All those who think there is nothing like too much chocolate, need to try ‘5 Senses’ at Fairmont Jaipur. A birds-eye view of the luscious dessert revealed a stunning chocolate dish. But when I sliced it, I witnessed what was both unexpected and pleasing, that too in layers. This multi-layered dessert, a surefire crowd pleaser, will have you drooling for more.
Manpreet Singh Malik, Executive Chef (Fairmont Jaipur) shares the recipe.
Layer -1 (Sponge Base)
0.24 kg 811 NV Callebaut Dark chocolate
0.25 kg unsalted Butter
0.2 kg Eggs
0.08 kg Flour
0.065 kg Castor Sugar
Layer - 2 (Chocolate Mousse)
0.32 kg 811 NV Callebaut Dark chocolate
0.5 kg whipped cream Elle & Vire
0.08 kg Egg yolk
0.05 kg Castor Sugar
0.005 kg Vanilla Bean
0.09 kg Egg White
0.03 kg Castor Sugar
Layer – 3 (Milk Chocolate Disc)
0.23 kg Milk chocolate Callebaut
0.02 kg Hazelnut Almond Praline
Layer - 4 (Caramel Vanilla Chocolate Ganache)
0.04 kg 811 NV Callebaut Dark chocolate
0.06 kg Milk chocolate Callebaut
0.04 kg Castor Sugar
0.04 kg Water
0.03 kg Cooking Cream
0.005 Kg Vanilla bean
0.002 kg Sea Salt
0.12 kg Unsalted butter
Layer – 5 (Chocolate Hazelnut Daquoise)
0.035 kg Almond powder
0.09 kg Hazelnut Powder
0.01 kg Coco powder
0.12 kg Egg White
0.11 kg Castor sugar
Layer – 6 (Chocolate Caramel Cream)
0.06 kg Milk chocolate Callebaut
0.06 kg Sugar Granulated
0.06 kg Water
0.25 kg Cream
Layer - 7 (Chocolate Fudge)
0.30 kg sugar
0.15 kg butter
0.15 kg cream
0.20 ml milk
0.20 gm dark chocolate
Layer – 8 (Plain chocolate Disc)
Temper the chocolate and spread on a plastic sheet, when partially set, cut it with a cutter
Method:
Layer -1(sponge base)
1. On a double boiler melt the butter and chocolate
2. Whisk the egg and sugar till light and fluffy
3. Fold in the flour, eggs and the chocolate mixture
4. Spread this mixture on a tray and bake at 210 c for 8 to 10 minutes
Layer -2(chocolate mousse)
1. Melt the dark chocolate over a double boiler, keep aside
2. Cook the egg yolk with the sugar and vanilla bean till thick
3. Fold the whipped cream with the egg mixture
4. Make meringue with the egg white and sugar till soft peaks form
5. Fold the cream mixture with the melted chocolate and whisk
6. Fold the meringue with the chocolate mousse
Layer – 3 (Milk chocolate Disc)
1. Melt the chocolate over a double boiler add the praline paste.
2. Spread the chocolate over a silpat in a thin sheet and cut disc
Layer - 4 (Caramel Vanilla Chocolate Ganache)
1. Caramelize the sugar and water till golden color
2. Add the cream and continue cooking till all the caramel dissolves
3. Split the vanilla bean and add to the caramel
4. Pour the hot caramel mixture on top of the chocolate and mix till the chocolate dissolves
5. Add the sea salt and the butter
Layer – 5 (Chocolate Hazelnut Daquoise)
1. In a bowl mix together the almond powder, Hazelnut powder and the coco powder
2. In a mixing bowl whisk the egg white and the sugar till medium hard peaks
3. Fold in the meringue with the dry ingredients
4. Spread the mixture in a tray and bake at 160 c
Layer - 6 (Chocolate Caramel Cream)
1. Make a golden caramel with the sugar and water
2. Add the cream and heat till all the caramel dissolves
3. Pour this mixture over the chocolate and mix till the chocolate dissolves
4. Allow to cool completely
5. Fold in the whipped cream
Layer - 7 (Chocolate fudge Sauce)
1. Make caramel and add hot cream
2. Boil milk, pour over chocolate
3. Pour the milk and chocolate mix over the caramel
4. Add the butter and mix well
Assembly:
1. Cut a template according to the ring mould
2. Place the sponge in the base of the mould
3. Pipe a little chocolate mousse on the base of the pastry and also pipe forming a wall along the template
4. Place a disc of the milk chocolate praline in the center of the pastry inside the hollow
5. Pipe a small amount of caramel vanilla chocolate ganache on top of the disc
6. Press the hazelnut daquoise on top of the ganache
7. Pour the chocolate caramel cream to fill the mould
8. Place the mould in the freezer and allow to set.
9. With the help of a spoon or a scoop remove a small portion of the cream from the top to form a hollow space
10. Place a chocolate disc to cover the hollow portion of the dessert
11. When serving pour hot sauce on top of the dessert
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