Meet Christophe, a remarkable pastry chef who trained at La Côte Basque in New York and refined his craft alongside Chef Alain Ducasse in Paris. After leading global dessert operations for Alain Ducasse Enterprise and Annabel's in London, Christophe is now Executive Pastry Chef at the one and only Atlantis, The Royal, Dubai.
Master in the delicate art of blending, Weiss is a “Bean to Bar’’ luxury French chocolate manufacturer.
Eugène Weiss, the Maison's creator, pioneered the "Weiss taste" by skillfully blending cocoa from various sources, mirroring the craft of winemakers and perfumers. Since 1882, Weiss travels the world in search of the best raw materials to offer the most promising aromatic profiles. By only selecting the finest varieties of cocoa beans, Weiss guarantees an excellent and inimitable chocolate.
With three artisanal areas of expertise - chocolatier, praline maker, and confectioner - Weiss brings to life the skillful combination of its artisans.
Method
RECIPE #1 - Crunchy Base
| WEISS White Vao 35% | 110g |
| Vegan Crumble | 240g |
| Puff Rice | 110g |
| Cocoa Butter | 30g |
| Dry Cranberries | 50g |
Melt the chocolate then add the melted cocoa butter and add all the powders together. Make some disc of crunchy base and keep in the chiller.
RECIPE #2 - Vao White Chocolate Mousse
| Water | 590g |
| Sugar | 40g |
| Xantana | 15g |
| Cocoa Butter | 140g |
| WEISS White Vao 35% | 600g |
| Vegan Cream | 225g |
| Vanilla Bean | 2pcs |
Warm the water then at 60 degrees add the xantana + sugar and boil it, pour over the Vegan chocolate & cocoa butter to make a ganache. At 50 degrees add the whipped cream.
RECIPE #3 - Blueberry Marmalade
| BOIRON Blackberry Frozen Puree | 100g |
| Fresh Blueberry | 500g |
| Sugar | 50g |
| Nh Pectin | 10g |
| Sugar | 10g |
| Xantana Gum | 1g |
| Violet Paste | 7g |
Warm the 3 first ingredients then add the mixture (sugar, pectin & Xantana) boil it and blend a bit to keep some texture. Fill up some round shape flexipan and freeze it.
RECIPE #4 - Vegan Crumble
| Coconut Oil | 55g |
| Icing Sugar | 65g |
| Rice Flour | 62g |
| Sea Salt | 1g |
| Cold Water | 15g |
Mix all together then bake at 170 degrees around 12min. Keep in a dry area.
RECIPE #5 - Blue Spray
| WEISS White Vao 35% | 250g |
| Cocoa Butter | 250g |
| Blue Colour | 2.5g |
Melt all together and keep in 50 degrees ready to use.
RECIPE #6 - Blue Chocolate
| WEISS White Vao 35% | 500g |
| Grape Seeds Oil | 50g |
| Blue Colour | 2.5g |
Melt all together and keep in 50 degrees, crystallize when you need it and use at 29 degrees.
FINAL PROCESS
Use in a piping bag a bit of blue chocolate and fill up the spick of the silicone mould to get the right design then create a blue chocolate shell, let crystallize outside. Make the Vao Vanilla mousse then fill up half of the mols then add the frozen blueberry marmalade, add more mousse, and close the mould with the crunchy base. Freeze it for a little while then unmould these cakes then spray the cakes with the blue spray recipe. Keep in the chiller to defrost slowly. Add some drop of neutral glaze on the top to pretend it is some water droplets.
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