Coffee Marco d'Andrea so good #23
Chocolate truffle with coffee petit four by Marco d’Andrea
Photos by Mike Hoftstter
For Marco d’Andrea it is important that all the elements of a dessert fit on one spoon to be able to taste them at the same time and experience the contrast of flavors, textures, and temperatures in the mouth. And that is what this German chef of Italian origin proposes at the Hotel Fontenay in Hamburg with dishes like this Chocolate Truffle with coffee.
“Inspired by my old pastry chef, I give this yummy truffle a second chance as a complex petit fours,” says the award-winning chef. And although he acknowledges that combining chocolate with coffee is not a new invention, he ensures that:
“Playing these two ingredients with salt you get a new side to chocolate and coffee, the full umami side. I love and it really surprises your mouth. The cream is really soft and light. It melts in the mouth. This truffle is something our guests have to eat at the end, because it is so intense”.
Regarding the presentation, the keys are to pipe it like a truffle in a half round silicone mold, “the chopped black cookies look like the skin of a real truffle. Putting some silver powder on it makes it more shiny and makes it look more like a real Périgord truffle”, he adds.
Chocolate truffle with coffee
The concept
Inspired by my old pastry chef I give this yummy truffle a second chance as a complex petit fours. Combining chocolate with coffee is not a new invention. However, playing these two ingredients with salt you get a new side to chocolate and coffee, the full umami side. I love and it really surprises your mouth. The cream is really soft and light. It melts in your mouth. This truffle is something our guests have to eat at the end, because it is so intense. To pipe it like a truffle in a half round silicone mold gives this creation its shape. The chopped black cookies look like the skin of a real truffle. Putting some silver powder on it makes it more shiny and makes it look more like a real Périgord truffle.
Whipped Chocolate Cream
- 1 sheet gelatin
- 3 g salt
- 400 g cream
- 130 g Z-Café (Michel Cluizel)
Put the gelatin sheets in very cold water and let it float for about 5 minutes. Bring the cream together with salt to a boil. Sieve it into the chocolate, add the expressed gelatin and mix it with a blender. Cover it and cool down for one day. Whip the ganache in a Kitchen machine and put it in a piping bag. Pipe the cream on half round silicon moulds like a truffle looks like and freeze it.
Black cookie crumble
- 100 g butter
- 50 g powder sugar
- 15 g vanilla sugar
- 1 u egg
- 10 g salt
- 10 g cacaopowder
- 165 g flour
- 150 g almond powder
- 3 g black coal powder
- 0,1 g silver powder
Mix all ingredients together in a bowl and crumble it on a tray. Bake them in the oven at 150°C about 20 Minutes and let them cool out. Crumble them and add the silver powder for the perfect shine.
Truffle coating
- 200 g cacaobutter
- 90 g Z-Café (Michel Cluizel)
- 0,1 g silver powder
Melt the first two ingredients together and add the silver powder. Put a tooth stick in the frozen truffle and dip it into the coating. Let it temperate in the fridge and spray it with some baking spray to cover it with the crumbles from all sides.
Discover these creations by Marco d’Andrea in so good #23
