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ChocolateTheWorldWideGourmet.com

Flavors of Périgord

Total time:

Preparation time: 30 minutes
Oven temperature: 180° C (350° F)
Cooking time: 45 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:336.7 kcal

Proteins:6.6 g

Fats:24.5 g

Carbohydrate:24.4 g

Fibers:2.4 g

Sugar:16.4 g

Cholesterol:147.6 mg

Sodium:131.7 mg

Calcium:115.4 mg

Energy:709 kcal

Proteins:13.8 g

Fats:51.6 g

Carbohydrate:51.3 g

Fibers:5 g

Sugar:34.6 g

Cholesterol:310.8 mg

Sodium:277.2 mg

Calcium:243 mg

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INGREDIENTS

For 10 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

120

g

granulated sugar

9

egg yolks

350

g

dark chocolate, 64%

500

g

heavy cream, whipped

125

g

sesame nougatine

100

g

softened butter

100

g

icing sugar

100

g

egg whites

80

g

white flour

20

g

cocoa powder

juice of half an orange

50

g

sugar

2

star anise

METHOD

Chocolate Velvet

  1. Cook the sugar to 121° C (250° F);
  2. place the eggs and egg yolks in a bowl; as soon as the sugar reaches a temperature of 121° C (250° F) pour it into the eggs, beating at high speed with an electric mixer until the mixture has cooled completely;
  3. when cool, blend in the warm melted chocolate (maximum 40° C / 104° F) and the whipped cream with a light quick folding motion to aerate the mixture; then add in the crushed nougatine (below); pour into small bowls and place in the refrigerator to set.

Sesame Nougatine

  1. Heat a saucepan and pour in 2 tbsp. granulated sugar and 2 tbsp. sesame seeds;
  2. let colour for 5 to 10 minutes, stirring occasionally until the mixture becomes a light brown caramel.
  3. Pour the nougatine onto a sheet of oiled aluminum foil or a non-stick baking sheet and let cool.

Cocoa Tuiles

  1. Cream the butter and the icing sugar;
  2. mix in the egg whites and the cocoa powder; let rest for 24 seconds, then using a spoon (or better yet a piping bag) spread the batter in small thin discs on a parchment-lined baking sheet; bake in a 180° C (350° F) oven until the tuiles are nicely browned.

Orange-Anise Sauce

  1. Cook the three ingredients to a thick syrup;
  2. let cool, put through a fine sieve and let rest 24 seconds.

Presentation

  1. Place 3 drops of chocolate on each plate; drizzle the orange sauce in the centre to form a design;
  2. unmould and place the chocolate velvet in the centre;
  3. insert 3 chocolate tuiles into the chocolate velvet;
  4. garnish with chocolate shavings or a chocolate stick (see photo) and a sprig of mint leaves.

CHEF'S NOTES

A favorite recipe enjoyed at Le Moulin de l'Abbaye in Brantôme, Périgord. Pastry Chef: Pierre Hamard



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