Heart of Darkness
Heart of Darkness
Rated 2.0 stars by 1 users
Category
Dessert
Cuisine
Dessert
Servings
6-8
Prep Time
15 minutes
Cook Time
45-60 minutes
Brutal, straightforward and full of power: this is the style of pastry you can expect at Pasticceria de Bellis in Rome, Italy. Heart of Darkness is no exception, boasting ingredients such as our Single Origin Brazil, cocoa powder, coffee and ground dark chocolate.
Andrea De Bellis - Pastry Chef at Pasticceria De Bellis – Rome, Italy
Ingredients
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250 gr Milk
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250 gr Dark Chocolate 65%, Inaya™
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4 gr Gelatine Powder
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20 gr Water
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1 Quarter Slice Lime
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500 gr EVEN Cream 35%
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100 gr Muscovado sugar
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100 gr Butter
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50 gr Flour
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30 gr Cacao Barry 100% Pure Cocoa Powder 22-24%, Extra Brute
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100 gr Hazelnut Powder
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100 gr Butter
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70 gr Caster Sugar
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2 gr Sea Salt
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100 gr Flour
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60 gr Callebaut Ground Dark Chocolate For Drinking
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110 gr Caster Sugar
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110 gr Hazelnut Powder
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20 gr Potato Starch
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100 gr Callebaut Ground Dark Chocolate For Drinking
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200 gr Egg Whites
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50 gr Caster Sugar
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60 gr Butter
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100 gr Callebaut Dark Chocolate Baking Chunks
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1 Quarter Slice Lime
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Caster Sugar To Taste
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300 gr EVEN Cream 35%
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150 gr Mascarpone
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50 gr Muscovado sugar
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10 gr Instant Coffee
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20 gr Callebaut Ground Dark Chocolate For Drinking
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Pavoni Disposable Pastry Bag ELITE45
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Callebaut Ground Dark Chocolate For Drinking
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Callebaut Dark Chocolate Baking Chunks
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Cacao Barry 100% Pure Cocoa Powder 22-24%, Extra Brute
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EVEN Cream 35%
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66.8% chocolate (need to be replaced)
Dark Chocolate Mousse
Cocoa Crumble
Cocoa Sablé
Soft Biscuit Chunks
Dark Chocolate Chantilly
You Will Need
Directions
Dark Chocolate Mousse
Heat the chocolate and milk together in a microwave, and mix until shiny and homogenised.
Mix the gelatine, water and lime together and add the previous mixture.
Whip the cream to a medium consistency, then fold into previous mixture and pipe into moulds.
Cocoa Crumble
Mix all ingredients together and bake at 160 degrees for 15 minutes.
Cocoa Sablé
Mix all ingredients together and bake at 180 degrees for 10 minutes.
Soft Biscuit Chunks
Mix the caster sugar, hazelnut powder, potato starch and Callebaut Ground Dark Chocolate together.
Beat the egg whites and caster sugar together and fold into the previous Mixture
Add the Other ingredients to the mix
Bake on top of the sablé for 10 minutes
Dark Chocolate Chantilly
Mix all the ingredients, beat together and pour into a pipping bag.
Pipe 2cm think bars with the same length as the mould and place into the blast-freezer.
Store in regular freezer until needed.
Assembly
Fill an oblong heart-shaped mould with a layer of dark chocolate mousse, and cover with a bit of the crumble, sablé and soft biscuit chunks.
Repeat this step until you have filled 3/4 of the mould, then gently push in the two frozen bars of dark chocolate chantilly and place the mould in the blast freezer.
Unmould, cover with ground dark chocolate the decorate to taste and serve.
