Keik Black Forest

©2020 Valrhona – Philippe Barret – L’école Gourmet Valrhona – Reproduction prohibited, all rights reserved. Images are non-contractual.
Black Forest
Makes 10 pieces BLACK FOREST
An original l’Éc�e G�rm� V�rh�a recipe
VIENNESE COCOA SPONGE VIENNESE COCOA SPONGE
40g Egg yolks Whisk the yolks, eggs and 85g sugar in a stand mixer. Then, beat
the egg whites with 25g of sugar until stiff. Mix the stiffened egg
105g Eggs whites with the first mixture and add the sifted flour and COCOA
110g Caster sugar (85g + 25g) POWDER.
65g Egg whites Weigh out 360g of the sponge mixture and spread it out on a
25g Plain ﬂour 30 × 40cm baking tray with a pastry spatula.
Bake the sponge in a fan-assisted oven at 445°F (230°C) for
25g COCOA POWDER approx. 6-7 minutes.
MANJARI 64% CRÉMEUX MANJARI 64% CRÉMEUX
125g Whole milk Warm the milk and cream on a medium heat. Use a whisk to mix
125g Whipping cream 35% (but not beat) the egg yolks and sugar.
25g Caster sugar Pour the hot milk and cream into this mixture, stirring all the while.
Decant into a saucepan on a low heat. Stir gently until the cream
50g Egg yolks thickens slightly and sticks to the back of the spatula. Use a
2g Gelatine sheets thermometer to check the temperature is at 180°F (82°C).
110g MANJARI 64% chocolate Once it has reached this temperature, take the pan off the heat
IVOIRE 35% VANILLA KIRSCH and filter any lumps out of your crème anglaise. Add the
rehydrated gelatine.
WHIPPED GANACHE Gradually combine with the melted MANJARI 64% until it has a
330g Whipping cream 35% smooth, glossy, elastic texture. Mix using a hand blender to form a
(90g + 240g) perfect emulsion and ensure a smooth crémeux.
Cover the surface with cling film and store in the refrigerator.
10g Acacia honey
10g Glucose IVOIRE 35% VANILLA KIRSCH WHIPPED GANACHE
120g IVOIRE 35% chocolate Heat 90g of cream with the glucose, honey and the two split
and scraped vanilla pods. Gradually combine with the melted
2 Vanilla pods IVOIRE 35% while stirring vigorously.
10g Kirsch Mix and add 240g of cold cream and the kirsch. Seal using cling
MORELLO CHERRY JELLY film and store ideally overnight in the refrigerator.
140g Morello cherry purée MORELLO CHERRY JELLY
70g Morello cherries in alcohol Soak the gelatine in plenty of cold water and wring out. Finely
4g Gelatine sheet chop the Morello cherries. Heat half the cherry purée with the
20g Caster sugar sugar to 140°F (60°C), then add and dissolve the gelatine. Pour in
the rest of the purée, the chopped cherries and the kirsch. When
5g Kirsch you have already partly assembled the Black Forest, pour 125g of
CHOCOLATE LIQUEUR SYRUP the jelly into the pan. Place in the fridge.
140g Water
30g Caster sugar CHOCOLATE LIQUEUR SYRUP
Bring the water, sugar, and scored vanilla pod to the boil. Leave to
40g Chocolate liqueur cool in the fridge.
1 Vanilla pod Mix the syrup and add the chocolate liqueur.
MANJARI 64% GLAZE MANJARI 64% GLAZE
800g MANJARI 64% chocolate Melt the MANJARI 64% chocolate at 105°F (40°C) and add the
80g Grape seed oil grape seed oil. Use at approx. 95°F (35°C).
ASSEMBLY
• Cut the chocolate sponge into four 30×10cm strips.
• In a 30×10cm pan that is 5cm high, place a strip of sponge and soak it with the chocolate liqueur syrup. Pipe 125g of
MANJARI 64% crémeux on top and smooth it out. Then, cover with a strip of sponge, soak it in syrup and place in the freezer.
• Beat the whipped ganache until it has a smooth texture that will pipe easily. Pipe 125g of this mixture onto the second
strip of sponge and smooth it out. Cover with another strip of sponge, soak it in syrup and place in the freezer.
• Make the Morello cherry jelly and pour 125g onto the third strip of sponge. Smooth it out and place the last strip of sponge
on top. Soak it in syrup and place in the freezer.
• Once frozen, remove from the pan and cut into 3cm wide pieces.
• Place on its side (so that all the layers are visible) and cover the top in clear glaze for an extra shiny finish, then return to
the freezer.
• Cover the top and sides with MANJARI 64% glaze. Freeze for 30 minutes.
• Place in the fridge to defrost the day before serving and enjoy.
You don’t have to include the Kirsch if you’d prefer not to.
Come and relish a truly delicious experience at the Cité du Chocolat in Tain l’Hermitage and take part in our pastry-making workshops and courses.
For more information, go to the Valrhona Cité du Chocolat’s website: www.citeduchocolat.com
VALRHONA - 26600 Tain l’Hermitage - France www.valrhona.com

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©2020 Valrhona – Philippe Barret – L’école Gourmet Valrhona – Reproduction prohibited, all rights reserved. Images are non-contractual.

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