Be My Love
Be My Love
DARK CHOCOLATE DISCS AND WHITE CHOCOLATE HEARTS
For the dark chocolate discs, spread a thin layer of tempered dark chocolate onto a guitar sheet. Cut into 5cm discs before the chocolate fully contracts.
For the white chocolate hearts, spread a thin layer of tempered white chocolate onto a guitar sheet. Cut into heart shape before the chocolate fully contracts.
Place a sheet of silicon paper on top of each chocolate and cover with a flat tray. Place in the fridge for five minutes and store at room temperature until required.
In a medium saucepan, bring the raspberry purée to a boil. In a separate bowl, combine the sugar and egg yolks. Remove the raspberry purée from the heat and pour over sugar and egg yolks mixture. Return to the stove and reheat (while stirring constantly) to 80°C. Sieve and add the gelatine and butter. Mix well and deposit directly into small cone Flexipan (model 1266). Freeze.
MILK CHOCOLATE MOUSSE
In a medium saucepan, bring the water, glucose and castor sugar to a boil. Remove from the heat and add the gelatine. Add the mixture into the melted milk chocolate, emulsify well and set aside to cool.
When cool, fold through the semi-whipped cream. Pipe into Flexipan (model 2269), half ll, then insert one piece of the frozen raspberry cream into the mousse. Level with a palette knife and place a dark chocolate disc on top. Freeze.
DARK CHOCOLATE GLAZE
In a medium saucepan, bring the thickened cream, castor sugar and water to a boil. Sieve the cocoa powder and add into the mixture while mixing with a whisk. Add in the neutral glaze and bring back to the boil. Remove from the heat and add the gelatine, then strain onto the Callebaut dark chocolate. Emulsify the glaze with a stick blender.
When the dark chocolate glaze has cooled to 38°C, place the frozen cake on a wire rack, glaze it evenly and place on cake board.
Put a freeze-dried whole raspberry at the front of the cake and dust with edible gold powder. Finish by placing 2 white chocolate hearts in the middle.