BLACK FOREST
MODERN SINGLE-PORTION WITH DARK CHOCOLATE AND RED CHERRIES
Difficulty level
MODERN SINGLE-PORTION WITH DARK CHOCOLATE AND RED CHERRIES
Ingredients
| IRCA BROWNIES CHOC | g 1000 |
| water | g 250 |
| unsalted butter 82% fat | g 300 |
Preparation
In the planetary mixer, add IRCA BROWNIES CHOC and water and mix with a paddle at medium speed for about 2-3 minutes, then add melted butter.
Spread the mixture in a pan and bake at 190°C for 10 minutes.
Ingredients
| FRUTTIDOR CILIEGIA ROSSA | g 500 |
| LILLY NEUTRO | g 125 |
| water | g 125 |
Preparation
Dissolve the LILLY NEUTRO into the water, add the FRUTTIDOR and mix with an immersion blender.
Fill the silicone mould for inserts and freeze.
Ingredients
| SINFONIA CIOCCOLATO FONDENTE 56% | g 600 |
| liquid cream 35% fat | g 300 |
| liquid cream 35% fat | g 500 |
| water | g 100 |
| LILLY NEUTRO | g 100 |
Preparation
Emulsify liquid cream and chocolate in order to prepare a ganache.
Whip the liquid cream with water and LILLY NEUTRO, then add it to the ganache stirring gently.
Use the chocolate mousse to half-fill the silicone mould and place the frozen jellified insert; cover with other mousse and close with a layer of brownie.
Put it in the blast chiller and leave until it is completely frozen.
Remove from the mould, cover with MIRROR EXTRADARK CHOCOLATE, previously heated at 55°C, and then with MIRROR EXTRAWHITE, previously coloured with red water-soluble colour and heated at 60°C.
Dress the top of the single-portion with a CHOCOLATE CHERRY DOBLA and a SPIRAL DARK DOBLA.
Chocolatier and Pastry Chef
