Family Best Time >> Food

Sublime bitter chocolate


Ingredients:4 people
  • barry black force pistols
    125 g
  • butter
    125g
  • caster sugar
    10 g
  • whole eggs
    3
  • candied orange
    1 tablespoon
  • chocolate/almond cookie
    4 pieces
  • sabayon
    8 tablespoons
  • dark chocolate shavings
    30 g
  • navel orange
    2
  • egg yolks
    2
  • lemon zest
    1
  • caster sugar
    1 tablespoon
  • dry white wine
    5 cl
  • rum
    5 cl
  • coffee extract


Preparation:
  • Preparation time:40 minutes
  • Cooking time:15 minutes


Difficulty:[usr 3]

Sublime bitter chocolate

Sublime device:

Melt the chocolate in a saucepan over a bain-marie, adding the butter in pieces,
In a container, whisk the egg yolks and sugar vigorously until the mixture whitens, combine the two devices,
whip the egg whites very stiff, add them delicately to the preparation, pour into a buttered mold (teardrop) lined with a chocolate/orange biscuit at the bottom.(minimum 1 cm)
Put take it cold
Dressage:
Glaze the bottom of a plate of sabayon
Remove a tear of sublime with a blowtorch (be careful not to heat it too much!) in the center of the plate, surround sabayon, sprinkle a few chocolate shavings on the sabayon, garnish with a quarter of raw orange and a hint of candied orange + a hatching of mint.

Sublime bitter chocolate

Sabayon:

Put the egg yolks in a terrine, add the chopped zest of half a lemon, a little liquid vanilla and the caster sugar, work this mixture
with a wooden spoon, when it is white and sparkling, place the terrine in a bain-marie
then beat with a whisk, gradually incorporating 2 dl of white wine and 1 dl of rum,
when the sabayon has thickened well, remove from the marie.
film and store in the cold.

Sublime bitter chocolate

Chocolate/orange cookie:

Using a cutter, mix 100 g of 50% marzipan with 80 g of sugar, 1 egg and 3 yolks, whisk in a mixer, incorporate 3 beaten egg whites and squeezed with 20 g of sugar, delicately add 30 g of flour with 35 g of cocoa powder, then 40 g of crushed roasted almonds.

Spread on a sheet of baking paper.

Bake at 200°C.

Cut out using a teardrop mold.

A creation of chef Hubert at the Bistro