1. Chocolate Fondant
100g dark chocolate
100g icing sugar
28g cocoa powder
Prepare the rings with silicon paper.
Sieve the flour, cocoa powder and the pinch of salt. Whisk the eggs, egg yolks and icing sugar. Melt the butter with the chocolate.
Add the melted couverture and butter to the whisked eggs. Add the sieved flour and cocoa powder to the previous mixture.
Half fill the rings and put the ganache in the middle, fill to the top with more fondant mixture.
Bake from frozen for about 15 minutes. When it comes out of the oven leave it to rest before taking it out of the ring.
875g dark chocolate
Coffee flavour optional
Boil the cream. Put the chocolate drops in the robot coupe and incorporate the boiled cream (in a thread) while mixing.
Spread the ganache on a tray and freeze it.
Cut it into small circles and put it in the middle of the chocolate fondant.
3. Chocolate Sauce
1000g dark couverture
Boil the cream and add the glucose to it. Put the chocolate drops in the robot coupe and incorporate the boiled cream (in a thread) while mixing.
4. Tempering Chocolate
Heat 2100g of the dark couverture to 45°C, and then little by little add 700g of grated chocolate to the hot couverture, until it reaches 32°C. to obtain a shiny and crispy texture in the chocolate.
When the chocolate reaches 35°C is not tempered and below 30°C is dull.