Chocolate Lover


Praline Cake Method
  • Recipe for 2 trays of 60x40 cm. 
  • In a mixing bowl with a paddle attachment, mix all ingredients for 5 min. at medium speed. Spread on a Silpat®. 
  • Bake in a deck oven at 180°C for 12 to 14 min. with closed damper. 
  • Cut out discs of 6 cm diameter.

Crunchy Method
  • Melt the chocolate to 40°C and incorporate salt and PatisFrance praliné. 
  • Carefully fold in the feuilletine.
  • Laminate between 2 baking papers to 2 mm and freeze. 
  • Cut out discs of 6 cm diameter.

Cocoa Shortcrust Method
  • Use the Butter at room temperature. In a mixing bowl with a paddle attachment, mix all the ingredients together until you obtain a dough texture. 
  • Laminate at 3 mm and cut out discs of 8 cm diameter to fit under the mousse. 
  • Bake on Silpain® at 170°C for 10 to12 min. in a deck oven and open damper.

Liquid Praline Method
  • Add the lime zest into the praline and incorporate the water gradually. 
  • Pipe into silicon mold and freeze.

Chocolate Mousse Method
  • Warm up the milk and salt to 80°C and pour over the chocolate. 
  • Cool down to 40°C. 
  • Lightly whip Ambiante and heavy cream together and incorporate into the chocolate mixture.

Glaze Method
  • Warm up the Mirror Glassage to 35-40°C. Use an immersion blender to remove all air bubbles. 
  • Glaze the mousse coming out of a freezer at -18/-20°C.

  • Mold used is the Demarle® cylinder FX1103. 
  • Precut the crunchy base, the praliné cake and stack them together. 
  • Pipe in the silicon mold the dark chocolate mousse half way, press the frozen liquid praliné and top of with the praliné cake and crunchy.

  • Spread on a guitar sheet some tempered dark chocolate and cut out hearts shapes. 
  • Roll it around a plastic tube before it sets. 
  • Sprinkle some cocoa nibs on the glaze before adding the curved heart.

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