12 Dec 2022
COMPOSITION
- Meringue
- Chantilly
- Decoration
INGREDIENTS
WORKING METHOD
Meringue
Heat the first 2 ingredients to 118°C. When the syrup is around 108°C, whip the egg white with the sugar to a firm texture. Add the cooked syrup and mix till the meringue is around 24°C. Pipe dots (+-5 cm Ø) on a baking paper and bake. Bake for 120 min in a deck type oven. Top and bottom temperature 130°C. Open damper.
Chantilly
Heat the passionata to 80°C. Pour over the chocolate and mix well. Place one night in the fridge.
Decoration
Create chocolate shavings with the Belcolade Noir Selection CT. Spread some chocolate out and cut hearts out. Let crystalize.
ASSEMBLING
Take a cilinder mold and place a meringue on to bottom. Whip the Chantilly softly and pipe on top of de meringue. Place a second meringue on top. Close with a dot of the chantilly and make it straight. Let it set in the fridge or freezer and roll in the chocolate shavings.
Tips and Tricks
Create also a Sugar Reduced version of this dessert an make a Valentines Sharing Dessert.
