Corman
  • Baker-Pastry Chef

Love at first bite

  • An original recipe from Giambattista Montanari
  • Recipe calculated for 12 pieces
  • 7 completion stages
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1
1

Flourless Chocolate Biscuit

  1. Whip the egg whites with the sugar.
  2. Gradually add the yolks while continuing to whip.
  3. Incorporate the melted couverture mixed with butter at 40°C.
  4. Spread on a baking sheet, sprinkle with caramelized cocoa nibs.
  5. Bake at 215°C for 5 to 6 minutes.
Corman tip

Add a pinch of salt to stabilize the egg whites.

2
2

Hazelnut Praline Crunch

  1. Melt the couverture, add the hazelnut praline and mix well.
  2. Gently incoporate the corn flakes and feuilletine to preserve the crunchy texture.
3
3

Caramelized Sugar Chocolate Mousse

  1. Make a caramel with the sugar and deglaze with the hot cream.
  2. Gradually add the yolks while stirring and cook to 82°C.
  3. Remove from heat and pour over the dark couverture.
  4. At 40-45°C, incoporate the softly whipped cream.
Corman tip

Do not stir the sugar while it is melting to prevent crystallization. Add the hot cream slowly to avoid splashing.

4
4

Hazelnut Bavaroise

  1. Make a custard with the firstfour ingredients and cook to 82°C.
  2. Add the gelatin mass and hazelnut paste.
  3. Cool to 30°C, then incorporate the semi-whipped cream.
5
5

Chocolate Glaze

  1. Bring the cream, water, sugar, and glucose to a boil.
  2. Add the cocoa and couverture.
  3. Cook to 106°C, cool to 70°C, then add the gelatin mass.
  4. Use at temperature of 30-35°C.
Corman tip

Use a sugar thermometer for optimal accuracy. Cool quickly to prevent the icing from becoming too thick.

6
6

Assembly

  1. Spread the hazelnut praline crunch on half of the flourless chocolate biscuit.
  2. Place the chosen mold on a rodoid sheet and proceed with reverse assembly.
  3. Part HIM : Pour the hazelnut bavaroise to just under half the height. Place the biscuit, pour the chocolate mousse leaving 0.5 cm from the edge. Close with the biscuit with the crunchy side visible. Freeze, unmold, flip and glaze.
  4. Part for HER : Pour the mousse to just under hald the height cool to 4°C. Place the biscuit, pour the raspberry cream (0.5 cm from the edge), then the milk chocolate raspberry supreme. Close with the biscuit with the crunchy side visible. Freeze, unmold, flip and glaze.
Corman tip

Use a sheet of Rhodoid to make it easier to remove from the mold and achieve clean edges. Make sure the dessert is completely frozen so that the glaze adheres perfectly.

7
7

Presentation

  1. Arrange each half of the dessert on the plate for individual presentation.
  2. Decorate according to inspiration with gold leaves, red fruits, and chocolate decorations.
Corman tip

Use decorative elements that contrast with the colors of the dessert for a striking visual effect.

Creative solutions

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Recipe - Love at first bite
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