Chuao

Name: Chuao
Prep time: 1 h 30 min
Cook time: 1 h
Total time: 2 h 30 min
Ingredients: 75 g Blackcurrant liqueur; 265 g Blackcurrant puree; 135 g Mineral water; 25 g Lemon juice; 50 g Fine granulated sugar; 500 g Chuao origin dark chocolate (chopped, Amedei); 450 g La Viette butter (room temperature); 150 g Boiling heavy cream; 10 g Cocoa powder (sifted); 150 g Chocolate for ganache; to taste Extra-bitter chocolate (tempered); 410 g Unsweetened condensed milk; 100 g Glucose; 480 g 30°B syrup; 500 g Dark glaze sauce; 500 g Caraïbe chocolate; 250 g Candied blackcurrant grains (canned, drained)

A dessert starring Chuao-origin dark chocolate, paired with blackcurrant ganache, a flourless chocolate crust, and a chocolate mirror glaze.

2h 30m

Medium

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Ingredients

Blackcurrant liqueur 75 g

Blackcurrant puree 265 g

Mineral water 135 g

Lemon juice 25 g

Fine granulated sugar 50 g

Chuao origin dark chocolate (chopped, Amedei) 500 g

La Viette butter (room temperature) 450 g

Boiling heavy cream 150 g

Cocoa powder (sifted) 10 g

Chocolate for ganache 150 g

Extra-bitter chocolate (tempered) to taste

Unsweetened condensed milk 410 g

Glucose 100 g

30°B syrup 480 g

Dark glaze sauce 500 g

Caraïbe chocolate 500 g

Candied blackcurrant grains (canned, drained) 250 g

Instructions

Make Chuao Origin Ganache

In a saucepan, heat the blackcurrant liqueur, puree, water, lemon juice, and fine granulated sugar. Meanwhile, chop the chocolate. Gradually stir the chocolate into the hot liquid in batches, beating hard until smooth, uniform, silky, and light in body. Carefully fold in the butter, taking care not to incorporate air. Use immediately for filling.

Make Coating Ganache

Pour the boiled cream in stages over the chopped chocolate mixed with the sifted cocoa powder. Mix with a paddle attachment on the lowest speed until smooth. Sieve and stir, pour into molds, and refrigerate.

Make Chocolate Wave Pieces

Cut a 20x30 cm plastic sheet. Spread 80 g of tempered extra-bitter chocolate evenly with a spatula. Cut into 1.5 cm wide strips. Cut 18 cm long pieces for the large desserts and 9 cm long pieces for the small desserts. Place on inverted tile paper and store once crystallized.

Make Chocolate Mirror Glaze

Boil the condensed milk, glucose, and 30°B syrup. Pour over the chopped chocolate and dark glaze sauce. Stir with a spatula starting from the center, gradually adding the liquid and expanding the stirring range. Pour out and refrigerate.

Process Blackcurrant Grains

One day before assembly, place the candied blackcurrant grains in a sieve and drain thoroughly.

Assemble Large Portion Dessert

Place the first biscuit base in a 3 cm high ring mold. Fill with 200 g of Chuao ganache and spread 60 g of blackcurrant grains on top. Cover with the second flourless chocolate biscuit and level with Chuao ganache. Refrigerate for 2 hours then blast freeze. Once frozen, spread a thin layer of coating ganache on the sides of the ring.

Assemble Small Portion Dessert

Place the first biscuit base in a 3 cm high ring mold. Fill with Chuao ganache and spread a suitable amount of blackcurrant grains on top. Cover with the second flourless chocolate biscuit and level with Chuao ganache. Refrigerate for 2 hours then blast freeze. Once frozen, apply coating ganache and unmold.

Decorate

Heat the chocolate mirror glaze to 45°C. Place a stainless steel rack on a sheet pan with edges, set the desserts on it, and pour over the glaze with a long-handled ladle, smoothing and tapping the rack to drain excess. Place large desserts on gold cardboard 2 cm larger than their diameter. Thaw completely for at least 2 hours. Glaze again and smooth. Decorate small portions with one wave piece, large portions with two wave pieces placed side by side and slightly offset, and accent the outer wave piece with gold leaf.