Gift box tartelette

The black forest cake in a festive version. The black forest cake from descruptit with respect for the basic elements and preparations. The gift box has the added value for a festive appearance and where the color matches the ingredients used.
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Chocolate Biscuits

  • Yolks 40g
  • Eggs 105g
  • Sugar ( + 25g) 110g 85g
  • Egg whites 65g
  • Flour 25g
  • Cocoa powder 25g
  • Total 370g

Chocolate Biscuits

Whip the egg yolks, whole eggs, and 85g of sugar with a hand mixer.
Beat 25g of sugar with the egg whites to stiff peaks. Fold into first mixture.
Mix in the flour and cocoa.
Weigh 360g of batter on a 30 x 40 cm baking sheet and spread out with an angled spatula.
Bake at 446°F (230°C) in a convection oven for about 6 to 7 minutes.

Dark chocolate cream

  • Whole milk 125g
  • Heavy cream 125g
  • Sugar 25g
  • Egg yolks 50g
  • Gelatin sheets 2g
  • Dark chocolate 64% 110g
  • Total 437g

Dark chocolate cream

Over medium heat, heat the milk and cream.
Whisk together the egg yolks and sugar. Pour in the hot liquid while stirring.
Return everything to the saucepan over low heat. Stir gently until the cream thickened slightly. Using a thermometer, cook until the temperature is 82°C.
Once the temperature is reached, remove the saucepan from the heat and strain.
Add the gelatin previously softened in the cold water and wrung out.
Pour in the melted MANJARI 64% chocolate and blend with an immersion blender to a perfect emulsion.
Cover and store in the refrigerator.

Vanilla Kirsch Whipped Ganache

  • Heavy cream 330g
  • Acacia honey 10g
  • Glucose (or corn syrup) 10g
  • White chocolate 120g
  • Vanilla Bean 2g
  • Kirsch 10g
  • Total 482g

Vanilla Kirsch Whipped Ganache

Heat 90g of cream with the glucose (or corn syrup), honey and the two split and scraped vanilla beans.
Pour in the melted IVOIRE 35% chocolate and stir vigorously.
Mix and add 240g of cold cream with the kirsch.
Cover and store in the refrigerator, ideally overnight.

Cherry Jelly

  • Frozen cherries 140g
  • Cherries in alcohol (or frozen cherries) 70g
  • Gelatin sheet 4g
  • Sugar 20g
  • Kirsch 5g
  • Total 239g

Cherry Jelly

Defrost and blend 140g Frozen cherries in a food processor to make them into a purée.
Soak the gelatin in a large amount of cold water and wring it out.
Chop the 70g cherries.
Heat half the purée with sugar at 140°F (60°C), soak the gelatin in a large quantity of cold water. When soft (3-5min), squeeze out the excess water and add to the hot liquid..
Pour 125g of jelly into the already assembled dessert frame and place everything in the freezer.

Chocolate Liquor Soaking Syrup

  • Water 140g
  • Sugar 30g
  • Chocolate liquor 40g
  • Vanilla Bean 1g
  • Total 211g

Chocolate Liquor Soaking Syrup

Boil the water, sugar, and the split and scraped vanilla bean. Place in the fridge.
Mix the syrup and add the chocolate liquor.

Dark Chocolate Icing Shell

  • Dark chocolate 64% 800g
  • Grape seed oil 80g
  • Total 880g

Dark Chocolate Icing Shell

Melt the MANJARI 64% chocolate at 40°C and add the grape seed oil. Use at around 90°F (35°C).

Assembly, layout and finishing

Cut 4 strips of chocolate biscuit 30 x 10 cm.
In an approximately 12 inches by 4 inches dessert frame, place a strip of biscuit and soak it with the soaking syrup, pipe and smooth over 125g of MANJARI 64% Cream then cover with a strip of biscuit, soak and place in freezer.
Spread the whipped ganache until a whip to medium soft peaks is obtained. Pipe and smooth 125g of this preparation on the second biscuit then cover with a strip of biscuit, soak and place in the freezer.
Make the morello cherry jelly and pour 125g over the third cookie. smooth and place the last biscuit strip on top. Soak it then place it in the freezer.
Once well frozen, frame and cut 3 cm wide pieces.
Coat the top and sides with Chocolate Icing Shell. Place in the freezer.
Put in the refrigerator the day before for optimal tasting.
Note: It is possible to make the whipped ganache without the Kirsch as you wish.

Enjoy this exciting recipe.

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