He seemed to me amusing to inaugurate the new blog to take my condition of " choco addict " faithful to Silvering Hermitage by introducing you Xocoline the last of original creations fond of good food offered by Valrhona. The occasion to inspire me partly and by simplifying, a dessert created by David Capy de l' cole of the Big Chocolate where I pass nevertheless a lot of time.

Xocoline, Xocoline? What strange name will say to me to you? Then before passing to the recipe a small explanation is obvious. What Xocoline?

Worked out from an assemblage of cocoas in supplementary aromatic potentials, this acidulous chocolate, in 65 % of cocoa, in fruity accents which get married with grilled aromas, is a cover without sugars - except of course the naturally present quantity in broad beans. They are replaced by of

After account, let us pass to practical jobs

The recipe to be envisaged at the very least the day before:

Ahead of time: the sanding down, the pineapple, the creamy. At the time of dressage: the custard and the foam tasting: after a passage minimum of 6 hours in the freezer:

For the base of the cake I remained faithful in sanded down Bretons which are there

The sanding down in pearls: 2 yellow of eggs, 60g of sugar, 90g of flour, 1 pinch of salt, 6g of chemical yeast, 60g of butter ointment, Qs of irresistible pearls. Sieve the flour, the salt, the yeast. Whiten yellow and sugar, add the butter ointment then powders. Incorporate the pearls of chocolate. Roll paste in a cylinder of 5cm of diameter in a food film and keep it to the freezer until the day of cooking. Cut the number in the cylinder of sanded down essentials 6 - 8 in discs of 4mm of thickness and cook them in circles with pastry not spread with butter 20mn about in the oven preheated in 150 . Keep the rest of paste in the freezer for a future usage. The pineapple: cut 1/2 pineapples victoria in all small dices in a saucepan, add a pod of scratched vanilla, film or cover the saucepan and let stew 5mn. Reserve for the refrigerator. The creamy: Twice 160g of whole whipping cream, the zest of a lime, 5g of gelatine, 30g of sugar or of maltitol if the Xocoline is used and that they want to remain consistent. Boil 160g of cream with zest of lemon, quibble. Add the sugar or the maltitol by blending well then the spun gelatine. Monter160g of cream in sparkling Chantilly cream and incorporate it in the previous mixture when that ci belongs to 30/35 . Run in succession into moulds with tiny muffins in flexipan and jam in cold. The custard for the foam: 50g of whole whipping cream, 50g of whole cool milk, 20g of yolk, 5g of maltitol or 5 g of caster sugar, the zest d 1/2 lime and 5g of juice. Boil the milk, the cream and the zest. Overturn on the yellow beforehand blended with the maltitol or the sugar. Cook in the tablecloth in 82/84 then add the lemon juice. The foam Xocoline: 160g of chocolate, 220g of whole whipping cream. To accomplish an emulsion in 3 steps by pouring the hot custard on the chocolate melted in the bath marries. Well slick the mixture. Add the sparkling cream taken up in 2 steps. Assemblage: Deposit Bretons sanded down in the bottom of the individual chemis s circles of rhodo d, add some dices of pineapple, turn out of the tin an insert deep-frozen on the top then cast the foam. Deep-freeze the whole. Finishing: One hour or forward tasting, to take circles away, to decorate the top of desserts with some dices of cool pineapple, and a fine edge of lime. Reserve for the refrigerator up to tasting. Le cr meux : 2 fois 160g de cr me fleurette enti re, le zeste d un citron vert, 5g de g latine, 30g de sucre ou de maltitol si on utilise le xocoline et que l on veut rester coh rent. Faire bouillir 160g de cr me avec les zeste de citron, chinoiser. Ajouter le sucre ou le maltitol en m langeant bien puis la g latine essor e. Monter160g de cr me en chantilly mousseuse et l incorporer au m lange pr c dent quand celui ci est 30/35 . Couler de suite dans des moules mini muffins en flexipan et bloquer au froid. La cr me anglaise pour la mousse : 50g de cr me fleurette enti re, 50g de lait frais entier, 20g de jaune d oeuf, 5g de maltitol ou 5 g de sucre en poudre, le zeste d 1/2 citron vert et 5g de jus. Faire bouillir le lait, la cr me et le zeste. Verser sur le jaune pr alablement m lang avec le maltitol ou le sucre. Cuire la nappe 82/84 puis ajouter le jus de citron. La mousse Xocoline : 160g de chocolat, 220g de cr me fleurette enti re. R aliser en 3 fois une mulsion en versant la cr me anglaise chaude sur le chocolat fondu au bain marie. Bien lisser le m lange. Ajouter la cr me mont e mousseuse en 2 fois. Le montage : D poser les sabl s bretons au fond des cercles individuels chemis s de rhodo d, ajouter quelques d s d ananas, d mouler un insert surgel sur le dessus puis couler la mousse. Surgeler le tout. La finition : Une heure ou plus avant la d gustation, enlever les cercles, d corer le dessus des entremets avec quelques d s d ananas frais, et une fine tranche de citron vert. R server au r frig rateur jusqu la d gustation.

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Edict of the 15 hours:

If you want to know about it a little more about the manufacture of the chocolate Valrhona I recommend you A to come: why of Xocoline

Do not forget that you have until August 31st to deposit your recipe of "4 hours" for competition "At a time of The snack" organised by Michel and Augustine and the site

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