• Baker-Pastry Chef

Chocolate charlotte

  • 7 completion stages
Corman products used for this recipe


Lady fingers

  • Whip the egg whites and 2/3 of the sugar, then at the end, add the xanthan gum mixed with the last 1/3 of the sugar.
  • Add the egg yolks and sifted flour, using a spatula to incorporate.
  • Pipe three discs of 14 cm in diameter onto a Silpat, then pipe the rest into 6 cm lady fingers using a No. 13 plain tip.
  • Sprinkle the lady fingers with chocolate grated using the Microplane®.
  • Dust twice with icing sugar.
  • Bake in a fan-assisted oven at 175 °C for 15 mins. Leave to cool.
300 g egg whites 250 g sugar 1 g xanthan gum 200 g egg yolks 250 g T55 flour 50 g chocolate 64%


Vanilla syrup

  • Bring the water and sugar to the boil, then add the vanilla extract.
  • Leave to cool and place in the refrigerator.
100 g sugar 200 g water 10 g vanilla extract


Chocolate mousse

  • Bring Sculpture (1) to the boil and pour over the chocolate to make a ganache.
  • Whip Sculpture (2) and add to the previous mixture at 45°C.
280 g chocolate 64% 230 g Sculpture 30.2% fat 620 g Sculpture 30.2% fat


Chocolate ganache

  • Bring the Sculpture to the boil, then add the hydrated gelatine and pour over the chocolate.
  • Blend.
  • Place in the refrigerator.
200 g chocolate 64% 100 g Sculpture 30.2% fat 28 g hydrated gelatine (4 g gelatine + 24 g water)


Sculpture decoration

  • Whip the Sculpture and sugar together.
400 g Sculpture 30.2% fat 32 g sugar


Chocolate garnish

  • Spread the tempered chocolate onto a marble board, leave to crystallise, then chop into chips.
350 g chocolate 64%



  • Soak the lady fingers and sponge discs.
  • Arrange the lady fingers around the ring and place a disc in the bottom.
  • Pipe in 360 g of chocolate mousse and place in the freezer.
  • Gently heat the ganache in the microwave, then use a piping bag with no tip to fill the ganache in between the lady fingers.
  • Pipe swirls of Sculpture to decorate the Charlotte, and finish with a spiral in the centre.
  • Garnish with chocolate chips. (+/-40 g)