Opean Heart

OPEN HEART

Perfectly suited for the Valentine’s Day, a dessert in the form of a monoportion with a romantic taste of white chocolate, lychee, hibiscus, and prosecco, decorated with a pink Cupid Heart.

RecipePhoto

Used products and decorations

OPEN HEART PINK
OPEN HEART PINK
Code 33700
OPEN HEART WHITE
OPEN HEART WHITE
Code 33702
MARZIPAN 50%
MARZIPAN 50%
Code 6160
COCOA EXTRA DARK
COCOA EXTRA DARK
Code 22/24GT781
CHOCOLATE DARK 56%
CHOCOLATE DARK 56%
Code CHN56XX3
CHOCOLATE WHITE 29%
CHOCOLATE WHITE 29%
Code CHB28XXB3
CRISPY FLAKES ROYAL
CRISPY FLAKES ROYAL
Code 332451
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Recipe

CHOCOLATE SPONGE CAKE
Ingredients:
150 gMarzipan 50% Barima Artisanal (code 6160)
30 gSugar (1)
75 gEgg yolk
55 gEggs
90 gEgg white
45 gSugar (2)
40 gWheat flour
20 gCocoa Extra Dark Barima Artisanal (code 22 / 24GT781)
55 gDark Chocolate 56% Barima Artisanal (code CHBN56XX3)
40 gButter
Preparation:

Marzipan and sugar mix in a mixer on medium speed, gradually add egg yolks. Reserve. In the second bowl mix egg whites and sugar (2), whisk until make a meringue. Add melted chocolate and butter to the meringue. Combine the meringue with the marzipan mass, then add the sifted flour and cocoa and mix gently. Bake at 180 ° C for 13 - 15 minutes. Cut the shape as you need and keep.

CRUNCHY LAYER
Ingredients:
150 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)
100 gButter
50 gPaste Roasted Almond 60% Barima Artisanal (code 6136)
150 gRoyal crispy flakes Barima Artisanal (code 332451)
Preparation:

Melt the chocolate and butter, add the almond paste and royal crispy flakes and mix well. Put on top of the baked chocolate sponge cake. Cool it down. Cut the shape as you need and keep.

LYCHEE JELLY WITH HIBISCUS
Ingredients:
300 gPuree lychees
200 gLychee (cuted in small pieces)
15 gGelatin
75 gWater
20 gConcentrated hibiscus paste
Preparation:

Soak the gelatin in water. Boil the puree and diced lychee, then add the soaked gelatin and paste. Stir. Pour into a mold and freeze.

WHITE CHOCOLATE MOUSSE WITH PROSECCO
Ingredients:
220 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)
220 gCream 30%
35 gConcentrated prosecco paste
25 gGelatin
125 gWater
700 gWhipped Cream
Preparation:

Soak gelatin in water. Boil the cream, pour over the melted chocolate and soaked gelatin to form a ganache. Add prosecco paste and whipped cream to the ganache and stir gently. Pour into molds, add the lychee and hibiscus jelly in the middle and in the end biscuit with crunchy bottom. Freeze.

SHINY COATING
Ingredients:
150 gWater (1)
300 gSugar
300 gGlucose Syrup
200 gCondensed milk
20 gGelatin
120 gWater (2)
300 gWhite Chocolate 29% Barima Artisanal (code CHB28XXB3)
Preparation:

With sugar, water (1) and glucose cook a syrup at a temperature of 103 degrees. Soak the gelatin in the water (2). Add white chocolate, condensed milk and soaked gelatin. Mix with a blender. Add to the glaze pink colorant. Colour monoportions using red velly spray Barima Artisanal (code AP0379RO)

Decoration

For decoration use chocolate decorations Barbara Décor:

Open Heart pink (code 33700)

scheme

SIMILAR DESIGN

Check out the photos, recipes, and videos with similar themes. Be inspired and create them in your own atelier!

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TARTS, CAKES and MONOPORTIONS

Ana Florencia Davila - Pastry Chef Barbara Luijckx Ana Florencia Davila
Michał Świerad - Pastry Chef Barbara Luijckx Michał Świerad
Confectionery course - tarts, cakes and monoportions