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    DC Black Forest

    Uploaded by

    Mani Murugan
    This technical worksheet provides details on the ingredients, quantities, costs, and cooking process for a Black Forest recipe serving 10 portions. It includes ingredients for a salted chocolate crisp base, vanilla cream, morello cherry raspberry jelly, chocolate mousse, and dark chocolate glaze. The cooking process involves tasks like whisking, sifting, baking, heating, cooling, and freezing individual components before assembling and finishing the dessert.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    DC Black Forest

    Uploaded by

    Mani Murugan
    218 views1 page
    This technical worksheet provides details on the ingredients, quantities, costs, and cooking process for a Black Forest recipe serving 10 portions. It includes ingredients for a salted chocolate crisp base, vanilla cream, morello cherry raspberry jelly, chocolate mousse, and dark chocolate glaze. The cooking process involves tasks like whisking, sifting, baking, heating, cooling, and freezing individual components before assembling and finishing the dessert.

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    This technical worksheet provides details on the ingredients, quantities, costs, and cooking process for a Black Forest recipe serving 10 portions. It includes ingredients for a salted chocolate crisp base, vanilla cream, morello cherry raspberry jelly, chocolate mousse, and dark chocolate glaze. The cooking process involves tasks like whisking, sifting, baking, heating, cooling, and freezing individual components before assembling and finishing the dessert.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    218 views1 page

    DC Black Forest

    Uploaded by

    Mani Murugan
    This technical worksheet provides details on the ingredients, quantities, costs, and cooking process for a Black Forest recipe serving 10 portions. It includes ingredients for a salted chocolate crisp base, vanilla cream, morello cherry raspberry jelly, chocolate mousse, and dark chocolate glaze. The cooking process involves tasks like whisking, sifting, baking, heating, cooling, and freezing individual components before assembling and finishing the dessert.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    TECHNICAL WORKSHEET - 974 Delights

    Black Forest
    Category Season
    Recipe sheet for 10 Portions Tableware

    Quantity
    Cost by
    Ref. Ingredients Quantity Unit for Cost Cooking process
    Unit
    10

    Unpack, clean, peel and scale ingredients as per recipe


    Salted chocolate crisp

    Chocolate biscuit
    Chocolate biscuit 1200 g/plate
    Eggs whole 0,120 L 0,120 Whisk the eggs and sugar for 5 minutes
    Caster sugar 0,110 KG 0,110 Sift flour, cocoa and almond powder
    Flour T45 0,040 KG 0,040 Pour the egg mixture over the oil and mix gently with a
    Cocoa powder 0,045 KG 0,045 maryse
    Almond powder 0,055 KG 0,055 Whip the egg whites with the sugar and then gradually add
    Sunflower oil 0,130 L 0,130 the mixture
    Egg whites 0,180 L 0,180 Add the sifted powders
    Caster sugar 0,060 KG 0,060 Spread on half a baking tray
    Bake at 170°C for 12 to 15 minutes
    Vanilla cream
    Cutter 5.5 cm diameter = 12 g
    Heavy cream 35% 0,175 L 0,175
    Vanilla beans 2,000 Piece 2,000
    Caster sugar 0,088 KG 0,088 Vanilla cream
    Gelatine Masse 0,030 KG 0,030 Rehydrate the gelatine in cold water
    Heavy cream 35% 0,435 L 0,435 Heat the cream, vanilla and sugar
    Add the gelatine and cool down
    Morello cherry raspberry jelly Add the whipped cream
    Morello cherry puree 0,310 KG 0,310 Pour over the chocolate biscuit in a 5.5 cm diameter
    Raspberry puree 0,100 KG 0,100 flexipan palet = 15 g
    Invert sugar 0,040 KG 0,040
    Caster sugar 0,040 KG 0,040
    Morello cherry raspberry jelly
    Pectin 325 NH 95 0,004 KG 0,004
    Heat the purées with the invert sugar at 40°c
    Chocolate mousse
    Add the sugar and pectin mixture and boil
    Dark chocolate 64% Manjari 0,240 KG 0,240 Pour 10 g on the top of the mould
    Heavy cream 35% 0,075 L 0,075 Freeze
    Egg yolks 0,100 L 0,100
    Syrup 30° 0,120 L 0,120 Chocolate mousse
    Heavy cream 35% 0,255 L 0,255 Put the chocolate in a bain-marie
    Heat the yolks and syrup in a bain-marie to make a
    Syrup 30° sabayon, then cool it down with a pastry food processor
    Caster sugar 1,350 KG 1,350 Add the hot cream to the chocolate, fold in the whipped
    Water 1,000 L 1,000 cream and finish with the sabayon

    974 Dark chocolate glaze 1,000 L 1,000


    Finishing
    as usual
    Top with 3/4 of the chocolate mousse then add the vanilla
    Decoration
    cream and chocolate biscuit insert
    Neutral topping Smooth out and put in the freezer
    Dark chocolate shavings around Prepare 6 cm rounds of salted chocolate crumble with 5 g
    Morello cherry with tail + gold of Morello cherry jelly on top
    Turn out of the mould, glaze with chocolate icing and
    place on top of the salted chocolate crumble
    Cover the palets with morello cherry jelly and place on top
    of the cake
    Poach a little vanilla whipped cream on top and place a
    cherry on top
    Place chocolate shavings sprinkled with cocoa powder
    around the chocolate mousse, leaving the Morello cherry
    jelly beforehand

    Full cost excl. VAT


    Hazards (losses) 0,025
    Total cost (excl. VAT) for 1 portion
    Recipe cost
    Selling price excl. VAT
    Selling price incl. VAT
    Raw material ratio #DIV/0!

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