Ingredient

Quantity

Procedure

Butter
Sugar
Eggs
All purpose flour
Dark Chocolate 64%
Salt
Roasted granulated
almonds

235g
235g
235g
37.5g
235g
2.5g

121g

1. Melt chocolate.
2. Cream butter and sugar with paddle. Add flour, eggs, salt, melted chocolate and almonds in this order.
3. Pipe in half sphere Flexipan® (FP 1896) molds and fill to top.
4. Place couple of Silpain® mats on top (ref# SN 620 420 01) and bake at 340°F, 18-20 minutes.
5. Freeze.

Ingredient

Quantity

Procedure

Milk Chocolate
Roasted granulated
almonds
Grape seed oil

598g
145g

105g

1. Melt milk chocolate.
2. Add the grapeseed oil and mix well.
3. Add the roasted granulated almonds.
4. Use the rocher dipping glaze at 25°C (77°F).

Ingredient

Quantity

Procedure

Milk
Inverted sugar
Egg yolks
Dark Chocolate 70%
Gelatin mix
Whipped cream

Amarena cherries in syrup
Griotte morello
cherry puree
Inverted sugar
Sugar
Pectin NH
Gelatin mix
Lemon juice

293g
59g
211g
326g
34g
326g

340g

860g
260g
40g
4.5g
120g
20g

Chocolate Mousse

1. Make an anglaise with milk, inverted sugar and egg yolks.
2. Pour over gelatin mix and chocolate.
3. Cool to 31°C (87°F) and fold in the whipped cream.
4. Pipe into flexi molds.

Cherry Gelee

1. Cut the amarena cherries in pieces.
2. Boil the amarena cherries, cherry puree and inverted sugar together.
3. Add the sugar + pectin and boil again. Add the gelatin.
4. And last add the lemon juice.
5. Fill small “Silikomart stone mold” and blast freeze. Once frozen, unmold and reserve in freezer.

Ingredient

Quantity

Procedure

Dark Chocolate 64%
Butter
Sugar
Eggs
AP flour

Simple syrup “Heering” Cherry liquor

119g
37.5g
125g
188g
56g

60g
10g

1. Melt chocolate and butter on double boiler.
2. Whip sugar and eggs to a ribbon stage.
3. Fold the chocolate mixture in the bomb mix.
4. Last fold in the AP flour.
5. Spread the biscuit mix in a 1/2 sheet pan with a half sheet Silpat® on the bottom (ref# AE420295-07).
6. Bake in a convection oven at 200°C (392°F) for 5 minutes.
7. Place in the blast freezer.
8. Once the biscuit is frozen, remove from the sheet pan. Remove Silpat® or parchment paper.
9. Cut small rounds in the frozen biscuit using a round cutter.
10. Gently soak the chocolate round biscuit with cherry syrup using a brush.

Ingredient

Procedure

Dark Chocolate, melted

1. Spread dark chocolate on a piece of acetate.
2. Place another piece of acetate on top of the chocolate while it is still soft.
3. Take a metal triangle and pull it over the top acetate so the acetate completely adheres to the chocolate.
4. Place a round cookie cutter on top of the acetate and press to cut the chocolate.

Ingredient

Quantity

Procedure

Sugar
Water
Glucose
Sweetened condensed
milk
Gelatin mix
White chocolate
“Sosa” burgundy powder color

338g
170g
338g
225g

135g
113g
3g

1. Bring sugar, water and glucose to a boil.
2. Add the powder color and mix.
3. Pour over the sweetened condensed milk, white chocolate and gelatin mass and bur mix.
4. Use the glaze at 27°C (81°F).

Ingredient

Quantity

Procedure

Heavy cream
Vanilla paste
Gelatin mass
White chocolate

402g
12.5g
21g
89g

1. Heat heavy cream and vanilla paste.
2. Pour into white chocolate + gelatin mass and bur mix.
3. Leave in the cooler overnight before whipping

Assembly

1. Unmold half spheres brownies.
2. Dip the frozen brownies in the rocher glaze all the way to the top and set aside.
3. Pipe the chocolate mousse in the Flexipan® half sphere mold (FP1888).
4. Insert the cherry gelee.
5. Add a bit more chocolate mousse.
6. Close the top with the round chocolate biscuit previously soaked with cherry syrup.
7. Put the molds in the blast freezer. Once frozen, unmold the mousses. Place them on a glazing screen. Glaze the mousses.
8. Place them on a thin dark chocolate disk.
9. Place the glazed half spheres on top of the brownie rocher.
10. Whip the white chocolate Ganache.
11. Pipe some white chocolate Ganache on top of the glazed Black forest using a vermicelli tip.
12. Pipe some white chocolate Ganache all around the glazed half spheres.
13. Sprinkle some “Cocoa Barry super fine chocolate flakes” previously tossed in gold dust on top of the whipped Ganache.
14. Finish decorating with a piece of amarena cherry on top of the Black forest.

Tools & Equipment

• Silpat®
• SilPain® mat
• Flexipan® FP1888
• Silikomart Stone Mold
• Offset spatula
• Pastry Brush
• Rubber spatula
• Vermicelli Pastry Tip
• Pastry Bag
• Knife
• Whisk
• Thermometer
• Glazing Screen
• Cookie cutter
• Acetate sheets
• Bur Mixer
• Stand Mixer