Recipe Fall chocolate forest

To prepare this dish

Ingredient list

CHOCOLATE GENOISE

1286 g eggs
643 g sugar
540 g plain flour (T55, approximately 11% protein)
129 g Elle & Vire gourmet butter 82% fat
103 g cocoa powder
SQ water-soluble red colouring

RUM SOAKING SYRUP

346 g water
346 g sugar
SQ vanilla extract
208 g dark rum

NAMELAKA DARK CHOCOLATE CREAM CHEESE

1184 g milk
79 g gelatine mass
1974 g dark chocolate
2171 g Excellence whipping cream 35% fat
592 g French cream cheese

GELATIN MASS

11 g powdered fish gelatine 200 blooms
68 g water

DARK CHOCOLATE SPRAYING MIXTURE

250 g dark chocolate
250 g cocoa butter

HOT MIRROR GLAZE

455 g hot neutral glaze
45 g water

DARK CHOCOLATE CHIPS

200 g dark chocolate
SQ cocoa powder

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Excellence whipping cream 35% fat

French cream cheese

The recipe,
step by step

1. 1

   CHOCOLATE GENOISE

   Warm the eggs, sugar and red colouring to 40°C and beat. Incorporate the sifted together flour and cocoa powder. Add the heated butter
2. 2

   RUM SOAKING SYRUP

   Bring the water, sugar and vanilla to the boil. Add the rum and set aside.
3. 3

   NAMELAKA DARK CHOCOLATE CREAM CHEESE

   Bring the milk to the boil and add the gelatine mass. Pour over the dark chocolate and stir with a rubber spatula. Mix with a hand blender to create a perfect emulsion. Add the cream cheese and the cold cream and mix again. Let stiffen in a cool place.
4. 4

   GELATIN MASS

   Rehydrate the gelatine in the cold water for 20 minutes (minimum). Melt in the microwave, then set aside in the refrigerator.
5. 5

   DARK CHOCOLATE SPRAYING MIXTURE

   Melt the dark chocolate with the cocoa butter heated to 45°C.
6. 6

   HOT MIRROR GLAZE

   Heat the ingredients together and bring to the boil.
7. 7

   DARK CHOCOLATE CHIPS

   Lightly sprinkle a strip of guitar sheet with cocoa powder. Pipe out Ø5-mm drops of tempered dark chocolate. Sprinkle again with cocoa powder. Cover with another strip of guitar sheet. Flatten slightly and curve in the bottom of a small log cake mould.
8. 8

   ASSEMBLY AND FINISHING TOUCHES

   Spread 3 x 900 g portions of chocolate genoise onto 3 Flexipats®. Bake in a 160°C convection oven for approximately 12 minutes and let cool. Place between two baking sheets and refrigerate overnight so that the genoise is moist and of even thickness.

   Coat the crust side of one sheet of genoise with dark chocolate. Imbibe the crumb side of this sheet with 300 g of rum syrup. Imbibe the two other sheets of genoise on the crust side, then place in the freezer.

   Place the first sheet of chocolate-coated genoise in the frame. Pour in 1800 g of Namelaka, smooth, then top with the second sheet of genoise. Even out the surface, then pour in another 1800 g of Namelaka. Smooth, then top with the third sheet of genoise (crumb side up). Place in the freezer.

   Spread 600 g of Namelaka in a 25 x 26.5-cm frame. Create a wavy motif using an angled palette knife, remove the frame, tap the baking sheet to even out the edges, then place in the freezer. Cut into 17.5 x 4-cm rectangles perpendicular to the wavy motif. Spray with the dark chocolate mixture.

   Remove the entremets from the frame. Cut into 20 x 6.5 cm rectangles. Spray with a light coating of mirror glaze. Sprinkle the tops of the entremets with decorative icing sugar then place a rectangle of chocolate-coated Namelaka on top. Pipe out 5 dots of Namelaka using a plain 6-mm nozzle then top with the dark chocolate chips.

    

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