Ingredients
Crème Anglaise
250 g / 8.8 oz Milk
250 g / 8.8 oz Heavy cream
50 g / 1.7 oz Sugar
100 g / 3.5 oz Egg yolk
Accra Chocolate Bavaroise
400 g /14.1 oz Creme anglaise
8 g / 0.2 oz Sheet Gelatin
150 g / 5.2 oz Accra 60%
450 g /15.8 oz Whipped cream 35%
Chocolate Yogurt Zabaglione
80 g / 2.8 oz Egg yolk
100 g / 3.5 oz Sugar
100 g / 3.5 oz White wine
50 g / 1.7 oz Orange juice
1 ea Vanilla Beans
50 g / 1.7 oz Accra 60%
200 g / 7.0 oz Yogurt nature
Espresso Cocoa Jelly
500 g /17.6 oz Water
30 g / 1.0 oz Espresso coffee beans
90 g / 3.1 oz Sugar
50 g / 1.7 oz Cocoa Nibs
10 g / 0.3 oz Sheet Gelatin
Sugar Caramel
150 g / 5.2 oz Glucose
20 g / 0.7 oz Butter
220 g / 7.7 oz White fondant
Food color, brown and yellow
Preparation
Crème Anglaise
Boil milk and heavy cream. Whip egg yolk and sugar well. Addthe boiled cream and milk to the egg yolk/sugar mixture andre-heat up 85°C/185°F.
Accra Chocolate Bavaroise
Add dissolved Sheet Gelatin in the warm Crème Anglaise andmix well. Add Accra 60% and mix well. Cool down and fold inthe whipped cream. Fill up in a terrine mold and freeze.
Chocolate Yogurt Zabaglione
Mix egg yolk, sugar, white wine, orange juice and VanillaBeans and boil over a bain-maire to a zabaglione. Fold themelted Accra 60% and the yogurt under the zabaglione.
Espresso Cocoa Jelly
Boil water and espresso coffee beans. Let it set for about1 hour. Re-heat again and add to the sugar and the CocoaNibs and sieve. Take away 375 gm/13.2 oz of the jelly. Addthe soaked Sheet Gelatin and mix well.
Sugar Caramel
Cook Glucose, white fondant and butter up to 128°C/262°F.Add food color. Spread out on a Silpat and let it cool down.Mix in a robot coub to a fine powder. Spread out and bake inthe oven at 170°C/338°F for 3-4 minutes.
Setting
Demold the frozen Accra Chocolate Bavaroise. Glaze withthe espresso cocoa jelly and place in the refrigerator. Cut inindividual pieces.
Decoration
Place a slice of Accra Chocolate Bavaroise on a plate anddecorate with Chocolate yogurt zabaglione.
Specialty Ingredients
#31328 FELCHLIN-Swiss GLUCOSE
#31307 FELCHLIN-Swiss COCOA NIBS
#31102 FELCHLIN-Swiss ACCRA 60%
#90070 Sheet Gelatin
#90071 Vanilla Beans, Madagascar
