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Martini Cioccolato Black Forest

Black Forest

Ariba Cacao 22/24

Ariba Fondente Dischi 72%

Ariba Massa di Cacao

 
Difficulty 3
10 Minutes
4 Steps
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Eggs 500 g
Flour 180W 180 g
Sugar 220 g
Potato Starch 40 g
Acacia honey 40 g
Ariba Cacao 22/24 30 g
Water 540 g
Sugar 360 g
Distillate 70°C 100 g
Milk 480 g
Rice Starch 18 g
Salt 1 g
Ariba Fondente 72% 38/40 di MG 145 g
Egg yolks 145 g
Sugar145 g
Ariba Massa di Cacao 48 g
Corn Starch 18 g
Chocolate Cream 200 g
Master Martini Cream 35% 300 g
Gelatin mass 15 g
Master Martini Cream 35% 800 g
Mascarpone 200 g
Granulated Sugar 150 g
Vanilla Pod 1
Sour Cherry Purée 225 g
Water 25 g
Sugar 40 g
Corn Crystal Dry 8 g

Method

Light Cocoa Sponge Cake

  1. Whip the eggs with the sugar and honey for 15 minutes.

  2. Incorporate the sifted powders.

  3. Pour the mixture into rings with a diameter of 18 cm and a height of 4 cm, and bake at 160°C with the valve open for about 22 minutes (convection oven baking).

Soaking Syrup

  1. Prepare a water and sugar syrup,Once cooled, add the distillate.

Traditional Chocolate Pastry Cream

  1. In a pot, bring the cream, milk, and salt to a boil.

  2. In a bowl, combine the starches with the sugar and mix dry.

  3. Add the egg yolks and mix to form a batter.

  4. Pour part of the boiling milk into the yolk batter and mix to temper the mixture.

  5. Finally, combine all the milk and proceed with cooking, which can be done either in a pot on the stove or directly in the microwave.

  6. Bring the cooking temperature to 82°C.

  7. Finish by emulsifying the pastry cream with Ariba Fondente 72% 38/40 MG and Ariba Massa di Cacao using an immersion blender to refine the texture.

  8. Pour the cream onto a cold tray, cover with cling film in contact, and blast chill to a positive temperature.

Chocolate Fondant Diplomatic Cream

  1. Heat a small portion of the cream and dissolve the hydrated gelatin in it.

  2. Subsequently, combine the remaining cream.

  3. Finally, lighten with whipped cream.

Mascarpone Chantilly Cream

  1. Emulsify all the well-chilled ingredients with an immersion blender to obtain a smooth, lump-free mixture.

  2. Place the bowl of the stand mixer in the freezer before whipping the cream.

  3. Whip the well-chilled cream until a smooth and stable mixture is obtained.

Sour Cherry Sauce

  1. Mix the sugar with the corn crystal dry.

  2. Combine the mixture with the sour cherry purée and water, then blend with an immersion blender.

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