RECIPE

CHOCOLATE PASSION FRUIT TART

Ingredients:

Vanilla cream

• 250 g Top Cream® Vanilla Chantilly®             
• 1 piece Vanilla bean                                
• 60 g Egg yolks                                               
• 40 g Sugar                                              
• 6 g Powdered gelatin                              
• 50 ml Milk                                                
• 130 g Semi-whipped 38% Cream                   

 

Directions: 

1. Sprinkle the powdered gelatin in the cold milk.
2. Heat the Top Cream® Vanilla Chantilly® with scraped vanilla bean until it gently boils, then pour over the beaten egg yolks and sugar.
3. Heat while stirring continuously to make the creme anglaise at 85º C.
4. Add the gelatin mixture and strain. Refrigerate.
5. Let it gel for at least 4 hours, then whip in a stand mixer until it doubles in volume.
6. Add the semi-whipped cream and reserve it in the refrigerator.

 

Moist cocoa sponge cake

• 30 g Ganashe® Dark Chocolate Chantilly®   
• 30 g Butter                             
• 40 g Sugar                              
• 60 g Powdered sugar                           
• 60 g Ground almonds                  
• 60 g Egg yolks                                      
• 50 g Egg                                     
• 80 g Egg whites                                    
• 40 g Sugar                              
• 35 g Flour                                     
• 30 g Cocoa powder                      

 

Directions: 

1. Heat ganache with butter.
2. Blend almonds, sugar, and powdered sugar in a blender to form marzipan.
3. Mix marzipan with eggs and yolks in a stand mixer until it doubles in volume, then add melted chocolate with butter.
4. Separately, whip egg whites with sugar and fold them into the first mixture.
5. Mix cocoa with flour, sift over the batter, and gradually fold in.
6. Spread on a tray to a thickness of 0.5 cm and bake at 180ºC for about 12 minutes.
7. Let it cool and set aside.

Passion fruit gel

• 150 g Water                                         
• 150 g Tant pour tant  syrup                         
• 150 g Passion fruit juice                      
• 2.5 g Agar agar                                     
• 3 g Powdered gelatin               
• 15 g Passion fruit seeds                  

 

Directions: 

1. Sprinkle the powdered gelatin in half of the cold water.
2. Mix the rest of the water, T.P.T. syrup, strained passion fruit juice, and agar; bring to a gentle boil for 1 minute.
3. Remove from the heat, wait for it to slightly cool, and then add the gelatin mixture, and refrigerate for at least 3 hours.
4. Blend the gelatin with an immersion blender, strain, and add the whole passion fruit seeds.
5. Reserve in the refrigerator.

Chocolate-passion fruit centers

• Moist cocoa sponge cake  (previously made)
• Vanilla cream (previously made)
• Passion fruit gel (previously made)

Directions: 

1. Cut the frozen sponge cake into 4 cm diameter circles and spread creamy vanilla mousse over each frozen sponge to a thickness of 0.5 cm.
2. Freeze.
3. Spread passion fruit gel to a thickness of 0.5 cm and freeze.

 

Chocolate and Passion Fruit Mousse

• 8 g Powdered gelatin 290 ºB
• 35 g Water
• 250 g Chantilly® Cream
• 210 g Milk
• 40 g Strained passion fruit juice
• 610 g 62% Dark chocolate
• 750 g Top Cream® Chocolate Chantilly®

 

Directions:

1. Sprinkle powdered gelatin in the cold water.
2. Heat milk and Chantilly® cream to about 80º C, mix with melted chocolate, and emulsify with an immersion blender until it reaches a ganache-like consistency.
3. Add passion fruit juice.
4. Whip Top Cream® Chocolate Chantilly® and add it to the “ganache” when it reaches about 45ºC.
5. Use the mousse immediately.

Dark glace

• 85 g Water                                           
• 14 g Powdered gelatin 290 ºB           
• 240 g Top Cream® Chantilly®                
• 320 g Sugar                                     
• 120 g Glucose                               
• 95 g Water                                          
• 35 g Inverted sugar syrup                      
• 90 g Ganashe® Dark Chocolate Chantilly®  
• 30 g Dark cocoa powder               

 

Directions: 

1. Sprinkle the gelatin in cold water and set aside.
2. Make a syrup with water, sugar, and glucose, and bring it to 125ºC.
3. Simultaneously, boil Top Cream® Chantilly® with the inverted sugar syrup, remove from heat, add cocoa with Ganashe® Dark Chocolate Chantilly®, and mix well.
4. Add the hot syrup and mix until it reaches a homogeneous consistency.
5. Once it cools, add the gelatin mixture and blend.
6. Strain and set aside.

Note: Before using, warm up the glaze in the microwave until it reaches 35 ºC.

 

Dark chocolate pieces

• 70% Dark chocolate

 

Directions: 

 

1. Temper the chocolate, and spread it on acetate to a thickness of 2 mm.
2. Place parchment paper and a tray to prevent bending.
3. Wait for crystallization to complete, then break it into small irregular pieces.
4. Store in a cool place to maintain its shine.

 

Reconstructed cocoa and coffee streusel

• 150 g Cocoa streussel                      
• 5 g Instant coffee                                   
• 90 g Dark chocolate                           

 

Directions: 

1. Mix streusel with melted chocolate.
2. Place between 2 parchment papers and roll to a thickness of 6 mm (it should be pressed but not too compact to keep it from hardening).
3. Freeze for a few minutes until the paper can be removed, then cut circles with a diameter of 7 cm.
4. Wait for them to finish crystallizing and reserve in an airtight container in a cool place.

Note:  Scraps can be laminated again to make more bases.

 

Plating and presentation

Gold leaf

1. Apply gold leaf to the molds. Fill the molds halfway with chocolate mousse.
2. Use a spatula to spread the mousse, covering the walls.
3. Insert the frozen center so that the sponge is on the surface.
4. Smooth and freeze.
5. Unmold, place on a rack, and glaze.
6. Place it on the base as centered as possible and finish by covering 1/3 of the dessert’s surface with irregularly inserted broken chocolate sheets.
7. Using a sieve, grate a gold leaf over the chocolate sheets.
8. Place a dot of glucose on the base, fix the dessert, and display it in a showcase.