Raspberry Chocolate Heart

Jamie Caudy


Raspberry Chocolate Heart

Raspberry Gelée

1kg Raspberry Frozen Puree (LB 111310)
275g Sugar
1T Pure Vanilla Paste - Madagascar (60020)
8.5 ea Gelatin Leaves - Silver (DGF 8252)

Chocolate Sugar Dough

600g Butter
400g Confectioners Sugar
1/2 tsp Pure Vanilla Extract - Madagascar (60000)
7g Salt
250g Eggs
1000g All Purpose Flour
20g Baking Powder
170g Natural Cocoa Powder 22/24 (LUK CP25)

Raspberry Gel

500g Raspberry Frozen Puree (LB 111310)
107g Sugar
3g Raspberry Flavor Paste (DRE 20804 6)
213g Water, Cold
7g Agar Agar

Chocolate Raspberry Crème Brûlée

3 qts Heavy Cream
1.5 qts Milk
796g Sugar
768g Egg Yolks
796g Tumaco 65% Dark Couverture (LUK D102)
163g Raspberry Flavor Paste (DRE 20804 6)

Chocolate Spray

600g Claro de Luna 37% Milk Couverture (LUK M206)
400g Cocoa Butter (96346)
As Desired Pink Cocoa Butter Color

Raspberry Crémeux

22g Raspberry Flavor Paste (DRE 20804 6)
500g Raspberry Frozen Puree (LB 111310)
150g Sugar
257g Heavy Cream
150 Egg Yolks
186g Whole Eggs
4 ea Gelatin Leaves - Silver (DGF 8252)
186g Butter

Garnishes

As Needed Pink Hearts (E1211)
As Needed Edible Micro Flowers
As Needed Fresh Raspberries

Raspberry Caviar

200g Raspberry Frozen Puree (LB 111310)
25g Sugar
5g Raspberry Flavor Paste (DRE 20804 6)
50g Water
5g Agar Agar

Milk Chocolate Mousse

95g Heavy Cream
12g Sugar
40g Egg Yolks
352g Claro de Luna 37% Milk Couverture (LUK M206)
2 1/4 ea Gelatin Leaves - Silver (DGF 8252)
352 Heavy Cream, whipped to medium peaks

Whipped Milk Chocolate Ganache

300g Heavy Cream
18g Glucose
22g Trimoline Invert Sugar Syrup (DGF 8301)
300g Claro de Luna 37% Milk Couverture (LUK M206)
550g Heavy Cream

Dark Chocolate Gel

168g Honey
280g Water
5g Agar Agar
28g Water
62g Natural Cocoa Powder 22/24 (LUK CP25)
3/4 tsp Sea Salt

Chocolate Sugar Dough

  1. Sift flour, baking powder, and cocoa together onto a sheet of parchment paper and reserve.
  2. In the 20 quart mixing bowl cream butter, sugar, vanilla and salt.
  3. Add eggs one at a time.
  4. Add dry ingredients in 3 separate additions, taking care to scrape the bottom and sides of the bowl in between each addition.
  5. Once last addition of flour is added, mix just until the dough comes together and flour is incorporated. DO NOT OVER MIX!!
  6. Portion dough out into 800g blocks, wrap with plastic wrap and allow to rest in walk in for 1 hour.
  7. Roll dough the size of a piece of parchment paper and freeze sheets until needed.
  8. Bake at 340° F for about 7-8 minutes.

Chocolate Raspberry Crème Brûlée

  1. In a stainless steel saucepan, bring cream, sugar, and vanilla bean to a simmer to dissolve the sugar.
  2. Pour 1/2 of the hot cream over chocolate and raspberry paste and allow to sit for 30 seconds.
  3. With an immersion blender, emulsify until all chocolate is well incorporated.
  4. Slowly add remaining hot cream while blending.
  5. Once all cream has been added, pour in cold milk followed by the egg yolks while still blending.
  6. *Note: not tempering the yolks, as in the traditional method will give your finished product a creamier consistency, due to the fact that you are only cooking the yolks once.
  7. Use immediately or chill in an ice bath then refrigerate up to 5 days in the cooler.
  8. Pour warm or cooled custard into desired mold, fill all the way to the top (don't be cheap!)
  9. Bake in a water bath at 300 degrees until custard is set.
  10. Once custard is baked thoroughly, take out of oven and allow to rest until firm.
  11. With an assistant, lift plexy molds holding all four corners of the molds and place on a dry sheet pan lined with two pieces of parchment paper - this will prevent the plexy mold from freezing to the sheet pan.
  12. Place molds in freezer for approximately 4 hours or overnight.
  13. Once frozen, unmold directly out of freezer so the edges are smooth.
  14. Place each heart on previously baked chocolate sugar dough hearts.
  15. Allow to thaw before serving.
  16. Keep refrigerated for up to 5 days.

Chocolate Spray

  1. Combined and melt chocolate and cocoa butter in a bowl over a water bath.
  2. Heat gently until completely melted together.
  3. Pass through a chinois.
  4. While still warm, use spray gun to coat frozen chocolate hearts.
  5. Transfer sprayed hearts to cooler or freezer for later use.

Dark Chocolate Gel

  1. In a small mixing bowl, combine agar agar and water together and reserve.
  2. In a non-reactive stainless steel saucepan, bring honey and water to a boil.
  3. Temper boiling honey and water into the mixture of agar and water and return to heat.
  4. Bring mixture back up to a boil and continue to boil for about one minute.
  5. Pour over cocoa and salt, allow to sit for about 30 seconds.
  6. With an immersion blender, combine the cocoa mixture together until smooth and shiny.
  7. Allow gel to chill and solidify in the cooler to a firm Jello-like texture.
  8. Remove gel from container and add to the blender.
  9. Blend gel to a smooth consistency and pass through a fine chinois or tami.
  10. Add to a pastry bag or a squeeze bottle.
  11. Keep in the cooler up to 5 days or freeze.

Raspberry Gel

  1. In a small mixing bowl, combine agar agar and water. Reserve.
  2. In a non-reactive stainless steel saucepot, bring puree and sugar to a boil.
  3. Temper boiling puree mixture into the mixture of agar and water and return to heat.
  4. Bring mixture back to a boil and continue to cook for about a minute.
  5. Allow gel to chill and solidify in the cooler to a firm Jello-like texture.
  6. Remove gel from container and add to the blender.
  7. Blend gel to a smooth consistency and pass through a fine chinois or tami.
  8. Add to a pastry bag or a squeeze bottle.
  9. Keep in the cooler up to 5 days or freeze.

Milk Chocolate Mousse

  1. Whip 352g of heavy cream to medium peaks and reserve cold.
  2. Bloom gelatin sheets in ice water.
  3. Heat milk, cream and sugar in a stainless steel pot to a boil.
  4. Temper hot cream into eggs, return to pot and cook to 178°F.
  5. Remove excess water from gelatin sheets and add to chocolate.
  6. Pour hot custard over chocolate, gelatin combo and allow to sit for about 30 seconds.
  7. With a heavy whip or an immersion blender, incorporate chocolate into custard.
  8. Let custard cool slightly before folding in whipped cream, taking care that you don't over mix and lose volume.
  9. Pipe mousse directly into small dome molds and freeze at least 4 hours or overnight.
  10. Work quickly, or from the freezer, to unmold from molds so you do not get ugly fuzzy sides.
  11. Keep frozen until ready to use.

Whipped Milk Chocolate Ganache

  1. Heat smaller portion of whipped cream, glucose, and trimoline in a non-reactive stainless steel pot.
  2. Pour hot cream over chocolate to melt.
  3. Use an immersion blender to emulsify the chocolate and cream together.
  4. Add remaining cold cream to mixture while blending.
  5. Allow mixture to crystallize overnight or at least for 4 hours in cooler.
  6. Add contents to stand mixer's mixing bowl and whip just to medium stiff peaks.
  7. Add contents to piping bag and use as desired.

Note: If you over mix this item there is no turning back or fixing it. Be very cognizant to not over mix!!!

Raspberry Crémeux

  1. Bloom gelatin sheets in ice water.
  2. Once gelatin is bloomed, remove excess water and add to a large mixing bowl with the butter.
  3. Whisk whole eggs and yolks together in a large bowl and reserve.
  4. In a stainless steel saucepan, bring paste, puree, sugar, and cream to a simmer.
  5. Temper hot puree mixture into egg mixture.
  6. Return eggs to pot and bring up to 178°F.
  7. Pour finished product over bloomed gelatin and butter and incorporate completely.
  8. With a sauce gun, fill desired molds and freeze at least 4 hours or overnight.

Raspberry Gelée

  1. Bloom Gelatin sheets in ice water.
  2. In a non-reactive stainless steel pot, bring raspberry puree, sugar and vanilla bean to a simmer.
  3. Strain excess water out of bloomed gelatin.
  4. Dissolve gelatin sheets into hot puree completely.
  5. Pass through a chinois.
  6. Using a sauce gun, fill small dome molds and refrigerate.
  7. Before unmolding, freeze just until firm and able to unmold.
  8. To prevent syneresis, do not freeze for a long period of time.

Raspberry Caviar

  1. Fill a deep bain marie 3/4 full with regular cooking oil and freeze for 4 hours.
  2. Pull oil from freezer and submerge container in ice bath to ensure it stays cold.
  3. In a small mixing bowl, combine water and agar agar together with a whisk.
  4. In a stainless steel non-reactive saucepan, bring raspberry puree, flavor paste, and sugar to a boil.
  5. Once mixture is boiling combine agar water mixture and bring back to a boil.
  6. Continue to boil for approximately 30 seconds to activate agar.
  7. Remove from heat and allow mixture to cool just slightly before adding to a squeeze bottle.
  8. Once bottle has cooled enough to handle, drop liquid into cold oil to set into spheres.
  9. Once all liquid is dispensed into oil, pull the bain marie from the ice bath and strain oil into another bain marie, separating the caviar pearls through a chinois.
  10. With cool water, rinse caviar peals until excess oil has been removed.
  11. Allow caviar to drain thoroughly before moving to a small cambro lined with paper towels at the bottom to collect any excess water.
  12. Keep refrigerated for up to 5 days.

Assembly

  1. After unmolding the chocolate custard from the freezer, place on baked chocolate sugar dough and spray with chocolate paint while still frozen.
  2. Return to the freezer or place in cooler until ready to use.
  3. Starting at the top of the plate, drag the squeeze bottle of raspberry gel down the side of the plate to create a streak. Follow the same instructions for the chocolate fluid gel.
  4. Place the painted heart in the upper right hand side of the plate.
  5. Finish the plate by adding the chocolate mousse domes, the raspberry bavarois domes, sliced raspberries and kisses of whipped chocolate ganache. Fill in gaps with dots of raspberry and chocolate fluid gel.
  6. Sprinkle raspberry caviar and chocolate hearts as desired and finish with edible micro flowers and fresh raspberries.