GEOMETRIC BEAUTY

An elegant and sophisticated chocolate-pistachio cake for special occasions. The combination of rich dessert chocolate and nuts, complemented by the crunchy texture of fond croquant and tangy raspberry, satisfies even the most refined tastes.

RecipePhoto

Used products and decorations

CHOCOLATE DARK 72%

Code CHN72XXA3

CHOCOLATE MILK 34%

Code CHL35XXC3

COCOA EXTRA DARK

Code 22/24GT781

ROASTED BLANCHED PISTACHIO 100% 1KG

Code 6115

CRISPY FLAKES ROYAL

Code 332451

SQUARES DARK set

Code 33707

SQUARES WHITE set

Code 33708

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Recipe

PISTACHIO “FOND CROQUANT”

Ingredients:

100 gMilk chocolate 34% Barima Artisanal (code CHL35XXC3)

50 gRoyal crispy flakes Barima Artisanal (code 332451)

100 gRoasted blanched pistachio paste 100% Barima Artisanal (code 6115)

25 gPistachio (crushed)

Preparation:

Mix the crispy flakes with the melted chocolate. Add pistachio paste and crushed pistachios. Pour into the rings and cool down.

CHOCOLATE SPONGE CAKE

Ingredients:

120 gEgg whites

60 gSugar (1)

50 gAlmond flour

50 gHazelnut flour

50 gSugar (2)

15 gKakao Extra Dark 22/24% Barima Artisanal (code 22 / 24GT781)

10 gWheat flour

15 gButter

Preparation:

Mix wheat flour, cocoa, sugar (2), almond flour and hazelnut flour, then add to the whipped egg whites with sugar (1) and mix gently. Finally, add the melted butter. Spread on silicone mat and bake at 180ᴼC for 12 minutes.

PISTACHIO “CREMEUX”

Ingredients:

150 gMilk

150 gCream 30%

100 gBlanched roasted pistachio paste 100% Barima Artisanal (code 6115)

150 gEgg yolk

60 gSugar

12 gGelatin

60 gWater

100 gButter

150 gFrozen raspberries

Preparation:

Soak gelatin in water. Heat the cream with milk, add the yolks with sugar and heat it again to 82ᴼC. Add soaked gelatin. After cooling down to 45ᴼC, add the butter and blend. Pour over the sponge cake placed in a ring, add frozen raspberries on top and freeze.

RASPBERRY JELLY

Ingredients:

300 gRaspberry puree

50 gRaspberry juice

100 gSugar

5 gPectin Citric acid

Preparation:

Bring all the ingredients to boil, add citric acid and cook for 1 minute. Pour over the “cremeux” and freeze.

CHOCOLATE MOUSSE

Ingredients:

150 gMilk

150 gCream 30%

100 gEgg yolk

50 gSugar

9 gGelatin

45 gWater

220 gChocolate dark 72% Barima Artisanal (code CHN72XXA3)

400 gWhipped cream

Preparation:

Soak gelatin in water. Heat the milk with cream, add the yolks with sugar and heat it up to 82 * C. Pour into chocolate. Mix well. After cooling down to approx. 30ᴼC, gently combine with the whipped cream. Pour part of the mousse into the mold , put into the frozen pistachio “cremeux”, raspberries jelly and a sponge cake, then add the remaining mousse and cover everything with "Fond croquant". Freeze.

Cover the frozen cake with Barima Artisanal shine coating white (code 2379) and put around it a white chocolate stripe.

Decoration

For decoration, use Barbara Decor chocolate decorations:
- Square dark set (code 33707),
- Square white set (code 33708),
and edible flowers.