Chocolate Bombe
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
CHOCOLATE ROULADE
435 g egg yolk
354 g sugar
503 g egg whites
96 g sugar
42 g invert sugar
255 g cake flour
96 g cocoa powder
148 g unsalted butter
VANILLA BEAN CUSTARD
500g heavy cream
100g sugar
1 ea vanilla vean
100g egg yolks
6g gelatin powder
35g water
CALLEBAUT MADAGASCAR CHOCOLATE MOUSSE
7 g powdered gelatin
42 g water
23 g dark rum
15 g vanilla extract
625 g callebaut Madagascar chocolate
112 g wáter
300 g sugar
200 g pasteurized egg yolks
CHOCOLATE GLAZE
125g water
400g heavy cream
325g sugar
50g dried milk poder
30g cocoa powder
10g vanilla extract
375g callebaut 811 dark chocolate
12 ea silver gelatin sheets
RASPBERRY SAUCE
250g raspberry puree
60g raspberry marmalade
12g sugar
3g Ultratex.
METHOD
CHOCOLATE ROULADE
- Use very flat sheet pans and silicone mat or grease pan with melted butter and stick the parchment down to it.
- Warm eggs in hot water before separating.
- Whip yolks and larger quantity of sugar until it forms a ribbon.
- Sift dry ingredients.
- Melt the butter.
- Whip the egg whites and smaller quantity of sugar together to medium peak.
- Fold yolks and whites together then dry ingredientsTemper in the butter and fold in.
- Spread very evenly on prepared sheet pans.
- Bake 350F convection oven.
- Bake just until cake springs back to the touch.
- Cool and cut out circles for the base of the demi sphere molds.
VAINILLA BEAN CUSTARD
- Bloom gelatin in the water
- Heat cream, half the sugar and scraped vanilla bean and pod until just boiling.
- Whisk together the other half of the sugar and egg yolks.
- Temper in the hot cream mixture and cook to 80C (182F).
- Remove from the heat and add the bloomed gelatin stirring well.
- Pour into a shallow, plastic film lined container and chill until set.
- Freeze then cut into 2 cm squares.
- Press one square into the center of the chocolate mousse dome before capping with a roulade disk.
CALLEBAUT MADAGASCAR CHOCOLATE MOUSSE
- Sprinkle the gelatin over the cold water to bloom.
- Add the rum and vanilla extract, reserve.
- Melt the chocolate in a large bowl over a water bath.
- Place larger quantity of water in a saucepan and top with the sugar.
- Put the egg yolks into 6qt mixer bowl.
- Cook sugar to bubble/soft ball stage 240F.
- Start whipping the yolks on medium high speed when sugar begins to boil.
- When sugar is ready turn the mixer down slightly and quickly pour the sugar between the bowl and the whip.
- Turn mixing up to high speed for a minute or two and then back down to medium high.
- Allow to whip until just warm to the touch but not hot.
- Whip the heavy cream in the 20 qt bowl to very soft peak, reserve.
- Melt the gelatin (should be HOT but not boiling).
- Fold 1/4-1/3 of the whipped cream into the pate a bombe.
- Fold the pate a bombe into the very warm chocolate.
- Fold in the melted gelatin, make sure to mix well and get the sides and bottom of the bowl.
- Fold chocolate mixture into the whipped cream and mix until homogenous, make sure to scrape the sides and bottom of the bowl well.
- Fill demi sphere molds with ½ way with mousse, top with a square of vanilla custard.
- Fill mold to the top with chocolate mousse and top with a disk of chocolate roulade cut to fit.
- Freeze.
- Glaze with chocolate glaze.
CHOCOLATE GLAZE
- Bloom gelatin in ice water.
- Heat water, cream, sugar, milk powder and cocoa powder until boiling.
- Place the chocolate, vanilla and drained gelatin in a bowl.
- Pour hot mixture of the chocolate and stir to melt Mix well with stick blender being careful not to add air bubbles.
- Cover with plastic film touching the surface.
- Keep in the cooler.
- Warm and use at 88-89F being careful not to add air bubbles.
RASPBERRY SAUCE
- Combine sugar and Ultratex.
- Place marmalade and puree into a blender.
- Blend until mixture forms a vortex.
- Sprinkle in the sugar mixture.
- Blend until thoroughly mixed together.
- Reserve in the cooler until needed.
