Antonio Bachour is the author of the this celebration of gianduia chocolate, included in his book “BACHOUR IN COLOR“
by Chiriotti Editori
Read more in “Pasticceria Internazionale Worldwide Editotion” Issue thirty-seven-2020
Yields 15
Chocolate Cake
120 g eggs
190 g sugar
180 g flour
15 g baking powder
245 g milk
175 g clarified butter
155 g 70% chocolat
In a mixer with a whisk combine sugar and eggs. Add milk, melted butter, chocolate and then the sifted dry ingredients. Bake at 162°C for 10-12 minutes in a sheet pan lined with a silicone mat. Let it cool and cut in the desired shape. Reserve in the fridge.
Gianduia Mousse
6 g gelatin sheets
375 g gianduia chocolate, melted
220 g heavy cream
60 g 60% hazelnut praline
375 g heavy cream, whipped to soft peaks
Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring the 220 g of cream to a boil, add the gelatin and mix until it melts. Add the boiling cream to gianduia and praline, then mix with the hand blender until smooth. Set aside to cool to 35°C before folding in the whipped cream.
Milk Chocolate Glaze
22.5 g Silver gelatin sheets
125 g water
225 g granulated sugar
225 g glucose syrup.
225 g Jivara Milk Chocolate
160 g condensed milk
90 g Absolu Cristal neutral glaze
Soak gelatin in ice water until softened; squeeze out excess wa-ter and set aside. In a medium size pot, bring water, sugar and glucose to a boil (103°C). When hot, stir in the drained gelatin. Place chocolate in a medium size bowl. Pour the hot mixture onto chocolate and emulsify with the hand blender. Stir in the condensed milk and neutral glaze. The glaze will be ready when it reaches 35ºC.
Milk Chocolate Caramel Whipped Ganache
250 g 35% fat heavy cream
25 g glucose syrup
30 g sugar
170 g milk chocolate
375 g 35% fat heavy cream
Bring 250 g of cream and glucose to a boil. Make a dry ca-ramel with sugar and stop the cooking adding the hot cream. Wait until temperature falls to around 60°C, and then pour onto the melted chocolate. Mix until it is smooth, glossy and elastic, using the hand blender. Blend to perfect the emulsion. Add 375 g of chilled cream and blend again. Set aside in the refrigerator to set overnight.
Crunchy Milk Chocolate
400 g milk chocolate
60 g cocoa butter
80 g ground hazelnut
Melt chocolate and cocoa butter to 35°C and add small pieces of ground hazelnut. Use immediately.AssemblyPour the mousse over the Pavoni Pastel Mold and cover with the cake. Freeze. Place in the freezer. Unmold and glaze it. Use two toothpicks to help dip the glazed cakes into the crunchy milk chocolate. Pipe the whipped ganache on top of the cake.
Antonio Bachour
BACHOUR IN COLOR Chiriotti Editori
the book is available online