VALENTINE’S DAY

Valentine’s Day

Monoportions for the Valentine’s Day. Prosecco, strawberries, and white chocolate make for a romantic combination of flavours that reaches the minds and hearts of lovers.

RecipePhoto

Used products and decorations

HEART I LOVE YOU
HEART I LOVE YOU
Code 33899
HEART SERPENTINE
HEART SERPENTINE
Code 33945
HEART DUO
HEART DUO
Code 33829
YOU & ME SET
YOU & ME set
Code 33900
CHOCOLATE WHITE 29%
CHOCOLATE WHITE 29%
Code CHB28XXB3
CHOCOLATE DARK 72%
CHOCOLATE DARK 72%
Code CHN72XXA3
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Recipe

CHOCOLATE SPONGE CAKE
Ingredients:
6Eggs
100 gPlain flour
80 gSugar
150 gButter
150 gDark chocolate 72% Barima Artisanal (code CHN72XXA3)
10 gBaking powder
100 gHazelnut crocant Barima Artisanal (code 6149)
Preparation:

Melt the chocolate with the butter in microwave cooker. Separate the egg whites from the egg yolks. Whisk the egg whites with the sugar until stiff and gently blend it with the egg yolks, plain flour and baking powder. Add the melted chocolate with butter and hazelnut crocant at the end. Spread the dough onto the tray with baking paper and bake at 170°C for 25 minutes. Once cooled, cut out the shapes to use as bases for the mousse.

STRAWBERRY JELLY
Ingredients:
250 gFresh strawberries
50 gSugar
20 gBalsamic vinegar
8 gConcentrated strawberry paste
12 gGelatine
Preparation:

Chop the strawberries to the small cubes. Cook the „gastrique” from balsamic vinegar and sugar, then add strawberries and boil it for a few minutes. Finally add strawberry paste and gelatine. Pour the mixture into a silicone moulds and freeze. Use as a filling for the mousse.

WHITE CHOCOLATE PROSECCO MOUSSE
Ingredients:
150 gCream 30%
200 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)
50 gSugar
50 gWater
3Egg yolks
200 gWhipped cream 30%
25 gConcentrated prosecco paste
12 gGelatine
Preparation:

Boil the cream, then dissolve the gelatine in it and pour the mixture onto the chocolate, making ganache. Make a syrup from the sugar and water. Add the syrup to the egg yolks while whisking. Whisk the mass to obtain almost white colour. Finally, gently blend it with the whipped cream and white chocolate ganache adding prosecco paste.

Pour the mousse into the silicone moulds (half of capacity), put frozen jelly inside and fill the moulds with the rest of mousse. At the end cover it with chocolate sponge cake and freeze.

Spray the white velvet Barima Artisanal Color (code AP0379NE), the gold pearly colorant Barima Artisanal Color (code AP0201OR) and lilac pearly colorant Barima Artisanal Color (code AP0201GL) onto the frozen mousses.

Decorations

Then finish with chocolate decorations Barbara Decor:

- Heart Serpentine (code 33945)
- Duo Heart 3D (code 33829)
- Heart I Love You 3D (code 33899)
- You & Me - set (code 33901)

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