The art of chocolate-making with chef Oliver Vincenot

Corporate Chef Olivier Vincenot transported the attendees at a workshop here into a wonderland of fruit and nut chocolates, his culinary skills ensuring a chocolatier out of everyone who attended.

Chef Olivier, rustled some of the most delicious flavors of chocolates, Truffles Mocha: (Ganache), fruits and nuts mandian, chocolate mousse and chocolate almonds, to name a few of the sinful indulgences.

The event, at Foodhall, a premium lifestyle food superstore at DLF Saket, witnessed Chef Olivier Vincenot sharing his secrets and techniques of making perfect chocolates through various applications like tempering, moulding and decorating.

Here is a recipe of chocolate mousse shared by Chef Oliver :

Ingredients:

• Caster sugar 100 gr or 1/2 cup
• Water 30 gr or Table spoon
• Whole eggs 90 gr
• Egg yolks 60 gr
• Dark chocolate 70% 240 gr or 1 cup + 1 table spoon (Couverture chocolate)
• Whipped cream 35% 320 gr or 1 cup + 1/4 cup (Elle&Vire)

Method:

• Melt the chocolate over a bain-marie and keep warm aside. (36-40 degrees C).
• In a mixing bowl, whisk both whole eggs and yolks till slightly fluffy; while doing that also have the caster sugar and water come to 118C into a saucepan over medium heat and pour over the whisked eggs; carry on whisking until the mix has cooled down.
• Whisk the whipping cream to a soft pick, and pour a fifth into the warm melted chocolate which at this stage should be removed from the bain-marie, mix together nicely.
• Then fold in the sabayon into the chocolate until nicely mixed, do not beat, and fold in the whipped cream.
• Pour the mousse into glasses, cups, and bowls and set in the fridge.
• Can be decorated with fresh strawberries or any other fruits, or just cocoa powder, icing sugar, or even small heart made of icing.