magazine Season 2018 · 2019

2019 TRENDS · THE APPETIZER · NANDU JUBANY ·

THE MAINS · WE CHAT WITH SWEETMOSES ·
AND FOR DESSERT · CHOCOPEDIA · PETITS FOURS

no. #5 www.chocovic.com
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2 6
2019 trends the appetizer

magazine Patisserie is a constantly evolving Christian Escribà and Lluís Costa

menu world. We chat to our ambassadors to

find out the latest trends and how they
apply them in their businesses.
show us three small-format recipes
to whet our appetites.

22 26 56
Nandu Jubany, the mains Sweet Moses,
a starred ambassador from artisan to artisan
The great patisserie classics.
Discover the brilliant new Chocovic Our ambassadors A trained architect with a pastry chef
ambassador, a passionate advocate update 8 best sellers to bring them vocation, Moisés Garrote tells us how
of the product and of chocolate. into a new era. he has managed to blend his two great
passions

60 80 84
… and for dessert chocopedia petits fours

You can always reserve a little bit Do you know the origins of the great Three recipes for leaving
of space for dessert. Discover 5 patisserie classics? a great taste in the mouth. Because
recipes no diner could ever resist. All is revealed in the Chocopedia. the best always comes last.
2 3

Patisserie is a constantly evolving world. New nutritional

trends in favour of lighter, healthier products plus changing
consumer habits are forcing patisserie to evolve and adapt
to a new era.

We talk to six of our ambassadors to find out which trends

will be coming on board now and in the near future
across our sector, as well as the lines of work they are
exploring and applying in their respective businesses so they
can continue to set the standard in the patisserie world.

trends
in patisserie
and desserts
4 5

“Healthy products smaller. According to Lluís Costa, pastry chef at Vallflorida

Xocolaters, “we used to think in terms of larger creations, to be
with less fat and shared between eight or ten people, and now we're opting for
smaller, more minimalist formats so people can try different things
less sugarare winning” and also spend less money”.

SERGI VELA This trend is also expected to affect restaurant desserts.

Rafa Delgado, pastry chef at Cocina Hermanos Torres, is in favour
of “reducing quantities and simplifying many creations to make way
The concern for nutrition and a healthier diet is a trend that has for unique techniques that ensure a greater respect for flavour”.
also reached bakeries. Our ambassadors agree that this will be one
of the main changes to affect the sector. For Sergi Vela, “the most
successful trends in patisserie are healthy products, with less fat
and less sugar, but also freshly made”. “We're looking for
Plus, as Enric Monzonis, Chocovic technical advisor adds, authenticity and purity,
“consumers have an increasingly better educated palate and
are looking for more balanced recipes and products without with maximum respect
such excessive amounts of sugar”.
for the product
However, this development will not be simple, as Raúl
Bernal warns, “there is still a school of thought that says and the flavour”
that traditional classics, like 'tocinillo de cielo', 'turron' and
NANDU JUBANY
the great best sellers, can't follow this route because they
would lose their essential character”. How to adapt these
classic to the new nutritional trends will be the big challenge Highlighting the purity and the flavour of ingredients will be
in the near future. another major trend. This is the belief of Nandu Jubany, a lover
of product-based cuisine. “There's a school of thought that is
in favour of searching for the authenticity of flavours, working
with pure ingredients, rescuing the essence of the product”, and
“Large formats are giving he uses the example of the Chocovic Origen Único couvertures,
“chocolates that preserve all the qualities and natural defects Jade, coffee and vanilla cakes
way to smaller, more that make them unique”.   by Sergi Vela

minimalist creations” Also on the same topic, Sergi Vela says that “consumers are
becoming increasingly interested in organic, locally sourced
LLUÍS COSTA
products”. And he goes even further: “that interest in the authentic
is also reflected in establishments; sophisticated venues are losing

What trends will we see

Partly because of the nutritional aspect, but also for practical ground to more informal, more authentic spaces, where customers
reasons, the formats of cakes and other creations are getting can relax and feel at home”.

in your creations?
ENRIC MONZONIS, NANDU JUBANY
Pastry Chef and Chocovic technical advisor Chef and owner at Can Jubany and Pur-Impur
Personally, I continue to favour quality and respect for the product, I look out for quality products, prioritising flavour. At Can Jubany
treating it with the greatest care and choosing the most appropriate we work mainly with seasonal products grown in our kitchen
technique to get the best out of each ingredient. garden. At Pur, we look for product quality more than anything
else. But in both cases, our top priority is always purity and flavour.
RAÚL BERNAL,
Pastry Chef RAFA DELGADO,
I'm keen on using fresh, locally sourced products, from the Pastry Chef at Cocina Torres
surrounding area or seasonal, like fruit or organic eggs. It's a Personally, my goal is to simplify what we make, making
change that has to be done gradually, testing, seeing the response products in which the flavours are clearly identifiable, without
and taking intolerances into account. interference from others, and playing with nuances in
ingredients like chocolate, nuts and fruits.
LLUÍS COSTA,
Pastry Chef at Vallflorida Xocolaters SERGI VELA, Pastry Chef and EHTB teacher
Acid flavours, lighter and with less sugar. Up until now, I'm still motivated by experimenting and creating new products. I'm
patisserie has been based on very traditional flavours like very interested in the seeds that have come onto our market lately,
cream, chocolate and crème anglaise. Now I tend to play like chia, linseed and fennel. I also want to go on working on the
with fruitier flavours that are also lighter. artistic side of things, especially with chocolate as a material for
expressing myself.
Maragda chocolate ice cream with miso
and banana toffee, by Rafa Delgado
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the appetizer
Sweet appetisers? Why not? Our ambassadors Christian
Escribà and Lluís Costa suggest three small format recipes
for “nibbling” and whetting the appetite
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the black pearl

BY CHRISTIAN ESCRIBÁ

oyster shell 250 g Selección Opal 30.3% white chocolate Make irregular stains on the mould using a paint
2 g fat soluble white colouring brush and 25 g of warm white chocolate plus the violet
0.5 g fat-soluble violet food colouring colouring.
0.2 g fat soluble black colouring Coat the mould with the rest of the warm white chocolate
10 hazelnuts rolled in white chocolate and the white colouring. Once out of the mould, use a
(Catanias) paint brush to paint the pieces lightly with the powdered
0.1 g pearled silver colouring black colouring.

the pearls Place the Catanias and the pearled silver colouring in a
small jar or recipient. Shake vigorously for a few seconds.

70% cream 125 g cream Make a crème anglaise at 82ºC. Strain and scald the 70%
125 g milk chocolate.
50 g egg yolks Emulsify and set aside in the refrigerator. Place in a piping
25 g sugar bag and keep in the refrigerator until it's time to assemble
100 g Selección Maragda the dessert.
70% dark chocolate

70% sponge cake 30 g butter Melt the chocolate and the butter. Add the egg yolks.
25 g egg yolks Whisk the egg whites with the sugar to obtain a meringue.
125 g egg whites Add the powdered cocoa making folding movements.
45 g sugar Mix the meringue into the melted chocolate. Bake in the
35 g Selección 22 powdered cocoa oven at 200ºC for about 5 minutes.
100 g Selección Maragda 70% dark
chocolate

cocoa crumble 50 g butter Mix all the ingredients using the food processor paddles.
50 g almond flour Make a cylinder with the mixture and wrap in cling film.
50 g brown sugar Freeze.
50 g strong flour Grate onto a Silpat silicon mat and bake at 150ºC.
10 g Selección 22 powdered cocoa Leave to cool and seal with 70% chocolate.

70% mousse 125 g milk Boil the milk and scald the 70% chocolate. Add the
A jewel of incalculable flavour. 250 g cream previously soaked gelatin.
Christian Escribà is a master of 150 g Selección Maragda 70% dark chocolate When the mixture reaches 35ºC, add the semi-whipped
trompe l'oeil. His in-depth knowledge 1.5 g gelatin cream.
of chocolate allows him to create real
jewels of chocolate-making like this one.
A delicate pearl with a Catania heart over 115 g cream Heat the cream and the neutral coating to 70ºC.
a base of chocolate cream, sponge cake, 70% coating 300 g neutral coating Dissolve the chocolate in the microwave and scald.
cocoa crumble and mousse made with 150 g Selección Maragda 70% dark chocolate Apply at 35ºC.
Selección Maragda 70% dark chocolate.
As exquisite as it is elegant.
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assembly
step by step

1 4
Make irregular stains on the mould with white Fill with the mousse.
chocolate and violet colouring.

2 5
Place the creamy mixture in the middle of the oyster. Cover the mouse with the 70% chocolate coating.

3 6
Cover with the cocoa crumble. Carefully arrange the pearl.
12 13

chocolate and Tinned bliss

For real appetizers you would never be
without tinned preserves. In this case,

aniseed pudding
Lluís Costa uses the typical tin of cockles
to present his version of the classic
chocolate pudding. A “take away” version
that's ideal for events and parties,
playing with the textures of pudding,

in a tin with
sponge cake and chocolate cream.

cocoa sponge
B Y L L U Í S C O S TA

cocoa sponge cake 500 g egg whites Mix all the ingredients in the Thermomix and work for 2
320 g caster sugar minutes, strain and place in the syphon.
320 g powdered almond Insert 2 cartridges and leave to rest in the refrigerator
320 g egg yolks for 2 hours.
60 g flour Measure out into plastic cups that have had three cuts
20 g Selección 22 powdered cocoa made in them with scissors.
Cook for 40 seconds at 900 W and turn until cooled.

chocolate and El Mono 315 g milk Boil the milk and the sugar, pour the egg yolks over the
anisette pudding 60 g El Mono anisette top and emulsify the mixture with the chocolate.
30 g sugar Fill the moulds and cook at 160ºC for 20 minutes.
127 g egg yolks
120 g
Selváticas Kendarit 60% dark chocolate
couverture

joconde sponge cake 425 g caster sugar Whisk the caster sugar with the powdered almond, flour
425 g powdered almond and eggs. Laslty, add the melted and warmed butter.
Whisk the egg whites with the sugar and add this to the
115 g weak flour previous mixture.
570 g eggs Spread out 1000 g on a Silpat silicon mat for each 60 x
380 g egg whites 40 centimetre tin. Bake at 210ºC for about 11 minutes.
60 g sugar
85 g butter
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chocolate
caviare
and pistachio
crisp
B Y L L U Í S C O S TA

A luxury for chocolate lovers.

Our ambassador Lluís Costa suggests a
game of visual and gustatory sharpness
Súbtítulo. with this impeccable trompe l'oeil that
At lacestius, nosaperibusa nimpore simulates a tin of caviare. Sturgeon eggs
roribus, sandem et, quae sinciist, have been replaced with spherifications
consequi nias excearum voloribus using Selección 22 cocoa powder,
reratquod quae solorro omnimus, volut accompanied by chocolate cream, sponge
aborecto ea cum fuga. Et est, sam Im cake and pistachio crisp. An explosion
fugit fuga. Ut ento occus. of flavours and textures in the mouth.
16 17

pistachio crisp 180 g pistachio praline Melt the Istak 30.9% white chocolate, mix with the
200 g pistachio paste pistachio paste and the pistachio praline.
190 g Istak 30.9% white chocolate Stir in the chopped wafer, the ground pistachio and add
140 g chopped wafer the fleur de sel.
80 g ground pistachio Place in a piping bag and set aside for assembly.
2 g fleur de sel

chocolate caviare 200 g water Boil all the ingredients.

30 g sugar Measure out the liquid over the frozen oil with a syringe
40 g Selección 22 powdered cocoa so it comes out as drops.
2.8 g agar-agar
2 g gelatin leaves

crème anglaise base 500 g full cream milk Heat all the ingredients to 84ºC and set aside.
500 g cream
160 g sugar
20 g invert sugar
200 g egg yolks

chocolate cream 1350 g crème anglaise base Melt the couverture at 50ºC.
150 g Trimoline Pour the cream with the invert sugar at 75ºC over the
750 g melted couverture in 3 or 4 stages, emulsifying at the
Selváticas Kendarit 60% dark chocolate same time.
couverture Pour into moulds.

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assembly
step by step

1 4
Place the pistachio crisp in the bottom of the tin.
Fill with chocolate caviare.

2 5
Add a piece of sponge cake. Decorate with whole pistachios and gold leaf.

3
Fill with the chocolate cream using a piping bag.
20 21

Nandu Jubany,
a starred
ambassador

The family of Chocovic ambassadors grows

with the addition of one of greatest exponents
of contemporary Catalan cuisine.

Holder of a Michelin star and an old friend of Chocovic,

Nandu Jubany admits to being a huge fan of chocolate,
an ingredient he enjoys cooking with just
as much as he enjoys eating it. Welcome to the team!
22 23

You began your career at the age of 18 in Urbisol What's a normal working day like for Nandu Jubany?
restaurant. Do you remember the first dish you created My day usually starts at 7 a.m. with a little sport and by
professionally? And the most recent? 9 a.m. I'm at Can Jubany. If I have to go into Barcelona, I
My first dish was a sea bass with tender garlic and wild always pop in to make sure everything is OK and that they
mushrooms. I wouldn't do it now, but I remember I used to don't need anything. The days I go, I spend most of my time
poach it with butter and added a roast chicken jus. It was in Pur or in Petit Comité. Many of my afternoons are also
actually very good. It was a real success for many years. The busy with meetings or working with the team.
most recent dish is the one we make at Pur: rustic bread
with chocolate, salt and virgin olive oil. I think you'd love it! The day ends in Can Jubany, where I normally arrive
between 10.30 p.m. and 1 a.m. to greet customers. So most
days I go to bed around 1 a.m. or 1.30 a.m.
Has gastronomy changed very much since then?
The profession in general has changed. Before, it was a very
humble trade, there were people with a vocation, but there What role do patisserie and desserts play in your cooking?
were also people who couldn't study for a profession and For me, desserts are very important. I'm a sweets and
ended up being cooks or caterers. But nowadays I think it's patisserie fanatic. I'm a chocolate lover and so I think that
a fashionable profession. Maybe it's even become too trendy. any banquet that ends without dessert or without a bit of
I think society might even be attaching too much value to it. chocolate isn't a good banquet.
In the end, we're artisans.

What would the perfect dessert be like for you?

Where did your passion for cooking come from? Was it It depends on the day. I'm getting increasingly fond of
your vocation or family tradition? less sweet desserts, but I love classic desserts too, like
It came from family tradition. At first I didn't feel like crème caramel, cheesecake, an exceptional truffle with
pursuing the profession, but when I really started to get to exquisite chocolate... Although I also fancy complex
know it, I realised it wasn't actually that bad. Over time it desserts with fruits and vegetables. If they're well made,
seduced me and I fell under cooking's spell. I love all desserts.

Who have you looked up to in the world of gastronomy? You've always made your passion for chocolate clear.
One of my main sources of inspiration is Carles Gaig. In Professionally speaking, what do you find most attractive
fact, I've always said “when I grow up I want to be like him”. about chocolate?
Even so, I don't think I'll ever be able to achieve that. He's There's a part of our brain that we use like a psychological
someone I admire tremendously, both at personal and palate and often, ending a great meal without a little bit of
professional level. He's an example who never ceases to chocolate gives you the feeling that it hasn't quite finished.
surprise me. You feel the need for a bit of chocolate or that intense flavour
that reminds you of that exquisite and very particular taste.

Can Jubany, Mas d’Osor, Petit Comité, Foc, Pur-Impur...

How do you manage to run all your projects successfully You're embarking on a new era as a Chocovic ambassador.
and also have time to race the Dakar? What are the brand values and attributes that prompted
I love challenges and I'm a man with a huge capacity for hard you to accept this job?
work Even so, and sadly, sometimes I can't do everything Firstly, the closeness and the immense affection I have for
or do things exactly the way I'd like them done. I can't be the Chocovic family. Can Jubany was founded 23 years ago
everywhere at once. So it's only possible with good teams. and right at the start of the project I met the Rius family and
Chocovic. Over time, I've watched the whole team grow.
As for the Dakar race, it was one of my life goals. When I
had the chance to do it, I didn't hesitate. Doing the event I've always felt part of Chocovic, because I've had the
was a massive effort. Now it's a goal that's been achieved pleasure of cooking for them on many special occasions and
and I've crossed it off my bucket list. preparing banquets when chefs like Ferran Adrià came.

As a Chocovic ambassador, what will your responsibilities be?

To proudly take the Chocovic brand wherever I go and
defend its chocolate in my establishments, especially in my
desserts. It's very important for me to share my enthusiasm
for chocolate with customers.
24 25

the mains
Saint Honoré, Carrot Cake, Black Forest, Sachertorte,
Opera… These are the great patisserie classics, real best
sellers that have sweetened the palates of generations
and generations. Enric Monzonis, Sergi Vela
and Rafa Delgado set themselves the task of updating them
and bringing them into a new era. Discover the results.
 27

saint honoré
BY ENRIC MONZONÍS

Blessed creaminess.
Saint Honoré, patron saint of bakers,
inspired this iconic cake first made
in France. Enric Monzonis's version
grabs your attention for its outward
appearance, with a flower-shaped
decoration. The recipe, however,
preserves its original features, like the
combination of the traditional cream
with caramel and banana, to which
Enric has added a special touch of
creaminess with Opal couverture.
28 29

banana compote 110 g sucrose Heat the full cream milk to 80ºC.
280 g ripe banana Make a caramel with the sucrose and deglaze with the milk.
220 g full cream milk Add the bananas and compote until they are softened.
3.25 g gelatin leaves Add the previously soaked gelatin and remove from the
heat. Mash the bananas if appropriate, place in the inner
mould and freeze.

saint honoré cream 650 g 35% MG cream Boil the cream, infuse the vanilla and dissolve the gelatin.
3 Tahiti vanilla pods When the mixture reaches a temperature of 45ºC, strain
200 g Selección Opal 30% white chocolate and emulsify with the previously melted chocolate.
15 g gelatin When it reaches a temperature of 18ºC mix with the cream
600 g 35% MG cream and the semi-whipped mascarpone and measure out.
300 g mascarpone

butter sablé biscuit 260 g butter Cut the butter that was in the refrigerator into small cubes.
180 g caster sugar Mix the flours together with the sugar and salt in the
80 g almond flour cutter. Mix all the solids together plus the cubed butter
365 g weak flour in the food processor with the beaters.
50 g strong flour Work the mixture until a homogeneous earthy texture is
6 g fine salt obtained. Add the tempered eggs and knead together
85 g fresh eggs until a compact dough is obtained.
Make two squares with the dough and wrap them tightly
in cling film.
Leave to rest in the refrigerator for at least 4 hours.
Slice the dough into a 3 mm thickness.
Leave the slices of dough to rest in a tin with parchment
paper for 1 hour in the refrigerator.
Stamp out 15 cm dics and bake between two Silpan sheets.
Bake at 160ºC for 17 minutes with an open air intake and
medium ventilation.

gelatin for painting 260 g sucrose Dry mix the NH 325 pectin with the sucrose and the vanilla.
16 g NH 325 pectin Dilute the DE44 glucose and the invert sugar (Tremoline)
choux pastry 500 g milk Boil the milk with the salt, sugar and butter. 490 g mineral water together with the dextrose in the water.
10 g sugar Add the flour and scald for a few minutes. 120 g DE44 glucose syrup Sprinkle the sugar and NH 325 pectin mix over the
6 g salt Pour into the blender and add the approx. 500 g of eggs 90 g Tremoline (invert sugar) mineral water and bring to the boil.
250 g butter at intervals. 220 g dextrose Pour in the 50% citric acid solution, mix vigorously and
250 g weak flour Pour into moulds and freeze. 4 g 50% citric acid solution halt the cooking process.
500 g eggs Remove from the moulds and place a ring of stamped 1 vanilla pod Leave to cool in a bowl covered with cling film in contact.
craqueline on the top.
Bake in the oven at 180ºC for 25 minutes with the air
intake closed or open with the ventilation at minimum. caramel for choux 1000 g sucrose Place the water in a pan and then add the sucrose. Cook the
350 g mineral water syrup to 180ºC, remove from the heat and add the Isomalt.
200 g Isomalt Dip the choux in the caramel and place in the moulds.
craqueline 140 g butter Take the creamed butter and make a dough with all the
150 g brown sugar ingredients in the food processor without emulsifying.
75 g almond flour Spread out between two transparent plastic sheets to 4 assembly Seal the biscuit with a little cocoa butter.
155 g weak flour mm thickness. Fill the choux pastry with the caramel cream.
1 g salt Place 6 choux pastries in each mould and fill with the
Saint Honoré cream.
Place the banana compote filling inside.
caramel cream 300 g sucrose (1) Dissolve the starch with 200 g cold milk and mix with Remove from the mould and paint with the gelatin.
870 g full cream milk the egg yolks. Finish by decorating with choux pastries and serve.
3 Tahiti vanilla pods Heat the rest of the milk with the salt, the malt extract,
130 g egg yolks the sucrose (2) and infuse the vanilla.
45 g sucrose (2) Make a caramel with the sucrose (1) and deglaze with
55 g corn starch the vanilla infusion. When all the milk has been added
12 g gelatin leaves pour it over the starch mixture and cook at 82ºC.
480 g butter Add the gelatin and cool to 40ºC to add the butter.
4.5 g salt Chill in the refrigerator and set aside.
3 g malt extract
30 31

carrot cake
An modernised classic.
Sergi Vela updates the traditional carrot
cake that comes from the USA with a
completely new appearance for our times.
If it's surprising on the outside, wait until
you see the inside. The cake is amazing for
its high carrot content and its concentrated,
spicy and not very sweet flavour, which BY SERGI VELA
finds the perfect match in the orange
glaze coating made with Istak 30.9%
white chocolate.
32 33

carrot cake 300 g eggs Whisk the eggs with the brown sugar and the invert sugar.
220 g brown sugar Add the sunflower oil, the mixed spelt flour and the
50 g invert sugar raising agent.
580 g sunflower oil Add the salt, the cinnamon, the mandarin, the vanilla and
600 g wholegrain spelt flour lastly the grated carrot, then fill the chosen moulds.
20 g raising agent Bake in a previously lined mould for 40 minutes at 170ºC.
20 g bicarbonate of soda
10 g Guérande salt
10 g powdered cinnamon
20 g vanilla extract
600 g grated carrot
300 g partly toasted hazelnuts
Grated zest of 3 mandarins

mandarin butter 100 g mineral water Make a syrup with the water, sugar and glucose and cool
250 g sugar to 40ºC. Cream the butter and emulsify in the table top
30 g glucose food mixer, add the syrup to the mixture and lastly the
300 g butter mandarin essential oil. Cover the cake pores with this
10 drops of mandarin essential oil cream and set aside in the refrigerator.

orange glaze 250 g mineral water Cook the syrup with the glucose at 104ºC, add the
300 g sugar previously soaked gelatin leaves, the condensed milk and
300 g glucose lastly the chocolate in drops with the colouring, emulsify
200 g condensed milk and extract the air.
19 g gelatin leaves Glaze at 30ºC with the cakes well frozen, then cut the
300 g Istak 30.9% white chocolate ends off the cakes with a sharp knife. Outline the sides
0.5 g fat-soluble orange food colouring with strips of Istak chocolate dyed with fat-soluble orange
colouring.

assembly Make a very orange couverture, combining it with the

white chocolate and fill a PVC tube, leave to crystallize.
Make slices of chocolate with a vegetable peeler to
imitate carrot, accompanied by an orange segment.
34 34 35

black forest
BY ENRIC MONZONIS

cocoa sponge cake 300 g pasteurized eggs Heat the eggs with the sucrose to 50ºC in bain-marie.
180 g sucrose Beat in the mixer until the mixture cools down and gradually
140 g flour sprinkle in the flour and Selección 22 cocoa powder.
40 g Selección 22 powdered cocoa Measure out into a 14 cm deep ring lined with paper and
bake in the oven at 160ºC for 25 minutes.

kirsch and cherry soak 125 g mineral water Make a syrup with the mineral water and the sucrose
125 g sucrose and dissolve the previously soaked gelatin.
100 g Griotte cherry purée Mix with the Griotte cherry purée and the kirsch and set
75 g de kirsch aside.
2 g gelatin leaves

Griotte cherry compote 500 g whole Griotte cherries Mix the Griotte cherries with the 225 g of sucrose and
with black beer 200 g black beer film. Stew in a pan for a few seconds. Add the black beer
225 g sucrose (1) and the lime juice and blend.
25 g sucrose (2) Pour the result of the mixing into the pan again together
11 g NH pectin with the glucose syrup.
50 g glucose syrup Heat to 40ºC and sprinkle in the pectin mixed with the 25
60 g lemon juice g sucrose.
Bring to the boil for a few seconds and remove from the heat.

fresh cherry 500 g strained cherry purée Place the mineral water and strained cherry purée in a
A classic with a cherry heart. cream 70 g sucrose pan and heat to 45ºC.
Originally from the Baden region, Black 30 g mineral water Mix the sucrose and the locust bean together and
Forest is one of the most traditional 6 g citric acid solution sprinkle over.
gateaux in German gastronomy. Starting 42 g Gelcrem Fred Bring to the boil and leave to cool.
with ingredients from the original Pour the result into a jug and blend in a food processor.
recipe, like kirsch liqueur and Griotte Add the Gelcrem Fred and the citric acid solution and
cherries, Enric Monzonis reinvents continue blending.
this classic by reducing the number of Strain through a fine sieve and place the cream in a
layers and adding little nuances, like the piping bag with a size 10 plain nozzle, then set aside.
vanilla hint of Opal white chocolate, to
give it his own personal touch without
losing its essence.
36 37

sour cream and 2 g de Locust bean gum Heat the water in a pan to 90ºC and infuse the tea
tea mousse 130 g water for 4 minutes.
15 g Sakura tea Strain and rectify.
6 g gelatin leaves Dissolve the gelatin and add the salt.
1.5 g salt Pour over the Selección Opal 30.3% white chocolate and
210 g 30% Selección Opal white chocolate emulsify.
210 g semi-whipped sour cream When the mixture reaches 23ºC, mix with the semi-
200 g semi-whipped cream whipped creams.

70/30 black paint 70/30 black paint

70/30 black paint with white base

black paint with white 70/30 white paint

base 15 g fat soluble black colouring

assembly Arrange the cut sponge cake in a size 10 ring and soak
liberally with the syrup.
Spread 45 g of cherry compote onto the sponge cake.
Place another piece of sponge cake on top and soak well
with the syrup.
Now spread 65 g of fresh cherry cream with the piping
bag and freeze.
Place 24 g of sour cream and tea mousse in the mould,
insert the filling and freeze. Remove from the mould and SOUR CREAM
decorate. AND TEA MOUSSE

FRESH CHERRY
CREAM

CHERRY COMPOTE

COCOA GENOVESE SPONGE

CAKE SOAKED IN SYRUP
38 39

pistachio
berries jaine
BY SERGI VELA

A tribute to the pistachio.

The is the star turn in this cake by Sergi
Vela. Its typical flavour and colour are
present in the ganache, in the sponge
cake, made with wholegrain spelt flour,
and in the Jaine 33.3% white chocolate
coating that keeps the cake fresh. The
yoghurt notes of Jaine combine with the
acid notes and keeps it fresh.
40 41

PIPETTES FILLED

pistachio
RASPBERRY PURÉE

berries jaine
BY SERGI VELA
POWDERED HARD PISTACHIO

JAINE AND PISTACHIO COATING

PISTACHIO GANACHE

pistachio cake 440 g eggs Whisk the eggs with the sugar and add the pistachio
PISTACHIO CAKE 400 g caster sugar paste and salt.
250 g pistachio paste Gradually pour in the sunflower oil and the flour, almond
8 g Guérande salt and raising agent mixture, fill the moulds previously
180 g Sunflower oil lined with butter and flour and bake at 160ºC for 35
RASPBERRY PURÉE 300 g wholegrain spelt flour minutes.
100 g powdered almond
14 g raising agent

pistachio ganache 450 g cream Boil the cream and add the gelatin and the pistachio paste,
100 g pistachio paste mix with a hand-held blender and strain.
6 g gelatin
900 g Selváticas Jaine 32.3% white Add the chocolate in drops and emulsify the mixture, then
chocolate leave for 24 hours before using.
Apply a generous layer of ganache to the cake before
applying the Jaine coating.

pistachio jaine coating 900 g Selváticas Jaine 33.3% white Melt the chocolate in the microwave, add the hot cocoa
chocolate butter, the pistachio paste and the Matcha tea, emulsify
30 g sunflower oil and temper at 29ºC and coat the cakes.
100 g pistachio paste
50 g Chocovic cocoa butter
10 g Matcha tea

assembly Once the cake is coated, roll in raw powdered pistachio

and finish by decorating with 3 capsules filled with a
reduced raspberry purée.
42 43

70% chocolate
sachertorte
with yuzu
and tea
B Y R A FA D E L G A D O

Sachertorte 3.0.
Throughout history, Sachertorte has been
the subject of countless versions. In his
own version of this great classic, Rafa
Delgado incorporates a Maragda 70%
chocolate mousse to make it spongier
and replaces the great classics — peach
and apricot — with other more acidic
flavours like yuzu and passion fruit. All
this, combined with the cocoa nuances
of the Maragda and Jade couvertures
results in a Sachertorte with a unique
flavour and unrivalled texture.
44 45

WHITE CHOCOLATE AND TEA

WHIPPED CREAM

cocoa sponge cake 360 g egg yolks Whisk the egg yolks with the invert sugar and the sugar.
260 g sugar Whisk the egg whites and the sugar together.
48 g invert sugar Add the sieved flour and cocoa over the whisked egg
COCOA SYRUP 360 g egg whites yolks mixture.
100 g sugar Add the whisked egg whites.
180 g weak flour Melt the butter and the chocolate separately.
72 g Selección 22 powdered cocoa Combine and then mix together.
110 g butter Spread onto Silpat silicon mats and bake in the oven for 5
MARAGDA CHOCOLATE 50 g Origen Ocumare 71.1% dark minutes at 220ºC.
MOUSSE chocolate couverture

CHOCOLATE AND
YUZU CREAMS cocoa syrup 800 g water Boil everything together and leave to cool.
400 g sugar
60 g Selección 22 powdered cocoa

COCOA SPONGE CAKE

chocolate and yuzu 300 g cream Boil the cream together with the purées and the glucose.
creams 100 g yuzu purée Add the gelatin leaves previously soaked in cold water and ice.
20 g passion fruit purée Strain over the chocolate and mix.
150 g liquid glucose
4 gelatin leaves
600 g Selección Jade 38.8% milk chocolate
couverture

white chocolate and 300 g cream Infuse the cream with the tea for 24 hours in the refrigerator.
tea whipped cream 12 g Earl Grey tea Heat the cream along with the invert sugar and the
30 g invert sugar glucose to 85ºC.
30 g liquid glucose Strain over the white chocolate.
165 g Selección Opal 30.3% white Mix and add the remaining cream.
chocolate Leave to rest for 24 hours.
450 g cream Whip.

OCUMARE CHOCOLATE SHEET Ocumare chocolate c.s. Origen Unico Ocumare 71.1% dark Spread out the strips of tempered chocolate.
strip chocolate couverture
46 47

opera cake
BY ENRIC MONZONIS

A symphony of flavours and nuances.

Enric Monzonis reinterprets this
classic of French patisserie, giving
greater prominence to the layers in
the original recipe. The flavours are
maintained whilst the textures are
softened without losing the so typical
sensation of the butter cream. The
choice of Kendarit 60% couverture
gives great texture to the ganache,
pleasantly and delicately providing
that cocoa note that makes Opera cake
so popular.
48 49

almond joconde 350 g egg whites Whisk the egg whites with the 250 g sucrose (1) and also
sponge cake 250 g sucrose (1) whisk the whole eggs with the 230 g sucrose (2).
550 g whole eggs Blend the flour and the powdered almond using the cutter
230 g sucrose (2) attachment. Fold the two whisked egg mixtures together.
410 g powdered almond Gradually add the powdered almond, the weak flour and
60 g weak flour the powdered cocoa and mix everything together.
60 g Selección 22 powdered cocoa Lastly, gradually pour in the melted butter
60 g butter Spread out in the 0.5 cm frame and set aside.
Bake at 210ºC for 6 minutes with with medium ventilation
and an open air intake.

coffee for soaking 800 g espresso coffee Mix the two ingredients and chill.
350 g syrup 70/30

Kendarit 60% ganache 250 g Selváticas Kendarit 60% dark Bring the cream to the boil and pour over the Selváticas
chocolate couverture Kendarit 60% dark chocolate couverture.
340 g 35% MG cream Emulsify with a hand held beater and measure out at about
35ºC.

coffee whipped cream 360 g Selección Opal 30% white chocolate Heat 600 g cream to 80ºC and infuse the crushed coffee
13.5 g gelatin leaves beans and the powdered coffee for 30 minutes.
1650 g 35% MG cream Staring the mixture and heat to 45ºC to add the
105 g coffee beans previously soaked gelatin.
23 g powdered coffee Pour over the Selección Opal 30% white chocolate
melted at 45ºC and emulsify.
Finish by adding the rest of the cream and leave in the
refrigerator to chill down to about 6ºC.

coffee crisp 300 g 50% Chocovic almond praline 150 g Melt the fats and mix with the almond praline and the
pure almond paste pure almond paste.
100 g Chocovic cocoa butter Add the salt with the soluble coffee and mix.
80 g Glacier butter chocolate coating 850 g Selección Maragda 70% dark Melt the Selección Maragda 70% dark chocolate
2 g salt chocolate couverture couverture at 45ºC and mix with the sunflower oil.
20 g soluble coffee 150 g sunflower oil Set aside until needed.

JOCONDE SPONGE CAKE

gelatin for painting 260 g sucrose Dry mix the NH 325 pectin with the sucrose and the
COFFEE WHIPPED CREAM 16 g NH 325 pectin vanilla.
490 g mineral water Dilute the DE44 glucose and the invert sugar (Tremoline)
KENDARIT GANACHE 120 g DE44 glucose syrup together with the dextrose in the water.
90 g Tremoline (invert sugar) Sprinkle the sugar and NH 325 pectin mix over the
COFFEE CRISP 220 g dextrose mineral water and bring to the boil.
4 g 50% citric acid solution Pour in the 50% citric acid solution, mix vigorously and
1 vanilla pod halt the cooking process.
CHOCOLATE COATING Leave to cool in a bowl covered with cling film in contact.

assembly Place a strip of sponge cake in the bottom of the mould

and soak with the coffee mixture.
Then spread a layer of whipped coffee cream over the
top. Place another layer of sponge cake on top and soak
with the coffee mixture. Spread over a layer of chocolate
ganache.
Place another layer of sponge cake and sock with the
coffee mixture. Now, add a layer of coffee crisp.
Place another layer of sponge cake on top and soak with
the coffee mixture.
Arrange another layer of whipped ganache.
Finish off with the last layer of sponge cake and soak with
the coffee mixture.
50 51

raspberry
ocumare
BY SERGI VELA

ocumare cake 500 g eggs Melt the butter and mix with the melted chocolate.
150 g invert sugar Whisk the eggs with the invert sugar and the brown
250 g brown sugar sugar. Separately in the food processor, grind down the
150 g powdered almond cocoa, the powdered almond, the flour and the raising
240 g weak flour agent.
50 g Selection 22 powdered cocoa Infuse the cream with the vanilla and cool before making
14 g raising agent the mixture.
240 g cream Add the butter and chocolate mix to the initial whisked
1 vanilla pod mixture, carefully add the mix of solids, the infused
150 g butter cream and the rum.
160 g Havana rum 7 years Fill previously lined silicon moulds and bake at 160ºC
200 g Origen Ocumare 71.1% dark chocolate for 35 minutes.
couverture

raspberry ganache 200 g cream Heat the cream, the purée and the sugars to 80ºC and
200 g raspberry purée pour over the couverture drops, emulsify and set aside
50 g glucose in the refrigerator until it crystallizes.
40 g sugar Apply a layer of ganache to the cake to cover up any
400 g Origen Ocumare 71.1% dark chocolate pores and place in the freezer.
couverture

shiny glaze 240 g mineral water Cook the water, sugar and glucose to 125ºC.
815 g sugar Soak the gelatin leaves in plenty of cold water. Heat the
300 g glucose cream with the invert sugar and mix in the cocoa powder.
600 g cream Pour the cooked sugar over the cream and cocoa mixture
75 g invert sugar and add the gelatin, then strain and cool.
225 g Selección 22 powdered cocoa Glaze the cakes with the glaze at 40ºC.
38 g gelatin

cocoa bean mould 100 g Origen Ocumare 71.1% dark chocolate Place silver mixed with eau de vie into the chosen mould.
couverture Spray gun the mould with equal parts of cocoa butter
100 g Chocovic cocoa butter and chocolate.
Once the paint has crystallized, coat with Ocumare
The perfect combination. chocolate, leave to crystallize and stick the two halves
Some flavours were born to work together.
with each other, like dark chocolate
and raspberry. Sergi Vela has been
inspired by this classic combination assembly Bake the cake in a log mould, apply ganache to cover
to create this delicious cake, in which the pores in the sponge and freeze. Glaze at 38ºC and
brown sugar, rum, vanilla, Ocumare decorate with the cocoa bean and strips of Ocumare
dark chocolate couverture, powdered couverture along the sides.
almond and fresh raspberries create an
exquisite set of flavours and nuances.
52 53

assembly
step by step

1 4
Cover the Ocumare cake in a log mould. Spread the Ocumare ganache using a plastic strip.

2 5
Carefully remove the sponge cake from the mould. Coat the sponge cake evenly
with the shiny glaze at 38ºC.

3 6
Apply the Ocumare ganache over Decorate the cake with the cocoa bean
the cake to cover up any pores. and the raspberries on the top,
and the couverture strips on the sides.
 55

Sweetmoses
from artisan to artisan

A trained architect with a pastry chef vocation,

Moisés Garrote has managed to blend his two great passions
to create his own sweet universe in which the theory of colour,
the harmony of forms and composition travel in orbit around
flavour, the centre of all his creations.
We chat to him about his early days, about the influence
of architecture on his production, about Korean buttercream
flowers, a technique he learned and perfected in Seoul,
and about the importance of social media, where he shares
his work every day with more than 50,000 followers.
Aren't you following @mosesweetmoses on Instagram yet?

Photo by Dafne Portillo

56

Trained as an architect and self-taught at first. Your followers really admire your work. Do they give
When did your passion for pastry making start? you ideas and have you used any of them?
When I was very young I loved helping out at home I'm the sort of person who thinks that anyone around me
whenever sweet things were being made. I stayed right can help me see things in other ways. If you're receptive
there beside my mother and my aunt when it was time to to new ideas you'll always be growing, if you don't, you'll
make dough. Whenever I looked into a cake shop window always be second-rate. I remember some ideas people
I wondered how all those perfect decorations were done. have given me about using different types of butter. A
student told me about a very white butter that they'd
Are you somehow able to apply your knowledge as an discovered. I contacted the manufacturer and tried it. The
architect when you're making your sweet creations? results weren't all that good, but I had to try it out.
On the course there was a subject called “Composition
Elements” and I think that's the one that has contributed As a teacher, what skills do you value in your students?
the most when creating patisserie. My knowledge of I love students who ask questions because that shows
architecture is always at the back of my mind, both in my they're interested in your classes. More than skills, I'd
creations and in their reproductions. The theory of colour, focus on the learning curve. My experience tells me that
harmony of forms, composition and so on. people who have had previous contact with the subject
sometimes come with knowledge that might be an
What were your first creations? obstacle for developing in the time they spend in class.
My very first creations were some cake-pops that I took That's why my favourite students are usually the ones that
into work to impress my colleagues but I was really come in with little or no experience. I love seeing photos
surprised when I saw the admiration on their faces. The of their work in my Instagram in-tray. That's always
cake-pops were inspired by animals, they were chocolate satisfying and exciting.
with fondant decorations.
Which Chocovic products would you highlight
What do you like the most about working for making your creations?
with chocolate? Specifically, there are two chocolates that I'm totally
The diversity of chocolate is so broad that I wouldn't happy with and that I've used in my work. Zamar milk
know how to answer that question, but if I had to decide chocolate for that hint of caramel and the ease with
on one of its variants, I'd absolutely choose bonbons, which it melts in mousses. Plus, it has an excellent
as the new new generations of chocolate makers have flavour. And Wisau dark chocolate for its elasticity for
shown that there's a whole universe to be discovered in putting all kinds of decorations on my creations.
bonbon decoration. I want to belong to that universe that
promises a fantastic wealth of exciting things.

You have a community of more than 50,000 Instagram

followers. What role has social media played in your
career so far in the world of patisserie?
I think social media is vital for your work to reach the
highest number of people possible. Thanks to social
media I've grown as a professional and I've been able to
find out about new trends in modern patisserie.
58 59

desserts
From Roman feasts through to the present day, dessert has
always been a feature of our tables. And rightly so, for who
can resist the sweet flavour of a cake or a milkshake after
a good lunch or dinner? Rafa Delgado, Raúl Bernal and
Nandu Jubany reveal their best recipes for “dessert time”.
60 61

bread with
chocolate,
oil and salt
BY NANDU JUBANY

A dessert tasting of memories.

Nandu Jubany sets out on his journey
as a Chocovic ambassador with a
dessert inspired by a classic in both
our cuisine and our childhood. The
combination of bread, Kendarit
chocolate, olive oil and coarse grain
salt brings delicious memories to mind
of when we were children. A dessert,
or teatime dish, from yesteryear
that Nandu elevates to the gourmet
delicatessen category.
62 63

syrup TPT 75 g drinking water (bottled) Bring the sugar and the water to the boil.
75 g white sugar Chill and set aside.
Mix the two ingredients and chill.

caramelised crispy 4 round mini bread rolls Cut the base off the mini bread roll and scrape out as much
bread roll 150 g syrup TPT of the crumb as possible.
Fill it with kitchen paper without pressing too hard to
prevent it losing its shape and without allowing the paper
to get caught on the bread.
Dry in the oven at 170ºC for 20 minutes.
Bake the bases between parchment paper with a weight
placed on the top for 12 minutes.
Take out of the oven, remove the paper from the inside and
paint with syrup.
Dry again in the oven at 170ºC for 20 minutes, turning them
to ensure they dry evenly.
Store in an airtight container.

chocolate foam 58.11 g full cream milk Mix together the water, the milk, the cream, the cocoa
4.8 g white sugar and the cold dextrose.
2.91 g invert sugar Place on the heat and when the temperature reaches
6.39 g Selección 22 powdered cocoa 40ºC add the sugar (neutral and invert).
35.84 g dextrose When the temperature reaches 85ºC turn off the heat
0.95 g hot Procrema 5 neutral and add the broken up couverture.
11.68 g 35% single cream Beat to pasteurize.
23.34 g drinking water Leave to mature and process in the sorbet maker.

chocolate ice cream 360 g Selección Maragda 70% dark chocolate Boil the milk and the powdered cocoa.
couverture Pour over the egg yolks mixed with the sugar.
13.5 g gelatin leaves Cook on the hob to 85ºC.
1650 g 35% MG cream Stir in the chocolate.
105 g coffee beans Leave to rest for 5 minutes and process in the food
23 g powdered coffee processor.
Load the syphon with two charges and keep cold.

assembly Crispy mini bread roll Fill half the mini bread roll with the chocolate foam.
Chocolate foam Add a scoop of ice cream and finish filling with more
Maragda 70% chocolate ice cream foam.
Virgin olive oil Cover and serve on a plate.
Maldon salt Add the olive oil and the salt to serve.
64 65

assembly
step by step

1 4
Finish filling with more foam and close.
Arrange the cold caramelized crispy mini bread rolls.

2 5
Use a syphon to fill half the mini bread roll Add a drizzle of oil.
with the chocolate foam.

3 6
Add the scoop of ice cream. Season with a pinch of salt.
66 67

almond
flower
B Y R A FA D E L G A D O

A dessert to enjoy layer by layer.

As if it was a game, Rafa Delgado
gets us to taste the different phases
of almond as we discover each layer
of his dessert. A combination of Opal
couverture and almond milk simulates
the most tender phase; almond
praline is the essence of the nut; and
the velvet-effect sheets and the bitter
aperitif, the silkiness and bitterness
of the ripe nut.
68 69

almond syrup 250 g water Make a syrup.

500 g sugar Allow to boil for 4 minutes.
250 g almond milk Keep stirring to prevent sticking.

almond oblaat Oblaat Spray oil onto a Silpat and place a sheet of oblaat on it.
Almond syrup Paint the surface of the oblaat with the syrup using a
Whole Marcona almonds paintbrush.
Place another layer of oblaat and paint again with the
syrup.
Then use a microplane to grate raw Marcona almond (do
not allow the syrup to dry so it sticks properly). Bake at
140ºC for 10 minutes.

cracked fresh almonds Fresh almond Grind the tender almonds and keep them in milk.

bitter aperitif gel 150 g water Cook everything except for the bitter aperitif and bring
60 g Torres bitter aperitif to the boil.
20 g sugar Add the bitter aperitif and leave to gellify.
2 g agar-agar Crush and strain.

milk chocolate and 200 g cream Boil the cream.

almond creams 60 g Selección Jade 38.8% milk chocolate Add the hot cream over the chocolate and the praline and
couverture crush.
25 g Chocovic 50% almond praline Leave to rest for 24 hours.
Before assembly, whisk lightly to increase the volume.

others Basil flower

almond and vanilla 70% Chocovic caramelised almond sticks Crush the mixture with the cutter until a smooth paste is
praline 2 vanilla pods obtained.
15 g grape seed oil

white chocolate and 600 g almond milk Heat the almond milk to 40ºC and add the solids.
almond milk ice cream 50 g dextrose Cook at 85ºC.
30 g sucrose When cold, add the Amaretto.
6 g neutral base Crush and leave to mature for 24 hours.
6 g 1% MG powdered milk Cream.
15 g invert sugar
220 g Istak 30.9% white chocolate
20 g Amaretto

almond milk 200 g Marcona almonds Place the almonds on a baking tray and toast for 10 minutes
750 g water at 150ºC.
Add the almonds to the water, crush and macerate for 24
hours.
Strain through a superbag and keep the liquid.
70 71

assembly
step by step

1 4
Place the almond milk in the dish. Add chopped fresh almonds.

2 5
Add the bitter aperitif gel. Arrange a quenelle of Istak and almond milk ice cream.

3 6
Spoon out the Jade and almond cream. Place a few almond oblaats in an irregular
arrangement and decorate with basil flower.
72 73

matcha and
passion fruit
milkshake
BY RAÚL BERNAL

Milkshake with passion.

Raúl Bernal moves away from
traditional sweet milkshakes to milkshake 700 g milk Mix the milk with the cream and the green tea.
create a refreshing recipe that plays 550 g passion fruit purée Heat to 40ºC and add the sugar mixed with the stabiliser.
with the bitter and acid flavours of 690 g 35% MG cream Heat to 85ºC, add the passion fruit purée and the salt.
matcha tea and passion fruit. A lovely 165 g sugar Add the white chocolate.
fresh milkshake in which the yoghurt 4 g stabiliser for cream Blend using the food processor.
hints of Jaine 32.2% white chocolate 415 g Selváticas Jaine 32.3% white Cover with cling film in contact and cool quickly to 5ºC.
contribute, on the one hand, an extra chocolate Store in the refrigerator. Serve cold.
touch of freshness to emphasise the 4 g fine salt
flavours and on the other, a touch of 15 g Matcha green tea
dairy that combines perfectly with the
acidity of the passion fruit.
74 75

chocopedia
Bicycles and cakes
Perhaps one of the best ways of spending a summer
afternoon is to have a siesta after lunch with the Tour de
France playing on the telly. Paris-Brest cake is a lasting
tribute to this love-triangle between cyclist, their food
and their bike.

In 1891 a cycle race was held between the cities of Paris

and Brest, making a huge impact on the surrounding area.
Dozens of cyclists rode their bikes through the little villages
of rural France. Louis Durand, a patissier from the Brest
area, created a cake shaped like a bicycle wheel as a tribute
Do you know the history behind the great patisserie to this sporting event and he named it the Paris-Brest.

classics like Sachertorte or Paris-Brest? Do you know

why doughnuts have a hole in the middle?
The Chocopedia is a new Chocovic section that aims
to give answers to these and other questions. Captain Hanson Crockett Gregory.

Discover the stories and curious facts, some sweet and

Sachertorte, an aristocratic cake
some bitter, hidden away in the recipes for the most famous Sachertorte is probably the most well-known chocolate
cake in the world. Made with chocolate sponge cake,
desserts in the history of gastronomy. Follow us on social apricot jam and coated with a layer of dark chocolate, it's
the top dessert for chocolate lovers everywhere.
media if you want to find out more.
Its origins can be traced back to 1832, when a young
Austrian pastry chef called Franz Sacher was given the
arduous task of preparing a cake for a group of aristocratic
friends of the Prince of Austria.

Poster from 1901 with winner Maurice Garin.

The cake was made popular by an article written by one

of the period's most famous sports journalists, who was
covering the event, Pierre Giffard, putting the recipe within
reach of all the French and, consequently, the whole world.

Tatin's mistake
How many times have you had something turn out not The hole in the doughnut
quite right in the kitchen? Either the soufflé collapses or The doughnut is a sweet symbol of modernity and
the milk curdles, or something gets overcooked... Yes, practicality eaten by many people every morning. But why
mistakes are part of our trade and we have to learn to deal does it have a hole in the middle?
with them, correct them and make the most of them. Just
like the Tatin sisters did. The doughnut recipe dates back to Medieval times. In those
days it was made without the typical hole. It wasn't until
In the late 19th century, sisters Stephanie and 1847, when a sailor named Hanson Gregory made a hole
Caroline Tatin ran a small hotel in a village south in the dough as a way of making sure the mixture was Franz Sacher.
of Paris. Stephanie, the pastry cook sister, properly fried all the way through. A great example
overcooked a batch of apples. of creativity to resolve a technical problem.
Young Sacher presented the Sachertorte, which all the
The dining room was packed and there was no time to The doughnut with the hole became famous and guests thought was delicious. A resounding success. Years
prepare another dessert. So Stephanie, in a daring act of was exported to New Amsterdam (now New York) later, as an experienced pastry chef, Sacher founded the
courage, decided to place the apples on top of a puff pastry where it became a gastronomic icon of the city and Hotel Sacher in Vienna, where you can still savour the
base and bake it. The result was the delicious Tarte Tatin. Hotel Tatin. Source: www.hotel-tatin.fr of the whole country. original recipe even today.
76 77

petit fours
The crowning glory. The cherry on the cake. These petit
fours are in charge of leaving a great taste in the mouth
following a complete gastronomic experience. Small yet not
simple creations, to be enjoyed in one or two mouthfuls.
Raúl Bernal, Rafa Delgado and Sweet Moses shows us their
latest creations. Discover them.
78

éclair
BY SWEETMOSES

raspberry gelatin 25 g caster sugar Mix the caster sugar and the agar-agar together in a bowl.
4 g agar-agar Place the raspberry purée in a pan and add the previous
250 g raspberry purée mixture.
Stir until it comes to the boil and then stir for a further
1 minute.
Transfer the gelatin to a recipient and cover with cling
film in contact.
Keep in the refrigerator until 30 minutes before serving.

chocolate mousse 270 g 35% MG cream Semi-whip the cream (1) and set aside in the refrigerator.
100 g Wisau 70% dark chocolate Mix the two chocolate couvertures in a bowl.
50 g Zamar 39% milk chocolate Bring the cream (2) and the milk to the boil.
80 g full cream milk Mix the sugar with the egg yolks and stir until smooth
80 g 35% MG cream and even. Sweet goldsmithing.
15 g superfine sugar When the cream and milk mixture comes to the boil, Moisés Garrote raises the éclair to
35 g egg yolks gradually mix with the sugar and the egg yolks while the highest category with this delicate
stirring constantly. and elegant creation with Dalinian
Return the mixture to the heat and bring to 80ºC. inspiration, made with an authentic
Remove from the heat and mix vigorously with the goldsmith's precision. His admiration
chocolate. for French patisserie is clear in the
When the mixture is smooth and even, leave to cool at éclair de pâte a choux, filled with
room temperature. raspberry, topped on this occasion
Remove the cream from the refrigerator and mix with Wisau 70% dark chocolate
together. and Zamar 39% mousse spheres,
reminiscent of the decorations on the
walls of the Dalí museum.
80 81

éclairs (pâté à choux) 110 g W200 strong flour Sieve the two flours and set aside.
95 g W300 strong flour Over a medium heat, bring the water, the butter, the salt and
165 g full cream milk the milk to the boil.
3 g salt Remove from the heat and add all the flour at once.
GOLD LEAF 160 g water Stir vigorously.
4 whole eggs (beaten) Heat the mixture again over a low heat to eliminate as much
10 g sugar water as possible.
95 g unsalted butter Cool at room temperature.
Place in a bowl and beat with the hard paddles.
Add the eggs at medium-low speed. (Important: you may not
HAZELNUT GLAZE need to add all the egg.)
When the mixture reaches a slow dropping consistency, stop
adding egg.
Preheat the oven to 220ºC.
Chill in the refrigerator with cling film in contact for 30
CHOCOLATE MOUSSE minutes.
Place the mixture in a piping bag with a 12-14 mm star nozzle.
Pipe horizontal lines from one end to the other onto a tray
with a Silpat.
Place in the refrigerator for 3 hours.
Cut into 13 cm pieces and place them on a tray leaving 4
cm between each éclair and lower the oven temperature to
170°C.
WISAU 70% DARK Bake for 25 mins at 170°C (don't open the oven)
CHOCOLATE SHEET Lower the heat to 150ºC and bake for a further 20 mins.
Turn off the oven and leave the door half open for 10 mins.

white chocolate 250 g whipping cream (minimum 35% MG) In a saucepan, place the 250 g of cream, the invert sugar and
whipped ganache 30 g invert sugar the glucose and bring to the boil.
CHOUX PASTRY ÉCLAIR 30 g glucose Add the previous mixture over the white chocolate and leave
180 g Istak 30.9% white chocolate for a minute to allow the chocolate to soften.
375 g whipping cream Emulsify with the food processor to obtain a smooth, even
RASPBERRY mixture.
GELATIN Add the rest of the cream and store in the fridge for 6 hours.
Whisk the ganache with a hand-held mixer.

hazelnut praline glaze 225 g water In a saucepan, mix the water, sugar, glucose syrup and
WHITE CHOCOLATE 100 g sugar condensed milk and heat to 90ºC. Remove from the heat.
WHIPPED GANACHE 100 g lactose Add the previously soaked gelatin.
ISTAK 30.9% 280 g glucose syrup Gradually mix with the praline and the neutral gelatin.
135 g condensed milk Mix with the food processor and keep in the refrigerator until
16 g gelatin leaves needed. (It's advisable to use it the day after preparation.)
100 g neutral gelatin When ready for use, heat in the microwave to 25ºC-28ºC. Mix
300 g Chocovic 50% hazelnut praline again with the food processor without lifting the beaters too
much to avoid making bubbles.
Apply over the completely frozen mousse.

velvet effect coating 160 g Chocovic cocoa butter Temper the chocolate.
40 g Zamar 30.9% milk chocolate

chocolate decoration 200 g Wisau 70% dark chocolate couverture Using the tempered chocolate, make éclair-shaped bases to
assembly place the balls on.
Using a filling nozzle, fill the éclairs at three points on the
base.
Apply the raspberry gelatin in the same way.
Set aside.
Using a spray gun coat half the completely frozen mousse
balls.
Coat the other half with the hazelnut glaze.
Arrange the chocolate decorations on top of each éclair
followed by alternate velvet and glazed balls.
Decorate with chocolate strips and gold leaf.
 83

hazelnut and A sweet (and crsipy) finale.

Hazelnut and chocolate are the
absolute stars of this petit four by
Raúl Bernal presented in the shape

chocolate
of delicate little filled biscuits. The
crispy hazelnut sablé biscuit base
combined with hazelnut mousseline,
the chocolate and hazelnut sponge
cake and the Jade couverture cream
offer a range of textures for enjoying in
BY RAÚL BERNAL a single mouthful.

chocolate and hazelnut 190 g Chocovic 50% hazelnut praline Mix the praline with the caster sugar, the egg yolks and
sponge cake 30 g caster sugar the eggs in the food processor using the beater.
30 g invert sugar Whisk the egg whites adding the powdered egg whites
90 g egg yolks with the cream of tartar and add the sugar at the end in
65 g whole eggs three stages.
170 g egg whites Melt the couverture and the butter.
1 g powdered egg white Mix.
0.5 g cream of tartar Sieve the cocoa powder and the flour together.
60 g sugar Mix part of the egg whites with the couverture and add to
45 g weak flour the part with the praline.
25 g Selección 22 powdered cocoa Add the dry ingredients.
45 g Origen Unico Sambirano 71% dark Add the remaining beaten egg whites.
chocolate couverture Bake on a Silpat at 200ºC for about 10 minutes.
45 g liquid butter Freeze and cut into discs.

hazelnut sablé biscuit 150 g butter Homogenize the butter with the hazelnut paste.
40 g hazelnut paste Add the sugar and the egg.
90 g caster sugar Sieve and mix in the flour and the hazelnut powder.
50 g whole eggs Finish mixing and set aside in the refrigerator.
250 g weak flour Spread out to a thickness of 2 mm.
130 g hazelnut powder Cut out discs.
Bake between two Silpain baking sheets at 160ºC for
about 20 minutes.
Set aside.
84 85

hazelnut mousseline 185 g milk Heat the milk with the sugar.
140 g sugar Mix the egg yolks with the egg whites and the cornflour.
90 g pasteurized egg yolks Pour the milk over the eggs.
140 g pasteurized egg whites Cook everything at 85ºC.
10 g cornflour Cool the cream and when it reaches 40ºC add the first
280 g butter amount of butter.
160 g butter Cover with cling film in contact and leave in the refrigerator
140 g toasted hazelnut paste for 24 hours.
Place the cream in the food processor with the whisk.
Mix the remaining butter with the hazelnut paste.
Gradually add the cream.
Place the cream on the sablé biscuit.

milk chocolate 400 g 35% MG cream Heat the cream with the sugar.
couverture cream 90 g pasteurized egg yolks Pour over the egg yolks and cook everything at 85ºC.
30 g sugar Add in two stages over the melted couverture and
385 g Selección Jade 38.8% milk chocolate emulsify.
couverture Cover with cling film in contact and store for 24 hours in
the refrigerator.
Measure out onto the sponge cake using a piping bag.

assembly Place the mousseline on the sablé biscuit.

Cover with the sponge cake.
Finish off with the milk cream and a little smoked salt.
Decorate with half a caramelised hazelnut.
 86 87

fig leaf
and yoghurt
bonbon
B Y R A FA D E L G A D O

JAINE COATING

FIG FRUIT PÂTÉ

FIG LEAF GANACHE

Summer flavours.
The summer, the countryside, the fig
trees... Our ambassador Rafa Delgado
drew inspiration from his childhood
memories to create this delicious and
refreshing proposal of summer taste.
He highlights the incorporation of Jaine
yogurt, which is able to balance out
the sweetness of the fig with its hints
of lactose and acidity, and the sprayed
exterior evokes the characteristic tones
and feelings of the fruit’s leaves and
velvety skin.
88 89

fig leaf ganache 420 g Selváticas Jaine 33.3% white Heat the water with the honey and the glucose, add the
chocolate couverture honey and bring to the boil.
200 g fig leaf water Pour over the chocolate and emulsify.
25 g liquid glucose Measure out.
25 g flower honey
8 g powdered yoghurt

fig leaf water 1 l water Wash the fig leaves.

100 g fresh fig leaves Chop over the water and heat to 60ºC.
Leave to infuse for 24 hours.
Strain.

fig fruit pâté 400 g fig purée Heat the purée and the lime juice to 40ºC.
100 g lime juice Add the sugar and the pectin mixed together.
10 g yellow pectin Bring to the boil and add the remaining sugar and glucose.
50 g sugar Cook to 105ºC.
125 g liquid glucose Add the acid and water solution.
350 g sugar Then add the butter.
6 g tartaric acid Mix together and allow to cool stirring continuously.
6 g water
70 g butter

jaine coating Selváticas Jaine 33.3% white chocolate Melt the cocoa butter and add the red and blue colouring.
couverture Crush and strain.
400 g g Chocovic cocoa butter Repeat the same operation with the green colouring.
1 g fat soluble red colouring Streak the bonbon mould with both colours.
3 g fat soluble blue colouring Leave to crystallize and sprinkle gold dust over the top.
400 g Chocovic cocoa butter Remove the excess.
5 g green colouring Coat with tempered Jaine chocolate.
100 g Nacar 30.3% white chocolate
Rambla Catalunya, 6, 1ª planta
08007 Barcelona

T +34 934 705 673

F +34 934 705 670
chocovic@chocovic.com

@chocovic.official
@chocovic.official
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