Valrhona Scarlett Entremet Recipe

Valrhona Scarlett Entremet

Original Recipe by Chef Nathaniel Reid
Course: Dessert
Cuisine: French
Keyword: Cake


Chocolate Dacquoise

Cocoa-Almond Sablé

  • 65 g unsalted butter
  • 65 g powdered sugar
  • 1 pinch sea salt
  • 25 g eggs
  • 1 g vanilla paste
  • 85 g AP flour
  • 30 g Valrhona Dutched Cocoa Powder
  • 25 g almond flour
  • 50 g almonds sliced

Cherry & Black Currant Compote

  • 135 g cherries
  • 270 g cherry purée
  • 160 g black currant purée
  • 110 g raspberry purée
  • 2 pinch cloves ground
  • 85 g sugar
  • 2 g pectin NH
  • 10 g gelatin

Taïnori Chocolate Mousse


Chocolate Dacquoise

  • Sift the almond flour, confectioner's sugar, cake flour, and cocoa powder together.
  • Make a meringue with the egg whites, sea salt and sugar
  • Fold the flour mixture into the meringue
  • Spread the mixture into a 40cm x 60cm frame and bake at 175°C / 350°F

Cocoa-Almond Sablé

  • Cream the butter, confectioner's sugar and sea salt together
  • Slowly add the vanilla and eggs to the mixture
  • Sift the flour, cocoa powder and almond powder together
  • Add the dry ingredients to the butter mixture until it is combined
  • Cool the dough
  • Roll the sable out and cut disks of 14cm
  • Place sliced almonds on to the sable and bake at 170°C / 340°F
  • When the sable comes out of the oven, sprinkle cocoa butter on top

Cherry & Black Currant Compote

  • Pit and slice the cherries
  • Heat the cherries, cherry purée, black currant purée, raspberry purée and cloves
  • Mix the sugar and pectin NH together and add to the purées at 40°C / 104°F
  • Bring the purées to a boil
  • Add the soaked gelatin to the purées
  • Scale 200g into a 14cm mold and freeze

Taïnori Chocolate Mousse

  • Boil 100g of cream and milk
  • Add the softened gelatin to the warm cream to dissolve
  • Pour warm cream over Taïnori 64% chocolate and invert sugar and make an emulsion
  • At 40°C / 104°F, fold the whipped cream into the ganache.

Assembly & Finishing

  • Fill an 16cm ring halfway with dark chocolate mousse
  • Place a disc of chocolate dacquoise along with a cherry and a disc of the black currant compote into the mousse
  • Place more mousse on top of the cherry and black currant compote
  • Set another disc of chocolate dacquoise on top of the mousse
  • Spread a thin layer of mousse onto the dacquoise and place the cocoa-almond sable on top

Discover More Recipes

Guittard Chocolate Spice Cake

  Guittard Chocolate...

Guittard Gourmet Brownies

Guittard's Gourmet Brownies...

Callebaut Ruby Chocolate Spread

Callebaut Ruby Chocolate...

El Rey Chocolate Chip Cookies

El Rey Chocolate Chip...

Guittard No-Bake Chocolate Candy Cane Pie

Guittard Chocolate Candy...

Valrhona Mochaccino

  Valrhona Mochaccino...

Valrhona Turtle Cheesecake

Valrhona Turtle Cheesecake...

Prova Gourmet Crème Brûlée

Prova Gourmet Crème Brûlée...

Prova Gourmet Vanilla Cake

Prova Gourmet Vanilla Cake...

Prova Gourmet Vanilla Macarons

  Prova Gourmet Vanilla...

Explore Industry Content

The History of Guylian Chocolate

Guylian Chocolate The History of Guylian...

What are Dragées?

DragéesWhat are Dragées? Is this a category of...

What is Giandujotto?

GiandujottoWhat is Giandujotto and what are...

What is Gianduja?

GiandujaWhat is Gianduja? Does the blend fall...

What is a Chocolate Napolitain?

NapolitainsWhat is a Chocolate Napolitain? Is...

Prittie Chocolat

Chocolate: A Most Complex EnjoymentPrittie...

Homer Truffle Co®

Homer Truffle Co® (HTC) Specialty Chocolates...

Kali’s Cookies NH

Meet Kali Kali's interest in cookies began at a...

Sugar Alkymi

Meet Sugar Alkymi's Founder, Sahar Masarati...

The History of Guittard Chocolate

Guittard Chocolate The History of Guittard...

Featured Brand:

Prova Gourmet

Vanilla Masters from Paris since 1946


Fine & Curated Chocolates

A vast array of the finest culinary chocolates & couvertures produced, on top of award-winning bean to bar alike chocolate bars, pieces and gifting options. Both direct to your doorstep as well as large volume fulfillment. Please contact with questions

Fine & Curated Chocolates

We offer the largest selection of premium culinary chocolate & couverture from around the world. You’ll also find award-winning retail, bean to bar and single origin products, as well as unlimited chocolate gifting options. We ship all orders, retail or bulk, directly to your doorstep or shipping dock. Connect with WWC for all of your chocolate needs, desires and questions.

Featured Product:

Guittard Milk Chocolate Nonpareils:

Discounted for Limited Time

Guittard Milk Chocolate Wafers with Colored Nonpareils

Flight Club: 

A carefully curated subscription package offering a continuous & flavorful journey

WWC Flight Club Thumbnail

Latest Blog Post:

How to Use Rewards Points (with screenshots)

Using Points 101 Redeeming points is easy! It's as simple as being logged-in, a copy, and paste....

Loyalty & Rewards: Updated & New!

New & Updated WWC Loyalty & Rewards Program What's Changed, What's New & How it works...

Post-Easter Easter Egg Hunt!

Easter May Be Over, but Chocolate Eggs are Still Hiding WWC has a live Easter Egg Hunt on our...

WWC Account Enhancements: Social Logins // How To

Account Upgrade: Login/Link with your Social Media Accounts WWC's next enhancement: linking your...

Kali’s Cookies Follow Up

Kali's Cookies Follow UpKali's Cookies | Featured on New Hampshire Chronicle A Sweet Piece Kali's...

Our Recommendation: Buy Early!

Greetings Cocoa Community, I'd like to thank all of you that have booked passage in our new Flight...

Labor Day Transitions

Greetings Cocoa Community, Happy Labor Day Weekend! Enjoy time with family as we all give a nod...

Summer Savings!

Greetings Cocoa Community, Happy Summer. Hopefully you're enjoying great weather and creating...

Latest Community Spotlight & Supply Chain Update

Greetings Cocoa Community, We're encouraged to see many of the small businesses we serve have...

Shifting Shipping into Summer Mode

Hi, We hope everyone out there in our Cocoa Community is enjoying some much needed social...

Latest Magazine Post:

Where does Cocoa Grow?

Where does Cocoa Grow?Can cocoa grow anywhere in the world? Or are there certain climates and...

The History of Guylian Chocolate

Guylian Chocolate The History of Guylian ChocolateGuylian is a Belgian chocolate company that is...

What are Dragées?

DragéesWhat are Dragées? Is this a category of chocolate on its own? Or is it similar to familiar...

What is Giandujotto?

GiandujottoWhat is Giandujotto and what are Giandujotti? Is the confection different than...

What is Gianduja?

GiandujaWhat is Gianduja? Does the blend fall under the category of "chocolate"? Or is it a...

What is a Chocolate Napolitain?

NapolitainsWhat is a Chocolate Napolitain? Is there a greater significance of this terminology, or...

The History of Guittard Chocolate

Guittard Chocolate The History of Guittard ChocolateYou don’t have to travel halfway around the...

The History of Côte d’Or Chocolate

Côte d’Or Chocolate The History of Belgium's #1 Chocolate BrandThis Old-World chocolatier is known...

The Chocolate Genome: Can it Save the Cocoa Crop?

Back in 2010, scientists announced what was their first draft of the chocolate genome,...

Chocolate: Effects on health

With all things food-related, the effect on health can vary by the amount consumed in...

Contact Info

Upon sending us a contact request, you will receive a response within 24-48 business hours from one of our team members. 

424 NH-125 #7,
Brentwood. NH, 03833

+1 (603) 942-6032 M-F 9-4 ET

Follow On