Trinidad Estate Chocolate Citrus Pecan Entremet Bars

Trinidad Estate Chocolate Citrus Pecan Entremet Bars
02/06/2017 TTFCC

Chocolate Crumble


25g Butter
25g Sugar
25g Almond Powder
20g Flour
10g Cocoa Powder
1g Salt


1) Preheat your oven to 300°F.
2) Place all dry ingredients in the bowl of a stationary mixer fitted with a paddle. Add butter and beat on medium high speed until fully incorporated.
3) Roll out between two sheets of parchment paper to about 5mm thick. Place on a silicon mat on a baking tray and using an 8”x8” square mould, trim the excess.
4) Bake for 10-12 minutes, rotating halfway.
5) Cool completely.

Chocolate Biscuit


60g Butter
60g Dark Chocolate
45g Egg Yolks
2 Tbsp Cream
9g Flour
9g Starch
45g Egg Whites
18g Granulated Sugar
¼ cup Chopped Pecans

Method of Preperation:

1) Preheat your oven to 350°F.
2) Place chopped pecans on a baking tray and toast in oven for about 5 minutes or until
aromatic. Cool completely.
3) Sift together dry ingredients and set aside.
4) Heat a medium pot ⅓ full of water until simmering. Place chocolate and butter in a stainless steel bowl and put on top of simmering water, not touching the base of the bowl. Melt completely.
5) Remove from heat and add egg yolks slowly and combine completely. Add cream and mix until smooth.
6) In the bowl of a stationary mixer fitted with a whisk, make a meringue by whipping the egg whites until foamy. Gradually add sugar in three parts.
7) Add a small amount of the meringue to the chocolate mixture and gently fold together using a rubber spatula.
8) Pour this mixture into the whole meringue and gently fold while gradually adding the sifted dry ingredients until all incorporated. Do not overmix.
9) Using a plain piping tip, pipe onto chocolate crumble.
10) Sprinkle chopped toasted pecans.
11) Bake for 7-8 minutes, rotating halfway.

Orange Bourbon Chocolate Cremeux


150g Orange juice
150g Cream
1 Orange zest
3 Tbsp Bourbon
60g Egg Yolks
30g Granulated sugar
45g Egg Whites
150g Trinidad Chocolate 70%
150g White Chocolate couverture

Method of Preperation:

1) Heat juice and cream in a small saucepan until it just comes to a boil.
2) Add orange zest and cover with plastic wrap to infuse. Let sit for 7 minutes.
3) Strain zest and reweigh cream and juice mixture. Add remaining balance to 300g with
orange juice concentrate.
4) Melt chocolates together and set aside
5) Whisk together egg yolks and sugar.
6) Reheat milk mixture until simmering.
7) Slowly temper into yolk mixture, while whisking vigorously, so as not to cook the yolks.
8) Return mix to saucepan and heat on a medium flame, whisking constantly, until it just begins to thicken and coats the back of a spoon. Remove from heat one it reaches this stage.
9) Pour onto chocolate, add bourbon and stir until fully combined.
10) Pour cremeux onto cooled biscuit in the ring and refrigerate until set.

Chocolate Mirror Glaze


25g Water
62.5g Sugar
50g Cream
18.5g Glucose
20g Cocoa Powder
3g Powdered Gelatin
18g Cold Water

Method of Preperation:

1) Sift cocoa powder and set aside.
2) Bloom gelatin in cold water.
3) In a medium saucepan, bring first four ingredients to a boil.
4) Gradually whisk in cocoa powder until there are no lumps. Boil for 1 minute while whisking, then remove from heat. Let cool for 10 minutes, stirring occasionally.
5) Stir in gelatin until completely dissolved.
6) Strain into a container.
7) Glaze the top of the dessert when glaze has cooled to around room temperature.
8) Once glaze has set, remove ring and cut entremets into 2”x4” bars.


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