Home Recipes Vanilla Chocolate Cloud

Vanilla Chocolate Cloud

By Chef Frank Haasnoot

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Ingredients

For 1 servings

Cacao meringue

400 g egg whites

400 g sugar

400 g icing sugar

75 g cocoa powder Extra brut

Dark chocolate sponge

261 g marzipan 50%

79 g sugar (A)

127 g egg yolk

91 g eggs

152 g egg whites

79 g sugar (B)

61 g flour

30 g cocoa powder Extra brut

61 g cocoa mass Grand Caraque

61 g butter

Dark chocolate cremeux

102 g milk

102 g cream 35%

43 g egg yolk

34 g sugar

119 g dark chocolate Inaya 65%

Vanilla Chantilly

300 g cream 35%

1 g vanilla madagascar

1 g vanilla tahiti

30 g sugar

8 g gelatine mass

60 g mascarpone

Chocolate spray

100 g dark chocolate

100 g cacao butter

Gelatine mass

100 g gelatine 200 Bloom (gold)

500 g water

Preparation

Cacao meringue

Heat the egg whites and sugar till 55’C in a hot water bath.

Whip airy and stop when it still feels a bit warm.

3) Fold in the sifted icing sugar followed by the cocoa powder.

Pipe on the tray with a silicone mat and place another silicone mat on top

Dry at 80’C in the oven overnight.

Dark chocolate sponge

Dark chocolate sponge

Melt butter and cocoa mass.

Mix marzipan with sugar (A) with a paddle.

Slowly add the eggs and egg yolks, scrape and make sure there is no lumps then change to a whip and whip it to light.

Fold in the sifted flour and cocoa powder in three additions.

Drizzle and fold in the melted butter and cocoa mass mixture.

Dark chocolate cremeux

In a saucepan, heat the cream and the milk.

Combine together egg yolk and sugar.

Cook all like a creme anglaise at 84’C.

Add the dark chocolate.

Mix with the hand blender to have a smooth texture.

Gelatine mass

Based on gelatine powder and leaves:

Mix water and Gelatine powder/leaves into a bowl and leave it on the table for 10 minutes.

Place the bowl into the microwave and heat till 60’C

Leave in the fridge and cut into cubes.

So with leaves don’t squeeze the water out the leaves, place the leaves together with water into the microwave.

Assembly

Pipe the cacao meringue (nr 20) on a silicone mat and place another silicone mat on top and dry overnight at 80’C

Spray the meringue with chocolate spray on one sizes and let is set.

Cut circles of the dark chocolate sponge and stick onto the meringue with some dark chocolate cremuex (nr 20)

Pipe dots of dark chocolate cremeux on top of the sponge and sprinkle with some cacao nibs and pipe the vanilla Chantilly over the dark chocolate cremeux.

Finishing touch

Sprinkle the vanilla chantilly with cacao nibs and place the decoration on top.

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