Quebrada Pitti
Benoit Charvet
Recipe in 9 steps
Chocolate Shortbread
1| Chestnut flour | 170 g | 22.5 % |
| Maïzena | 135 g | 17.9 % |
| COCOA POWDER 22/24% | 35 g | 4.6 % |
| Butter 84% fat | 170 g | 22.5 % |
| Demerara sugar | 130 | 17.2 % |
| Eggs | 70 g | 9.2 % |
| Ground almonds | 40 g | 5.3 % |
| Salt | 3 g | 0.3 % |
| Total | 753g | 100% |
Beat the sugar and butter together in the machine. Add the dry ingredients and eggs. Spread to 2mm thick. Line a tray. Bake at 165°C for 15 minutes. |
Deltora Biscuit
2| Eggs | 200 g | 16.7 % |
| Sugar | 150 g | 12.5 % |
| Ground almonds | 500 g | 41.9 % |
| Chestnuts | 100 g | 8.3 % |
| Cocoa | 15 g | 1.2 % |
| Baking powder | 6 g | 0.5 % |
| Cream | 98 g | 8.2 % |
| Dark chocolate DELTORA 70% | 62 g | 5.2 % |
| Butter | 61 g | 5.1 % |
| Total | 1192g | 100% |
Mix the eggs, sugar, ground hazelnuts, flour, cocoa and baking powder in the machine on the 2nd speed. Heat the cream. Pour over the chocolate. Add the melted butter. Pour over the first mixture. Spread to 4mm thick. Bake at 210°C 100% humidity for 3 minutes, turn then 2 minutes with fan 4. |
Biscuit Syrup
3| Water | 1000 g | 64.9 % |
| Cocoa | 40 g | 2.5 % |
| Sugar | 500 g | 32.4 % |
| Total | 1540g | 100% |
Bring the water, sugar and cocoa to the boil. Soak the biscuit using the brush. |
Deltora Mousse
4| Dark chocolate DELTORA 70% | 116 g | 24.2 % |
| Whipped cream | 268 g | 55.9 % |
| Egg yolks | 35 g | 7.3 % |
| 30° syrup | 60 g | 12.5 % |
| Total | 479g | 100% |
Whip the cream Boil the syrup to 30°C. Pour the mixture over the egg yolks and whisk. Heat the chocolate to 50°C. Add the chocolate to the warm sabayon. Fold in the whipped cream. Mould. |
Deltora Hyssop Cream
5| Cream | 590 g | 27.4 % |
| Milk | 590 g | 27.4 % |
| Egg yolks | 236 g | 10.9 % |
| Sugar | 78 g | 3.6 % |
| MADAGASCAR PURE COCOA MASS | 31 g | 1.4 % |
| Dark chocolate DELTORA 70% | 567 g | 26.3 % |
| Mint | 30 g | 1.3 % |
| Hyssop | 30 g | 1.3 % |
| Total | 2152g | 100% |
Infuse the mint and hyssop in the hot milk and cream for 2h. Make a crème anglaise (milk, cream, egg yolk, sugar) at 83°C. Pour over the chocolate and cocoa paste. Blend without adding air. |
Cocoa Nib Cream
6| Cream | 1000 g | 25.0 % |
| Egg yolks | 2540 g | 63.5 % |
| Sugar | 158 g | 3.9 % |
| 4 sheets of gelatine | - | 0.0 % |
| 4 vanilla pods | - | 0.0 % |
| COCOA NIBS VENEZUELA | 300 g | 7.5 % |
| Total | 3998g | 100% |
Roast the cocoa nibs and infuse them in the hot cream. Pass through a sieve. Infuse for 2h and pass through a sieve. Boil the cream with the vanilla pods. Combine the egg yolks with the sugar. Pass the cream through a conical sieve onto the egg yolks. Heat to 83°C. Add the gelatine. Pour out and store. |
Mint and Hyssop Chantilly
7| Cream | 750 g | 88.2 % |
| Sugar | 70 g | 8.2 % |
| 3 vanilla pods | - | 0.0 % |
| Mint | 15 g | 1.7 % |
| Hyssop | 15 g | 1.7 % |
| Total | 850g | 100% |
Heat the cream and vanilla. Add the mint and hyssop. Infuse for 2H. Mix the cream and icing sugar. Leave to rest for 24h. Beat. Pipe into the green chocolate tube |
Chocolate Gaze
8| Sugar | 210 g | 34.4 % |
| Water | 75 g | 12.2 % |
| Cocoa | 70 g | 11.4 % |
| Cream | 145 g | 23.7 % |
| Gelatine | 10 g | 1.6 % |
| Water | 50 g | 8.1 % |
| Grape seed oil | 50 g | 8.1 % |
| Total | 610g | 100% |
Bring the cream to the boil. Add the cocoa powder. Heat the syrup to 103°C. Pour the syrup over the cream. Add the gelatine rehydrated with 50g of water. Add the grape seed oil. |
Mint and Hyssop Confit
9| Water | 900 g | 72.4 % |
| Mint water | 100 g | 8.0 % |
| Sugar | 100 g | 8.0 % |
| Pectin NH | 22 g | 1.7 % |
| Mint | 60 g | 4.8 % |
| Hyssop | 60 g | 4.8 % |
| Total | 1242g | 100% |
Heat the water and sugar. Add the mint and hyssop. Leave to infuse for 2h. Blend and pass through a sieve. Add the pectin. Boil for 5 minutes. Mould. |
Final assembly
Garnish the chocolate shortbread with the agastache chocolate cream.
Place deltora biscuit on top.
Smooth with the cocoa nibs cream.
Glaze the mousse then decorate the border with cocoa nibs.
Garnish the flocked tube with agastache whipped cream.
Decorate with fresh grass shoots and sponge cake.