OPEN HEART

Perfectly suited for the Valentine’s Day, a dessert in the form of a monoportion with a romantic taste of white chocolate, lychee, hibiscus, and prosecco, decorated with a pink Cupid Heart.

RecipePhoto

Used products and decorations

OPEN HEART PINK

Code 33700

OPEN HEART WHITE

Code 33702

MARZIPAN 50%

Code 6160

COCOA EXTRA DARK

Code 22/24GT781

CHOCOLATE DARK 56%

Code CHN56XX3

CHOCOLATE WHITE 29%

Code CHB28XXB3

ROASTED ALMOND 60% 1KG

Code 6136

CRISPY FLAKES ROYAL

Code 332451

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Recipe

CHOCOLATE SPONGE CAKE

Ingredients:

150 gMarzipan 50% Barima Artisanal (code 6160)

30 gSugar (1)

75 gEgg yolk

55 gEggs

90 gEgg white

45 gSugar (2)

40 gWheat flour

20 gCocoa Extra Dark Barima Artisanal (code 22 / 24GT781)

55 gDark Chocolate 56% Barima Artisanal (code CHBN56XX3)

40 gButter

Preparation:

Marzipan and sugar mix in a mixer on medium speed, gradually add egg yolks. Reserve. In the second bowl mix egg whites and sugar (2), whisk until make a meringue. Add melted chocolate and butter to the meringue. Combine the meringue with the marzipan mass, then add the sifted flour and cocoa and mix gently. Bake at 180 ° C for 13 - 15 minutes. Cut the shape as you need and keep.

CRUNCHY LAYER

Ingredients:

150 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)

100 gButter

50 gPaste Roasted Almond 60% Barima Artisanal (code 6136)

150 gRoyal crispy flakes Barima Artisanal (code 332451)

Preparation:

Melt the chocolate and butter, add the almond paste and royal crispy flakes and mix well. Put on top of the baked chocolate sponge cake. Cool it down. Cut the shape as you need and keep.

LYCHEE JELLY WITH HIBISCUS

Ingredients:

300 gPuree lychees

200 gLychee (cuted in small pieces)

15 gGelatin

75 gWater

20 gConcentrated hibiscus paste

Preparation:

Soak the gelatin in water. Boil the puree and diced lychee, then add the soaked gelatin and paste. Stir. Pour into a mold and freeze.

WHITE CHOCOLATE MOUSSE WITH PROSECCO

Ingredients:

220 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)

220 gCream 30%

35 gConcentrated prosecco paste

25 gGelatin

125 gWater

700 gWhipped Cream

Preparation:

Soak gelatin in water. Boil the cream, pour over the melted chocolate and soaked gelatin to form a ganache. Add prosecco paste and whipped cream to the ganache and stir gently. Pour into molds, add the lychee and hibiscus jelly in the middle and in the end biscuit with crunchy bottom. Freeze.

SHINY COATING

Ingredients:

150 gWater (1)

300 gSugar

300 gGlucose Syrup

200 gCondensed milk

20 gGelatin

120 gWater (2)

300 gWhite Chocolate 29% Barima Artisanal (code CHB28XXB3)

Preparation:

With sugar, water (1) and glucose cook a syrup at a temperature of 103 degrees. Soak the gelatin in the water (2). Add white chocolate, condensed milk and soaked gelatin. Mix with a blender. Add to the glaze pink colorant. Colour monoportions using red velly spray Barima Artisanal (code AP0379RO)

Decoration

For decoration use chocolate decorations Barbara Décor:

Open Heart pink (code 33700)