CEÏBA DARK 64% Organic & Fair Trade - Couverture Chocolate (4x1 / 5kg) - WEISS

IMPORTANT: HOLIDAY DELIVERY SCHEDULE

Please note that our shipping services are suspended from December 20th to 28th. Standard delivery times listed below will be extended by the duration of this break.

• Orders placed before Dec 19th (12 noon): Shipped before the break.
• Orders placed after Dec 19th: Shipped starting December 29th in order of receipt.

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Delivery times mentioned on each product only concern shipments in France:

• 24/48h delivery: This product is currently in stock and will be shipped within 24 hours.  This delivery time is valid only for shipments in Metropolitan France.  The estimated delivery time for Corsica is of 3 to 5 working days.
• Delivery from 3 to 10 working days: This product requires restocking.  It will be shipped within 3 to 10 days according to the time mentioned on the product sheet. If you have an emergency or mandatory reception date, please contact us by email or phone.
• Orders placed before 12:00 noon will be shipped the same day (for order containing only products available in 24/48h).

Foreign countries: 

• European countries: Estimated delivery time between 5 and 10 working days.
• Switzerland: Estimated delivery time between 5 and 10 working days.

For a precise estimate of delivery times or for delivery outside of EU/Switzerland, please contact us.

Ceïba 64% Mango Glazed Entremet

Jonathan Chauve, Pastry Chef and Chocolatier Weiss

Yields: 3 entremets Ø 14cm, H 4,5cm
Steps : 6

1 - Moist Cocoa Biscuit (40x60 cm)

• 80g Butter
• 90g Whole milk
• 50g Inverted sugar
• 50g Pure 100% cocoa paste (Weiss)
• 50g Wholemeal rice flour
• 50g Green banana flour
• 100g Eggs
• 170g Egg yolks
• 120g Caster sugar
• 250g Egg whites

In a saucepan, bring the butter, whole milk, and invert sugar to a boil.
Remove from the heat, then add the cocoa paste and sieved flours.
Mix until a smooth paste forms.
Allow to cool to 45-50°C before gradually adding the whole eggs and egg yolks.
In a stand mixer bowl fitted with a whisk attachment, whip the egg whites at medium speed, gradually adding the caster sugar.
Continue until you achieve a meringue that's firm enough but not overly stiff.
Gently fold the first mixture into the meringue, being careful not to deflate it.
Spread onto a baking tray lined with a silicone mat and bake for approximately 10-12 minutes at 170°C.
Slide onto a cooling rack immediately after removing from the oven and allow to cool completely.
Turn over and carefully peel off the silicone mat.
This will remove the "skin" from the biscuit, revealing its airy texture.
Cover with cling film and set aside for assembly.

2 - Ceïba 64% Crumble

Basic Crumble

• 108g Maize flour
• 108g Wholemeal rice flour
• 144g Potato starch
• 46g Cocoa Powder (Weiss)
• 192g Butter
• 140g Muscovado Sugar
• 1g Fleur de sel (Sea salt flakes)

Reconstituted Shortbread

• 260g Basic Crumble
• 35g Ceïba 64% Dark Chocolate (Weiss)

BASIC CRUMBLE

In a stand mixer bowl, cut the cold butter into small cubes.
Add the remaining ingredients, then mix with the paddle attachment until a crumbly texture is achieved.
Spread onto a baking tray lined with a silicone mat, then bake for approximately 20 minutes at 160°C in a fan oven.

RECONSTITUTED SHORTBREAD

Mix the melted Ceïba 64% couverture chocolate with the crumble.
Spread 85g of this mixture onto each 14cm biscuit disc.
Freeze and set aside for assembly.

3 - Ceïba 64% Ice Cream

• 1036g Whole milk
• 110g Heavy Cream (35% fat)
• 45g Skimmed milk powder Panier des chefs recommends Sosa Low Fat Milk Powder
• 100g Sucrose
• 90g Dextrose powder (Sosa)
• 80g Invert sugar
• 10g Ice cream stabiliser (Sosa Profiber Stab)
• 4g Monoglycerides - Panier des chefs recommends Sosa Natur Emul
• 220g Ceïba 64% Dark Chocolate (Weiss)

In a saucepan or pasteuriser, mix the milk and milk powder.
At 30°C, add the sugars; at 35°C, add the cream; at 45°C, add the stabilisers and emulsifiers, then add the Ceïba 64% couverture chocolate.
Bring the mixture to 85°C, stirring constantly.
Strain and blend with an immersion blender before covering with cling film directly on the surface and cooling rapidly to 4°C.
Allow to mature for 12 hours, then blend again to homogenise before churning.

4 - Mango/Chili Sorbet

• 1200g Mango pulp - Panier des chefs recommends CaramanFruit Mango Fruit Purée
• 343g Water
• 330g Sucrose
• 120g Atomised Glucose
• 7g Sorbet stabiliser (Sosa Profiber Stab)
• 2g Espelette pepper

In a saucepan or pasteuriser, heat the water. At 30°C, add the sugars; then at 45°C, add the stabilisers.
Bring the mixture to 85°C, stirring constantly.
Strain over the defrosted fruit pulp and blend with an immersion blender before covering with cling film directly on the surface and cooling rapidly to 4°C.
Allow to mature for 12 hours, then blend again to homogenise before churning.

5 - Chocolate Coulis

• 100g Heavy cream (35% fat)
• 40g Water
• 60g Caster sugar
• 50g Invert sugar
• 25g Cocoa Powder (Weiss)
• 25g Pure 100% cocoa paste (Weiss)

In a saucepan, gently simmer the cream, water, caster sugar, and invert sugar.
Add the cocoa powder and cocoa paste. Bring to a boil, strain, cool rapidly, and store at 4°C.

6 - Assembly

Line a 14cm diameter ring mould with rhodoid(acetate strip) and place a biscuit disc with the reconstituted shortbread of the same diameter at the bottom of the ring. Secure the ring.
Line the inside of the ring with the Ceïba 64% ice cream, building it up the sides of the ring with a tablespoon, then refreeze.
Pour 80g of the chocolate coulis into the centre of each ring, then freeze.
Cover the coulis with more Ceïba 64% ice cream and smooth to the height of the ring. Freeze again.
Cut biscuit strips 4.5cm high and adhere them around the side of each entremet.
Place about ten varying sized spheres of mango and chilli sorbet on top of each entremet.
Sprinkle cocoa crumble between the spheres, then decorate with a few drops of chocolate coulis.