Cocoa entremet with natural flavors by Tristan Rousselot

Tristan Rousselot, chef at Prova Gourmet, showcases the potential of the French company’s new range of natural flavors (cocoa, pistachio, hazelnut, and coconut), designed for optimized cost control. He does so by presenting a collection of four entremets, each with a signature flavor.

“This new range of natural flavors offers an authentic flavor that stays true to the original raw materials. Each flavor reveals its full depth to enhance chefs’ and artisans’ creations with unique aromatic signatures,” he says.

If you’re worried about the rising price of cocoa, check out the recipe for this cocoa entremet, composed of crisp, joconde sponge, cream, mousse, dark chocolate spray, and decorated with a cocoa pod pictogram.

Cocoa entremet

10 portions

Crisp -Cocoa

121 g baked cocoa-flavor sweet shortcrust pastry
76 g dark chocolate 72%
38 g cocoa butter
30 g pure butter feuilletine flakes
15 g chopped almonds

Crumble the baked sweet shortcrust pastry. Melt the dark chocolate and the cocoa butter, then mix all of the ingredients together. Spread the crisp to form a 5 mm layer between two sheets of dipping paper and refrigerate. Cut out circles of 5.5 cm in diameter.

Joconde sponge – Cocoa

208 g egg yolk
166 g caster sugar
208 g egg white
33 g caster sugar
40 g Flour T55
40 g potato starch
35 g cocoa powder 22/24% fat
94 g unsalted butter
17 g Natural Flavor Cocoa Taste – Prova Gourmet

Sift the flour, the potato starch and cocoa powder together. Melt the butter. Beat the egg yolks with the caster sugar until pale. Separately, whisk the egg whites with the caster sugar until stiff. Pour the beaten egg yolks into the egg whites. Add the dry ingredients and the natural flavor cocoa taste. Mix in using a spatula. Add the butter at 45°C. Spread 800 g of sponge mix onto a baking mat in a 40×60 cm frame. Bake in a fan-assisted oven at 170°C for about 15 minutes. Turn out onto a rack as soon as it comes out of the oven. Leave to cool, then cut out circles of 4 cm in diameter.

Natural Flavor Cocoa Taste Prova Gourmet

Cream – Cocoa

65 g UHT whole milk
131 g cream 35% fat
3.5 g Natural Flavor Cocoa Taste – Prova Gourmet
123 g white chocolate 33%
12 g hydrated gelatin
15 g cocoa powder 22/24% fat

Bring the milk, cream and cocoa powder to a boil and add the hydrated gelatin. Emulsify over the melted white chocolate and natural flavor cocoa taste mixture using a spatula. Blend. Pipe 30 g of cocoa cream into cylindrical molds of 4.5 cm in diameter. Place the sponge circles on top with the crust facing outwards. Freeze.

Mousse – Cocoa

44 g caster sugar
15 g cocoa powder 22/24% fat
33 g water
68 g egg yolk
22 g hydrated gelatin
154 g cream 35% fat
11 g caster sugar
3.5 g Natural Flavor Cocoa Taste – Prova Gourmet

Combine the caster sugar and sifted cocoa powder, add water and bring to a boil. Poach the egg yolks with the cocoa syrup at 85°C. Add the hydrated gelatin. Whisk the mixture in a mixer fitted with a whisk attachment. At the same time, whip the cream with the caster sugar until soft consistency. When the pâte à bombe has reached 30°C, add the natural flavor cocoa taste and the whipped cream in several stages using a spatula. Pipe 30 g of cocoa mousse into a cylindrical mould of 6cm in diameter. Position the insert. Pipe another 5 g of cocoa mousse, then position the crisp circle. Smooth and freeze.

Dark chocolate spray

60 g dark chocolate 72%
30 g cocoa butter
10 g grapeseed oil

Melt the dark chocolate and the cocoa butter together. Mix, adding the grapeseed oil. Strain. Remove the mold and spray with a velvety mist of dark chocolate spray.

Decoration

100 g dark chocolate 72%
100 g neutral glaze
10 g cocoa powder 22/24% fat

Roll out a tempered dark chocolate couverture. Cut out a cocoa pod pictogram using a toothpick before crystallisation, or with a water jet cutter after crystallisation. Mix the neutral glaze and cocoa powder. Place the chocolate decoration on top of the entremet. Using a piping cone, fill the holes in the chocolate decoration with cocoa glaze.