World Gourmet Summit 2000

1. TEXTURES AND CHOCOLATE
By Chef Vincent Bourdin

SACHER COCOA CHOCOLATE BISCUIT

Ingredients
For 2 sheets 60 x 40
500 g almond paste - 50% or 70%
140 g sugar
240 g egg yolks
160 g whole eggs
260 g egg whites
140 g sugar 100 g strong flour
50 g cocoa powder
100 g Guanaja chocolate
140 g butter

Method
1. Mix the almond paste with 130 grams of sugar, then extend it by incorporating the egg yolks and the whole eggs, one at a time.
2. Whip the egg whites, adding the remaining sugar a little at a time. Sift the cocoa powder and the flour together. At the same time, melt the cocoa paste and the butter. Mix a small portion of the egg whites with the melted cocoa paste and butter in order to obtain a smooth, light texture.
3. Add the mixture of almond paste, whole eggs, and yolks. Incorporate the dry ingredients and finish with the remaining egg whites.

LIGHT CHOCOLATE MOUSSE
200 g milk 4 g gelatine leaves 250 g Manjari 64% Valrhona chocolate 400 g whipped cream 35% Method 1. Proceed as for a ganache with the milk the gelatine and the chocolate. When the mixture is at 45ºC, fold in the whipped cream.

CHOCOLATE MOUSSE CRÈME ANGLAISE
Crème anglaise base 250 g whipping cream 250 g milk 100 g egg yolks 50 g sugar Method: 1. Bring cream and milk to a boil and pour over the egg yolks, which have been mixed with the sugar. 2. In a non-reactive saucepan stir constantly between 82/85ºC, and pass through a fine strainer immediately, or reserve by cooling rapidly.

Mousse
Ingredients 300 g crème anglaise 450 g whipped cream 35% 350 g Manjari 64% Valrhona chocolate Method: 1. Using a rubber spatula, make an emulsion of the melted chocolate and the crème anglaise. The temperature of the mixture should be 40/45ºC. 2. Stabilise this emulsion with a small part of the whipped cream. As soon as the mixture is smooth, add the rest of the cream.

2. CHOCOLATE BAVAROISE
By Chef Henrik Iversen

Bavaroise

350 g crème anglaise base (see above)
450 g whipping cream 6 g gelatine leaves
150 g Manjari 64% Valrhona chocolate

Method:
1. Soak gelatine leaves in cold water until softened. When 'bloomed', dissolve in warmed crème anglaise. Emulsify the crème anglaise with the melted chocolate. Check that the mixture is at 35/40ºC. 2. Incorporate a small amount of the cream, which has been whipped to a froth. When the mixture is smooth, add the remaining cream. Combine rapidly with a rubber spatula or a scraper.

EGG WHITE CHOCOLATE MOUSSE
60 g egg yolks 70 g egg white 50 g sugar 450 g whipped cream 35% 350 g Manjari 64% Valrhona chocolate Method: Melt the chocolate at 55ºC whip the egg whites and the yolks. Combine a little bit of whipped cream with the chocolate first and then fold all of the remaining ingredients in at one time.
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