Elle & Vire Recipes
by Nicolas Boussin & Kevin Zwygart Chefs

Recipe Fall chocolate forest

To prepare this dish

Ingredient list
CHOCOLATE GENOISE
1286 g eggs
643 g sugar
540 g plain flour (T55, approximately 11% protein)
129 g Elle & Vire gourmet butter 82% FAT
103 g cocoa powder
SQ water-soluble red colouring
RUM SOAKING SYRUP
346 g water
346 g sugar
SQ vanilla extract
208 g Dark rum
NAMELAKA DARK CHOCOLATE CREAM CHEESE
1184 g milk
79 g gelatine mass
1974 g dark chocolate
2171 g Excellence Whipping Cream 35% FAT
592 g French Cream Cheese
GELATIN MASS
11 g powdered fish gelatine 200 blooms
68 g water
DARK CHOCOLATE SPRAYING MIXTURE
250 g dark chocolate
250 g cocoa butter
HOT MIRROR GLAZE
455 g hot neutral glaze
45 g water
DARK CHOCOLATE CHIPS
200 g dark chocolate
SQ cocoa powder
Elle & Vire products used

The recipe,
step by step

  1. 1

    CHOCOLATE GENOISE

    Warm the eggs, sugar and red colouring to 40°C and beat. Incorporate the sifted together flour and cocoa powder. Add the heated butter
  2. 2

    RUM SOAKING SYRUP

    Bring the water, sugar and vanilla to the boil. Add the rum and set aside.
  3. 3

    NAMELAKA DARK CHOCOLATE CREAM CHEESE

    Bring the milk to the boil and add the gelatine mass. Pour over the dark chocolate and stir with a rubber spatula. Mix with a hand blender to create a perfect emulsion. Add the cream cheese and the cold cream and mix again. Let stiffen in a cool place.
  4. 4

    GELATIN MASS

    Rehydrate the gelatine in the cold water for 20 minutes (minimum). Melt in the microwave, then set aside in the refrigerator.
  5. 5

    DARK CHOCOLATE SPRAYING MIXTURE

    Melt the dark chocolate with the cocoa butter heated to 45°C.
  6. 6

    HOT MIRROR GLAZE

    Heat the ingredients together and bring to the boil.
  7. 7

    DARK CHOCOLATE CHIPS

    Lightly sprinkle a strip of guitar sheet with cocoa powder. Pipe out Ø5-mm drops of tempered dark chocolate. Sprinkle again with cocoa powder. Cover with another strip of guitar sheet. Flatten slightly and curve in the bottom of a small log cake mould.
  8. 8

    ASSEMBLY AND FINISHING TOUCHES

    Spread 3 x 900 g portions of chocolate genoise onto 3 Flexipats®. Bake in a 160°C convection oven for approximately 12 minutes and let cool. Place between two baking sheets and refrigerate overnight so that the genoise is moist and of even thickness.

    Coat the crust side of one sheet of genoise with dark chocolate. Imbibe the crumb side of this sheet with 300 g of rum syrup. Imbibe the two other sheets of genoise on the crust side, then place in the freezer.

    Place the first sheet of chocolate-coated genoise in the frame. Pour in 1800 g of Namelaka, smooth, then top with the second sheet of genoise. Even out the surface, then pour in another 1800 g of Namelaka. Smooth, then top with the third sheet of genoise (crumb side up). Place in the freezer.

    Spread 600 g of Namelaka in a 25 x 26.5-cm frame. Create a wavy motif using an angled palette knife, remove the frame, tap the baking sheet to even out the edges, then place in the freezer. Cut into 17.5 x 4-cm rectangles perpendicular to the wavy motif. Spray with the dark chocolate mixture.

    Remove the entremets from the frame. Cut into 20 x 6.5 cm rectangles. Spray with a light coating of mirror glaze. Sprinkle the tops of the entremets with decorative icing sugar then place a rectangle of chocolate-coated Namelaka on top. Pipe out 5 dots of Namelaka using a plain 6-mm nozzle then top with the dark chocolate chips.

     


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