Featured Chefs
Norman Love

Since founding Norman Love Confections, Norman Love has received tremendous national and international acclaim – most recently having his company selected as one of the top 10 artisan chocolate companies in the country by USA Today. Backed by a dedicated team of artisan chefs, his Ft. Myers, FL shop has been creating tantalizing chocolate creations since 2001, using only the freshest of ingredients and Felchlin-Swiss couvertures. Notably, his success lead him to a furtive relationship with Godiva, whom he designed an exclusive line of confections for, named the G Collection.

Norman’s vision and determination have long propelled him as a pioneer in the industry. At just 30 he was named Corporate Executive Pastry Chef for Ritz-Carlton, having worked as Executive Pastry Chef at their Beverly Hills, St. Louis and Naples locations. His tireless determination to be the best in his field, to achieve excellence, is plainly seen in his work and the fruit of his efforts.

Chef Love's Recipe:
Chocolate Mousse with Hazelnut Cream


Yield: 10-12 Servings

Hazelnut Daquoise
68 g / 2.4 oz Bread flour
192 g / 7 oz #90351 Hazelnut Flour
225 g / 8 oz Sugar
10 g / .35 oz Egg white powder
112 g / 3.95 oz Sugar
315 g / 11 oz Egg whites

Chocolate Bisquit
250 g / 8.8 oz #31101 FELCHLIN-Swiss Arriba 72%
130 g / 4.6 oz Butter
120 g / 4.2 oz Egg yolks
240 g / 8.47 oz Egg whites
130 g / 4.6 oz Sugar
40 g / 1.41 oz All purpose flour

Praline Cream
250 g / 8.8 oz #31340 FELCHLIN-Swiss Dark Gianduja w/ Hazelnuts
200 g / 7 oz Praline Paste
250 g / 8.8 oz Cream
8 g / .28 oz #90070SI Sheet Gelatin Silver

Feuillentine Disc
165 g / 5.8 oz #31146 FELCHLIN-Swiss Ambra 38%
175 g / 6.2 oz #31305 FELCHLIN-Swiss Praline Paste
115 g / 4.06 oz Feuillentine

Chocolate Mousse
450 g / 15.9 oz #31118 FELCHLIN-Swiss Maracaibo 65%
450 g / 15.9 oz Cream
900 g / 31.7 oz Cream, whipped, soft peak

Preparation
Hazelnut Daquoise
Sift the bread flour, Hazelnut Flour, and the sugar to make a French meringue. Fold the dry ingredients into the meringue and pipe into a circle on a silpat. Dust with powdered sugar and bake at 360°F/182°C for 10-12 minutes.

Chocolate Bisquit
Melt the Arriba 72% and the butter. Make a French meringue. While the meringue is still whipping, add the yolks in a large bowl, add half of the meringue to the Arriba 72%. Fold in the sifted dry ingredients add the remaining meringue. Spread onto a silpat and bake at 360°F/182°C for 6-8 minutes once cooled, cut out a large circle.

Praline Cream
Melt the Dark Gianduja w/Hazelnut. Warm the cream, but do not boil, then add the Sheet Gelatin. Combine the Gianduja and Praline Paste. Slowly add the cream to the Gianduja once combined, pour into a flexipan and freeze. Feuillentine Disc
Melt the Ambra 38%. Add the Praline Paste. Add the feuillentine. Then spread onto a silpat. Once the feuillentine has set, cut out a large circle. Chocolate Mousse
Boil the first cream (450 g) and pour over the Maracaibo 65%. Once the chocolate is melted, fold in ½ of the whipped cream then fold in the remaining cream.

Setting
Line an 8” cake ring with acetate and place on a pan with a sheet of acetate. Build the entremet upside down. Put some mousse into the ring and spread up the sides then place a circle of the chocolate bisquit on top of the mousse. Add a little more mousse, then place the feuillentine disc, then place the praline cream, add a little more mousse, then place the hazelnut dacquoise then freeze.

Decoration
Decorate as desired.

© Copyright 2008 SCFF, LLC (trading as Swiss Chalet Fine Foods)