Black Magic
Joaquin Soriano
Recipe in 9 steps
Dacquois biscuit
1| Ground almonds | 60,7 g | 30.3 % |
| Incing sugar Flour T65 | 46,4 g | 23.2 % |
| (Moulin bourgeois) | 9,2 g | 4.5 % |
| Egg whites | 65,2 g | 32.8 % |
| Caster sugar | 18,5 g | 9.0 % |
| Total | 198g | 100% |
Sieve the flour. In the food mixer, blend the icing sugar with the ground almonds. Add the flour. Whisk the egg whites in the machine adding the sugar a bit at a time. Slowly add the almond mixture to the egg whites and sugar. Spread into a frame and bake. Convection oven: 180°C, 15 minutes. |
Vibrato® ganache
2| Whole milk | 27,8 g | 20.1 % |
| Cream 35% fat (Lescure) | 44,1 g | 32.8 % |
| Dark chocolate VIBRATO 70% | 57,2 g | 42.5 % |
| Dry butter (Lescure) | 6,9 g | 4.4 % |
| Vanilla pod (1) | - | 0.0 % |
| Total | 134g | 100% |
Heat the milk, cream and vanilla to 60°C. Pour over the chocolate. Mix to an emulsion. Finish with a hand blender. Add the butter at 40°C maximum. Spread out on the reconstituted crunch |
Black crunch
3| Salt | 0,6 g | 0.0 % |
| Butter (Lescure) | 28,1 g | 19.8 % |
| Golden caster sugar | 23 g | 16.3 % |
| Caster sugar | 23 g | 16.3 % |
| Vanilla pod (1/2) | - | 0.0 % |
| Dark chocolate VIBRATO 70% | 28,1 g | 19.8 % |
| Flour T65 (Moulin bourgeois) | 32,7 g | 22.6 % |
| Cocoa powder | 6,2 g | 4.2 % |
| Baking powder | 1,1 g | 0.7 % |
| Total | 141g | 100% |
Break up the chocolate in a mixer, then sieve. Keep the pieces. Mix the salt, vanilla, butter, golden caster and caster sugar together. Add the flour, cocoa powder and baking powder. Combine slowly. Add the pieces of chocolate and combine slowly. Bake in a convection oven: 20 minutes at 170°C. |
Reconstituted crunch
4| Black crunch | 118,3 g | 86.7 % |
| Cocoa butter | 9,6 g | 6.6 % |
| Dark chocolate VIBRATO 70% | 9,6 g | 6.6 % |
| Total | 136g | 100% |
Melt the cocoa butter and chocolate together. Mix with the crunch. |
Chocolate biscuit
5| Marzipan 62% (Lubeca) | 25,7 g | 14.1 % |
| Butter (Lescure) | 30,9 g | 16.9 % |
| Cocoa powder | 10,3 g | 5.6 % |
| Egg yolks | 46,3 g | 25.9 % |
| Dark chocolate VIBRATO 70% | 15,4 g | 8.4 % |
| Egg white | 36 g | 20.3 % |
| Caster sugar | 15,4 g | 8.4 % |
| Total | 177g | 100% |
Melt the chocolate with the butter. Blend the marzipan, cocoa powder and egg yolks to 35°C. Beat the egg whites in the machine adding the sugar a bit at a time. Slowly add the chocolate to the egg mixture and finish with the meringue. Spread into a frame and bake. Convection oven: 180°C, 15 minutes. |
Vanilla cream
6| Cream 35% fat (Lescure) | 316,1 g | 70.0 % |
| Vanilla pod (2) | - | 0.0 % |
| Caster sugar | 47,5 g | 10.4 % |
| Egg yolks | 79 g | 17.5 % |
| Gelatine powder 200 bloom | 1,7 g | 0.2 % |
| Water | 8,3 g | 1.7 % |
| Total | 451g | 100% |
Bring the cream to the boil with the vanilla. Beat the egg yolks with the sugar. Pour the hot cream over the egg yolks and mix. Make a crème anglaise and add the gelatine. Pour onto a tray and cool to 25°C. Spread over the chocolate biscuit. |
Vibrato® mousse
7| Whole milk | 124,2 g | 12.1 % |
| Vanilla pod (3) | 26,1 g | 2.5 % |
| Egg yolks | 95,7 g | 9.3 % |
| Dark chocolate VIBRATO 70% | 223,6 g | 21.8 % |
| COCOA BUTTER | 32,3 g | 3.1 % |
| Whipped butter 35% fat (Lescure) | 521,8 g | 51.0 % |
| Total | 1021g | 100% |
Bring the milk to the boil with the vanilla. Whisk the egg yolks with the glucose powder. Pour the hot cream over the egg yolks and mix. Make a crème anglaise and pour in the cocoa butter and chocolate. Make an emulsion and finish with a hand blender. Slowly add the cream. |
Black sweet paste
8| Icing sugar | 37,1 g | 15.7 % |
| Flour T65 (Moulin bourgeois) | 103,5 g | 43.8 % |
| Ground almonds | 11,7 g | 4.6 % |
| Butter (Lescure) | 58,6 g | 24.6 % |
| Whole eggs | 21,7 g | 8.9 % |
| Salt | 1,2 g | 0.4 % |
| Vanilla pod (1) | - | 0.0 % |
| Cocoa powder | 2 g | 0.8 % |
| Charcoal | 2,3 g | 0.8 % |
| Total | 235g | 100% |
Soften the butter. Combine with the sieved icing sugar, ground almonds, charcoal and salt. Mix slowly. Pour into a frame, leave for 24 hours. Laminate to 2mm, use a 75mm diameter cutter. Bake at 110°C for around 40 minutes, trigger ON |
Confectionery ribbon
9| Isomalt | 674,8 g | 90.2 % |
| Water | 67 g | 8.9 % |
| Cream of tartar | 2,7 g | 0.2 % |
| Passion fruit flavouring | 3,4 g | 0.4 % |
| Yellow hydro colour | 1,3 g | 0.1 % |
| Red hydro colour | 0,3 g | 0.0 % |
| Total | 747g | 100% |
Heat the Isomalt with the water and cream of tartar to 165°C. Add the flavouring at 140°C. |
Chef's word
Joaquin Soriano
This recipe has become a classic at our patisserie. It has lots of textures which are fun to play with depending on the season. The colour and hat filling can be changed for Easter/Valentine's Day/Christmas.
Final assembly
The night before, prepare the black sweet paste, laminate and bake. Bake the black crunch and make the reconstituted crunch with it. Weigh in the mould. Freeze.
Prepare the dacquoise and bake. As the dacquoise is cooling, make the Vibrato ganache, pour over the crunch and top with the dacquoise. Put in the blast freezer.
Prepare the vanilla cream. Cool to 25°C. At the same time, make the chocolate biscuit and bake it in the mould. When tempered, pour the cream on the biscuit. Put in the blast freezer.
Turn out each part and prepare the Vibrato mousse. In each mould, put in some crunch and pipe in a little mousse. Add the vanilla cream then fill with the mousse to the top. Put in the blast freezer.
Prepare the coating to 45°C and turn out the cake. Spray the rabbit face with white cocoa butter and place on top of the cake.
Make a ribbon with pulled sugar and decorate.