So–Choc

Name: So–Choc
Yield: Serves 8
Ingredients: 2 ⅓ oz. (65 g) egg white; 1 ⅔ oz. (45 g) egg yolks; Grated zest* of 1 unwaxed orange; 2 tablespoons (30 g) butter; Generous ½ cup (1 ⅔ oz./45 g) ground hazelnuts; ⅓ cup (1 oz./30 g) all-purpose flour; 1 pinch (1.5 g) fleur de sel; 2 oz. (60 g) milk gianduja; ¾ oz. (20 g) egg yolk (about 1 egg yolk); ¼ oz. (5 g) cocoa paste; Scant ¼ teaspoon (1 g) powdered gelatin; 6 tablespoons (90 g) 30° Baume syrup; ½ cup plus 1 tablespoon (140 ml) milk; ½ cup plus 1 tablespoon (140 ml) milk; 7 oz. (200 g) bittersweet chocolate, 70 percent cocoa; 7 oz. (200 g) bittersweet chocolate, 70 percent cocoa; 7 oz. (200 g) bittersweet chocolate, 70 percent cocoa; 7 oz. (200 g) bittersweet chocolate, 70 percent cocoa; 3 tablespoons (40 ml) water; 3 tablespoons (40 ml) water; Scant ⅔ cup (4 ¼ oz./120 g) sugar; Scant ⅔ cup (4 ¼ oz./120 g) sugar; Scant ⅔ cup (4 ¼ oz./120 g) sugar; Scant ⅔ cup (4 ¼ oz./120 g) sugar; 6 tablespoons (1 ½ oz./40 g) unsweetened cocoa powder; 6 tablespoons (1 ½ oz./40 g) unsweetened cocoa powder; 6 tablespoons (1 ½ oz./40 g) unsweetened cocoa powder; ⅓ cup (80 g) whipping cream; ⅓ cup (80 g) whipping cream; ⅓ cup (80 g) whipping cream

Preparation info

Serves
8

Difficulty
Medium

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Christophe Adam Presents his Recipe

Chocolate is difficult for the young pastry chef and the novice. It’s a product that has to be tamed, as it were, and one can start creating freely with it only once one has mastered the basics. This serious, “professional” approach is, in my opinion, essential, and canno

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Chocolate

So–Choc

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