PT. Ares Kusuma Raya
@chefmatechocolate

Recipes


Absolute Chocolate


 

Bahan – bahan :

Flourless chocolate sponge

Smooth and shiny ganache

Flourless Chocolate sponge :

500         gr            ChefMate Dark Chocolate Compound

100         gr            mentega

6              btr          telur

100         gr            gula pasir

50           gr            cokelat bubuk

 

Cara membuat :

Kocok gula dan telur hingga mengembang kaku.

Lelehkan ChefMate Dark Chocolate Compound dan mentega jadi satu lalu masukan ke dalam adonan

Ayak cokelat bubuk dan masukan ke dalam adonan.

Tuang ke dalam 2 loyang bulat diameter 22 cm yang dialasi kertas roti, lalu oven secara ‘au bain marie’ pada suhu 170*C selama 30-40 menit

 

Smooth and shiny ganache :

500         gr            ChefMate Dark Chocolate Compound

400         gr            fresh cream

100         gr            fresh milk/susu cair

50           gr            glucose

100         gr            unsalted butter

 

Cara membuat :

Masak fresh cream, fresh milk dan glucose jadi satu hingga mendidih.

Tuang ke dalam ChefMate Dark Chocolate Compound, aduk hingga cokelat larut.

Masukan unsalted butter, aduk rata. Diamkan hingga dingn dalam chiller.

Penyelesaian :

Letakan satu buah sponge, spuitkan ganache diatasnya.

Letakn satu sponge lagi diatasnya.

Spuitkan ganache lagi diatasnya. Masukkan kedalam chiller hingga keras, potong-potong lalu sajikan dengan fresh fruit compote.

 

 

Ingredients :

  • Flourless chocolate sponge
  • Smooth and shiny ganache

Flourless Chocolate sponge :

500         gr            ChefMate Dark  Compound

100         gr            butter

6                              eggs

100         gr            castor sugar

50           gr            cocoa powder

 

 

How to make it:

1.       Whip the egg until it becomes stiff

2.       Melt ChefMate Dark Compund and butter, then put them into the dough

3.       Sift cocoa powder and put it into the dough as well

4.       Pour the dough into 2 circular cake tins with 22 cm diameter each (covered the tin with baking paper before pouring the dough) then cook it in ‘au bain marie’ style in a heated oven of 170°C for 30-40 minutes

5.        

Smooth and shiny ganache :

500         gr            Chefmate Dark Compound

400         gr            fresh cream

100         gr            fresh milk

50           gr            glucose

100         gr            unsalted butter

 

How to make it:

·         Heat fresh cream, fresh milk, and glucose in a saucepan until they boil

·         Pour the mixture with ChefMate Dark Compund, stir until all chocolate dissolve

·         Put unsalted butter in, mix well. Cool it in a chiller

Finishing:

1.       Put one sponge cake, use piping bag to pipe the ganache on top of the sponge cake

2.       Put one more sponge cake on top of the ganache

3.        Pipe the ganache again on top of the cake. Put it in the chiller until it is hard, then you can cut the cake, serve it with fresh fruit compote