By François Galtier
Ingredients
COCOA JOCONDE SPONGE
for 1 plate 60x40cm
- Almond Powder 130 g
- Icing Sugar 30 g
- Flour T55 20 g
- Cocoa Powder 20 g
- Egg 200 g
- Candia Professional Signature Gourmet Butter 25 g
- Egg White 120 g
- Sugar 120 g
SPICE SOAKING SYRUP
for 1 silicon mold Canto della Sirena
- Water 500 g
- Cocoa Nibs 50 g
- Cinamon Sticks 10 g
- Star Anis 5 g
- Dark Brown Sugar 75 g
PEANUT BANANA CREAMY
for 1 silicon mold Canto della Sirena
- Full Milk 70 g
- Candia Professional Signature Gourmet Butter 150 g
- Gelatin Mass (1/5) 45 g
- Peanut Praline 50% 350 g
- Banana Puree 400 g
SPICE CHOCOLATE CREAMY
for 1 silicon mold Canto della Sirena
- Spice Soaking Syrup (sub recipe III) 200 g
- Gelatin Mass (1/5) 25 g
- Dark Chocolate 58% 350 g
- Candia Professional Signature Whipping Cream 35% 6 g
Composition
Cocoa Joconde Sponge
Spice Soaking Syrup
Peanut Banana Creamy
Spice Chocolate Creamy
COCOA JOCONDE SPONGE
for 1 plate 60x40cm
Whip almond powder with sugar, flour, cocoa and egg. In same time make a meringue with egg white and sugar. When the meringue is ready add the warm liquid butter in egg preparation then add gently the meringue. Spread out around 660g per plate 60x40cm on silicon mat and bake around 6min at 210°C in ventilated oven. Cut 2 rectangles of 30x10cm and 2 rectangles of 29x9cm.
SPICE SOAKING SYRUP
for 1 silicon mold Canto della Sirena
Boil water and add everything inside with plastic film on top, then let infuse for 15min. Sift the syrup and let cooling down.
PEANUT BANANA CREAMY
for 1 silicon mold Canto della Sirena
Warm up milk with butter and gelatin and pour on praline to make a nice emulsion. Add the puree at 15-20°C and blend.
SPICE CHOCOLATE CREAMY
for 1 silicon mold Canto della Sirena
Warm up syrup with butter and gelatin and pour on chocolate to make a nice emulsion. Add the cold liquid cream and blend.
MONTAGE
Pipe chocolate creamy into the small lines of the topping silicon mold Canto della Sirena, let set, and pour around 100g of banana cream. Stick the small rectangle of sponge and add around 45g of syrup to each sponge. We need to prepare 2 molds like this and freeze. Place one of these molds with stripes into the big rectangle mold from same kit, pour around 150g of chocolate creamy, then sponge with 50g of syrup on top, 150g of banana creamy, then sponge again with 50 g of syrup, and finish with 150g of chocolate creamy to stick the other mold with stripes from freezer. Cut 5cm cubes and present on the side.
