Milk Chocolate Crémeux, Bergamot Curd & Jelly, Tonka Sablé

Chef Stefan Rose is back with his new and innovative Chocolate, Bergamot & Tonka 'Taco'. This dessert is sure to score gold at your next dinner party and keep your guests wanting more! Make sure to follow us at Candia Professional UK Instagram for dessert inspiration. 

Chocolate Tonka Sablé

Ingredients:

• 240g Butter
• 180g Icing sugar
• 4g Salt
• 100g Eggs
• 70g AP Flour 1
• 80g Cocoa powder
• 390g AP Flour 2
• 2 Tonka beans (grated)

Method:
Combine butter and sugar on mixer briefly with paddle attachment. Add all ingredients apart from soft flour 2. Mix lightly. When just combined, add flour 2 and mix briefly until just combined. Divide and sheet out on the machine 3, the mark below 3mm. Cut and bake at 150C for 15 minutes. 

Bergamot Crémeux

Ingredients:

• 640g UHT whipping cream Candia
• 80g bergamot juice
• 180g egg yolks
• 100g fine sugar
• 49g gelatine solution (7g gelatine powder hydrated with 42g water)
• 100g white chocolate
• 10 drops bergamot flavouring

Method:
Heat the cream and add the bergamot juice. Cook at 83°C with the egg yolks, previously whisked until pale. Pour over the dissolved gelatine and couverture. When cold, incorporate the bergamot flavouring. Blend.

Bergamot Compote/Jelly

Ingredients:

• 300g bergamot purée
• 150g mango purée
• 30g fine sugar
• 10g trehalose
• 6g pectin NH 325
• 6g potato starch
• 14g gelatine solution (2g gelatine powder hydrated with 12g water)

Method:
Heat the purées to 40°C, then add the sugar, pectin and starch mixture. Bring to the boil and pour over the gelatine. Blend before use.

Milk Chocolate Tonka Ganache

Ingredients:

• 200g gelatine solution
• 2400g UHT whipping cream
• 650g milk chocolate
• 4g Maldon salt
• 12 × tonka beans

Method:
Heat cream to 90°C, add tonka and infuse 20 mins. Pass through a fine sieve and reweigh to correct weight, topping up with extra cream. Heat to 65°C, add chocolate and gelatine solution. Mix well, add second half of cream again, transfer to a jug and blend until smooth. Chill overnight.

Chocolate & Tonka Crémeux 

Ingredients:

• 628g whole milk
• 158g whipping cream Candia
• 188g egg yolks
• 4g Maldon Sea Salt
• 30g caster sugar
• 30g trehalose
• 20g invert sugar

Make Crème Anglais to 81C-82C

Ingredients:

• 400g dark chocolate
• 400g milk chocolate

Emulsify onto Chocolate, blend until Smooth.

Mixed Cremeux - Take equal quantities of remaining Bergamot and Chocolate Cremeux and mix together for the 4th layer.

Assembly
Layer up the 4 layers within the cake (Bergamot Cremeux, Bergamot Jelly, Chocolate Cremeux, Mixed Crémeux Layers. Freeze, demould and cut in half. Add two pieces of chocolate sable. Whip Tonka Ganache, Pipe into cake and add chocolate decorations.