Flore

Name: Flore
Prep time: 1 h
Total time: 10 h
Yield: Serves 6–8
Ingredients: 3 eggs; 2 ½ tablespoons (50 g) honey; Generous ½ cup (1 ¾ oz./50 g) ground blanched* almonds; Scant cup (2 ¾ oz./80 g) cake flour; 1 ¼ teaspoons (5 g) baking powder; 2 tablespoons (½ oz./15 g) unsweetened cocoa powder; ¼ cup (60 ml) melted butter; 2 tablespoons plus 1 teaspoon rum; 1 ¼ oz. (35 g) bittersweet chocolate, 70 percent cocoa; ⅓ oz. (10 g) jasmine tea leaves; 1 sheet (2 g) gelatin; 3 egg yolks; 6 oz. (170 g) bittersweet chocolate, 60 percent cocoa; 6 oz. (170 g) bittersweet chocolate, 60 percent cocoa; 6 oz. (170 g) bittersweet chocolate, 60 percent cocoa; ½ cup (125 ml) whole milk; 1 cup (250 ml) whipping cream; 1 cup (250 ml) whipping cream; 4 ½ oz. (125 g) raspberries; White chocolate glaze; Crystallized* jasmine flowers; Pearl sugar; Pearl sugar; Pearl sugar

Preparation info

Serves
6–8

Difficulty
Complex
Ready in
10 hr

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Chocolate sponge

3 eggs
2 ½ tablespoons (50 g) honey
Scant

Dessert
Cake

Method

A day ahead, prepare the chocolate cake batter. Use the proportions given opposite. Preheat the oven to 350°F (180°C). Pour out the batter onto a jelly (Swiss) roll pan to a thickness of just under 1 in. (2 cm) and