rich, buttery and crispy. It is from France and famous for the addition of salt.

Rich chocolate tart 7

Chocolate Glaze:

  • 9g gelatin leaves /or  gelatin powder(Dissolve powder into enough water to mix into paste)
  • 117g water
  • 150g castor sugar
  • 50g Hershey unsweetened cocoa powder( or any unsweetened cocoa powder)
  • 85g Bulla cream ( or any dairy cream)

1)Bloom gelatin in ice cold water till softened.Squeeze to remove excess water when use.

2)Bring water and sugar to just boil , immediately reduce to low heat to simmer for 2-3 minutes.

3)Add in cocoa powder and cream.

4)Bring it back to boil and simmer for 4-5 minutes on low heat.

5)Remove from heat, add in softened gelatin(Same goes to the gelatin powder if using powder instead).Stir until dissolved.

6)Strain, Leave to cool to 25C.

chocolate glaze

Note:

  • It is best to cool down the chocolate glaze till 28-33C  to glaze the mousse(frozen).
  • Stir the glaze now and then before glazing to prevent skin forming.
  • you can chill the glaze overnight to rest before using.The glaze will be jelly like texture form.
  • Carefully warm up with bain-marie or microwave until liquid and no trace of lump.(Remember to cool down to the optimum temperature when glazing)
  • You can store in an airtight container in fridge and use in 4 days.

Rich chocolate tart 3

Assemble:

1)Remove the mousse from freezer, lightly torch around the cake ring for few seconds. Remove the mousse from ring.

2)Place mousse back to freezer for 15 minutes.

3)Pour the chocolate glaze over the harden chocolate mousse.Allow to drip excess.

4)Transfer to the cooled sable breton(Pastry disc).

5)Decorate fresh raspberries around the mousse, and place some chocolate square piece on the top, more raspberries. Dust with some edible gold powder.

6)Allow the mousse tart to bring back to edible temperature in refrigerator for 30 minutes before serve.Enjoy this rich, chocolaty and buttery tart.

assemble(chocolate tart)

Hope you enjoy this alternative of rich chocolate tart, it is so rich and melt into your mouth. Hope you like this sharing.

hell

Love,

hellosweetdessert

Rich Chocolate Tart

Rich chocolate tart 4

It has been long for posting my recipe, since I got my viral flu from my husband, and unfortunately sick for more than month and I still have not recovering from my coughing.Why the virus has been so strong in Sydney?Why the doctor insisting not prescribing any medicine:”I am sorry, there is nothing we can do for the viral flu.”Both of us were told by the doctor. Every night all I did is coughing , lack of sleep, how am I going to heal my dear doctor in Sydney? The only thing is to make my body immune to any sickness…Healthy food, and healthy lifestyle, plenty of sleep and no dessert for a while.Sorry my dear blog.

Here is one of the recipes I tried before I was sick, just to share with you.I am going into a big transition very soon and I am going to miss some of the genuine readers due to I owe it to my health. Gosh…

Enjoy baking,dear folks! Not sure how long I can bla bla bla here so much. Going to miss you guys.

 

Rich chocolate tart 8

Components you need:

  • Rich chocolate mousse
  • Sable breton (Sweet Pastry)
  • Chocolate glaze

Rich chocolate tart 6

Rich chocolate tart 1

Rich Chocolate Mousse:

  • 225g  Cadbury baking milk chocolate,chopped ( or any baking milk chocolate)
  • 100g egg yolks
  • 60g castor sugar
  • 30 ml water
  • 280 ml Bulla whipping cream ( or any whipping cream)

1)Melt chocolate over bain marie(a pot of simmering water sits underneath the bowl of chocolate without allowing water touches the chocolate)

2)How to make Pate a bombe(a):

a)Beat  egg yolks till foamy stage with hand whisk.

b)Heat up sugar and water in a pot till reached 117C.

c)Add in to beaten egg yolks slowly and keep whisking fast until slightly pale or ribbon stage like picture shown.This is called pate a bombe.[Picture 6].Continue to beat the mixture until it is cool.

3)Beat cream in a mixing bowl till soft peaks formed[picture 7].

4)Fold in whipped cream into pate a bombe(a)[picture 8].

5)Fold  1/3 of cream mixture into melted chocolate from step (1).(It will slightly turned thick  a little).Fold in remaining cream mixture into chocolate mixture.

6)Pour the mousse into a prepared 6″ round cake ring sitting under a tray lined with parchment paper.Allow to freeze for 4 hours or overnight.

Rich Chocolate mousse

Note:

  • Ensure to pour in the sugar syrup slowly into beaten egg, otherwise pouring too fast of  hot sugar syrup will curdle the beaten egg.

 

  • (a)What is Pate a bombe:

A pâte à bombe is the French term for a mixture used as a base for making chocolate mousse and other mousse-like desserts.

It is made by pouring a sugar syrup that has been cooked until it is 117C degrees celsius over egg yolks and whipping the mixture until it is completely cold and has transformed into an uniform, unctuous, airy mass.

 

 

Rich chocolate tart 5

Sable Breton: (Rich sweet pastry)

  • 100g plain flour
  • 3g baking powder
  • pinch of salt
  • 75g unsalted butter, softened in room temperature
  • 30 egg yolks
  • 65g castor sugar

1)Sift together flour, baking powder and salt.

2)Beat the butter until soft and creamy.

3)Beat egg yolks and sugar in another bowl, beat till light in colour.

4)Add in softened butter into egg mixture, and mix to well combined.

5)Fold in the sifted flours.

6)Mix into forming a dough.

sable breton(sweet pastry)

7)Lightly press the dough between 2 sheets of parchment paper.Allow to rest in refrigerator for an hour.

8)Transfer the dough the work bench, roll the dough into roughly 8mm in thickness. Cut into a 8” diameter round disc.

9)Place the pastry  on a baking tray lined with parchment paper.

10)Bake in a preheated oven of 180C for 25 minutes until golden brown. Transfer to a cooling rack once baked, allow to cool completely.

 

sable breton

Note:

  • Lightly dust some flour between the 2 sheets parchment paper before roll the dough to desire thickness to prevent stickiness.
  • Do not over roll or work the dough otherwise it might cause shrinkage during baking in oven.
  • You can allow the dough to rest in the fridge for about 15 minutes again before bake if the dough becomes sticky due to hot weather.
  • This pastry should be used the same day as it is made, or can be frozen for up to a month after wrapped properly.

 

  • (a)What is Sable Breton:

This pastry is enriched by using egg yolks and flavoured with some salt. The pastry is definitely rich, buttery and crispy. It is from France and famous for the addition of salt.

 

Rich chocolate tart 7

 

 

Chocolate Glaze:

  • 9g gelatin leaves /or  gelatin powder(Dissolve powder into enough water to mix into paste)
  • 117g water
  • 150g castor sugar
  • 50g Hershey unsweetened cocoa powder( or any unsweetened cocoa powder)
  • 85g Bulla cream ( or any dairy cream)

1)Bloom gelatin in ice cold water till softened.Squeeze to remove excess water when use.

2)Bring water and sugar to just boil , immediately reduce to low heat to simmer for 2-3 minutes.

3)Add in cocoa powder and cream.

4)Bring it back to boil and simmer for 4-5 minutes on low heat.

5)Remove from heat, add in softened gelatin(Same goes to the gelatin powder if using powder instead).Stir until dissolved.

6)Strain, Leave to cool to 25C.

 

chocolate glaze

Note:

  • It is best to cool down the chocolate glaze till 28-33C  to glaze the mousse(frozen).
  • Stir the glaze now and then before glazing to prevent skin forming.
  • you can chill the glaze overnight to rest before using.The glaze will be jelly like texture form.
  • Carefully warm up with bain-marie or microwave until liquid and no trace of lump.(Remember to cool down to the optimum temperature when glazing)
  • You can store in an airtight container in fridge and use in 4 days.

 

 

Rich chocolate tart 3

 

Assemble:

1)Remove the mousse from freezer, lightly torch around the cake ring for few seconds. Remove the mousse from ring.

2)Place mousse back to freezer for 15 minutes.

3)Pour the chocolate glaze over the harden chocolate mousse.Allow to drip excess.

4)Transfer to the cooled sable breton(Pastry disc).

5)Decorate fresh raspberries around the mousse, and place some chocolate square piece on the top, more raspberries. Dust with some edible gold powder.

6)Allow the mousse tart to bring back to edible temperature in refrigerator for 30 minutes before serve.Enjoy this rich, chocolaty and buttery tart.

 

assemble(chocolate tart)

 

 

Hope you enjoy this alternative of rich chocolate tart, it is so rich and melt into your mouth. Hope you like this sharing.

 

hell

 

 

 

Love,

hellosweetdessert

 

 

Chocolate Banana Mousse Cake 巧克力香蕉慕斯蛋糕

chocolate banana 5

by sivia

                             I remembered how Chocolate Banana mousse cake enticed me  once I tasted .The velvety and chocolatey mousse combined with the soft cottony sponge. I love mousse cake.I think sponge and mousse are heavenly compatible to each other,one cannot lost the other. The banana definitely is one of the main  flavour  to the entire cake.Can’t complaint.This is how I fall in love to mousse cake,madly in love.
                          Chocolate banana cake is classic, everyone has their way of doing it. I have been baking this couple of times in my life  evolving from using instant sponge cake mix(17 years old) to making it from scratch (now).And this is another version of it. Hope you all like this sharing ^_^
Let’s get started, shall we?
chocolate-banana-1.1

Components you need:

  • Chocolate sponge
  • Torched banana/ fresh banana
  • Coffee chocolate round disc (optional)
  • Chocolate mousse
  • Chocolate glacage/glaze

chocolate-banana-2.1

 

chocolate-banana-3.1

Chocolate Sponge: 

  • 2 egg yolk
  • 10g castor sugar
  • 15g salad oil
  • 30ml Liddells lactose free milk ( or any milk)
  • 15g cake flour
  • 10g Hershey unsweetened cocoa powder ( or any cocoa powder)
  • 2 egg white
  • drop of lemon juice/white vinegar
  • 20g castor sugar
1) Sifted flour and cocoa powder. Line a 7″ cake pan with baking paper. Preheat oven to 180C.
2)Whisk yolk and sugar together to well combine.
3)Add in oil and milk.Mix well.
4)Add in sifted flours in 2 additions, mix to well combined.
5)Beat egg whites and a drop of vinegar in a clean bowl to foamy stage, add in sugar slowly , continued beating to stiff peak.
6)Scoop out one-third of meringue(a) to mix with yolk-mixture at step (4).Fold in remaining meringue to batter in 2 additions to well combine.
7)Bake: 180C, 10-15 minutes depending on individual oven.
8)Remove cake from oven to cool down. Remove baking paper and cut into slightly smaller than 6″ in diameter.( We are going to use 6″ cake ring, so we need to cut into a round sponge slightly smaller than 6″ in diameter)
chocolate sponge
Note:
(a)what is meringue?
 Meringue means  egg whites and castor sugar are beaten to airy texture with alot of air pockets trapped inside . Usually to double or tripled of volume.

Torched Banana:

  • 1 and half banana, (depending on size, you can use more if you love banana, the more the better)
  • some brown sugar(optional)
  • torched gun
1)Peel off bananas and halve it.
2)Sprinkle with some brown sugar onto each banana.(ignore this step if prefer no sugar)
3)Caramelize each banana with torch.Set aside for later use.
torched banana
Coffee Chocolate round disc: (optional)
  • some  coffee chocolate button or some baking chocolate.
1)Melt some of the compound chocolate, and lightly spread on a sheet of baking paper. Put another sheet of baking paper ont op of the chocolate,and using a tray to lay on top(reduce the chocolate disc wobbles).Keep in refrigerate until set
2)When the chocolate is set, using a 5″ round cutter,dip the round cutter into warm water, wipe it to dry. Cut a round disc out.

Chocolate Mousse:

  • 300ml Bulla whipping cream( or any whipping cream)
  • 140g Cadbury baking dark chocolate ( or any baking dark chocolate)
  • 2 eggs
  • 2 tbsp of sugar
1)Melt the chocolate over a pot of simmering water(do not allow water to touch the bowl of chocolate)
2)Beat eggs and sugar in a pot of simmering water(do not allow the water touches the bowl of egg mixture). Keep beating the egg and sugar until fluffy and pale or ribbon stage(a)[Step 3 in picture below]
3)Fold the egg mixture step (2) into melted chocolate at step (1).
4)In a clean bowl: beat whipping cream until soft peak formed.
5)Fold whipped cream into egg-chocolate mixture at step (3) in 2 additions until a velvety chocolate mousse achieved. Pour into a piping bag.
chocolate mousse
Note:

(a)What is ribbon stage?

A term referring to the thickness of a whipped/cooked batter (typically with eggs)or cream.When the batter is lifted it should fall in ribbons or smooth sheets that will hold their shape momentarily before falling into the batter.

Assemble (1): 

1)Place 6″ cake ring onto a baking tray lined with baking paper underneath.
2)Place the chocolate sponge, and pipe chocolate mousse onto the sponge to cover the sponge.
3)Place the coffee-chocolate round disc on (Optional if you dont want to add ),please jump to step (4).
4)Arrange torched banana slices all over the mousse.
5)Cover with remaining chocolate mousse.
6)Smooth the top and allow to freeze until set for at least 4 hours or overnight.
assemble 1

Chocolate Glacage:

  • 260g Bulla cream ( or any cream)
  • 180g sugar
  • 60g Hershey unsweetened cocoa powder (Or any cocoa powder)
  • 6g gelatin leaves (soak in cold water till soften)

1)In a pot:add in cream, sugar, cocoa powder(sifted),keep cooking and stirring under medium heat.

2)After the mixture came to boil and cocoa powder has dissolved.Remove from heat.

3)Add in the soaked gelatin sheet(discard the water),stir till dissolved.

4)Strain the mixture and allow to cool to room temperature.Stirring occasionally to avoid skin form.

 

Note:

  • It is best to cool down the chocolate glaze till 28-33C  to glaze the mousse(frozen).
  • Stir the glaze now and then before glazing to prevent skin forming.
  • You can chill the glaze overnight to rest before using.The glaze will be jelly like texture form.
  • Carefully warm up with bain-marie or microwave until liquid and no trace of lump.(Remember to cool down to the optimum temperature when glazing)

 

Assemble (2):

1)Take out mousse cake from freezer, remove the cake ring by using hair blower to gently heat up all around cake ring for few seconds.
2)Place mousse cake onto a cooling rack sitting above a baking tray.
3)Pour the chocolate glacage all over the mousse.Allow to drip excess.
4) Decorate however you like.
chocolate glacage
Note:
1.If you prefer slicing the bananas in smaller pieces, then arrange around the mousse, of course you can do that.
2.Do not sprinkle sugar onto sliced banana if preferred less sweet.
3.If you have no torch gun, you can just arrange sliced banana.
4. This  cake is preferably eaten fresh with the bananas inside.
5.Be generous and quick when glazing your mousse cake so it does not have air bubbles trap into your glaze which resulting wrinkles on the glaze.
6.Eliminate the coffee chocolate round disc from the recipe if preferred without it.
chocolate banana 4

chocolate banana 2

by sivia

Hope you enjoy this another version of chocolate banana.
Thank you for dropping by and deeply appreciate your comments ^_^
Today’s word:
1512652_10152166759612384_1061386593_n

 

Carrement Chocolate(super chocolatey cake), by Pierre Herme

 

 

carrement chocolate

Pierre Herme,a well known french pastry chef who created this chocolatey cake.I have to reciprocate his master piece with slightly different twist on the decor.Yes,he used chocolate,dark chocolate from top to bottom,in-and-out.Guess french loves sweet stuff.Instead I used white chocolate for my decor.He used dark chocolate for the chocolate piece and I played with the white chocolate,and moulded into a flower-like.

Yes,this cake took me 3 days to complete:First day:flower-like chocolate(bittersweet experience on the flower which i always want to try) ; Second day:Set the base & chocolate cream ;Third day: Almond Praline,Chocolate mousse & chocolate glacage.

Warning:not for person who just so-so with chocolate dessert.Definitely for chocolate fanatic.This cake definitely is for sharing,as sharing is caring.One per slice.Now I know why he did not sell the cake individually,as the ingredients and efforts to put in are ……………mind blowing. ^_^

 

Components you need:

  • chocolate cake
  • chocolate cream
  • Almond chocolate praline
  • chocolate mousse
  • chocolate glacage

All components are adapted ” Zen Can Cook”, and Almond Chocolate Praline is adapted by Pierre Herme recipe.

 

Chocolate cake:

  • 4 ounces (125 g) Valrhona 72% cacao Araguani dark chocolate, chopped
  • 1 stick (125 g) unsalted butter
  • 1/2 cup (110 g) superfine granulated sugar
  • 2 large eggs (100 g)
  • 1/3 cup (35 g) cake flour, sifted
  1. Preheat a convection oven to 340′F (170′C) or a regular oven to 350′F. Butter an 8-inch square mold (or a round one), 1 1/2 to 2 inches deep. Sprinkle it with flour.
  2. Place the chopped chocolate in a bowl set over a saucepan of simmering water to melt. Remove from the bain-marie. Cut the butter into pieces and add it to the chocolate in the bowl, along with the sugar, eggs and sifted flour. Pour the batter into the prepared mold. Place it in the oven and bake for 20 minutes. The cake should look underdone. Unmold the cake on a rack and let cool. Clean, rinse, and dry the mold, then wrap it in plastic wrap. Place the cooled cake at the bottom of the mold.

how to make chocolate cake

Smooth chocolate cream:

  • 2 1/2 ounces (90 g) Valrhona 72% cacao Araguani dark chocolate, chopped
  • 7 tbsp (125 g) whole milk
  • 7 tbsp (125 g) heavy cream
  • 3 egg yolks (60 g)
  • 45 g superfine granulated sugar
  1. In a saucepan, bring the milk and cream to a boil.
  2. In a bowl, beat the egg yolks with the sugar.Off the heat, combine the two mixtures, then pour them back into a saucepan, and stir over gentle heat until the mixture reaches 185′F (85′C). Pour 1/3 of the mixture over the chopped chocolate, stirring well.
  3. Repeat two more times, stirring after each addition, then process the mixture with a handheld immersion blender (or whisk it vigorously).
  4. Pour the cream over the cooled cake. Refrigerate for 1 hour, then place in the freezer for 1 hour

how to make smoothe chocolate cream

Praline Feullete Chocolat Noir: (Almond chocolate Praline)

  • 40g praline amande
  • 40g pate noisette pure (hazelnut paste)
  • 20g Valrhora 72% cacao Araguani dark chocolate
  • 25g gavotte(buttery crispy wafer),eliminated
  • 20g grue de cacao (chocolate chips)
  • 10g unsalted butter

What is Praline Amande?

Prolonged roasting time for nuts and cooking of caramel together that has pronounced taste of almonds with strong caramel notes.Usually in a packet online.

Since i do not have it I made it myself,as much as I can.

How to make Praline Amande yourself?

1)weight 30g of almonds, chop it.In a pot: add in 30g of sugar,cook until amber colour, fold in chopped almond, and keep stirring.

2)Pour the caramel almonds onto a baking tray with baking sheet,allow to cool completely.

how to make almond chocolate praline

how to make hazelnut paste your own?

Normally you can buy from online or some bakery shop but i cannot find.

1)Process 40g hazelnut into powder form, stir in 3 tbsp of water and make into a paste.If too lumpy,add more water to adjust into paste form.

hazelnut paste

How to make Almond chocolate praline:

1)Melt dark chocolate with butter over simmering pot of water till reach 45C.

2)Mix in almond praline and hazelnut paste into chocolate mixture above.Mix well.

3)Mix in chocolate chips.

4)Pour in this 140g of almond chocolate praline into the cooled chocolate cream you chilled earlier.

5)Smooth  the stop, chill to harden.

almond chocolate praline

Chocolate mousse:

  • 6 ounces (170 g) Valrhona 72% cacao Araguani dark chocolate, chopped
  • 1/3 cup (80 g) whole milk
  • 1 egg yolk (20 g)
  • 4 egg whites (120 g)
  • 4 tsp (20 g) superfine granulated sugar
  1. Melt the chopped chocolate in a bowl set over a saucepan of simmering water. Remove the bowl from the bain-marie. In a saucepan, bring the milk to a boil. Pour the milk over the chocolate in the bowl, beating until the chocolate is smooth. Add the egg yolk and incorporate well. In the bowl of a stand mixer fitted with the wire whisk, beat the egg whites till foamy, slowly add in sugar and continue beating to soft peak form . Incorporate one-third of the beaten egg whites into the chocolate mixture, then carefully fold in the remaining beaten egg whites.
  2. Pour the chocolate mousse over the smooth chocolate cream in the mold. Smooth the surface with a spatula. Freeze for 2 hours or more.

how to make chocolate mousse

Thin chocolate sheet:

  • 3 1/2 ounces (100 g) Valrhona 72% cacao Araguani dark chocolate, chopped

For the thin chocolate sheet:

  • Melt the chopped chocolate in a bowl set over a saucepan of simmering water. Remove the bowl from the bain-marie and cool at room temperature until the chocolate thickens, then reheat it slightly for a few seconds in the bain marie until it reaches a temperature between 31C
  • Pour the chocolate over a sheet of acetate (or wax paper) and spread it out. Before it can set, cut out a square the same size as the cake. Place another acetate sheet on top and add  a weight to prevent the chocolate from warping as it dries. Refrigerate for 2 hours.

Chocolate sauce:

  • 130 g Valrhona 72% cacao Araguani dark chocolate, chopped
  • 250g mineral water
  • 90g superfine granulated sugar
  • 125g heavy cream

For the chocolate sauce:

  • Place the chopped chocolate  in a small saucepan and bring to a boil with the still mineral water, sugar, and cream. Stir continuously until the sauce is thick enough to coat a spatula.Take out 100g chocolate sauce to continue preparing the chocolate glacage.

Chocolate glaze:

  • 3 1/2 ounces (100 g) Valrhona 72% cacao Araguani dark chocolate, chopped
  • 1/3 cup (80 g) heavy cream
  • 4 tsp (20 g) French butter
  • 1/2 cup (100 g) Chocolate Sauce, recipe above

For the chocolate glaze:

  • In a saucepan bring the cream to a boil, then remove it from the heat. Gradually beat in the chopped chocolate, beating it from the center outward. Set aside to cool to 60C before adding the butter, then add the 1/2 cup (100g) of the chocolate sauce.
  • Glacage is best use from 35C- 40C.

note: do not over chilled the glaze.Warm this up over bain marie,avoid stirring.

To finish the cake:

  • Remove the cake from the mold and discard the plastic wrap.
  • Using a small ladle, pour the chocolate glaze (it should be warm, between 35C-40C around the sides of the cake, then over the center.
  •  Using a cake spatula, evenly coat the sides and edges.
  •  Leave to set for a few minutes then transfer it to a cake plate. Remove the acetate from the thin chocolate sheet, and place it on the cake.
  • Set the cake in the refrigerator to defrost for 2 hours before eating.
  • Cut with a knife dipped in hot water for 30 seconds.

 

 

 carament chocolate1

This recipe is taken 2 days to complete. The Lily is not included, purely my own invention for the decoration. The decor is not in the Pierre Herme recipe. This is one of the sweetest dessert I ever had to make for my 2013 birthday.

Thanks for dropping by and deeply appreciated your comment ^_^

carrament chocolate

Ambroise, Refined version ( Hidemi Sugino)

ambroise4

Ambroisie ,one of the most popular desserts at Hidemi Sugino shop in Tokyo.I heard and seen so much about this dessert and the Famous name,I adored his artwork. Although I have not been to his shop or eat his master piece, I am truly appreciated all the cakes he made, my kind of idol. Hopefully one day, I will be tasting his art work, his ideas , his efforts, his master piece.

There are few things as you can see from these pictures , few differences comparing to Hidemi’s:

·       the colour of the chocolate glacage,

·       where is the gold leaf?

·       Where is the vibrant green colour of the pistachio joconde?

·       And where is correct sugar amount?

 

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I have heard so much of people who got highest privilege to taste this artwork, similar outcome:heavy and sweet. From the way it looks, it looks chocolaty and from the recipes I read, it is slightly sweeter to my taste.

After staying here for years, my sweetness  level has dropped drastically, especially chocolate. Now, the sweetness of a piece of LINDTS milk chocolate ball is overpowering for my taste, let alone for CADBURY chocolate. One word: my mouth is pain from taking that level of sweetness.So, I decided to refine this recipe, for all ingredients I could find here , for the sweetness I prefer.

 

Few changes I attempted for a reason:

a)Sugar level: I reduced so I can enjoy it,genuinely.

b) Pistachio joconde is not green enough: I couldn’t find pistachio paste here, and normally this kind of paste is flavoured and coloured such as Sevarome Pistachio Paste.I want to make it as natural as possible. The pistachio here also is not raw or in deep green colour.S o I blended my pistachio and mix with some water to be a paste, it is organic and permeates-free that I want this for as homemade.

c)Chocolate Glacageis not dark enough: The recipe requires Valrhona cocoa powder, but all I can find and prefer is Hershey cocoa. I love the aromatic of Hershey!

d) Where is my gold leaf: Again, cannot find here, so I used Edible Gold Sprinkle.

The joy of eating this winner dessert:

1)It is not overpowering with sugar or heavily chocolaty.

2)melts into mouth  instantly because low in gelatin. Now I understand why this cake is so precious and it melts easily in your mouth,basically no gelatin added, all from the cream. Once I remove from freezer, the mousse immediately slipped through my hand , it is really soft. I only dare to try this out during cold weather. Summer heat is the enemy for this dessert.

The taste of this petitely designed master piece, it is definitely worth my 2 days job.

 

 

Ambroise5

Few components you need:

  • Pistachio Mousse
  • Pistachio Joconde
  • Raspberry Jam
  • Sirop d’imbibage
  • Chocolate Joconde  (all above here prepared on Day 1)
  • Dark Chocolate Mousse (prepared Day 2 )
  • Chocolate Glacage (Prepared day 2 or 3, depends how long your mousse has frozen)

ambroise3

This recipe from : La Petite Vancouver & Gourtmet Baking

serves :one 6-inch cake orthree to four 2.5-inch entremets

(A)Mousse a la pistache(Pistachio Mousse)

  • 130g Bulla whipping cream( or any dairy whipping cream)
  • 70g milk (Liddells lactose milk I used)
  • 1/10 vanilla pod
  • 40g egg yolks
  • 15g granulated sugar ( I reduced to 10g)
  • 2g gelatine leaves
  • 20g pistachio paste ( I grinded my own pistachio and mix with some water to make a paste)

1. Combine the pistachio paste with milk in a saucepan and bring to boil

2. Add in the vanilla pod

3. In a separate mixing bowl, combine the sugar and egg yolks and mix them until you get a pale yellow colour

4. Pour the pistachio-milk-vanilla mixture into step 3 little by little and mix until smooth

5. Pour step 4 back into the saucepan and heat it up in a low-medium heat. While heating it up, whisk the mixture vigorously until the mixture harden.Note don’t whisk too long or else you will ended up with scrambled egg texture.

6. Soften the gelatine leaves in a cold water

7. Add the soften gelatine into step 5

8. Beat the whipping cream until soft peak

9. Add 1/3 of the whipped cream into the mixture and mix well. Once incorporated, you can then add in the rest of the whipped cream and mix untilsmooth.

10. Pour the mixture into a circular mousse’s ring and set in freezer

 

(B)Biscuit aux pistaches (Pistachio Joconde)

  •  60g almond paste
  • 25g pistachio paste
  • 30g whole egg
  • 27g egg yolk
  • 17g egg white
  • 30g corn starch
  • 13g Western Star unsalted butter( or any unsalted butter)

French meringue

  • 53g egg white
  • 33g granulated sugar  ( I reduced to 25g)

1. Preheat oven to 200°C

2. Combine the almond paste and pistachio paste in a mixing bowl and whisk until incorporated

3. Continue whisking and add in the whole eggs, egg yolks and egg whites little by little and mix well until thicken

4. Sift in the all purpose flour and mix well

5. Prepare french meringue and add it into the mixture and mix well

6. Add melted butter into the mixture and mix well

7. Pour the mixture into a ring mould and bake for 7-10mins ( depends on your oven )

 

(C)Raspberry Jam (Framboise pepins)

  •  35g sugar ( I reduced to 10g)
  • 20g glucose
  • 8g water
  • 100g fresh or frozen raspberries
  • 4g pectin mixed with
  • 23g sugar ( I reduced to13g)
  • 6g lemon juice
  1. Bring the sugar, glucose, and water to a boil in a saucepan
  2. Mix the raspberries in and continue to boil
  3. Mix in the pectin-sugar and boil until raspberry has broken down and soft
  4. Cool in an ice bath and add the lemon juice
  5. Refrigerate until needed
  6. The recipe called for 50g of this jam

(D)Sirop d’imbibage

  •  20g Sirop à 30°B [ 13 sugar + 7 g water }—> (I reduced to 8g sugar+7g water )
  • 15g water
  • 15g raspberry liquor

1. Prepare the sirop à 30°B and microwave it until sugar dissolved

2. In a bowl combine the sirop à 30°B, water and raspberry liquor and mix well

 

(E)Biscuit joconde au chocolat (Chocolate Joconde)

  •  24g almond powder
  • 24g icing sugar (I reduced to 18g )
  • 24g egg yolks
  • 10g egg whites
  • 19g all purpose flour
  • 7g cocoa powder ( preferably Valrhona ,but I only can find Hershey and I love it)
  • 9g melted butter( Western Star unsalted butter I used)

French meringue

  • 44g egg whites
  • 45g granulated sugar ( I reduced to 25g)

1. Preheat oven to 200°C

2. In a mixing bowl, sift in the almond powder and icing sugar and mix well

3. Add in the egg yolks, egg whites and whisk until smooth

4. Sift in the all purpose flour and mix well with spatula

5. Sift in the cocoa powder and mix well with spatula

6. Prepare french meringue(On a separate clean bowl, whisk the egg whites until foamy and add the sugar a little at a time until it form firm peak) and add 1/3 of it to the mixture and mix until smooth.Add the rest of the french meringue and mix until smooth.

7. Add in the melted butter and mix well8. Pour the mixture into a ring mould and bake for 7-10mins ( depends on your oven )

 

(F)Mousse au chocolat noir(Dark Chocolate Mousse)

  •  225g whipping cream
  • 105g 66% dark chocolate ( preferably Valrhona , but I only can find Hershey )

Pâte à Bombe

  • 35g creme fraiche
  • 30g granulated sugar (I reduced to 15g)
  • 55g egg yolks

For Pâte à Bombe:

 1. Mix the creme fraiche, sugar in a saucepan and bring to boil ( or until all sugar melted )

2. In a separate bowl add in the egg yolk and whisk it until pale yellow in colour

3. Add mixture in step1 into step2 little by little while keep mixing at the same time.

4. Mix well using electric mixer

 

For chocolate mousse

1. Beat whipping cream to soft peak

2. In a double boiler, melted the dark chocolate ( chocolate’s temperature should not exceed 45°C )

3. Add the Pâte à Bombe into the melted chocolate and mix well

4.Add 1/3 of the soft-peak whipped cream to step 3 and mix well

5. Add the rest of the soft-peaked whipped cream to the mixture and mix well

chocolate glaze

 

Assembly

  1. Pipe pistachio mousse onto cake ring moulds,let it set little in freezer.
  2. brush one side with the sirop d’imbibage and place it on top of the pistachio mousse,brushed side down.  Then brush the other side with the syrup.
  3. Freeze
  4. Once frozen, take it out of the freezer and spread 50g of framboise pepins(raspberry jam) on top
  5. Using a cookie cutter or fondant cutter, cut circles with diameter slightly smaller than the cake ring you will use. (I use 2.0″ cookie cutter and 2.5″cake ring)
  6. Cut the chocolate joconde using the same size of cookie cutter.
  7. Assemble top-side down. Line a baking pan with acetate sheet and place the 3″ cake rings (or any size of rings you want) on top.
  8. Pipe some chocolate mousse at the bottom, then place the pistachio mousse-raspberry cut out on top (raspberry side on the top)
  9. Spread some more thin layer of mousse, then lastly place the chocolate joconde circle on top.
  10. Align another acetate sheet on top of the cake ring and set the cake ring in freezer overnight or until set.
  11. Once set, take our your cake ring and remove the acetate sheet ( top and bottom )
  12. Use a small blow torch or hair dryer and heat up the side of the ring ( don’t heat up too long or else you will melt the mousse )
  13. Once the ring loosen, use both hand to pull down the ring.
  14. You can put the cake back to the fridge while you now starting to prepare the chocolate glaze.
  15. Once the chocolate glaze is almost at room temperature (slightly warm but still pourable), pour the glaze on top of the cake and smooth it with spatula
  16. Refrigerate an hour  and decorate with chocolate petals and gold leaf(I decorate with gold sprinkles)

how to make ambroise

I must keep this experience in words and pictures for my future reference,hopefully.

Pages of recipe seem intimidating,after you try , it might increase your confident in making “long long recipe”. But worth 2 days of work  if sugar is reduced to your preference.The texture is marvelous.

 

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ambroise2

The best chocolate Mousse cake I ever tried,with the efforts to recreate this, it is worth the wait.

 

Happy trying.:) Secretly wishing to own Hidemi Sugino’s cookbook in English version 😛

 

Welcome to leave your comment here, love to hear from you ^_^

Apple Chocolate Tart ( Pomme Chocolat tenir)苹果 巧克力塔

 

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I always want to try very luscious,velvety and chocolatey mousse.Buttery tart crumbled with gooey egg tart,with touch of green apple.The usual way to enjoy a tart normally a scoop of whip cream.So i changed into something creamy and smooth,something luscious and velvety,and something chocolatey.There you go,dark chocolate mousse with this apple tart.Hope you all like it ^_^

 

apple chocolate tart 4

apple chocolate tart3

 

Components you need:

  • Pate sucre(sweet pastry)
  • Egg custard
  • French Sponge Biscuit
  • Dark chocolate mousse
  • Saute green apple

 

How to make Pate Sucre:Sweet pastry:

pate sucre(sweet pastry)

how to make sweet pastry

Egg custard:

  • 150g Bulla Whipping cream ( or any dairy fresh cream/whip cream/cream)
  • 20g sugar
  • 90g whole eggs

1.In a bowl: lightly beaten egg.Add in sugar.Mix well.

2.Pour in cream.Mix well.Strain.

3.Pour onto baked tart (cool down in fridge)

4.Bake custard in tart for 30 minutes at 150C.

6.Allow to cool completely.

how to make egg custard

 

Dark chocolate mousse:

dark chocolate mousse

How to make Pate de Bombe:

how to mate pate de bombe

Continued to make dark chocolate mousse with pate de bombe:

how to make chocolate mousse

 

French Sponge Biscuits

  • 1 egg white
  • 25g castor sugar
  • 1 egg yolks
  • 30g cake flour
  • icing sugar for dusting

1.Preheat oven to 200C, line baking sheet onto a baking pan.Draw a 6″ round shape onto the paper.Flip it upside down.

2.Beat egg white until foamy, add in sugar slowly and continued beating till stiff peaks.

3.Lightly beat the egg yolk.

4.Pour in the beaten egg yolk onto meringue.Mix well.

5.Sift in the cake flour in 2 additions, fold in gently and mix well.(do not over mix to prevent deflating air)

6. Pour the batter into a piping bag with a round nozzle.

7. Pipe a 6″ round disk of batter

8. Generously dust with icing sugar.

9. Bake for 8-12 minutes until golden brown.

10.Allow to cool.

 

Saute Apple:

  • 2 green apple,peeled
  • 1 tbsp Western Star unsalted butter ( or any unsalted butter)
  • 1 tbsp sugar

1.Peel apple and core.

2.Cut into half, diced into small cubes.

3.In a pot: add in butter, sugar and apple.

4.Heat the pot.Mix well.

5.After moisture has released,bring to boil for a while..

6.After boiling, remove from heat.

7.Strain apple,remove juice.Cool the saute apple.

assemble(apple chocolate tart)

 

Assemble:

1.Bake the custard in tart.Cool completely.

2.Place saute apple onto the baked egg custard tart.

3.Remove dark chocolate mousse from cake ring(lightly blow torch the side of the cake ring to easy removal of hardened frozen mousse).

4.Place the mousse on top on the saute apple layer.

5.Garnish/decorate whoever you like because it is your dessert cake now.

apple chocolate tart2

 

Note:

1)You can melt some chocolate, and brush inside the sweet pastry before placing egg custard inside and bring to bake.Reason is  to reduce the sogginess of the sweet pastry from the egg custard.

2)The french sponge biscuit can be eliminated from this recipe(optional) and the taste still remain as good because I have some left over.

3)This mousse is very delicate and easily slip through your throat.The melting point of the mousse is so high due to fact of no addition of gelatine.Please enjoy fresh in the first 1-2 days.

4)Due to the fact of the melting point of mousse is high,I just cannot risk to decorate more plus taking nice shots  of pictures,the mousse just cannot wait for me to taste it..^_^

 

Happy trying ^_^

Apple chocolate tart

2013 piece ^_^