Chocolate monograph

Publication date: 28-Apr-2021


Chocolate mousse ingredients
  • 220 g Cordillera chocolate 65%
  • 100 g milk cream
  • 50 g whole milk
  • 7 g unflavored gelatin
Crunchy nibs ingredients
  • 120 g Cordillera chocolate 43 %
  • 50 g cocoa nibs
  • 80 g sunflower oil
  • 100 g sugared corn flakes
Cocoa glaze ingredients
  • 90 g natural cocoa 14-16%
  • 240 g milk cream
  • 320 g sugar
  • 120 g glucose
  • 120 g water
  • 35 g inverted sugar
  • 20 g unflavored gelatin
Mousse preparation
  • Melt the chocolate completely, mix with milk, emulsify well and make a ganache.
  • Hydrate and melt gelatin and add the chocolate mix.
  • Add the milk cream, semi-whipped (middle peaks), and blend in an enveloping way.
  • Place in a silicone mold or glasses.
Preparation of crunchy nibs
  • Melt the chocolate, add the oil and the rest of the ingredients.
  • Stretch on 2 wax papers and freeze. Take out and cut pieces to accompany the chocolate mousse.
Cocoa glaze preparation
  • Disperse the gelatin powder with a little cold water and let it sit.
  • Make a syrup with the remaining water, the sugar and glucose. Heat to 125°C.
  • Separately boil the milk cream with the inverted sugar, remove from heat and add cocoa. Mix very well, add the hot syrup and mix until smooth.
  • When the temperature drops add gelatin dough and blend. Strain and reserve.
  • Add the mousse to the selected mold. At the base place the crunchy nibs and freeze. Unmold and apply the glaze. Decorate with natural flowers.
  • If it is prepared in glasses, do not use glaze and decorate with flowers and a little chocolate sauce.
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