edition

Photography by Natalia Khoroshaieva

and Dmytro Khoroshaiev
 Welcome to The Ultimate Chocolate Book, a recipe guide
that is all about chocolate. Get ready to dive into the
amazing world of pâtisserie and explore the versatility of
this incredible ingredient.

This book celebrates the very best of chocolate in all its

glorious forms. Learn how to prepare a variety of large
cakes, starting with the classic Chocolate Sponge Cake –
an image of pure decadence. Then master the art of other
magnificent cakes, such as the luscious Black Forest Roll
Cake and the heavenly Chocolate Praline Cake.

Delight in whipping up a range of individual treats. Learn the secrets behind

preparing a batch of irresistible Almond Shortcrust Pralintines or a selection
of Chocolate-Pecan Praline Macarons. If you’re a cake lover (and prefer not to
share!), then the Individual Raspberry-Chocolate Cakes and Tiramisu Cupcakes
will become your new favorites.

Savor the rich flavors of the four chocolate tart recipes featured in this book:
the Tiramisu Tart, two indulgent Chocolate Tart options, and the enchanting
Triangular Tartlets with Chocolate Sauce.

And of course, no chocolate book would be complete without a rich chocolate

cheesecake. Introducing the iconic no-bake Triple Chocolate Cheesecake, a
masterpiece that will satiate even the most discerning chocolate lover’s cravings.

The Ultimate Chocolate Book is a comprehensive guide to the best of premium

chocolate pastries. Filled with step-by-step instructions, each recipe provides
the home baker with simple instructions, empowering you to recreate these
chocolate-infused masterpieces with ease.

Tetyana Verbytska
Founder of KICA Edition
CONTENTS
Almond Shortcrust Pralintines 7
Bird’s Milk Cake 13
Black Forest Roll Cake 19
Chocolate Sponge Cake 26
Chocolate Praline Cake 31
Chocolate Mousse Cake 40
Chocolate Tart 47
Chocolate and Pecan Praline Macarons 52
Hazelnut and Caramel Pie 58
Individual Chocolate Cake 65
Individual Raspberry–Chocolate Cake 70
No–Bake Triple Chocolate Cheesecake 75
Tiramisu Cupcakes 83
Tiramisu Tart 88
Triangular Tartlets with Chocolate Sauce 96
Triple Chocolate Tart 105
ALMOND SHORTCRUST
PRALINTINES
for 20 pralintines
 Almond Shortcrust Pralintines
for 20 pralintines

ALMOND SHORTCRUST PASTRY

Ingredients Total weight: ~ 472 g 100%

• All-purpose flour 200 g 42%

• Butter 82% 120 g 25%
• Icing sugar 80 g 17%
• Almond powder 30 g 6%
• Sea salt 2g <1%
• Whole eggs 40 g 9%
• Orange zest 5g <1%

1. Before making the shortcrust pastry, make sure to properly prepare

all the ingredients. Sift the flour, icing sugar and almond powder.
Cut the butter into small cubes and keep it cold until use.

2. Add the sifted flour, icing sugar, almond powder, salt and cold
butter cubes to a mixer bowl. Combine the ingredients with а
paddle attachment at low speed to obtain fine crumbs.

TIP
• Almond powder can be substituted with another type of nut
powder, such as hazelnut for example.

3. As soon as the butter is completely combined and fine crumbs

have formed, start to gradually add the eggs and orange zest.
Mix the dough briefly until the crumbs come together and a
homogenous and elastic texture forms.

4. Roll out the dough between two guitar or parchment paper sheets.
The rolled-out dough should form a layer that is 3–4 mm thick.

5. Let the shortcrust rest in the fridge (3–4 °C / 37–39 °F) for 12 hours.

6. Using an oval-shaped, ribbed cutter w=4 cm, cut out the cookies.
Place them on a perforated tray lined with a perforated silicone
mat. Then cover the cookies with another perforated silicone mat.

7. Take the excess dough and roll it out to a thickness of 2 mm.

Place it on another perforated baking tray lined with a perforated
silicone mat.

8. Bake the cookies and shortcrust dough in an oven preheated to

160 °C / 320 °F for 12 minutes.

9. Let the cookies and shortcrust dough cool down at room

temperature.

10. Place the shortcrust dough in a food processor and process into
the fine crumbs.
8
 Almond Shortcrust Pralintines
for 20 pralintines

HAZELNUT AND ALMOND PRALINE

Ingredients Total weight: ~ 515 g 100%

• Hazelnuts 150 g 29%

• Almonds 150 g 29%
• Sugar 200 g 39%
• Sea salt 6g 1%
• Coriander powder 5g 1%
• Orange zest 5g 1%

1. Roast the nuts at 130 °C / 266 °F for 30 minutes. Let them cool
down at room temperature. Do not remove their skins.

2. Add the sugar to a saucepan. Cook the mixture until an amber

color is achieved or it reaches 180–185 °С / 356–365 °F.

3. Pour the caramel onto a silicone mat. Sprinkle it with orange zest,
coriander powder and sea salt. Let the caramel cool down at room
temperature.

4. Add the nuts and caramel to a food processor and blend until
you get a semi-liquid texture. Store the finished praline at room
temperature in a closed container.

SALTED CARAMEL

Ingredients Total weight: ~ 577 g 100%

• Sugar 100 g 17%

• Glucose/corn syrup (1) 50 g 9%
• Whipping cream 30–35% 200 g 35%
• Milk 3.2% 50 g 9%
• Glucose/corn syrup (2) 105 g 18%
• Sea salt 2g <1%
• Butter 82% 70 g 12%

1. Pour the whipping cream, milk and glucose syrup (2) into a
saucepan and bring the mixture to a boil. Take the saucepan off the
heat, cover it with a lid, and set it aside.

2. Meanwhile, add the sugar and glucose syrup (1) to another

saucepan and bring everything to a boil. Mix with a heat-resistant
silicone spatula and continue boiling the caramel to 180–185 °C /
355–365 °F.

9
 Almond Shortcrust Pralintines
for 20 pralintines

SALTED CARAMEL

3. Remove the saucepan from the heat and pour half of the hot cream
into the caramel, constantly stirring with a spatula. Then put it back
on the heat and add the rest of the cream.

4. Heat the caramel to 104–105 °C / 220–221 °F, stirring well.

5. Transfer the caramel to a measuring cup and add the salt. Process
with a hand blender until smooth.

6. Let the caramel cool down to 40–42 °C / 104–108 °F, and add the
diced butter. Process the mixture with a hand blender until smooth.

7. Pour the caramel into a bowl, cover it with cling film touching
the surface, and leave it to stabilize for 12–16 hours at room
temperature.

CHOCOLATE AND NUT FILLING

Ingredients Total weight: ~ 400 g 100%

• Hazelnut and almond praline 250 g 63%

• Dark chocolate 66% 80 g 20%
• Cocoa butter 30 g 7%
• Shortcrust crumbs 40 g 10%

1. Melt the chocolate and cocoa butter and pour the mixture over the
praline. Mix thoroughly.

2. Warm up the praline, chocolate and cocoa butter mixture to 45 °C /

113 °F, and then quickly cool it down to 24 °C / 75 °F to temper it.

3. Add the shortcrust crumbs to the mixture and mix well with a
spatula. Use this filling straight away.

10
 Almond Shortcrust Pralintines
for 20 pralintines

ASSEMBLING, COATING AND DECORATION

Ingredients

• Shortcrust oval bases

• Stabilized caramel
• Chocolate and nut filling
• Almond flakes 150 g
• Tempered dark chocolate 66% 300 g

1. Transfer the caramel to a piping bag and pipe a strip of the caramel
on top of each of the shortcrust bases.

2. Apply the chocolate and nut filling on top, and sprinkle it with
almond flakes.

3. Place the cookies on a wire rack and coat them with tempered
dark chocolate. Let the chocolate stabilize for a few minutes.

4. The pralintines are ready to be served.

11
BIRD’S MILK CAKE
for 1 cake 18x16 cm
 Bird’s Milk Cake
for 1 cake 18x16 cm

CHOCOLATE SPONGE

Ingredients Total weight: ~ 335 g 100%

• Butter 82% 75 g 22%

• Icing sugar 50 g 15%
• Whole eggs 90 g 27%
• Sea salt 1g <1%
• All-purpose flour 50 g 15%
• Cocoa powder 15 g 4%
• Almond powder 50 g 15%
• Baking powder 4g 1%

1. Put the softened, room temperature butter and the icing sugar
in a mixer bowl and whip at medium or high speed with a paddle
(whisk) attachment until a fluffy and light light mass is formed.

2. While whipping, add the room temperature eggs one at a time.

3. Meanwhile, sift the flour, cocoa powder, almond powder and

baking powder into a separate bowl. Mix dry ingredients together
with a whisk.

4. Add the dry ingredients to the butter and egg mixture at once, and
mix again with a mixer until smooth.

5. With the mixer running, add salt.

6. Pour the finished sponge batter into a baking frame measuring

20x20 cm and spread it evenly with an offset spatula.

7. Bake the sponge for 10–12 minutes in the oven, preheated to

160–170 °C / 320–338 °F.

8. Leave the baked sponge at room temperature for about an hour

until it cools completely. Do not unmold it.

14
 Bird’s Milk Cake
for 1 cake 18x16 cm

DARK CHOCOLATE GANACHE

Ingredients Total weight: ~ 486 g 100%

• Dark chocolate 70% 200 g 41%

• Whipping cream 33–35% 250 g 51%
• Inverted sugar/honey 20 g 4%
• Glucose/corn syrup 15 g 3%
• Sea salt 1g <1%

1. In a saucepan, warm the cream, inverted sugar and glucose syrup

to 80 °C / 176 °F.

2. Transfer the chocolate to a measuring cup and add sea salt. Pour in
the hot cream mixture.

3. Process everything with a hand blender until smooth.

4. Use the ganache at 40 °C / 88 °F.

BIRD’S MILK SOUFFLÉ

Ingredients Total weight: ~ 1060 g 100%

• Butter 82% 200 g 19%

• Sweetened condensed milk 100 g 9%
• Water 180 g 17%
• Agar-agar 1200 g/cm2 10 g 1%
• Sugar 300 g 28%
• Egg whites 160 g 15%
• Citric acid solution 10 g 1%
• Glucose/corn syrup 100 g 9%
• Vanilla 1 pod <1%

1. Put the softened, room temperature butter in a mixer bowl and

whip at medium or high speed with a paddle (whisk) attachment
until a fluffy and light mass is formed.

2. Add room temperature sweetened condensed milk and whip well

again. Then add the vanilla seeds and mix until combined. Transfer
the buttercream to a separate bowl and set it aside.

3. Put the egg whites in the mixer bowl and start whipping them
with a whisk attachment at low speed until a light foam is formed.
Then increase the speed to medium and continue whipping until a
smooth and stable foam forms.

15
 Bird’s Milk Cake
for 1 cake 18x16 cm

BIRD’S MILK SOUFFLÉ

4. Meanwhile, pour the water into a saucepan, add agar-agar and put
it on medium heat. Cook the mixture while stirring constantly until a
thick mass has formed.

TIP
• Opt for strong agar-agar, then a thick mass will form even
before boiling. If agar-agar is weak, you may need to bring the
mixture to a boil and cook it for some time.

5. When the excess liquid has evaporated and the mass has become
quite thick, add sugar and glucose syrup, and mix well. Stirring
constantly, cook the syrup to about 110 °C / 230 °F.

TIP
• Check the readiness of the syrup by examining its texture –
when you lift up the spatula the syrup should flow off in a very
thin stream. It means the syrup is done and you can remove it
from the heat.

6. Let the finished syrup cool for 15–20 seconds so that it stops
bubbling, and start to pour it into the egg whites. Try to pour the
syrup directly into the egg white mass, but if it hits the whisk, then
pour it along the side of the bowl. The mass should soon increase
in volume by several times and become thick and viscous.

7. When all the syrup is in the bowl, add the citric acid solution,
slightly increase the mixer speed and whip the mass for another
20–30 seconds (mind the power of your mixer) until you see a
pattern from the whisk.

8. Reduce the mixer speed to 1–2 and gradually, one batch at a time,
introduce the buttercream with sweetened condensed milk. In this
case, the mass should slightly decrease in volume and become
runny. Do not whip it for a long time, because the soufflé will start to
set at 40–45 °C / 104–113 °F. You need to work really quickly.

9. Immediately after making the soufflé, start assembling the cake.

16
 Bird’s Milk Cake
for 1 cake 18x16 cm

ASSEMBLING AND DECORATING THE CAKE

Ingredients

• Baked chocolate sponge

• Bird’s milk soufflé
• Dark chocolate ganache

1. Pour the soufflé on top of the sponge layer and smooth it with an
offset spatula. You have to work very quickly.

2. Place the assembled cake in the fridge for several hours to

stabilize.

3. When the cake has stabilized, bring the dark chocolate ganache to
40 °C / 88 °F and pour 2/3 of it on top of the cake. Then spread in a
thin layer using an offset spatula.

4. Remove the cake from the frame and trim the edges to get a cake
measuring 18x16 cm.

5. Transfer the leftover ganache to a paper cornet and use it to make

an artistic pattern on the cake’s surface.

17
BLACK FOREST
ROLL CAKE
for 1 roll cake
 Black Forest Roll Cake
for 1 roll cake

GELATIN MASS

Ingredients Total weight: ~ 28 g 100%

• Powdered gelatin 200 Bloom 4g 14%

• Cold water 24 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

VANILLA CHANTILLY CREAM

Ingredients Total weight: ~ 383 g 100%

• Milk 3.2% 60 g 16%

• Sugar 25 g 6%
• Gelatin mass 28 g 7%
• Mascarpone 80 g 21%
• Whipping cream 35% 190 g 50%
• Vanilla ½ pod <1%

1. Add the milk, sugar and vanilla seeds in a saucepan. Warm the
mixture until it reaches a temperature of around 80 °C / 176 °F.

2. Pour the mixture into a measuring cup, add the mascarpone and
gelatin mass. Process everything with a hand blender until smooth.

3. Add cold whipping cream and use the hand blender to combine all
of the ingredients.

4. Transfer the Chantilly cream to a clean bowl, cover it with cling film
touching the surface and put it in the fridge for 12 hours minimum,
although overnight is preferred.

20
 Black Forest Roll Cake
for 1 roll cake

CHOCOLATE CHANTILLY CREAM

Ingredients Total weight: ~ 445 g 100%

• Milk 3.2% 100 g 22%

• Dark chocolate 72% 125 g 28%
• Whipping cream 35% 220 g 49%

1. Add the milk in a saucepan and warm until it reaches a temperature

of around 80 °C / 176 °F.

2. Pour the milk into a measuring cup with chocolate. Process

everything with a hand blender until smooth.

3. Add cold whipping cream and use the hand blender to combine all
of the ingredients.

4. Transfer the Chantilly cream to a clean bowl, cover it with cling film
touching the surface and put it in the fridge for 12 hours minimum,
although overnight is preferred.

MACERATED CHERRIES

Ingredients Total weight: ~ 850 g 100%

• Pitted cherries 400 g 47%

• Sugar 400 g 47%
• Cherry Kirsch liqueur 50 g 6%

1. Pour the sugar and cherries into a saucepan. Bring the mixture to a
boil over medium heat and cook for 20 minutes.

2. Take the saucepan off the heat, let it cool down at room
temperature and add cherry Kirsch liqueur.

3. Put the cherries and syrup into the fridge for 12 hours.

4. 30 minutes before assembling the cake, strain the cherries. Put

the cherries on a paper towel to remove any excess moisture and
syrup. Keep the cherry syrup for soaking the sponge.

21
 Black Forest Roll Cake
for 1 roll cake

CHOCOLATE SPONGE

Ingredients Total weight: ~ 415 g 100%

• Egg yolks 40 g 10%

• Whole eggs 110 g 26%
• Sugar (1) 105 g 25%
• Egg whites 60 g 14%
• Sugar (2) 35 g 8%
• All-purpose flour 50 g 12%
• Cocoa powder 15 g 4%

1. Whip the egg yolks and whole eggs with sugar (1) in a planetary
mixer with a whisk attachment at maximum speed until pale and
fluffy foam is formed. Set the mixture aside.

2. Separately whip the room temperature egg whites with sugar (2) for
3–4 minutes at medium speed until stiff peaks appear.

3. Mix a bit of the meringue into the egg yolk mixture with a spatula to
make it lighter and then carefully fold the rest of the meringue into
the whipped egg yolks.

4. Mix the sifted flour with the cocoa powder using a whisk and sift
these ingredients once again directly on top of the meringue and
egg yolk mixture. Then fold the dry ingredients into the batter with
the whisk to ensure there are no lumps.

5. Prepare a baking tray lined with a Flexipan mat 35x35 cm with

borders h=1 cm and spread the batter on it in an even layer using
an offset spatula.

6. Bake the sponge in the oven, preheated to 210 °C / 410 °F, for
7 minutes, depending on your type of oven. The sponge should
spring back when pressed lightly.

7. While the sponge is still hot, cover it with a sheet of parchment

paper and flip it over.

8. Cool the sponge down in the freezer or at room temperature.

22
 Black Forest Roll Cake
for 1 roll cake

ASSEMBLING THE ROLL CAKE

Ingredients

• Cooled chocolate sponge

• Stabilized chocolate Chantilly cream
• Macerated cherries 300 g
• Cherry syrup

1. When the sponge has cooled down completely, remove the

silicone mat. Then flip the sponge once again so that its beautifully
flat side is underneath. Remove the parchment paper.

2. Remove the skin from the sponge gently using a knife.

3. Soak the sponge with the cherry syrup using a pastry brush.

4. Place chocolate Chantilly cream into the bowl of a stand mixer and
whip on medium speed until the texture is light, airy and stable.

5. Spread the chocolate Chantilly cream evenly over the sponge

using an offset spatula.

6. Arrange the cherries on top of the Chantilly cream.

7. Lifting the parchment paper from the narrow side of the sponge,
roll the sponge tightly.

8. Transfer the roll cake to the clean parchment paper and make sure
that the seam is underneath. Press the roll cake with a ruler against
the table, pulling the parchment paper towards yourself to create
pressure and tighten the roll cake.

9. Put the assembled roll cake in the fridge for around 1–2 hours to
stabilize.

23
 Black Forest Roll Cake
for 1 roll cake

CHOCOLATE DECORATION

Ingredients

• Tempered dark chocolate 66% 150 g

1. Temper the chocolate. Spread a thin layer of it out on a table using

an offset spatula. Wait until the chocolate starts to set.

2. Then, using a metal scraper, scrape up the chocolate to

create curls.

3. Once ready, leave the curls to crystalize at room temperature for at

least 30 minutes.

DECORATING THE ROLL CAKE

Ingredients

• Stabilized assembled roll cake

• Stabilized vanilla Chantilly cream
• Chocolate decoration
• Macerated cherries 100 g
• Cocoa powder 50 g

1. Place vanilla Сhantilly cream into the bowl of a stand mixer and
whip on medium speed until the texture is light, airy and stable.

2. Spread the Chantilly cream evenly over the roll cake. Using an
offset spatula, create a decorative pattern on the surface.

3. Dust the roll cake with cocoa powder.

4. Using a serrated knife, cut the roll cake into 10 pieces 3 cm wide.

5. Garnish the individual roll cakes with chocolate decoration and

macerated cherries.

24
 CHOCOLATE
SPONGE CAKE
for 1 cake d=17 cm
 Chocolate Sponge Cake
for 1 cake d=17 cm

CHOCOLATE SPONGE

Ingredients Total weight: ~ 1003 g 100%

• Milk 3.2% 140 g 14%

• Butter 82% 175 g 17%
• Dark chocolate 70% 140 g 14%
• Whole eggs 200 g 20%
• Sugar 160 g 16%
• All-purpose flour 155 g 15%
• Cocoa powder 20 g 2%
• Baking powder 3g <1%
• Baking soda 3g <1%
• Sea salt 2g <1%
• Instant coffee 5g <1%

1. Put the eggs, sugar and salt in the mixing bowl. Whip on medium
speed until increased in volume and a light, fluffy texture.

2. Mix melted butter, chocolate and milk (all ingredients should be at

45 °C / 113 °F) with instant coffee in a bowl using a spatula.

3. With the mixer running, gradually pour the chocolate mixture into
the whipped eggs.

4. In a separate bowl combine sifted flour, baking powder, baking

soda and cocoa powder with a whisk.

5. Gradually incorporate the dry ingredients into the chocolate and

egg mixture, mixing carefully with a whisk until homogenous.

6. Cover the bottom of three baking rings d=18 cm with aluminum foil.
Divide the sponge batter into three equal portions (330 g each)
and spread it into the baking rings, using an offset spatula.

7. Bake the sponges in the oven, preheated to 170 °C / 338 °F, for
about 30 minutes, depending on your type of oven. The ready
sponge should spring back when pressed lightly.

8. Allow the baked sponges to cool down at room temperature, then

unmold them and cut off the top crust with a serrated knife to get
3 sponge layers 3 cm high.

27
 Chocolate Sponge Cake
for 1 cake d=17 cm

DARK CHOCOLATE GANACHE

Ingredients Total weight: ~ 1060 g 100%

• Whipping cream 35% 365 g 34%

• Inverted sugar/honey 90 g 8%
• Dark chocolate 70% 480 g 45%
• Butter 82% 90 g 8%
• Glucose/corn syrup 40 g 4%

1. Pour the whipping cream, glucose syrup and inverted sugar into a
saucepan and bring the mixture to 80 °C / 176 °F.

2. Pour the hot cream mixture onto the chocolate and process with a
hand blender until you get a smooth and shiny emulsion.

3. Add the room temperature butter and process the mixture with a
hand blender.

4. Cover the ganache with cling film touching the surface and leave it
at room temperature for 6 hours to stabilize.

ASSEMBLING AND COATING

Ingredients

• Baked sponge layers 3 pcs

• Stabilized dark chocolate ganache 580 g

1. Transfer the chilled ganache into a piping bag fitted with a round tip
d=11 mm. Place a cake base on a turntable and put the first sponge
cake layer onto the cake base.

2. Pipe 140 g of ganache onto the top of the sponge and smooth it
out with an offset spatula. Place the second sponge and apply the
ganache to it, smooth it out. Cover with the third sponge layer.

3. Pipe the ganache onto the sides of the cake, so that it is completely
covered.

4. Wrap an acetate sheet around the cake and place it in an

adjustable cake ring. Gently tighten the ring and place the cake in
the fridge for at least 3 hours to stabilize.

28
 Chocolate Sponge Cake
for 1 cake d=17 cm

ASSEMBLING AND COATING

5. Remove the cake ring and peel off the acetate sheet. Apply a
second layer of the ganache to the cake and spread it out with a
straight spatula. Smooth out the sides of the cake by rotating the
turntable and using the icing scraper. Level the edges of the cake
with the offset spatula.

6. Place the cake in the fridge for 5 minutes to stabilize.

GLAZING AND DECORATING THE CAKE

Ingredients

• Chilled assembled and coated cake

• Leftover dark chocolate ganache 480 g

1. Transfer the cake to a glazing rack and pour the ganache, which is
at 36–40 °C / 97–104 °F, over it. Remove the excess with a large
offset spatula. Tap the rack gently.

2. Leave the cake at room temperature for about 10 minutes to set.

3. Using an offset spatula, create a spiral pattern on the sides and

on the top of the cake by rotating the turntable and scraping the
ganache.

4. Leave the cake at room temperature for another 30 minutes to set

and then place it in the fridge to cool down.

29
 CHOCOLATE
PRALINE CAKE
for 2 cakes d=16 cm and h=4 cm
 Chocolate Praline Cake
for 2 cakes d=16 cm and h=4 cm

GELATIN MASS

Ingredients Total weight: ~ 91 g 100%

• Powdered gelatin 200 Bloom 13 g 14%

• Cold water 78 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

NEUTRAL GEL (NAPPAGE)

Ingredients Total weight: ~ 126 g 100%

• Water 55 g 44%
• Sugar (1) 47 g 37%
• Sugar (2) 8g 6%
• Pectin NH 2g 2%
• Glucose/corn syrup 14 g 11%
• Citric acid powder 0.1 g <1%

1. Pour the water into the saucepan, add the glucose syrup and
sugar (1).

2. Heat the mixture to 30 °C / 86 °F.

3. Mix sugar (2) and pectin NH.

4. Add the pectin and sugar (2) mixture into the saucepan with water,
glucose and sugar (1).

5. Bring everything to a boil.

32
 Chocolate Praline Cake
for 2 cakes d=16 cm and h=4 cm

NEUTRAL GEL (NAPPAGE)

6. Add citric acid powder. If desired, it can be replaced with 1 g of

lemon juice.

7. Continue cooking for about 3 minutes.

8. Strain the gel into a clean container and refrigerate for at least
6 hours.

COCOA GLAZE

Ingredients Total weight: ~ 705 g 100%

• Water 150 g 21%

• Whipping cream 35% 125 g 18%
• Sugar 175 g 25%
• Cocoa powder 65 g 9%
• Gelatin mass 85 g 12%
• Neutral gel (nappage) 105 g 15%

1. Mix the sugar and sifted cocoa powder in a bowl using a whisk.

2. Pour the whipping cream and water into a saucepan and warm
them up to about 30–40 °C / 86–104 °F. Gradually add dry
ingredients, constantly mixing the mixture with a whisk.

3. Bring the mixture to a boil over low heat, whisking occasionally, and
let it simmer for about a minute.

4. Remove the saucepan from the heat, add the gelatin mass and
neutral gel. Stir until they are completely dissolved.

5. Strain the mixture into a measuring cup.

6. Process the glaze with a hand blender at low speed for about a
minute, being careful not to incorporate air bubbles, until the texture
is glossy and uniform.

7. Cover the finished glaze with cling film touching the surface and
put it in the fridge for 6 hours minimum to stabilize.

33
 Chocolate Praline Cake
for 2 cakes d=16 cm and h=4 cm

HAZELNUT AND ALMOND PRALINE

Ingredients Total weight: ~ 272 g 100%

• Roasted hazelnuts 95 g 35%

• Roasted almonds 95 g 35%
• Sugar 50 g 18%
• Glucose/corn syrup 30 g 12%
• Sea salt 1.5 g <1%
• Dry vanilla 1 pod <1%

1. Roast the nuts at 140 °C / 284 °F for about 25–30 minutes. Let
them cool down at room temperature. Do not remove the skin.

2. Cook the sugar and glucose syrup in a saucepan to an amber

color or until 180–185 °С / 356–365 °F. Do not stir the caramel
while cooking, just shake the saucepan from time to time.

3. Pour the caramel onto a silicone mat, spread it in an evel layer and
place a dry vanilla pod on top. Let the caramel cool down at room
temperature for about 20 minutes.

4. Then put the hardened caramel with vanilla pod in a food

processor, add nuts and sea salt, and blend everything into a
semi-liquid texture for about 5 minutes on medium speed. The
temperature of the praline at this point should not exceed a
temperature of 75 °C / 167 °F.

5. Store the finished praline at room temperature in a clean container.

34
 Chocolate Praline Cake
for 2 cakes d=16 cm and h=4 cm

CHOCOLATE SPONGE

Ingredients Total weight: ~ 502 g 100%

• Milk 2.5% 70 g 14%

• Butter 82% 88 g 18%
• Dark chocolate 70% 70 g 14%
• Whole eggs 100 g 20%
• Brown sugar 80 g 16%
• All-purpose flour 78 g 15%
• Cocoa powder 10 g 2%
• Baking powder 1.2 g <1%
• Baking soda 1.2 g <1%
• Sea salt 1g <1%
• Instant coffee 2g <1%
• Hazelnut and almond praline

1. Combine sifted flour, cocoa powder, baking soda, baking powder

and salt in a mixing bowl, and mix well with a whisk.

2. Place room temperature eggs and brown sugar into the bowl of a
stand mixer and whip with a whisk attachment at medium speed for
about 5 minutes into a pale and fluffy foam.

3. Heat chocolate, milk and butter to 45–50 °С / 113–122 °F and pour

everything into a mixing bowl. Add instant coffee and mix with a
whisk until smooth.

4. Gradually add warm chocolate, milk and butter mixture to the

whipped eggs and continue mixing on medium speed.

5. Then incorporate dry ingredients in several portions and mix with a

silicone spatula until smooth.

6. Prepare two cake rings d=14 cm and h=4.5 cm by covering their

bottom with foil.

7. Pour 230 g of the chocolate batter into each cake ring. Spread the
batter in an even layer using an offset spatula.

8. Bake the sponge in the oven, preheated to 165 °C / 330 °F, for
25–30 minutes, minding the peculiarities of your oven. The sponge
should spring back when pressed lightly.

9. Cool the sponge down at room temperature for about an hour and
then remove the foil. Cut the sponge cakes out of the rings with a
sharp knife.

10. Place a cake ring d=14 cm and h=2 cm around the sponge and trim
off the top crust so that the sponge is even with the ring.
35
 Chocolate Praline Cake
for 2 cakes d=16 cm and h=4 cm

CHOCOLATE SPONGE

11. Using a melon baller d=2 cm, cut out 10–11 holes in each sponge.

12. Transfer the hazelnut and almond praline into a piping bag and fill
each hole with it.

13. Place the sponges in the freezer for at least 6 hours.

CHOCOLATE MOUSSE

Ingredients Total weight: ~ 1260 g 100%

• Milk 2.5% 190 g 15%

• Whipping cream 35% (1) 50 g 4%
• Egg yolks 50 g 4%
• Sugar 26 g 2%
• Dark chocolate 70% 514 g 41%
• Whipping cream 35% (2) 430 g 34%

1. Add milk, whipping cream (1), egg yolks and sugar in a saucepan.
Cook the custard on low-medium heat, whisking it constantly in
the center and on the sides, until it reaches 84 °C / 183 °F. Then
remove it from the heat.

2. Pour the chocolate into a measuring cup and strain the custard
over it. Process everything with a hand blender until a smooth
emulsion is obtained. The final temperature should be around
45–50 °C / 113–122 °F.

3. Transfer the chocolate custard into a larger mixing bowl and leave it
to cool down to about 37–40 °C / 99–104 °F.

4. Meanwhile, whip the cold whipping cream (2) in a mixer with the
whisk attachment on medium speed until a fluffy, light and airy
texture is obtained.

5. Add around a third of the cold whipped cream into the warm
chocolate custard (37–40 °C / 99–104 °F), mix it well with a silicone
spatula. Then gradually add the rest of the whipped cream.

6. Use the mousse right away.

36
 Chocolate Praline Cake
for 2 cakes d=16 cm and h=4 cm

ASSEMBLY

Ingredients

• Frozen sponge and praline layers 2 pcs

• Chocolate mousse 720 g

1. Fill 2 plastic hemisphere molds d=16 cm and h=4 with 360 g of

chocolate mousse.

2. Place the sponge layer in the center with the praline facing down.
Gently press and twist it, so the mousse comes out of the sides
and fills the mold completely.

TIP
• If you have any excess mousse around the edges of the cake,
remove it using an offset spatula to make the edges as neat as
possible. Keep the base clean without any mousse.

3. Repeat the same steps for the second cake.

4. Put the assembled cakes in the freezer for about 6 hours until they
are completely frozen. If you have a regular domestic fridge, leave
them overnight.

37
 Chocolate Praline Cake
for 2 cakes d=16 cm and h=4 cm

UNMOLDING, GLAZING AND

DECORATING THE CAKES

Ingredients

• Frozen assembled cakes

• Cocoa glaze
• Cocoa powder Sufficient quantity

1. When the cakes are completely frozen, remove them from the mold
by dipping them in hot water (95–98 °C / 203–208 °F) for a couple
of seconds and then turning them over.

2. Place the cakes back in the freezer for about 5–10 minutes and, in
the meantime, prepare the glaze.

3. Heat the glaze to about 35–40 °C / 95–104 °F and process it with

a hand blender until smooth and shiny.

4. Get the cakes out of the fridge, place them on the glazing racks and
pour the glaze over them (glaze one cake at a time). Immediately
after that dust the top of the cake with a large amount of cocoa
powder using a sieve.

5. Leave the cakes for a few minutes to stabilize and place them on
the cake boards.

6. Before serving, leave the cakes in the fridge for a few hours
to defrost.

38
 CHOCOLATE
MOUSSE CAKE
for 2 cakes d=18 cm and h=6 cm
 Chocolate Mousse Cake
for 2 cakes d=18 cm h=6 cm

GELATIN MASS

Ingredients Total weight: ~ 35 g 100%

• Powdered gelatin 200 Bloom 5g 14%

• Cold water 30 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to use.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

NEUTRAL GEL (NAPPAGE)

Ingredients Total weight: ~ 126 g 100%

• Water 55 g 44%
• Sugar (1) 47 g 37%
• Sugar (2) 8g 6%
• Pectin NH 2g 2%
• Glucose/corn syrup 14 g 11%
• Citric acid powder 0.1 g <1%

1. Pour the water into a saucepan, and add the glucose syrup and
sugar (1).

2. Heat the mixture to 30 °C / 86 °F.

3. Mix together the sugar (2) and pectin NH.

4. Add the pectin and sugar (2) mixture to the saucepan filled with
water, glucose and sugar (1).

5. Bring everything to a boil over medium heat, whisking occasionally.

41
 Chocolate Mousse Cake
for 2 cakes d=18 cm h=6 cm

NEUTRAL GEL (NAPPAGE)

6. Add the citric acid powder. If desired, it can be replaced by 1 g of

lemon juice.

7. Let the mixture simmer over medium heat for about 3 minutes.

8. Strain the gel into a clean container, and cover it with cling film
touching the surface of the gel.

9. Place the neutral gel in the fridge at 4 °C / 39 °F and leave it to

stabilize for at least 6 hours.

COCOA GLAZE

Ingredients Total weight: ~ 286 g 100%

• Water 64 g 22%
• Whipping cream 35% 50 g 17%
• Sugar 70 g 25%
• Cocoa powder 26 g 9%
• Gelatin mass 34 g 12%
• Neutral gel (nappage) 42 g 15%

1. Pour the whipping cream and water into a saucepan and heat the
mixture to around 30–40 °C / 86–104 °F.

2. Mix the sugar and sifted cocoa powder in a bowl using a whisk.
Gradually add the sugar and cocoa powder to the water and
cream mixture, constantly mixing with a wire whisk.

3. Bring the mixture to a boil over low heat, whisking occasionally, and
let it simmer for around 30 seconds.

4. Remove the saucepan from the heat, and add the gelatin mass and
neutral gel. Stir until they are completely dissolved.

5. Strain the mixture into a bowl.

6. Process the glaze with a hand blender at low speed until the
texture is glossy and uniform. This should take about a minute.
Be careful not to incorporate any air bubbles.

7. Cover the glaze with cling film, making sure it touches the surface,
and place it in the fridge. Let it sit in the fridge for at least 6 hours to
stabilize.

42
 Chocolate Mousse Cake
for 2 cakes d=18 cm h=6 cm

CHOCOLATE SPONGE

Ingredients Total weight: ~ 715 g 100%

• Sugar 95 g 13%
• Whole eggs 190 g 28%
• Inverted sugar/honey 58 g 8%
• Almond powder 58 g 8%
• All-purpose flour 87 g 12%
• Baking powder 5g <1%
• Cocoa powder 22 g 3%
• Butter 82% 65 g 9%
• Whipping cream 35% 94 g 13%
• Dark chocolate 70% 40 g 6%
• Sea salt 1g <1%

1. Add the sugar, room temperature whole eggs, inverted sugar and
sea salt to a food processor and process on medium speed until a
homogenous mixture is obtained.

2. Add almond powder and blend everything once again.

3. Melt the chocolate to 45 °C / 113 °F, butter to 50 °C / 122 °F and

heat the cream to 45 °C / 113 °F as well.

4. In a separate bowl, combine chocolate with the cream and melted

butter. Stir with a spatula.

5. Add the mixture to a food processor and process

until homogeneous.

6. Mix the baking powder, flour and cocoa powder with a whisk. Add
dry ingredients to the food processor and mix until combined.

7. Line the bases of 2 cake rings d=18 cm with foil. Pour the sponge
batter into the cake rings and bake for 15-20 minutes in a
preheated oven at 160 °C / 338 °F.

8. Leave the baked sponges to cool down completely at room

temperature for at least an hour. Unmold.

9. Cut off the top crust using a serrated knife.

43
 Chocolate Mousse Cake
for 2 cakes d=18 cm h=6 cm

CHOCOLATE MOUSSE

Ingredients Total weight: ~ 920 g 100%

• Whipping cream 33-35% (1) 275 g 30%

• Glucose/corn syrup 37 g 4%
• Milk chocolate 40% 37 g 4%
• Dark chocolate 70% 228 g 25%
• Whipping cream 33-35% (2) 343 g 37%

1. Pour the whipping cream (1) and glucose syrup into a saucepan,
and bring the mixture to 60 °C / 140 °F. Remove from heat.

2. Add the melted milk and dark chocolate to a bowl, and pour the hot
cream mixture over it. Process with a hand blender until smooth.

3. Set the ganache aside and leave it to cool down to around

37–40 °C / 99–104 °F.

4. Meanwhile, in a mixer, whip the cold cream (2) on medium speed

using a whisk attachment until a fluffy, light and airy texture is
obtained.

5. Pour the ganache into a larger bowl. Add around a third of the cold
whipped cream to it, and mix it well with a silicone spatula. Then
gradually add the rest of the whipped cream.

6. Use the mousse right away.

ASSEMBLY

Ingredients

• Baked chocolate sponge layers 2 pcs

• Chocolate mousse

1. Line the sides of 2 cake rings d=18 cm and h=6 cm with an

acetate strip.

2. Place each sponge into the base of the cake ring and pour the
chocolate mousse over it.

3. Place the assembled cakes in the fridge and let them sit there for
6 hours minimum.

44
 Chocolate Mousse Cake
for 2 cakes d=18 cm h=6 cm

UNMOLDING, GLAZING AND DECORATING

Ingredients

• Stabilized assembled cakes

• Stabilized chocolate glaze

1. Heat the glaze to 30-35 °C / 86-95 °F and process it with a hand

blender until smooth and shiny.

2. Remove the rings from the cakes and pour 80 g of the glaze over
each cake around its size. The glaze should be even and smooth.

3. Place the cakes in the fridge for about 10 minutes.

4. Transfer the leftover glaze into a cornet and create a pattern on top
of the cake. Place the cakes in the fridge for 5-10 minutes more.

5. Remove the strip of acetate and place the cakes on cake boards.

45
CHOCOLATE TART
for 1 tart d=18 cm
 Chocolate Tart
for 1 tart d=18 cm

ALMOND SHORTCRUST PASTRY

Ingredients Total weight: ~ 462 g 100%

• All-purpose flour 200 g 43%

• Butter 82% 110 g 24%
• Icing sugar 80 g 17%
• Almond powder 30 g 6%
• Sea salt 2g <1%
• Whole eggs 40 g 9%

1. First, prepare all the ingredients. Sift the flour, icing sugar and
almond powder. Make sure your butter has been chilled and cut
into cubes.

2. Add the sifted flour, icing sugar, salt, almond powder and butter to a
mixer bowl. Mix at low speed using a paddle attachment until a fine
crumb is formed.

TIP
• Almond powder can be substituted with another type of nut
powder (e.g. hazelnut), as desired.

3. Once the butter has completely mixed in and a fine crumb has
formed, add the eggs. Mix the dough until a homogeneous and
pliable texture is obtained.

4. Roll out the dough between two guitar or parchment paper sheets
to a thickness of 3 mm.

5. Place the rolled-out dough in the fridge (3–4 °C / 37–39 °F) for at
least 3 hours. This will allow the dough to become nice and flexible.

6. Use a small piece of cold butter to lightly grease the sides of your
fluted tart ring d=18 cm. Place the ring in the fridge to chill.

7. Cut out a circle of dough measuring 24 cm in diameter. Place it into

the tart ring and form the base and border of the tart. To do this,
rotate the ring and slowly lower the dough into it, gently pushing
downward and toward the sides of the ring. Make sure the joint
between the base and sides of the tart is neat and without any air
pockets.

8. Cut off any excess dough. Place the lined tart pan in the fridge for
one hour to stabilize.

9. Bake the tart in a preheated oven (150 °C / 302 °F) for 15 minutes.

48
 Chocolate Tart
for 1 tart d=18 cm

EGG WASH

Ingredients Total weight: ~ 130 g 100%

• Egg yolks 100 g 77%

• Whipping cream 35% 30 g 23%
• Half-baked tart shell

1. Process the egg yolks and cream with a hand blender until smooth.
Strain the mixture into the container of a spray gun.

2. Spray the mixture at a distance of 30–40 cm onto your half-baked

tart shell. The coating should be super thin, without any drips. The
egg wash can also be applied with a soft pastry brush.

3. Transfer the coated tart shell to a clean baking tray and bake at
150 °C / 302 °F for 3–4 minutes until golden brown.

4. Let the baked tart shell cool down at room temperature.

HAZELNUT CREAM

Ingredients Total weight: ~ 221 g 100%

• Butter 82% 50 g 23%

• Hazelnut powder 50 g 23%
• Sugar 50 g 23%
• Sea salt 1g <1%
• Whole eggs 50 g 23%
• Cocoa powder 10 g 4%
• Whipping cream 35% 10 g 4%
• Baked tart shell

1. Add the soft butter, sugar and salt to a mixer bowl. Mix the
ingredients at low speed with a paddle attachment until you get a
soft, smooth texture.

2. Gradually add the room temperature eggs and cream. Using a

paddle attachment, mix well after each addition to prevent lumps
from forming or the cream from separating.

3. Combine the sifted hazelnut powder and cocoa powder.

4. Add the dry ingredients to the batter and mix well with a spatula.

49
 Chocolate Tart
for 1 tart d=18 cm

HAZELNUT CREAM

5. Transfer the finished hazelnut cream to a piping bag and pipe 150 g
of it into the tart shell.

6. Bake the tart for around 10 minutes at 140 °C / 284 °F.

7. Then cool the tart down at room temperature for at least

30 minutes.

DARK CHOCOLATE GANACHE

Ingredients Total weight: ~ 261 g 100%

• Whipping cream 35% 150 g 57%

• Inverted sugar/honey 10 g 4%
• Sea salt 1g <1%
• Dark chocolate 66% 100 g 38%
• Baked tart with the hazelnut cream

1. Heat the whipping cream and inverted sugar to 80 °C / 176 °F in a

microwave or saucepan.

2. Add the dark chocolate and sea salt to a measuring cup. Pour
the hot cream and inverted sugar mixture onto the chocolate and
process the mixture with a hand blender until smooth.

3. Pour the emulsion on top of the baked hazelnut cream and rotate
the tart to spread it evenly.

4. Let it stabilize for about 4 hours at room temperature. The ganache

should set but remain shiny.

DECORATION

Ingredients

• Chocolate tart
• Dark chocolate 66% 100 g
• Sea salt (Maldon or Fleur de sel) 20 g

1. Melt the dark chocolate to 45–50 °C / 113–261 °F.

2. Pipe the decoration on top of the tart using a paper cone.

3. Decorate the finished tart with some sea salt.

50
CHOCOLATE AND PECAN
PRALINE MACARONS
for 20 macarons d=4 cm
 Chocolate and Pecan Praline Macarons
for 20 macarons d=4 cm

DARK CHOCOLATE GANACHE

Ingredients Total weight: ~ 262 g 100%

• Milk 2.5% 68 g 26%

• Whipping cream 35% 95 g 36%
• Acid-free pectin 4.5 g 2%
• Sugar 7g 3%
• Inverted sugar/honey 7g 3%
• Pure cocoa paste 25 g 10%
• Dark chocolate 67% 55 g 21%

1. Place milk, inverted sugar and whipping cream into a saucepan

and warm them to 30 °C / 86 °F.

2. Premix the sugar with pectin before adding to the liquid. When
adding the pectin, the temperature of the liquid should not exceed
45–50 °C / 113–122 °F.

3. Gradually add sugar and pectin to the milk and cream mixture.
Constantly stirring with a whisk, bring the mixture to a boil and cook
it for 10 seconds more.

4. Add the dark chocolate and cocoa paste to a measuring cup.

5. Pour the hot milk mixture onto the chocolate. Process everything
with a hand blender until smooth.

6. Cover the finished ganache with cling film and place it in the fridge
for 6 hours to stabilize.

PECAN PRALINE

Ingredients Total weight: ~ 272 g 100%

• Roasted pecans 190 g 70%

• Sugar 50 g 19%
• Glucose/corn syrup 30 g 11%
• Sea salt 2g <1%

1. Roast the nuts in the oven beforehand at 130 °C / 266 °F for about
20 minutes.

2. Pour the glucose syrup into the saucepan. The glucose syrup will
provide the praline with a less sweet caramel taste.

3. Add the sugar and start heating the mixture over medium heat to
185 °C / 365 °F and a dark brown caramel shade.
53
 Chocolate and Pecan Praline Macarons
for 20 macarons d=4 cm

PECAN PRALINE

4. Pour the amber caramel on top of the roasted nuts placed on a

silicone mat.

5. Add some salt to make the flavor of the praline richer and to
highlight the flavor of the nuts.

6. Cool down the praline at room temperature and then process it at

low speed in the food processor. First – into powder, then – into a
glossy, homogeneous, runny paste.

FRENCH MERINGUE–BASED MACARON BATTER

Ingredients Total weight: ~ 318 g 100%

• Almond powder 82 g 26%

• Icing sugar 45 g 14%
• Cocoa powder (10–11% fat) 17 g 5%
• Sugar 100 g 31%
• Egg whites 70 g 22%
• Egg white powder 3g 1%
• Citric acid 1.5 g <1%
• Red water-soluble food colorant Sufficient quantity

1. Sift the almond powder with icing sugar and cocoa powder or
process them in a food processor for a few seconds.

2. Pour the egg whites to a measuring cup, add citric acid, egg white
powder and colorant. Process everything with a hand blender, until
egg white powder fully dissolves.

3. Pour the room temperature egg whites into the mixer bowl and
whip them at medium speed until a very light foam forms.

4. Gradually add sugar to the egg foam and continue whipping at

medium speed for 15 minutes until the mixture increases in volume
and stabilizes. The meringue should become thick and viscous.

5. Add the almond powder, cocoa powder and icing sugar mixture
to the meringue in portions and stir vigorously to combine all
ingredients and beat the air out of the batter.

6. Continue mixing the batter until it reaches a ribbon stage – it

should slowly flow off the spatula. At the same time, the batter
should be rather thick, not too runny.

54
 Chocolate and Pecan Praline Macarons
for 20 macarons d=4 cm

PIPING, DRYING AND BAKING THE MACARONS

Ingredients

• French meringue-based macaron batter

• Cocoa powder 100 g

1. Transfer the macaron batter to a big pastry bag (43 cm long) fitted
with a tip d= 9 mm and pipe macarons at some distance (~1.5 cm)
on a silicone mat using a stencil with circles 3.5 cm.

TIP
• To make the macarons round and even, pipe them
perpendicular to the baking tray, not angle-wise. Do it in a
checkerboard order for better baking.

2. Sprinkle the piped macarons with some cocoa powder.

3. Leave the piped macarons to rest in a place with a low humidity

level at room temperature that is not lower than 20 °C / 68 °F for
1 hour until they have a crust on their surface. Check the macarons
with your finger: they should not be sticky.

4. Preheat the oven to 165 °C / 329 °F. Place the macarons inside
and reduce the temperature to 145 °C / 293 °F. Bake them for
10 minutes.

5. Right after baking remove the macarons from the tray and leave
them on the mat to cool down completely for about 30 minutes.

TIP
• At this stage, you can either fill the macarons straightaway
or freeze them. To freeze the macarons, transfer them to an
airtight container and store them in a freezer at -18°C / 0.4 °F
for no more than 3 months.

55
 Chocolate and Pecan Praline Macarons
for 20 macarons d=4 cm

ASSEMBLING THE MACARONS

Ingredients

• Stabilized dark chocolate ganache

• Pecan praline
• Baked macaron shells

1. Lay one half of the shells flat side up and the other – flat side down.
It will help to pipe the ganache and stick the shells together easier.

2. The ganache has been stabilized in the fridge for 12 hours and now
has a smooth and delicate texture. Put it into a piping bag fitted with
a tip 11 mm in diameter.

3. Pipe the ganache dome on each inverted shell at a height of about

1–1.5 cm.

4. Then, pipe the praline into each ganache dome using a pastry bag
with a small hole in it.

5. Sandwich the macaron shells so that the ganache forms a

beautiful rim and doesn’t stick out.

6. Put the assembled macarons in the fridge at 2–3 °C / 36–37 °F for

12 hours to mature.

56
HAZELNUT AND
CARAMEL PIE
for 2 pies d=16 cm
 Hazelnut and Caramel Pie
for 2 pies d=16 cm

GELATIN MASS

Ingredients Total weight: ~ 35 g 100%

• Powdered gelatin 200 Bloom 5g 14%

• Cold water 30 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to use.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

SOFT CARAMEL

Ingredients Total weight: ~ 842 g 100%

• Glucose/corn syrup 120 g 14%

• Sugar 120 g 14%
• Whipping cream 35% 340 g 40%
• Water 50 g 6%
• Butter 82% 106 g 13%
• Sea salt/Fleur de sel 4g <1%
• Gelatin mass 30 g 4%
• Citric acid solution 2g <1%
• Sweetened condensed milk 70 g 8%
• Vanilla 1 pod <1%

1. Put the whipping cream, the condensed milk, the butter, the sea
salt and vanilla seeds into a saucepan and bring to 90 °C / 194 °F.
Take the saucepan off the heat, cover it with a lid and set it aside.

2. Meanwhile, pour water, sugar and glucose syrup in a separate

saucepan and bring everything to a boil. Then mix with a silicone
spatula and continue cooking the caramel up to 185–187 °C /
365–369 °F.
59
 Hazelnut and Caramel Pie
for 2 pies d=16 cm

SOFT CARAMEL

3. Switch off the induction and pour half of the hot cream mixture into
the caramel, constantly stirring it with a spatula. Then turn the heat
on and add the rest of the cream.

4. Reheat the caramel to 105 °C / 221 °F, stirring well.

5. Take the caramel off the heat, add citric acid and the gelatin mass,
and mix again.

6. Strain the caramel into a measuring cup and process the mixture
with a hand blender until smooth.

7. Pour the caramel into a bowl, cover it with cling film touching the
surface and leave it to stabilize at room temperature for 6 hours
minimum, better overnight.

CHOCOLATE CRÉMEUX

Ingredients Total weight: ~ 486 g 100%

• Milk 2.5% 126 g 26%

• Whipping cream 35% 126 g 26%
• Sugar 34 g 7%
• Egg yolks 50 g 10%
• Dark chocolate 70% 150 g 31%

1. Pour the whipping cream and the milk into a saucepan, add
the sugar and the egg yolks. Сook on medium-low heat until
82–84 °C / 180–183 °F, whisking constantly.

2. Transfer the chocolate to a measuring cup, pour the hot custard

over it and process the mixture with a hand blender for about
2 minutes until smooth.

3. Prepare 2 cake rings d=12 cm by covering their bottom with cling

film. Place them on a baking tray lined with a silicone mat. Pour
200 g of the crémeux into each ring and spread it evenly.

4. Place the rings in the freezer for about 2–3 hours until the crémeux
is completely frozen.

5. Then peel off the cling film and remove the frozen crémeux out of
the rings using a heat gun. Put the layers back in the freezer until
assembly.

60
 Hazelnut and Caramel Pie
for 2 pies d=16 cm

HAZELNUT CRUMBLE

Ingredients Total weight: ~ 186 g 100%

• All-purpose flour 40 g 21%

• Brown sugar 40 g 21%
• Hazelnut powder 50 g 27%
• Butter 82% 50 g 27%
• Sea salt 6g 3%

1. Put brown sugar, all-purpose flour, hazelnut powder, diced butter

and sea salt in a mixer bowl. Mix using a paddle attachment on low
speed for a few minutes until the soft dough is formed.

2. Roll the finished crumble between two parchment sheets into a

layer 3 mm thick.

3. Place the crumble on the tray and put it in the freezer for
10–15 minutes to stabilize.

4. Then cut out 2 circles d=12 cm using two cake rings, and bake
them on the perforated tray lined up with a perforated silicone mat,
at 160 °C / 320 °F for about 10 minutes. The color of the crumble
has to be golden brown.

5. Remove the rings and leave the crumble to cool down at room
temperature for 20–30 minutes.

HAZELNUT BATTER

Ingredients Total weight: ~ 700 g 100%

• Hazelnut powder 250 g 36%

• Egg yolks 80 g 11%
• Egg whites 120 g 17%
• Sugar (1) 70 g 10%
• Sugar (2) 70 g 10%
• Butter 82% 80 g 11%
• Sea salt 2g <1%
• Baking powder 8g 1%
• Cornstarch 20 g 3%

1. Place the hazelnut powder, cornstarch, baking powder, sugar (1)

and sea salt in a big bowl. Mix everything well with a whisk.

2. Add the egg yolks and mix everything with a spatula until the
mixture starts resembling the marzipan.
61
 Hazelnut and Caramel Pie
for 2 pies d=16 cm

HAZELNUT BATTER

3. Then add melted butter, which is at 45–50 °C / 113–122 °F, and mix
it in until combined. Set the mixture aside.

4. Whip the room temperature egg whites with sugar (2) in a mixer at
medium speed using a whisk attachment into soft peaks.

5. Gradually fold the whipped meringue into the batter in 3 steps.

Mix with a silicone spatula.

6. Transfer the finished batter into a piping bag fitted with a round tip
d=11 mm.

ASSEMBLING AND BAKING THE PIES

Ingredients

• Half-baked crumble bases

• Hazelnut batter
• Unmolded frozen chocolate crémeux layers

1. Prepare 2 cake rings measuring 16 cm in diameter: spray the

sides of the ring with grease spray and line them with a strip
of parchment paper. Place them on a baking tray lined with a
perforated silicone mat.

2. Place the baked crumble in the center of each cake ring.

3. Fill the gap between the crumble and cake ring with the batter, then
apply 150 g of the batter to the crumble.

4. Place the frozen crémeux in the center of each cake ring and
press lightly.

5. Then pipe the rest of the batter on top of the crémeux and smooth
it using an offset spatula.

6. Bake the pies for 30 minutes in the fan oven, preheated to 150 °C /
302 °F, minding the peculiarities of your oven. The finished pie
should spring back when pressed.

7. Let the pies cool down at room temperature for about 1 hour.

8. Then unmold the pies and peel off the parchment paper.

62
 Hazelnut and Caramel Pie
for 2 pies d=16 cm

DECORATING THE PIES

Ingredients

• Stabilized soft caramel

• Baked pies
• Pecans 40 g
• Hazelnuts (halves and whole) 40 g
• Golden raisins 20 g
• Almonds (slivered and whole) 40 g
• Dry vanilla 1 pod
• Star anise Sufficient quantity
• Hazelnut skin Sufficient quantity

1. Transfer the stabilized caramel to a piping bag fitted with a round

tip d=11 mm.

2. Pipe a swirl of the caramel in the center of each pie.

3. Place the decorations around the edge of the caramel.

63
 INDIVIDUAL
CHOCOLATE CAKE
for 10 cakes 10x4 cm
 Individual Chocolate Cake
for 10 cakes 10x4 cm

CHOCOLATE SPONGE

Ingredients Total weight: ~ 970 g 100%

• Egg yolks 178 g 18%

• Sugar (1) 51 g 5%
• Sea salt 2g <1%
• Sugar (2) 127 g 13%
• Egg whites 340 g 35%
• All-purpose flour 119 g 12%
• Cocoa powder 51 g 5%
• Sunflower oil 102 g 11%

1. Whip the egg yolks and sugar (1) in a planetary mixer with a whisk
attachment at maximum speed into pale and fluffy foam. Set the
mixture aside.

2. Separately whip the room temperature egg whites and sugar (2)
for 4–5 minutes on medium speed into soft peaks.

3. Mix a bit of the meringue into the egg yolk mixture with a spatula
to make the yolk mixture lighter and then carefully fold it into the
meringue.

4. Mix sifted flour, cocoa powder and sea salt using a whisk.

5. Combine a bit of the meringue and egg yolk mixture with the oil
and mix thoroughly with a spatula.

6. Gradually add dry ingredients into the meringue and egg yolk
mixture. Fold with the spatula to ensure there are no lumps.

7. Transfer the oil mixture to the batter and mix until combined.

8. Use a baking tray lined with a silicone mat and place 2 frames
22x22 cm with borders 4.5 cm high on it.

9. Spread 450 g of the batter in each frame in an even layer using an

offset spatula.

10. Bake the sponge in the oven, preheated to 160 °C / 347 °F, for
10–15 minutes, minding the peculiarities of your oven. The sponge
should spring back when pressed lightly.

11. Let the sponge cool down at room temperature, cut it out of the
frame and trim the top crust with a serrated knife.

66
 Individual Chocolate Cake
for 10 cakes 10x4 cm

VANILLA CREAM

Ingredients Total weight: ~ 357 g 100%

• Whipping cream 33–35% 204 g 57%

• Mascarpone cheese 102 g 29%
• Icing sugar 51 g 14%
• Vanilla ½ pod <1%

1. Combine sifted icing sugar, cold mascarpone cheese and vanilla

seeds in a bowl of a stand mixer and mix with a whisk attachment
until softened.

2. Add the cream and whip until the mixture has thickened and
increased in volume. The finished vanilla cream should resemble
soft serve ice cream.

ASSEMBLY

Ingredients

• Baked chocolate sponge

• Vanilla cream

1. Place a frame measuring 22x22x4.5 cm around one sponge layer.

2. Apply the vanilla cream and spread it in an even layer using an

offset spatula.

3. Place the second sponge layer on top and press lightly with a
matching cake base so that the layers stick together.

4. Place the cake in the fridge for 2 hours to stabilize.

67
 Individual Chocolate Cake
for 10 cakes 10x4 cm

DARK CHOCOLATE GANACHE

Ingredients Total weight: ~ 391 g 100%

• Dark chocolate 70% 170 g 43%

• Whipping cream 33–35% 170 g 43%
• Butter 82% 34 g 9%
• Dark rum 17 g 4%

1. In a saucepan, warm the cream to 60 °C / 140 °F and pour it over

the chocolate, melted to 40–45 °C / 104–113 °F.

2. Process the mixture with a hand blender until smooth.

3. Add the butter and rum, and process everything with the hand
blender again, trying not to incorporate air bubbles.

4. Use the ganache immediately.

UNMOLDING, GLAZING AND CUTTING THE CAKE

Ingredients

• Chilled assembled cake

• Dark chocolate ganache

1. Unmold the chilled cake with a knife and transfer it to a glazing rack.

2. Pour the ganache over the cake. Remove the excess with an offset
spatula and leave it for 30 minutes at room temperature until the
ganache has set.

3. Pipe the decoration on top of the cake, using a paper cone filled
with the leftover ganache. Leave to set for about 30 minutes at
room temperature, then transfer the cake to the fridge for an hour.

4. Trim the edges of the cake and then cut it into 10 equal portions
10x4 cm.

5. Store the individual cakes in the fridge in a closed container for up

to 3 days.

68
INDIVIDUAL RASPBERRY–
CHOCOLATE CAKE
for 16 cakes 4x4 cm
 Individual Raspberry–Chocolate Cake
for 16 cakes 4x4 cm

NEUTRAL GLAZE

Ingredients Total weight: ~ 200 g 100%

• Water 88 g 44%
• Sugar (1) 74 g 37%
• Sugar (2) 12 g 6%
• Pectin NH 3.2 g 2%
• Glucose/corn syrup 22 g 11%
• Citric acid powder 0.15 g <1%

1. Pour the water into a saucepan, and add the glucose syrup and
sugar (1).

2. Heat the mixture to 30 °C / 86 °F.

3. Mix together the sugar (2) and pectin NH.

4. Add the pectin and sugar (2) mixture to the saucepan filled with
water, glucose and sugar (1).

5. Bring everything to a boil over medium heat, whisking occasionally.

6. Add the citric acid powder. If desired, it can be replaced with 1.5 g
of lemon juice.

7. Let the mixture simmer over low heat for about 2 minutes.

8. Strain the glaze into a clean container, and cover it with cling film
touching the surface of the gel.

9. Place the neutral glaze in the fridge at 4 °C / 39 °F for 6 hours.

CHOCOLATE SPONGE

Ingredients Total weight: ~ 494 g 100%

• Whole eggs 250 g 51%

• Sea salt 1g <1%
• Sugar 130 g 26%
• Butter 82% 20 g 4%
• All-purpose flour 60 g 12%
• Black cocoa powder 30 g 6%
• Baking powder 2.5 g <1%

1. Place the eggs, sugar and salt into the bowl of a stand mixer and
whip with a whisk attachment on medium speed until light and
fluffy. This should take around 10 minutes. Set the mixture aside.
71
 Individual Raspberry–Chocolate Cake
for 16 cakes 4x4 cm

CHOCOLATE SPONGE

TIP
• If possible, use the heating function to bring the mixture to a
temperature of 40 °C / 104 °F.

2. In a bowl combine flour, cocoa powder and baking powder (all

sifted) using a whisk.

3. Gradually, in several lots, add the dry ingredients to the whipped

eggs and carefully fold them in with a spatula.

4. Melt the butter to a temperature of 45 °C / 113 °F, add a scoop of

the batter to it and mix well with a spatula.

5. Add the butter mixture to the rest of the batter and mix carefully
with a spatula until homogeneous.

6. Pour the sponge batter into a silicone mat with borders (60x40 cm)
and spread it into an even layer with an offset spatula.

7. Bake the sponge for around 10 minutes in the oven, preheated to a

temperature of 165 °C / 329 °F.

8. Allow the sponge to cool down at room temperature, then cut

3 layers out of it with a metal frame 20x20 cm.

RASPBERRY JAM

Ingredients Total weight: ~ 561 g 100%

• Raspberry puree 250 g 44%

• Raspberries (fresh or frozen) 200 g 36%
• Brown sugar 100 g 18%
• Pectin NH 6g 1%
• Lemon juice 5g 1%

1. In a saucepan, heat the raspberry puree and raspberries to a

temperature of 35 °C / 95 °F.

2. In a bowl, mix the sugar with pectin. Gradually sprinkle the mixture
into the warm puree while stirring with a whisk. Bring the mixture to
a boil and cook it for a few minutes.

3. Add the lemon juice and mix well. Remove the jam from the heat.

4. Use it while it is still hot.

72
 Individual Raspberry–Chocolate Cake
for 16 cakes 4x4 cm

ASSEMBLY

Ingredients

• Baked chocolate sponge layers

• Raspberry jam
• Neutral glaze
• Fresh raspberries 100 g

1. Place a 20x20 cm metal frame around one layer of sponge. Pour

150 g of raspberry jam on top, spread it evenly over the sponge
with an offset spatula.

2. Cover with a second layer of sponge, add 150 g of raspberry jam

on top, smooth it, cover with a third sponge layer.

3. Finish by pouring 150 g of raspberry jam on top of the sponge,

smooth it, and place the assembled cake in the fridge for 3 hours to
allow the jam to set.

4. Heat the neutral glaze to 60–70 °C / 140–158 °F before use. Dilute

the glaze with a little water if necessary.

5. Using a pastry brush or a spray gun, cover the surface of the cake
with neutral glaze.

6. Remove the frame by running a knife along the sides of the frame.
Trim 1 cm from each side.

7. Cut the cake into 4x4 cm portions and garnish with raspberries.

73
 NO–BAKE TRIPLE
CHOCOLATE CHEESECAKE
for 1 cheesecake d=16 cm and h=6 cm
 No–Bake Triple Chocolate Cheesecake
for 1 cheesecake d=16 cm and 6 cm high

GELATIN MASS

Ingredients Total weight: ~ 21 g 100%

• Powdered gelatin 200 Bloom 3g 14%

• Cold water 18 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to be used.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

CHOCOLATE CRUMBLE

Ingredients Total weight: ~ 256 g 100%

• All-purpose flour 55 g 21%

• Brown sugar 60 g 23%
• Almond powder 60 g 23%
• Butter 82% 45 g 18%
• Cream cheese 65% 20 g 8%
• Sea salt 1g <1%
• Cocoa powder 15 g 6%

1. Mix the sifted cocoa powder, sifted flour, brown sugar, almond
powder, salt, butter cubes and cream cheese in the bowl of a stand
mixer using a paddle attachment on low speed until a soft dough
has formed.

2. Press the dough through a large-meshed sieve using a scraper to

obtain uniform pieces.

76
 No–Bake Triple Chocolate Cheesecake
for 1 cheesecake d=16 cm and 6 cm high

CHOCOLATE CRUMBLE

3. Arrange the crumble on a tray lined with a silicone mat and place in
the fridge for 30 minutes. Then separate the joint pieces if any, and
bake the crumble at 150 °C / 302 °F for around 20–25 minutes.

4. Cool the crumble down at room temperature and then crush it

slightly with a rolling pin. Sift to remove the powder.

5. Transfer the crumble to a clean bowl and keep it at room

temperature. If you want to store the crumble, put it in a sealed
container and keep it like that for about a week at room temperature.

CHEESECAKE CRUST

Ingredients Total weight: ~ 282 g 100%

• Baked chocolate crumble 220 g 78%

• Butter 82% 50 g 18%
• Dark chocolate 66% 12 g 4%

1. Melt the butter in a saucepan and cook it over low heat for about
5 minutes to obtain brown butter: the white foam on top of the
butter should disappear and its temperature should be around
140 °C / 284 °F.

2. Let the butter cool to 60–70 °C / 140–158 °F and then strain it

on top of the chocolate. Mix the two ingredients together with a
spatula until the chocolate melts.

3. Add the chocolate and butter mixture to the baked and cooled
crumble and mix everything with a spatula. Make sure all the
crumble is evenly coated with the butter and chocolate mixture.

4. Place a cake ring (d=16 cm and h=6 cm) on a baking tray lined with
a parchment paper or silicone sheet. Line the cake ring with an
acetate strip.

5. Add the crumble mixture to the cake ring and press it well to the
bottom to form an even layer 1.5 cm thick.

6. Place the cheesecake crust in the fridge to stabilize for 30 minutes.

77
 No–Bake Triple Chocolate Cheesecake
for 1 cheesecake d=16 cm and 6 cm high

ASSEMBLY

Ingredients

• Stabilized cheesecake crust

• Dark chocolate cream cheese mousse
• Milk chocolate cream cheese mousse
• White chocolate cream cheese mousse

CREAM CHEESE CUSTARD

Ingredients Total weight: ~ 362 g 100%

• Milk 3.2% 125 g 35%

• Cream cheese 65% 125 g 35%
• Egg yolks 90 g 25%
• Sugar 22 g 5%

1. Pour the milk in a saucepan, add the cream cheese, sugar and egg
yolks. Stirring the mixture with a whisk, heat it over low heat until
combined. Cook the mixture until it reaches 82–83 °C / 180–182 °F
while stirring.

2. Remove the custard from the heat and strain it into a measuring cup.

3. Divide the custard into three portions (97 g, 53 g and 141 g), and pour
each of them into a separate bowl.

4. Cover with plastic wrap touching the surface and place in the fridge.

DARK CHOCOLATE CREAM CHEESE MOUSSE

Ingredients Total weight: ~ 325 g 100%

• Cream cheese custard 97 g 30%

• Dark chocolate 66% 96 g 30%
• Whipping cream 35% 132 g 40%

1. Melt the chocolate to 45 °C / 113 °F in the microwave.

2. Reheat the custard to 50–60 °C / 122–140 °F and pour it into a

measuring cup, add the melted chocolate and process the mixture
with a hand blender until smooth.

3. Transfer the mixture to a clean mixing bowl and let it cool down to
45–50 °C / 113–122 °F.
78
 No–Bake Triple Chocolate Cheesecake
for 1 cheesecake d=16 cm and 6 cm high

DARK CHOCOLATE CREAM CHEESE MOUSSE

4. Meanwhile, pour the cream into a mixer bowl and whip it until soft
and foamy with the whisk attachment. Fold it gradually into the
chocolate mixture using a silicone spatula.

5. Transfer the mousse to a piping bag and pipe it into the cake ring
on top of the cheesecake crust, creating a layer 1.5 cm thick.

6. Place the cake ring in the fridge for at least 1 hour to set.

MILK CHOCOLATE CREAM CHEESE MOUSSE

Ingredients Total weight: ~ 220 g 100%

• Cream cheese custard 53 g 24%

• Milk chocolate 46% 88 g 40%
• Whipping cream 35% 70 g 32%
• Gelatin mass 9g 4%

1. Melt the chocolate to 45 °C / 113 °F in the microwave.

2. Reheat the custard to 50–60 °C / 122–140 °F and pour it into a

measuring cup, add the melted gelatin mass and melted chocolate.
Process the mixture with a hand blender until smooth.

3. Transfer the mixture to a clean mixing bowl and let it cool down to
45–50 °C / 113–122 °F.

4. Meanwhile, pour the cream into a mixer bowl and whip it until soft
and foamy with the whisk attachment. Fold it gradually into the
chocolate mixture using a silicone spatula.

5. Transfer the mousse to a piping bag and pipe it into the cake ring
on top of the stabilized dark chocolate mousse, creating a smooth
layer 1.5 cm thick.

6. Place the cake ring in the fridge for at least 1 hour to set.

79
 No–Bake Triple Chocolate Cheesecake
for 1 cheesecake d=16 cm and 6 cm high

WHITE CHOCOLATE CREAM CHEESE MOUSSE

Ingredients Total weight: ~ 263 g 100%

• Cream cheese custard 141 g 54%

• White chocolate 33% 20 g 8%
• Whipping cream 35% 90 g 34%
• Gelatin mass 12 g 4%

1. Melt the chocolate to 45 °C / 113 °F in the microwave.

2. Reheat the custard to 50–60 °C / 122–140 °F and pour it into a

measuring cup, add the melted gelatin mass and melted chocolate.
Process the mixture with a hand blender until smooth.

3. Transfer the mixture to a clean mixing bowl and let it cool down to
30–35 °C / 86–95 °F.

4. Meanwhile, pour the cream into a mixer bowl and whip it until soft
and foamy with the whisk attachment. Fold it gradually into the
chocolate mixture using a silicone spatula.

5. Transfer the mousse to a piping bag and pipe it into the cake ring
on top of the stabilized milk chocolate mousse, creating a smooth
layer 1.5 cm thick.

6. Place the cake ring with the mousse in the fridge for at least
2–3 hours to set.

CHOCOLATE DECORATION

Ingredients

• Tempered white chocolate 33% 150 g

• Tempered milk chocolate 46% 150 g
• Tempered dark chocolate 66% 150 g

1. Temper the white chocolate and spread it in a thin layer on a table

top using an offset spatula. Wait until the chocolate starts to set.

2. Using 5-cm and 7-cm round cutters, scrape the chocolate to

create curls.

3. Once ready, place the curls on a tray and leave to crystalize at

room temperature for at least 30 minutes.

4. Repeat the same steps with milk and dark chocolate.

80
 No–Bake Triple Chocolate Cheesecake
for 1 cheesecake d=16 cm and 6 cm high

UNMOLDING AND DECORATING THE CHEESECAKE

Ingredients

• Assembled stabilized cheesecake

• Cocoa powder 20 g
• Chocolate decoration

1. Once the cheesecake has cooled down completely, remove the

cake ring by placing the cheesecake on top of a measuring cup
and sliding the ring off. Peel off the acetate strip.

2. Arrange the chocolate decoration along the edge of the

cheesecake, alternating the colors.

3. Dust the centre of the cheesecake with the cocoa powder using a
fine sieve and then lightly sprinkle some cocoa powder on top of
the decoration as well.

81
TIRAMISU CUPCAKES
for 9 cupcakes
 Tiramisu Cupcakes
for 9 cupcakes

COFFEE PRALINE

Ingredients Total weight: ~ 282 g 100%

• Hazelnuts 95 g 34%
• Almonds 95 g 34%
• Sugar 50 g 18%
• Glucose/corn syrup 30 g 11%
• Sea salt 1.5 g <1%
• Instant coffee 10 g 3%

1. Roast the nuts at 130 °C / 266 °F for 30 minutes. Let them cool
down at room temperature. Do not remove the skin.

2. Cook the sugar and glucose syrup in a saucepan to an amber

color or to 180–185 °С / 356–365 °F.

3. Pour the caramel onto a silicone mat and sprinkle the nuts with
some sea salt and instant coffee on top. Let the caramel cool down
at room temperature.

4. Then put everything in a food processor and blend until you get
a semi-liquid texture. When the praline is ready, keep it at room
temperature in a closed container.

CUPCAKE BATTER

Ingredients Total weight: ~ 645 g 100%

• All-purpose flour 156 g 24%

• Baking powder 4.5 g <1%
• Cornstarch 15 g 2%
• Sea salt 1g <1%
• Sugar 130 g 20%
• Greek yogurt 130 g 20%
• Whole eggs 70 g 11%
• Odorless vegetable oil 138 g 21%

1. Preheat the oven to 160 °C / 320 °F. Prepare a baking tray and
9 paper liners (bottom d=5.5 cm, top d=6 cm, h=4 cm, V=85 ml).

2. Place room temperature eggs and sugar into the bowl of a stand
mixer and whip with a whisk attachment on high speed until a light,
fluffy and airy texture.

3. Warm the vegetable oil to 40 °C / 104 °F and gradually add to the

whipped eggs, mixing constantly on low speed.

84
 Tiramisu Cupcakes
for 9 cupcakes

CUPCAKE BATTER

4. Then gradually add greek yogurt and mix with a spatula.

5. Mix sifted flour, baking powder, cornstarch and sea salt with a
whisk in a clean bowl. Add dry ingredients to the egg mixture and
mix with a spatula until homogenous.

6. Transfer the cake batter into a piping bag, then pipe 50 g of the
batter into each paper cup.

7. Bake the cupcakes for 12–15 minutes until they rise. When ready,
the toothpick, inserted in the center of the cupcake, should come
out clean and dry.

8. Transfer the cupcakes on a rack and leave them to cool down at

room temperature.

COFFEE BUTTERCREAM

Ingredients Total weight: ~ 429 g 100%

• Butter 82% 260 g 61%

• Icing sugar 26 g 6%
• Cream cheese 130 g 30%
• Coffee liqueur Baileys 13 g 3%

1. Put the room temperature butter in the mixer bowl, add the
icing sugar. Whip the ingredients at low speed at first, gradually
increasing it to maximum, into a smooth and fluffy mass using a
paddle attachment.

2. Lower the speed to 1–2 and gradually add the room temperature
cream cheese, softened with a spatula. Whip until smooth.

3. Add coffee liqueur and whip the buttercream again at low speed
until smooth.

85
 Tiramisu Cupcakes
for 9 cupcakes

DECORATION

Ingredients

• Baked cupcakes
• Coffee buttercream
• Coffee praline
• Cocoa powder 100 g

1. Using a melon baller measuring 3 cm in diameter, make a cavity in

the center of each cupcake.

2. Transfer the praline to a piping bag. Fill each cavity with it (use
about 10 g per cupcake) and place the cupcakes in the fridge.

3. Transfer the coffee buttercream to a piping bag fitted with a

Closed Star tip measuring 11 mm in diameter. Pipe the frosting on
top of each cupcake. You will need about 30–35 g of frosting per
cupcake.

4. Dust each cupcake with cocoa powder.

5. Put the decorated cupcakes in the fridge for 30 minutes to

stabilize.

TIP
• The finished cupcakes can be stored for 72 hours in the fridge
at 3–5 °C / 37–41 °F. Alternatively, you can freeze and store
them in a sealed container for up to 1 month at -18 °C / 0.4 °F.
Defrost in the fridge when needed.

86
TIRAMISU TART
for 1 tart d=18 cm
 Tiramisu Tart
for 1 tart d=18 cm

GELATIN MASS

Ingredients Total weight: ~ 49 g 100%

• Powdered gelatin 200 Bloom 7g 14%

• Cold water 42 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to use.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

TIRAMISU CREAM

Ingredients Total weight: ~ 746 g 100%

• Whipping cream 35% 250 g 34%

• Egg yolks 54 g 7%
• Sugar 68 g 9%
• Gelatin mass 44 g 6%
• Mascarpone cheese 270 g 36%
• Liqueur Amaretto 60 g 8%

1. Pour the cream into a saucepan, add the egg yolks and sugar. Stir
with a whisk and bring the mixture 82–84 °C / 180–183 °F over low
heat. Be sure to constantly whisk the mixture while cooking. Take
the saucepan from the heat.

2. Add gelatin mass and whisk until it has dissolved.

3. Add cold mascarpone and liqueur to a measuring cup. Pour the hot
custard on top and process with a hand blender until smooth.

4. Pour the finished cream to a clean bowl, cover it with cling film
touching the surface and place in the fridge for 6 hours minimum.
89
 Tiramisu Tart
for 1 tart d=18 cm

ALMOND SHORTCRUST PASTRY

Ingredients Total weight: ~ 462 g 100%

• All-purpose flour 180 g 39%

• Cornstarch 20 g 4%
• Icing sugar 80 g 17%
• Butter 82% 110 g 24%
• Almond powder 30 g 6%
• Whole eggs 40 g 9%
• Sea salt 2g <1%

1. Put the sifted flour, icing sugar, cornstarch, almond powder and salt
in the bowl of the stand mixer. Combine all the ingredients with a
paddle attachment at low speed until homogeneous.

2. Add cold diced butter into the dry ingredients and continue mixing
for a few minutes at low speed until the mass resembles wet sand.

TIP
• Almond powder can be substituted for another type of nut
powder, such as hazelnut, for example.

3. Add the eggs all at once and mix at low speed until combined. The
dough should not stick to your fingers, its texture should be smooth
and soft.

4. Place the dough between two parchment paper sheets and roll it
to 2.5 mm, starting from the center.

5. Transfer it on the tray and put it in the fridge at 3–4 °C / 37–39 °F

for 3-6 hours, better overnight.

90
 Tiramisu Tart
for 1 tart d=18 cm

LINING AND BAKING THE TART SHELL

Ingredients

• Chilled shortcrust dough

1. Cut out a circle of dough measuring 24 cm in diameter. Place it

into a 18-cm tart ring and form the base and border of the tart.
To do this, rotate the ring and slowly lower the dough into it, gently
pushing downward and toward the sides of the ring.

TIP
• Make sure the joint between the base and sides of the tart is
neat and without any air pockets.

2. Cut off any excess dough and poke the tart with a fork.

3. Place the lined tart pan in the fridge (3–4 °C / 37–39 °F) for
15–20 minutes to stabilize.

4. Bake the tart in the oven, preheated to 165 °C / 330 °F, for
3 minutes. Then reduce the temperature to 145 °C / 293 °F and
bake the tart for another 15 minutes.

5. Allow the tart shell to cool down at room temperature.

91
 Tiramisu Tart
for 1 tart d=18 cm

EGG WASH

Ingredients Total weight: ~ 130 g 100%

• Egg yolks 100 g 77%

• Whipping cream 35% 30 g 23%
• Half-baked tart shell

1. Prepare the egg wash by processing the egg yolks and cream with
a hand blender until smooth.

2. Apply the mixture to the unmolded half-baked shortcrust shell with a

pastry brush.

3. Transfer the coated tart shell to a clean baking tray and bake it at
150 °C / 302 °F for 3–5 minutes more until it turns golden brown.

4. Let the baked tart shell cool down at room temperature.

LADY FINGER SPONGE

Ingredients Total weight: ~ 680 g 100%

• Egg whites 210 g 31%

• Sugar 150 g 22%
• Egg yolks 140 g 21%
• Cornstarch 50 g 7%
• All-purpose flour 130 g 19%
• Icing sugar for dusting 100 g

1. Place room temperature egg whites into the bowl of a stand mixer
and start whipping on medium speed. Gradually introduce sugar
and whip into stiff meringue.

2. With the mixer running, add the egg yolks and mix everything until
combined.

3. Combine sifted flour and cornstarch with a whisk and add this
mixture in several lots to the egg yolk and meringue mixture, gently
mixing with a whisk.

4. Pour the batter onto a baking sheet, lined with a silicone mat
measuring 40x60x1 cm with borders and spread it evenly using an
offset spatula.

5. Dust the batter with an even layer of icing sugar on top.

92
 Tiramisu Tart
for 1 tart d=18 cm

LADY FINGER SPONGE

6. Bake the sponge for 10–12 minutes in the oven, preheated to

170 °C / 338 °F. The well baked sponge should spring back when
pressed lightly.

7. Leave the baked Lady Finger sponge at room temperature for

about 30 minutes so that it cools down completely.

8. Using a cake ring d=16 cm cut two discs out of it.

COFFEE SYRUP

Ingredients Total weight: ~ 120 g 100%

• Espresso 80 g 66%
• Liqueur Amaretto 20 g 17%
• Sugar 20 g 17%

1. Pour brewed espresso in a saucepan, and sugar, and bring the

mixture to a boil.

2. Either add the liqueur straightaway or wait until the syrup cools
down to 60 °C / 140 °F. Mix.

TIP
• If you do not want to use alcohol in your recipe, you can just
skip this ingredient.

3. Transfer the syrup to a clean bowl and allow it to cool down to

room temperature.

93
 Tiramisu Tart
for 1 tart d=18 cm

ASSEMBLY AND DECORATION

Ingredients

• Baked tart shell

• Baked Lady Finger sponge discs 2 pcs
• Coffee syrup
• Stabilized Tiramisu cream
• Cocoa powder 100 g

1. Place the Tiramisu cream in the bowl of a stand mixer and whip it
on medium speed until you get a light and stable texture.

2. Transfer the whipped Tiramisu cream to a piping bag fitted with a

round tip d=18 mm.

3. Apply a thin layer of cream to the bottom of the tart shell and place
the sponge disc in the center of the tart. Soak it well with the coffee
syrup using a pastry brush.

4. Pipe the second layer of cream on top of the sponge and smooth it
with an offset spatula.

5. Place the second sponge disc on top and press lightly. Soak it well
with the coffee syrup.

6. Pipe domes of Tiramisu cream on top, so that it covers the surface

of the tart completely.

7. Dust the domes with cocoa powder using a fine sifter.

94
TRIANGULAR TARTLETS
WITH CHOCOLATE SAUCE
for 12 triangle-shaped tartlets
 Triangular Tartlets with Chocolate Sauce
for 12 triangle-shaped tartlets

GELATIN MASS

Ingredients Total weight: ~ 28 g 100%

• Powdered gelatin 200 Bloom 4g 14%

• Cold water 24 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to use.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

97
 Triangular Tartlets with Chocolate Sauce
for 12 triangle-shaped tartlets

VANILLA CHANTILLY CREAM

Ingredients Total weight: ~ 383 g 100%

• Milk 3.2% 60 g 16%

• Sugar 25 g 6%
• Gelatin mass 28 g 7%
• Mascarpone 80 g 21%
• Whipping cream 35% 190 g 50%
• Vanilla ½ pod <1%

1. Add the milk, sugar and vanilla seeds in a saucepan. Warm the
mixture until it reaches a temperature of around 80 °C / 176 °F.

2. Pour the mixture into a measuring cup, add the mascarpone and
gelatin mass. Process with a hand blender until smooth.

3. Add cold whipping cream and use the hand blender to combine all
of the ingredients.

4. Transfer the Chantilly cream to a clean bowl, cover it with cling film
touching the surface and put it in the fridge for 12 hours minimum,
better overnight.

ALMOND SHORTCRUST PASTRY

Ingredients Total weight: ~ 462 g 100%

• All-purpose flour 200 g 43%

• Butter 82% 110 g 24%
• Icing sugar 80 g 17%
• Almond powder 30 g 6%
• Sea salt 2g <1%
• Whole eggs 40 g 9%

1. First, prepare all the ingredients. Sift the flour, icing sugar and
almond powder. Cut the chilled butter into cubes.

2. Put the sifted flour, icing sugar, salt, almond powder and chilled,
cubed butter into the mixer bowl. Mix it at low speed using the
paddle attachment until fine crumbs are formed.

TIP
• Almond powder can be substituted for another type of nut
powder, such as hazelnut, for example.

98
 Triangular Tartlets with Chocolate Sauce
for 12 triangle-shaped tartlets

ALMOND SHORTCRUST PASTRY

3. Once the butter has been completely mixed in and fine

crumbs have formed, add the eggs. Mix the dough until it has a
homogeneous and elastic texture.

4. Roll the dough between two guitar or parchment paper sheets to

a thickness of 3 mm.

5. Put the dough in the fridge at 3-4 °C / 37-39 °F for 12 hours.

LINING AND BAKING THE SHORTCRUST CASES

Ingredients

• Chilled shortcrust dough

1. After the shortcrust dough has been in the fridge for 12 hours, put it
in the freezer and freeze it slightly to make it easier to work with.

2. Then, using a tartlet-shaped template, cut out the tartlet bases. It

is more convenient to work on a board that has also been slightly
frozen. The ideal temperature for working with shortcrust pastry is
18-20 °C / 64-68 °F indoors.

3. Form the triangular tartlets with a rounded base using a Mallard

Ferrière 06492 mold. When forming the tartlets, it is important to
remember that the bottom of the tartlet should be perfectly even.
The space between the shortcrust dough and the edge of the
mold should be even and uniform, without any rounding or gaps.
The shortcrust dough on the sides and at the bottom should meet
at an angle of 90°.

4. Put the formed tartlets in the fridge for 30 minutes to rest.

5. First, bake the tartlets on a baking tray with a perforated silicone

mat at 150 °C / 302 °F for 10-12 minutes.

6. Remove the tartlets from the oven and leave them to cool down
slightly at room temperature. After that, unmold them and move
onto the coating stage with a mixture of egg yolks and cream.

99
 Triangular Tartlets with Chocolate Sauce
for 12 triangle-shaped tartlets

EGG WASH

Ingredients Total weight: ~ 130 g 100%

• Egg yolks 100 g 77%

• Whipping cream 35% 30 g 23%
• Half-baked tartlet cases

1. Prepare the egg wash by processing the egg yolks and cream with
a hand blender until smooth. Decant the mixture into the reservoir
of a spray gun.

2. Spray the mixture at a distance of 30-40 cm onto half-baked

shortcrust cases. The egg wash can also be applied with a soft
pastry brush.

3. Transfer the coated tartlet cases onto a clean baking tray and
bake them at 150 °C / 302 °F for another 5-7 minutes until they are
golden brown.

4. Let the baked tartlet cases cool down at room temperature.

JOCONDE CHOCOLATE SPONGE

Ingredients Total weight: ~ 610 g 100%

• Whole eggs 85 g 14%

• Egg yolks 85 g 14%
• Sugar (1) 70 g 12%
• All-purpose flour 45 g 7%
• Cocoa powder 30 g 5%
• Almond powder 70 g 12%
• Egg whites 130 g 21%
• Sugar (2) 50 g 8%
• Butter 82% 45 g 7%

1. Whip the egg yolks and whole eggs with sugar (1) in a planetary
mixer with a whisk attachment at maximum speed until pale and
fluffy foam is formed. Set aside.

2. Mix the sifted flour with the cocoa powder and almond powder
using a whisk and sift these ingredients once again directly on top
of the egg yolk mixture. Then fold the dry ingredients into the batter
with the whisk to ensure there are no lumps.

3. Separately whip the room temperature egg whites with sugar (2)
for 3-4 minutes at medium speed until stiff peaks have formed.

100
 Triangular Tartlets with Chocolate Sauce
for 12 triangle-shaped tartlets

JOCONDE CHOCOLATE SPONGE

4. Mix a bit of the meringue into the batter mixture with a spatula to make
it lighter and then carefully fold the rest of the meringue into the batter.

5. Melt the butter and gradually add it to the batter, constantly mixing with
a silicone spatula.

6. Prepare a baking tray lined with a Flexipan mat 40x60 cm with borders
h=1 cm and spread the batter on it in an even layer using an offset
spatula.

7. Bake the sponge in the oven, preheated to 180 °C / 356 °F, for
8 minutes, depending on your type of oven. The sponge should spring
back when pressed lightly.

8. Cool the sponge down in the freezer or at room temperature. Then

cut triangular shapes out of the sponge. The triangle should be 5 mm
smaller than the shortcrust.

BAKED CHOCOLATE CREAM

Ingredients Total weight: ~ 545 g 100%

• Whole eggs 75 g 14%

• Egg yolks 20 g 4%
• Sugar 50 g 9%
• Whipping cream 35% 225 g 41%
• Inverted sugar/honey 40 g 8%
• Dark chocolate 66% 100 g 18%
• Butter 82% 35 g 6%
• Baked tartlet cases 12 pcs
• Baked sponge triangles 12 pcs

1. Mix whole eggs, egg yolks and sugar with a whisk.

2. Pour cream and inverted sugar into a saucepan and bring the
mixture to a boil.

3. Pour the hot cream mixture onto the egg mixture and combine with
a whisk.

4. Pour the mixture back into the saucepan and bring it up to 70 °C /

158 °F, constantly mixing with a wire whisk.

5. Transfer the chocolate into the measuring cup and pour in the hot
mixture. Add butter and process with a hand blender until smooth.

101
 Triangular Tartlets with Chocolate Sauce
for 12 triangle-shaped tartlets

BAKED CHOCOLATE CREAM

6. Leave the mixture for a few minutes until the foam has disappeared.

7. Place the sponge in the tart shell and pour chocolate cream onto it,
filling the tartlets by ¾.

8. Bake the tartlets in the oven preheated to 160 °C / 320 °F for

7 minutes.

9. Let the tartlets cool at room temperature.

DARK CHOCOLATE SAUCE

Ingredients Total weight: ~ 362 g 100%

• Whipping cream 35% 60 g 17%

• Inverted sugar/honey 12 g 3%
• Dark chocolate 66% 70 g 19%
• Sugar 120 g 33%
• Water 100 g 28%
• Tartlets with the baked
chocolate cream

1. Place sugar and water into a saucepan, bring to a boil.

2. Heat the whipping cream and inverted sugar to 80 °C / 176 °F in a

microwave or saucepan.

3. Transfer the dark chocolate to a measuring cup. Pour the hot cream
with inverted sugar onto the chocolate and process the mixture with
a hand blender until smooth.

4. Add sugar syrup to the emulsion and process with a hand blender
once again.

5. Pour the emulsion on top of the baked chocolate cream.

6. Let it stabilize for about 4 hours at room temperature. The sauce

should set but remain shiny.

102
 Triangular Tartlets with Chocolate Sauce
for 12 triangle-shaped tartlets

CHOCOLATE DECORATION

Ingredients

• Tempered dark chocolate 66% 150 g

1. Temper the chocolate. Spread a thin layer of it out on a table using

an offset spatula. Wait until the chocolate starts to set.

2. Using a metal scraper, scrape up the chocolate to create curls.

3. Once ready, leave the curls to crystalize at room temperature for at

least 30 minutes.

DECORATING THE TARTLETS

Ingredients

• Assembled tartlets
• Chocolate decoration
• Stabilized vanilla Chantilly cream
• Cocoa powder Sufficient quantity

1. Place vanilla Chantilly cream into the bowl of a stand mixer and
whip on medium speed until the texture is light, airy and stable.

2. Transfer the Chantilly cream into a piping bag, fitted with a round
piping tip d=8 mm.

3. Pipe a Chantilly drop on top of the tartlets.

4. Dust the tartlets with cocoa powder and garnish them with
chocolate decorations.

103
 TRIPLE
CHOCOLATE TART
for 1 tart d=18 cm
 Triple Chocolate Tart
for 1 tart d=18 cm

GELATIN MASS

Ingredients Total weight: ~ 42 g 100%

• Powdered gelatin 200 Bloom 6g 14%

• Cold water 36 g 86%

1. Pour the powdered gelatin into a clean container and add cold
water. Gently stir with a spoon.

2. Place the mixture in the fridge for 10–15 minutes to allow the gelatin
to swell and bloom. It is ready to use.

3. You can make the gelatin mass in advance and store it in the fridge
for up to 2 days.

TIP
• If you’re using gelatin leaves instead, take the same weight as
you would with powdered gelatin and soak the leaves in cold
water (the leaves should be fully covered with water).
• The gelatin leaves should absorb exactly the right amount of
water they need in 15 minutes. Then squeeze them and use
immediately.

NEUTRAL GEL (NAPPAGE)

Ingredients Total weight: ~ 200 g 100%

• Water 88 g 44%
• Sugar (1) 74 g 37%
• Sugar (2) 12 g 6%
• Pectin NH 4g 2%
• Glucose/corn syrup 22 g 11%
• Citric acid powder 0.2 g <1%

1. Pour the water into the saucepan, add there the glucose syrup and
sugar (1).

2. Heat the mixture to 30 °C / 86 °F.

3. Mix sugar (2) and pectin NH.

4. Add the pectin and sugar (2) mixture into the saucepan with water,
glucose and sugar (1).

5. Bring everything to a boil.

106
 Triple Chocolate Tart
for 1 tart d=18 cm

NEUTRAL GEL (NAPPAGE)

6. Then add citric acid powder. If desired, it can be replaced with 2 g

of lemon juice.

7. Continue cooking the mixture for about 3 minutes.

8. Strain the gel into a clean container and refrigerate.

9. Leave the neutral gel to stabilize in the fridge at 4 °C / 39 °F for at

least 6 hours.

10. Heat the gel to 60–70 °C / 140–158 °F before use. Dilute it with
some water if needed.

DARK CHOCOLATE NAMELAKA

Ingredients Total weight: ~ 298 g 100%

• Dark chocolate 70% 83 g 28%

• Gelatin mass 12 g 4%
• Milk 2.5% 67 g 22%
• Glucose/corn syrup 3g 1%
• Whipping cream 35% 133 g 45%

1. Pour the milk and glucose syrup in a saucepan and bring to a boil.

2. Transfer chocolate and gelatin mass into a measuring cup. Pour hot
milk mixture over and process with a hand blender until smooth.

3. Add cold cream and mix with a spatula.

4. Cover the namelaka with cling film and place it in the fridge for
12 hours.

107
 Triple Chocolate Tart
for 1 tart d=18 cm

MILK CHOCOLATE NAMELAKA

Ingredients Total weight: ~ 252 g 100%

• Milk chocolate 40% 85 g 34%

• Gelatin mass 14 g 6%
• Milk 2.5% 50 g 20%
• Glucose/corn syrup 3g 1%
• Whipping cream 35% 100 g 39%

1. Pour the milk and glucose syrup in a saucepan and bring to a boil.

2. Transfer chocolate and gelatin mass into a measuring cup. Pour hot
milk mixture over and process with a hand blender until smooth.

3. Add cold cream and mix with a spatula.

4. Cover the namelaka with cling film and place it in the fridge for
12 hours.

WHITE CHOCOLATE NAMELAKA

Ingredients Total weight: ~ 252 g 100%

• White chocolate 33% 85 g 34%

• Gelatin mass 14 g 6%
• Milk 2.5% 50 g 20%
• Glucose/corn syrup 3g 1%
• Whipping cream 35% 100 g 39%

1. Pour the milk and glucose syrup in a saucepan and bring to a boil.

2. Transfer chocolate and gelatin mass into a measuring cup. Pour hot
milk mixture over and process with a hand blender until smooth.

3. Add cold cream and mix with a spatula.

4. Cover the namelaka with cling film and place it in the fridge for
12 hours.

108
 Triple Chocolate Tart
for 1 tart d=18 cm

CHOCOLATE SHORTCRUST PASTRY

Ingredients Total weight: ~ 231 g 100%

• All-purpose flour 85 g 37%

• Cocoa powder 15 g 6%
• Butter 82% 55 g 24%
• Icing sugar 40 g 17%
• Almond powder 15 g 6%
• Sea salt 1g <1%
• Whole eggs 20 g 9%

1. Pour the sifted flour, icing sugar, almond powder, salt and sifted
cocoa powder in the mixer bowl. Add the cold butter, cut into small
cubes, and use a paddle attachment to mix everything at low
speed until crumbs, resembling wet sand, have formed.

2. Add the eggs and mix at low speed until combined.

3. Divide the dough into two equal parts. Roll out each of them
between two guitar or parchment paper sheets into layers
2 mm thick.

4. Let the shortcrust pastry rest in the fridge at 3–4 °C / 37–39 °F for
12 hours.

LINING, COATING AND BAKING THE TART

Ingredients

• Chilled chocolate shortcrust pastry

1. Form the sides of the tart base by laying the shortcrust pastry out
inside the ring measuring 18 cm in diameter and lightly pushing it to
the sides. Cut off the excess dough.

2. Once the sides are formed, put the ring with the dough in the
freezer for 5–10 minutes to freeze.

3. Cut out the bottom layer by pressing the ring down on the dough.
Trim off the excess.

4. Transfer the tart onto a perforated mat and leave it in the fridge for
another 30 minutes.

5. Bake the tart shell in the oven, preheated to 150 °C / 302 °F, for
about 15–20 minutes, minding the peculiarities of your oven.
109
 Triple Chocolate Tart
for 1 tart d=18 cm

CHOCOLATE SPONGE

Ingredients Total weight: ~ 237 g 100%

• Sugar 32 g 13%
• Whole eggs 63 g 27%
• Inverted sugar/honey 19 g 8%
• Almond powder 19 g 8%
• Rice flour 29 g 12%
• Baking powder 2g <1%
• Cocoa powder 7g 3%
• Butter 82% 22 g 9%
• Whipping cream 35% 31 g 13%
• Dark chocolate 70% 12 g 5%
• Sea salt 1g <1%
• Half-baked tart shell

1. Place sugar, whole eggs, inverted sugar, almond powder, rice flour,
sea salt, baking powder and cocoa powder in a food processor
and mix on low speed until homogenous.

2. Melt butter and chocolate, combine with cream and add to the
food processor. Mix until smooth.

3. Pour the sponge batter into the half-baked tart shell and bake for
10–12 minutes in the oven, preheated to 160–170 °C / 320–338 °F.

4. Leave the baked tart at room temperature for about an hour until it
cools down completely.

110
 Triple Chocolate Tart
for 1 tart d=18 cm

ASSEMBLY AND DECORATION

Ingredients

• Baked tart shell with sponge

• Stabilized dark chocolate namelaka
• Stabilized milk chocolate namelaka
• Stabilized white chocolate namelaka
• Natural gel (nappage)

1. Transfer dark, milk and white chocolate namelaka into separate

piping bags fitted with round piping tips d=9 mm.

2. Pipe domes of namelaka, equal in shape and size, on top of the

sponge in any preferable way.

3. Place the tart in the fridge until it gets completely frozen.

4. Heat the neutral gel to the 70 °C / 158 °F and pour it in the spray
gun through a sieve.

5. Cover the namelaka domes with the neutral gel.

6. Place the tart in the fridge for 4–5 hours to defrost.

111
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