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Professional
Arequipa
Made with Illanka 63%
Christophe Domange - EXECUTIVE PASTRY CHEF ÉCOLE VALRHONA
6 stepsMakes 48 bars
Recipe Step by Step
Step01
BLACK OLIVE* AND SOUR CHERRY TAPENADE
- 180g Nyons black olives
- 2g Pectin NH
- 30g Trehalose powder
- 30g Dextrose
- 30g Glucose powder DE33
- 60g Sour cherry purée
- 4g Lemon juice
- 4g Lemon zest
- 340g Total weight
Blanch the olives in water 3 times to get rid of their saltiness.
Blend the olives into a purée.
Mix the pectin with the trehalose.
Put the olive purée, sugars, sour cherry purée, juice and lemon zests in a saucepan.
Heat to 105°F (45°C), then add the trehalose and pectin mixture and bring to a boil.
Cook for 2 minutes.
Pour it out onto a tray, cover it with plastic wrap and leave to cool down quickly.
Blend the olives into a purée.
Mix the pectin with the trehalose.
Put the olive purée, sugars, sour cherry purée, juice and lemon zests in a saucepan.
Heat to 105°F (45°C), then add the trehalose and pectin mixture and bring to a boil.
Cook for 2 minutes.
Pour it out onto a tray, cover it with plastic wrap and leave to cool down quickly.
Step02
SOUR CHERRY CONFIT
- 13g Pectin NH
- 150g Trehalose powder
- 440g Sour cherry purée
- 170g Glucose DE60
- 55g Dextrose
- 17g 100% Femminello lemon purée
- 845g Total weight
Mix the pectin NH with 10% of the trehalose.
Heat the sour cherry purée and sugars.
At 115°F (45°C), add the mixture of sugar and trehalose.
Bring to a boil.
Add the lemon purée.
Pour into a tray, seal the surface with plastic wrap, cool down quickly.
Mix using an immersion blender and use.
Heat the sour cherry purée and sugars.
At 115°F (45°C), add the mixture of sugar and trehalose.
Bring to a boil.
Add the lemon purée.
Pour into a tray, seal the surface with plastic wrap, cool down quickly.
Mix using an immersion blender and use.
Step03
ILLANKA 63% CRUNCHY COATING
- 1200g ILLANKA 63%
- 120g Cocoa butter
- 120g Grape seed oil
- 1440g Total weight
Melt the Illanka couverture and cocoa butter at 115/120°F (45/50°C).
Add the grape seed oil.
Use at 85/95°F (30/35°C).
Add the grape seed oil.
Use at 85/95°F (30/35°C).
Step04
COCOA NIB STREUSEL
- 40g Cocoa nibs
- 80g Pastry flour
- 40g Extra fine blanched almond flour
- 80g Sugar
- 80g European-style butter
- 320g Total weight
Blend the cocoa nibs into a powder.
Mix the nibs, flour, almond flour and sugar.
Add the cold cubed butter and mix until small balls form. Immediately sift through a sieve, and put in the freezer until you are ready to use.
Sprinkle it onto a tray and bake at 320°F (160°C) with the oven door slightly ajar for 15 minutes.
Mix the nibs, flour, almond flour and sugar.
Add the cold cubed butter and mix until small balls form. Immediately sift through a sieve, and put in the freezer until you are ready to use.
Sprinkle it onto a tray and bake at 320°F (160°C) with the oven door slightly ajar for 15 minutes.
Step05
ILLANKA & COCOA NIB ICED STREUSEL CRISP
- 40g ILLANKA 63%
- 40g Clarified butter
- 320g Cocoa nib streusel
- 400g Total weight
Melt the couverture at 115°F (45°C) and add the clarified liquid butter.
Blend the ingredients together.
Set aside.
Blend the ingredients together.
Set aside.
Step06
ILLANKA ICED MOUSSE
- 180g Whole milk
- 40g Dextrose
- 400g ILLANKA 63%
- 100g Egg whites
- 70g Glucose powder DE33
- 30g Sugar
- 180g Heavy cream 36%
- 1000g Total weight
Heat the milk and dextrose to 185°F (85°C).
Make an emulsion with the Illanka couverture.
Make a Swiss meringue by heating the egg whites with the sugars to 130°F (55°C), then beat in a food processor.
Beat the cream until it has taken on an airy texture.
When the ganache is at 105°F (40°C), use the meringue mix to dilute it, then add the airy whipped cream.
Use and freeze.
Make an emulsion with the Illanka couverture.
Make a Swiss meringue by heating the egg whites with the sugars to 130°F (55°C), then beat in a food processor.
Beat the cream until it has taken on an airy texture.
When the ganache is at 105°F (40°C), use the meringue mix to dilute it, then add the airy whipped cream.
Use and freeze.
Assembly and finishing
Make the black olive and sour cherry tapenade and the sour cherry confit, then set aside until you are ready to assemble. Make the crunchy coating. Make the pressed streusel crisp, then spread approx. 300g into a 34×34cm frame to a depth of 2mm. Freeze.
Place a 2mm frame on top of the streusel, then spread on 300g of tapenade. Freeze.
Blend the sour cherry confit in a food processor. Place a 6mm frame on the tapenade, then spread on 850g of confit. Freeze.
Put a 10mm frame on top of the sour cherry confit. Make the Illanka iced mousse, then pour 1000g into the 10mm frame. Freeze.
Turn the assembly out, then cut it into 2×11cm pieces. Heat the Illanka crunchy coating to 95°F (35°C). Use a four-pronged fork to dip the fingers in the glaze so they are coated, then put them on a tray and sprinkle them with streusel before the coating sets.
Meet the Chef
Executive pastry chef at Tain l’Hermitage
Christophe Domange
For this recipe, I wanted to use a quality ingredient with really special origins: Nyons olives. This variety made an ideal pairing with Illanka 63% and its toasted notes, as it creates a balance between fruitiness, leafier notes and berry flavors.
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