The art of chocolate-making with chef Oliver Vincenot

The art of chocolate-making with chef Oliver Vincenot
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Highlights

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.

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.
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