Frédéric Bau, École du Grand Chocolat Valrhona

White Chocolate-Coffee Dessert with a Whiff of Dark Chocolate

Name: White Chocolate-Coffee Dessert with a Whiff of Dark Chocolate
Prep time: 2 h 30 min
Cook time: 10 min
Total time: 2 h 40 min
Yield: Serves 6–8
Ingredients: 1 ¼ oz. (35 g) bittersweet chocolate, 60 percent cocoa; 4 tablespoons (½ stick, 60 g) butter; 3 eggs; 1 heaped tablespoon (1 oz./25 g) honey; Generous ½ cup, (1 ¾ oz./50 g) ground blanched* almonds; Scant cup (2 ¾ oz./80 g) cake flour; 1 ⅓ teaspoons (5 g) baking powder; 2 ¼ tablespoons (½ oz./16 g) unsweetened cocoa powder; 2 large egg yolks (1 ¾ oz./50 g); 2 ¾ oz. (80 g) white chocolate, 35 percent cocoa; 2 ¾ oz. (80 g) white chocolate, 35 percent cocoa; 3 tablespoons plus 1 teaspoon (50 ml) espresso coffee; ½ cup minus 1 tablespoon (115 ml) whipping cream; ½ cup minus 1 tablespoon (115 ml) whipping cream; ½ cup minus 1 tablespoon (115 ml) whipping cream; ¼ cup (1 ¾ oz./50 g) granulated sugar; ¼ cup (1 ¾ oz./50 g) granulated sugar; ¼ cup (1 ¾ oz./50 g) granulated sugar; 1 ¼ cups (300 ml) black coffee; ½ lb. (225 g) pouring fondant*; 5 ½ oz. (150 g) glucose syrup; ¾ cup (200 ml) whole milk; ¾ cup (200 ml) whole milk; 6 oz. (170 g) bittersweet chocolate, 70 percent cocoa; 6 oz. (170 g) bittersweet chocolate, 70 percent cocoa; 6 oz. (170 g) bittersweet chocolate, 70 percent cocoa; 6 oz. (170 g) bittersweet chocolate, 70 percent cocoa; 6 oz. (170 g) bittersweet chocolate, 70 percent cocoa; 6 oz. (170 g) bittersweet chocolate, 70 percent cocoa; 6 oz. (170 g) bittersweet chocolate, 70 percent cocoa

Preparation info

Serves
6–8

Difficulty
Complex
Ready in
3 hr

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Chocolate cake

1 ¼ oz. (35 g) bittersweet chocolate, 60 percent cocoa
4 tablespoons<

Dessert
Cake
Vegetarian
Microwave

Method

A day ahead, prepare the chocolate cake batter. Use the proportions given opposite. Pour out the batter onto a pan lined with parchment paper and bake for 10 minutes. When it has cooled, cut out disks and place them at the bottom of the pastry circles on a silicone baking mat.

Prepare the chocolate crémeux.