Desire" Verrine & Chocolate Sablé

Desire" Verrine & Chocolate Sablé

By Arnaud LARHER May 5, 2025
Recipe created by Arnaud LARHER
Created on

May 5, 2025

Recipe

Products used

Chantifix

Step 1 Chocolate Panna Cotta

The ingredients
400g UHT whole milk
100g 35% UHT cream
40g Semolina sugar
1g Carrageenan iota (LF)
90g Apurimac 75% Domori chocolate
Process

Mix the sugar and iota together, pour into the cold milk and bring to the boil, whisking to combine.

Pour the chopped chocolate into the milk, stirring with a whisk, mixing well.

Blend and pour into verrines at 30°C.

Place in the fridge until ready to use.

Step 2 Whipped cream

The ingredients
253,5g 35% cream
15,2g Powdered sugar
1,3g Chantifix (LF)
Process

Pour the powdered sugar and Chantifix into the bottom of the bowl and whisk until smooth.

Pour in the cream and whisk at medium speed.

The texture should be supple but not too firm.

Step 3 Sablé choc

The ingredients
65g T45 flour
10g Cocoa powder
56g Soft butter
60g Brown sugar
1g Fleur de sel
2g Liquid vanilla
50g 70% dark chocolate
Process

Mix with a leaf in a mixer in 1st.

Mix the tempered butter with the sugar to obtain a cream, then add the fleur de sel, vanilla, flour and cocoa powder.

When the mixer is smooth, add the chopped chocolate and mix in 1. Finish mixing on the marble so that the dough is smooth.

When cold, roll out the dough to 4 mm, bake and crush pieces with a knife, set aside in a tin.

Baking time: 10 minutes at 165°C fan-assisted oven.

Products used in this recipe