Valrhona Guanaja 70% Frozen Egg

Valrhona Guanaja 70% Frozen Egg

Course: Dessert
Cuisine: American, French
Keyword: Chocolate Egg
Servings: 8 Pieces

Ingredients

Flourless Guanaja 70% Sponge

Guanaja 70% Iced Mousse

Buckwheat Streusel

  • 100 g Butter
  • 100 g Buckwheat Flour
  • 100 g Raw Cane Sugar
  • 100 g Almond Flour
  • 4 g Salt

Guanaja 70% Glaze

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!

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