BLACK FOREST

INSTRUCTIONS

• Whip the egg yolks, whole eggs, and 85g of sugar with a hand mixer.
• Beat 25g of sugar with the egg whites to stiff peaks. Fold into first mixture.
• Mix in the flour and cocoa.
• Weigh 360g of batter on a 30 x 40 cm baking sheet and spread out with an angled spatula.
• Bake at 446°F (230°C) in a convection oven for about 6 to 7 minutes.

• Over medium heat, heat the milk and cream.
• Whisk together the egg yolks and sugar. Pour in the hot liquid while stirring.
• Return everything to the saucepan over low heat. Stir gently until the cream thickened slightly. Using a thermometer, cook until the temperature is 82°C.
• Once the temperature is reached, remove the saucepan from the heat and strain.
• Add the gelatin previously softened in the cold water and wrung out.
• Pour in the melted Manjari 64% chocolate and blend with an immersion blender to a perfect emulsion.
• Cover and store in the refrigerator.

• Heat 90g of cream with the glucose (or corn syrup), honey and the two split and scraped vanilla beans.
• Pour in the melted Ivoire 35% chocolate and stir vigorously.
• Mix and add 240g of cold cream with the kirsch.
• Cover and store in the refrigerator, ideally overnight.

• Defrost and blend 140g Frozen cherries in a food processor to make them into a purée.
• Soak the gelatin in a large amount of cold water and wring it out.
• Chop the 70g cherries.
• Heat half the purée with sugar at 140°F (60°C), soak the gelatin in a large quantity of cold water. When soft (3-5min), squeeze out the excess water and add to the hot liquid..
• Pour 125g of jelly into the already assembled dessert frame and place everything in the freezer.

• Boil the water, sugar, and the split and scraped vanilla bean. Place in the fridge.
• Mix the syrup and add the chocolate liqueur.

• Melt the Manjari 64% chocolate at 40°C and add the grape seed oil. Use at around 90°F (35°C).

• Cut 4 strips of chocolate biscuit 30 x 10 cm.
• In an approximately 12 inches by 4 inches dessert frame, place a strip of biscuit and soak it with the soaking syrup, pipe and smooth over 125g of Manjari 64% Cream then cover with a strip of biscuit, soak and place in freezer.
• Spread the whipped ganache until a whip to medium soft peaks is obtained. Pipe and smooth 125g of this preparation on the second biscuit then cover with a strip of biscuit, soak and place in the freezer.
• Make the morello cherry jelly and pour 125g over the third cookie. smooth and place the last biscuit strip on top. Soak it then place it in the freezer.
• Once well frozen, frame and cut 3 cm wide pieces.
• Coat the top and sides with Manjari 64% Chocolate Icing Shell. Place in the freezer.
• Put in the refrigerator the day before for optimal tasting.
• Note: It is possible to make the whipped ganache without the Kirsch as you wish.