Corman
  • Baker-Pastry Chef

Love at first bite

  • An original recipe from Giambattista Montanari
  • Recipe calculated for 12 pieces
  • 11 completion stages
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Corman products used for this recipe
Traditional Butter 82% fat - Block Selection cream 35% fat
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.
500 g egg white 170 g caster sugar 100 g egg yolks 500 g dark couverture chocolate 70% 120 g Traditional Butter 82% fat – Block  SQ Caramelized cocoa nibs
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.
100 g white covering 250 g Hazelnut praline paste 100 g Corn Flakes 50 g paillete feuilletine
3
3

Him: Caramelized Sugar Chocolate Mousse

  1. Make a caramel with the sugar and deglaze with 150 g of 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 440 g of softly whipped cream.
55 g caster sugar 150 g Selection cream 35% fat 40 g egg yolks 220 g dark couverture chocolate 70% 440 g Selection cream 35% fat
4
4

Him: 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 200 g of semi-whipped cream.
130 g milk 120 g Selection cream 35% fat 75 g caster sugar 60 g egg yolks 42 g gelatin mass 38 g hazelnut paste 200 g Selection cream 35% fat
5
5

Him: 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.
250 g Selection cream 35% fat 225 g water 250 g sugar 71 g glucose syrup 45 g Cocoa 75 g Dark chocolate couverture 61% 60 g gelatin mass
6
6

Her: Milk chocolate raspberry Supreme

  1. Combine 30 g of cream, milk, raspberry purée, sugar, and yolks. Cook to 82°C.
  2. Add the gelatine mass, then pour over the chopped milk couverture and blend with an immersion blender.
  3. Cool to 35°C, then fold in 60 g of lightly whipped cream.
30 g Selection cream 35% fat 30 g milk 70 g raspberry puree 9 g caster sugar 12 g egg yolks 18 g gelatin mass 120 g Milk couverture 42% 60 g Selection cream 35% fat
7
7

Her: White chocolate Mousse

  1. Combine 60 g of cream, yolks, and sugar.
  2. Cook to 82°C, add the gelatine mass, and pour over the couverture.
  3. Blend and cool to 30°C, then fold in 300 g of semi-whipped cream.
60 g Selection cream 35% fat 30 g egg yolks 6 g sugar 30 g gelatin mass 195 g white covering 300 g Selection cream 35% fat
8
8

Raspberry crémeux

  1. In a saucepan, heat the eggs, yolks, sugar, raspberry purée, and dextrose to 85°C.
  2. In a Pyrex container, combine the cocoa butter, gelatine mass, and non-fat milk powder.
  3. Add the raspberry mixture heated to 85°C and blend to obtain a smooth, brilliant texture.
  4. Finally, add the lemon zest. Use at 28–30°C.
50 g egg 15 g egg yolks 50 g sugar 15 g dextrose 90 g raspberry puree 75 g cocoa butter 15 g gelatin mass 2 g skimmed milk powder 5 g grated lemon zest
9
9

Her: White chocolate mirror glaze

  1. Place the first four ingredients in a saucepan and heat to 104°C.
  2. Add the gelatine mass and pour over the white couverture.
  3. Blend until a smooth, shiny, and supple emulsion is obtained.
150 g water 300 g sugar 300 g Glucose syrup 43 DE 200 g sweetened condensed milk 120 g gelatin mass 300 g white covering
10
10

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.
11
11

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.
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Recipe - Love at first bite
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