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Gourmet
Black Forest
Made with Cooking Range Manjari 64% dark chocolate
Make 10 pieces.
An original l’École Gourmet Valrhona recipe.
Recipe Step by Step
Step01
VIENNESE COCOA SPONGE
40g Egg yolks
105g Eggs
110g Sugar (85g + 25g)
65g Egg whites
25g All-purpose flour
25g Cocoa Powder
Whisk the yolks, eggs and 85g sugar in a stand mixer. Then, beat the egg whites with 25g of sugar until stiff. Mix the stiffened egg whites with the first mixture and add the sifted flour and cocoa.
Weigh out 360g of the sponge mixture and spread it out on a 30×40cm baking sheet with a pastry spatula.
Bake the sponge in a fan-assisted oven at 445°F (230°C) for approx. 6-7 minutes.
Weigh out 360g of the sponge mixture and spread it out on a 30×40cm baking sheet with a pastry spatula.
Bake the sponge in a fan-assisted oven at 445°F (230°C) for approx. 6-7 minutes.
Step02
MANJARI 64% CRÉMEUX
125g Whole milk
125g Heavy cream 36%
25g Sugar
50g Egg yolks
2g Gelatin sheets
110g MANJARI 64% chocolate
Warm the milk and cream on a medium heat. Use a whisk to mix (but not beat) the egg yolks and sugar.
Pour the hot milk and cream into this mixture, stirring all the while.
Decant into a saucepan on a low heat. Stir gently until the cream thickens slightly and sticks to the back of the spatula. Use a thermometer to check the temperature is at 180°F (82°C).
Once it has reached this temperature, take the pan off the heat and filter any lumps out of your crème anglaise. Add the rehydrated gelatin.
Gradually combine with the melted MANJARI 64% until it has a smooth, glossy, elastic texture. Mix using an immersion blender to form a perfect emulsion and ensure a smooth crémeux.
Cover the surface with plastic wrap and store in the refrigerator.
Pour the hot milk and cream into this mixture, stirring all the while.
Decant into a saucepan on a low heat. Stir gently until the cream thickens slightly and sticks to the back of the spatula. Use a thermometer to check the temperature is at 180°F (82°C).
Once it has reached this temperature, take the pan off the heat and filter any lumps out of your crème anglaise. Add the rehydrated gelatin.
Gradually combine with the melted MANJARI 64% until it has a smooth, glossy, elastic texture. Mix using an immersion blender to form a perfect emulsion and ensure a smooth crémeux.
Cover the surface with plastic wrap and store in the refrigerator.
Step03
IVOIRE 35% VANILLA KIRSCH WHIPPED GANACHE
330g Heavy cream 36% (90g + 240g)
10g Acacia honey
10g Glucose
120g IVOIRE 35% chocolate
2 Vanilla pod
10g Kirsch
Heat 90g of cream with the glucose, honey and the two split and scraped vanilla pods. Gradually combine with the melted IVOIRE 35% while stirring vigorously.
Mix and add 240g of cold cream and the kirsch. Seal using plastic film and store ideally overnight in the refrigerator.
Mix and add 240g of cold cream and the kirsch. Seal using plastic film and store ideally overnight in the refrigerator.
Step04
MORELLO CHERRY JELLY
140g Morello cherry purée
70g Morello cherries in alcohol
4g Gelatin sheet
20g Sugar
5g Kirsch
Soak the gelatin in plenty of cold water and wring out. Finely chop the Morello cherries. Heat half the cherry purée with the sugar at 140°F (60°C), then add and dissolve the gelatin. Pour in the rest of the purée, the chopped cherries and the kirsch. When you have already partly assembled the Black Forest, pour 125g of the jelly into the pan. Place in the fridge.
Step05
CHOCOLATE LIQUEUR SYRUP
140g Water
30g Sugar
40g Chocolate liqueur
1 Vanilla pod
Bring the water, sugar, and scored vanilla pod to a boil. Leave to cool in the fridge.
Mix the syrup and add the chocolate liqueur.
Mix the syrup and add the chocolate liqueur.
Step06
MANJARI 64% GLAZE
800g MANJARI 64% chocolate
80g Grape seed oil
Melt the MANJARI 64% chocolate at 105°F (40°C) and add the grape seed oil.
Use at approx. 95°F (35°C).
Use at approx. 95°F (35°C).
Step07
DULCEY 35% NAMELAKA
75g Whole milk
4g Glucose
2g Gelatin sheet
150g DULCEY 35% chocolate
150g Heavy cream 36%
Soak the gelatin in plenty of cold water. Melt the DULCEY 35% chocolate at 115°F (45°C). Mix the glucose into the milk and heat to 175°F (80°C). Wring out the gelatin then add to the mixture.
Gradually combine the mixture with the melted DULCEY 35% chocolate to obtain a smooth, shiny, elastic texture. Add cold cream to this mix.
Briefly mix using an immersion blender. Pour into half-sphere molds.
Leave to set in the freezer for a few hours.
Gradually combine the mixture with the melted DULCEY 35% chocolate to obtain a smooth, shiny, elastic texture. Add cold cream to this mix.
Briefly mix using an immersion blender. Pour into half-sphere molds.
Leave to set in the freezer for a few hours.
Assembly and finishing
Cut the chocolate sponge into four 30×10cm strips.
In a 30×10cm pan that is 5cm high, place a strip of sponge and soak it with the chocolate liqueur syrup. Pipe 125g of MANJARI 64% crémeux on top and smooth it out. Then, cover with a strip of sponge, soak it in syrup and place in the freezer.
Beat the whipped ganache until it has a smooth texture that will pipe easily. Pipe 125g of this mixture onto the second strip of sponge and smooth it out. Cover with another strip of sponge, soak it in syrup and place in the freezer.
Make the Morello cherry jelly and pour 125g onto the third strip of sponge. Smooth it out and place the last strip of sponge on top. Soak it in syrup and place in the freezer.
Once frozen, remove from the pan and cut into 3cm wide pieces.
Place on its side (so that all the layers are visible) and cover the top in clear glaze for an extra shiny finish, then return to the freezer.
Cover the top and sides with MANJARI 64% glaze. Freeze for 30 minutes.
Place in the fridge to defrost the day before serving and enjoy.
You don’t have to include the Kirsch if you’d prefer not to.