Chocolate Pastry Recipe

Dark, milk or white chocolate can be mixed, depending upon the end-use of the chocolate. Use couverture chocolate only, as compound chocolate does not have a quality taste. Truffle can be thinned down with milk, cream or sugar syrup to obtain a chocolate sauce. The colour of the chocolate sauce can be regulated by adding the milk and cream is required proportions. Served with ice creams, desserts, cakes and pastries.

Nutritional Value:-

Energy = 934 calories

Protein = 17.8 g

Carbohydrates = 85.8 g

Fibre = 0.6 g

Fat = 70 g

Cholesterol = 31.4 mg

It also contains vitamin A, calcium or iron.

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 Ingredients:-

 For Chocolate Sponge Sheet:-

1. Egg, 2.5 kg
2. Flour, 1.5 kg
3. Cocoa powder, 200 grams
4. Sugar, 1.5 kg
5. Hot Water, 1 litre
6. Cake Gel, 100 grams
7. Baking powder, 30 grams

For Ganache:-

1. Cooking Cream, 1 kg
2. Dark Couverture Chocolate, 500 grams

For Truffle:-

1. Cooking Cream, 1 kg
2. Dark Couverture Chocolate, 1.5 kg
3. Sugar Syrup, 100 grams

For Chocolate Pastry:-

1. Chocolate Sheet Sponge, 400 grams
2. Ganache, 200 grams
3. Truffle, 100 grams
4. Grain Sugar, 100 grams
5. Water, 100 ml

Method Of Cooking:-

Preparation of Chocolate Sheet Sponge:-

1. Combine all the ingredients in a dough mixture and whip up till ribbon stage.
2. Line a baking tray with a brown paper and spread the mixture or spread with a spatula.
3. Bake the sheet at 200°C for 5-10 minutes.

Preparation Of Ganache:-

1. Boil cream and remove from the fire.
2. Add chopped chocolate and mix until the mixture is smooth.
3. Cool the mixture in the refrigerator for at least 2 hours.
4. Now whip until it becomes the consistency of whipped cream.
5. Use it for layering the cake and the pastries.

Preparation Of Truffle:-

1. Boil cream and remove from the fire.
2. Add chopped chocolate and mix until the mixture is smooth.
3. Add sugar syrup to add shine to the truffle.
4. Use it for topping for cakes and pastries.

Preparation Of Chocolate Pastry:-

1. Cut three strips of the sheet according to the size of the pastry.
2. Boil sugar and water to make a sugar syrup.
3. Layer the sponges with sugar syrup and ganache.
4. Chill the pastry in the freezer for 30 minutes and finish with melted truffle.
5. Slice it as per the size required and serve.

Remarks:-

• Whisk properly and make sure your mixture is without lumps.
• Mix it well combined.
• Grease your pan with butter/oil.
• Place the butter paper on it.
• Preheat your oven at 200°c for 20 -25 minutes.
• Refrigerate your pastry for 2 hours.

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Focaccia:- https://foodpreview.blogspot.com/2020/09/focaccia.html

Cream Of Mushroom:-https://foodpreview.blogspot.com/2020/09/cream-of-mushroom.html

Roast Chicken:- https://foodpreview.blogspot.com/2020/08/roast-chicken.html

Chicken Blanquette:- https://foodpreview.blogspot.com/2020/08/chicken-blanquette.html

Chocolate Truffle Cake:- https://foodpreview.blogspot.com/2020/08/chocolate-truffle-cake.html

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