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Chocolate Espresso Pave
By: Stanton Ho
Moist Chocolate Cake
13.00 oz (368 g) Water (Boiling Hot)
3.30 oz (95 g) Luker 22-24% Cocoa Powder (LUK CP25)
16.00 oz (455 g) All Purpose Flour
22.00 oz (624 g) Granulated Sugar
0.40 oz (10 g) Salt
0.60 oz (16 g) Baking Soda
13.20 oz (374 g) Buttermilk
9.00 oz (254 g) Vegetable Oil
4 Count Eggs (Large)
0.30 oz (8 g) Pure Vanilla Extract - Madagascar (60000)

Simple Syrup Trablit and Crème de Napoleon
12.00 oz (340 g) Water
8.00 oz (226 g) Granulated Sugar
3.20 oz (90 g) Glucose Syrup (DGF 8310)
0.10 oz (2 g) Coffee Extract Trablit (DGF 1602)
0.80 oz (22 g) Driedoppel Crème de Napoleon Flavor Paste (DRE 200004 0)
0.80 oz (22 g) Water

Praline Royaltine Claro de Luna
1.40 oz (40 g) Unsalted Butter (Melted)
4.40 oz (126 g) Claro de Luna (Untempered) (LUK M206)
10.50 oz (300 g) Hazelnut Praline Grand Confiseur (DGF 2230)
6.50 oz (185 g) Royaltine Crushed Biscuit (DGF 2450)
2.10 oz (60 g) Pate a Glacier Brune (To Coat Base)

Perla 64% and Arauca 70% Ganache
6.60 oz (188 g) Heavy Cream (33%)
0.70 oz (20 g) Trimoline (DGF 8301)
3.00 oz (85 g) Perla 64% (LUK D209)
2.00 oz (57 g) Arauca 70% (LUK D120)
0.20 oz (7 g) Driedoppel Espresso Flavor Paste (DRE 26704 3)

Creamy Chocolate Espresso Sour Cream Frosting
16.00 oz (454 g) Unsalted Butter (Room Temp.)
14.00 oz (400 g) Confectionery Sugar (Sifted)
12.00 oz (340 g) Perla 64% "Untempered" (LUK D209)
8.00 oz (228 g) Sour Cream or Mascarpone Cheese
0.30 oz (8 g) Pure Vanilla Extract - Madagascar (60000)
0.50 oz (15 g) Driedoppel Espresso Flavor Paste (DRE 26704 3)

Directions:

Moist Chocolate Cake
Yeilds 3 - 24 ozs. - 1/2 sheets

  1. Using the hot water, dissolve the cocoa powder. Boil till 200° f / 94° c. Cool this mixture down and it will thicken naturally.
  2. Sieve together twice, the flour, granulated sugar, salt, and the baking soda.
  3. Combine the butter milk, vegetable oil, vanilla and the eggs in a mixing bowl. Whip at high speed for 10 minute.
  4. Add in the dry sifted ingredients in three parts and alternate adding the cocoa mixture slowly while the mixing continues to mix. Scrape down the bowl during this mixing process.
  5. When the mixing is completed, cover the bowl with a plastic sheet and set aside for an hour.
  6. Divide the cake batter into 3 equal 20 ozs. Parts (on each of the 3 - 1/2 sheet trays) and bake 360°f degree, for 18 minutes.

Simple Syrup: Trablit and Crème de Napoleon

  1. in a sauce pot, make the "simple syrup" with the water, granulated sugar, and the glucose.
  2. Cool this mixture before adding the trablit,créme de napoleon, and water.
  3. Sieve througn a chinoise and pour into the "syrup spray" bottle.

Praline Royaltine Claro de Luna

  1. Combine the milk chocolate and the butter in a mixing bowl.
  2. Melt to a liquid state.
  3. Add to the praline paste and blend together.
  4. Add in the other ingredients and mix with the paddle attachment at slow speed.
  5. Place this mixture onto a prepared flat sheet pan.
  6. Level out an even thickness throughout the sheet, then freeze immediately. The product can be handled as a solid piece.
  7. Turn over sheet and coat the bottom with a thin layer of the "pate a glacier brune" onto the surface. Allow to solidify before turning right side up onto another prepared sheet tray.
  8. Spread evenly the perla ganache onto this surface.

Perla 64% and Arauca 70% Ganache

  1. Heat the heavy cream to a boil.
  2. Pour the cream over the combined chocolates in a mixing bowl. Allow to melt for at least 10 minutes.
  3. Blend this mixture (immersion blender) to a smooth ganache.
  4. Add in the trimoline (inverted sugar).

Creamy Chocolate Frosting

  1. Whip the butter and the powdered sugar till creamy
  2. Add in the untempered chocolate and the vanilla extract
  3. Blend well
  4. Scrape down the bowl
  5. Continue the mixing and blend in the sour cream or mascarpone cheese