Recipes
Mix the flour, sugar, ground almonds and cocoa powder. Soften the butter. Mix it in. Break up the crumble pastry on a pastry board. Bake in the oven at 165°C (329°F) for 20 min. Cool for an hour.
Make the white chocolate fondant filling. Melt the raspberry pulp and add the sugar. Place them in 2 cm moulds (1.5 cm in diameter and 1.5 cm in height) and leave to set. Heat the cream. Pour it over the chocolate, mixing it all the while using a whisk to make the ganache. Place in moulds (2.5 cm long and 2 cm high) and don’t forget the coulis. Leave to set. Make the dark chocolate fondant. To do this, melt the butter at 50°C (122°F). Add the dark chocolate and let it melt. Quickly beat the egg yolks and sugar until they turn pale. Sift the flour and combine. Delicately mix until you have a homogeneous whole. Place in moulds (5 cm in depth and 6 cm in diameter), add the set white chocolate fondant in the centre, and cool. Once the mixture has cooled, bake at 180°C (356°F) for 7 min.
Heat the water to 40°C (104°F). Mix the caster sugar, the inverted sugar syrup and stabiliser together, and then add them to the water once it is up to temperature. Increase the temperature of this mix to 65°C (149°F). Add the cocoa powder and pour over the crushed chocolate. Mix using a hand blender. Chill for 24 hours. Process one hour before serving.
Temper the chocolate. Make mikado® biscuits marbled with dark and milk chocolate.
On a rectanglar plate, make a line of chocolate crumble powder (midway along the longer sides of the plate). On this line and on the left-hand side of the plate, place the double chocolate fondant. On the right-hand side, place a scoop of cocoa sorbet with the marbled mikados® on top.
