Servings: 8 Pieces
Equipment
- Stovetop
- Whisk
- Mixing Bowl
- Baking Tray (40 x 30 cm)
- Oven
- Round Cutter
- Silicone Molds
- Bain-Marie (Double Boiler)
- Blender
- Half-Sphere Silicone Molds
- Freezer
- Cutting Knife
- Stand Mixer (with paddle attachment)
- Immersion Blender
- Refrigerator
- Cooling Rack
Ingredients
Flourless Guanaja 70% Sponge
- 45 g Butter
- 200 g Egg Whites
- 65 g Granulated Sugar
- 50 g Egg Yolks
- 195 g Valrhona Guanaja 70% Dark Couverture Chocolate Feves
Guanaja 70% Iced Mousse
- 335 g Heavy Cream 36%
- 100 g Egg Whites
- 165 g Granulated Sugar
- 250 g Valrhona Guanaja 70% Dark Couverture Chocolate Feves
Buckwheat Streusel
- 100 g Butter
- 100 g Buckwheat Flour
- 100 g Raw Cane Sugar
- 100 g Almond Flour
- 4 g Salt
Guanaja 70% Glaze
- 125 g Water
- 150 g Granulated Sugar
- 150 g Allez Belgian Glucose Syrup
- 100 g Sweetened Condensed Milk
- 10 g Gelatin Powder
- 60 g Water
- 125 g Valrhona Guanaja 70% Dark Couverture Chocolate Feves
Instructions
Flourless Guanaja 70% Sponge
- Melt the 195 g Valrhona Guanaja 70% Dark Couverture Chocolate Feves and butter at approx. 120°F (50°C). Beat the egg whites, adding in the sugar as soon as you start doing so to
- Make sure you obtain a totally smooth mixture. Add a small amount of beaten egg white to the chocolate and butter mixture, followed by the egg yolks. Use a whisk to smooth out your mixture. Finish off by adding the remaining egg whites.
- Spread 500g of mixture on a 30 × 40cm tray and bake at 355°F (180°C) for approx. 12 to 15 minutes.
- Once the sponge has been baked and cooled, use a round cutter to cut it to the same size as the silicone molds’ base. Set aside.
Guanaja 70% Iced Mousse
- Heat the egg white and sugar mixture in a bain-marie, whisking it all the while until it reaches 130-140°F (55-60°C), then whisk it in a blender until it has cooled.
- Melt the 250 g Valrhona Guanaja 70% Dark Couverture Chocolate Feves at 130°F (55°C) and whip the cream until it has a mousse-like texture. Emulsify the chocolate by adding in the smallest possible quantity of cream until you have an elastic, glossy texture.
- Add in the meringue mixture as soon as it is out of the blender. Mix it in gently and finish off by adding the remaining whipped cream.
- Immediately pour it into half-sphere molds and place a disk of flourless chocolate sponge on top of each one. Freeze.
Buckwheat Streusel
- Mix together the raw cane sugar, almond flour, flour, and salt. Cut the cold butter into small cubes.
- Add the butter and mix using the paddle attachment in a stand mixer until you obtain a homogeneous dough.
- Form small, evenly sized balls on a silicone-coated mat and bake at 300-320°F (150-160°C) for approx. 14-16 minutes. Use once cool.
Guanaja 70% Glaze
- Use the sugar, water, and glucose to make a syrup over medium heat.
- Add the sweetened condensed milk and rehydrated gelatin.
- Make an emulsion by combining the mixture (split into 3 batches) with the melted 125 g Valrhona Guanaja 70% Dark Couverture Chocolate Feves.
- Mix in an immersion blender until the emulsion is perfectly smooth, taking care not to incorporate any air.
- Store in the refrigerator for at least 3 hours and use at 95°F (35°C).
Assembly & Finishing
- Once you have made the half-spheres, turn them out and place them on a rack so you can glaze them tidily.
- Once this has been done, delicately arrange some buckwheat streusel around the edges.
- Serve chilled, and Enjoy!