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Home / Chocolate Stratosphere

Chocolate Stratosphere

Chocolate Stratosphere

Rating:

Recipe Created By:
Frederic Monti
Difficulty:
Intermediate

  • Components Of Recipe
  • Dark Chocolate Mousse
  • Raspberry Gelée
  • Meringue Sticks
  • Hazelnut & Chocolate Cake
  • Chocolate Glacage
  • White Chocolate Peanut Crunch
  • Final Assembly

Dark Chocolate Mousse

150g (5.3oz)
250g (8.8oz)
100g (3.5oz)

Method of Preparation

  1. In a small saucepan combine together the cream and milk and bring to a boil.
  2. Pour onto the chopped chocolate and stir until the ganache is homogenized.
  3. Pour the ganache through a chinois into an iSi® cream charger.
  4. Chill for approximately 2 hours before charging.
  5. Once fully chilled, charge the iSi® cream charger with one N20 cartridge and shake vigorously.

Raspberry Gelée

250g (8.8oz)
50g (1.8oz)
60g (2.1oz)
10g (0.4oz)

* can be replaced with

Method of Preparation

  1. Combine all ingredients and mix well.
  2. Pour into the desired silicone dome mold and freeze until completely hardened.

Meringue Sticks

250g (8.8oz)
100g (3.5oz)
400g (14.1oz)
as needed
as needed
as needed

Method of Preparation

  1. Mix together the water, and sugar #1 in a Kitchen Aid® bowl and allow the mixture to rest for 30 minutes.
  2. Place the Kitchen Aid® bowl on the mixer, and using the whisk attachment, whip on high speed until stiff peaks are obtained.
  3. Place into a piping bag with a small straight tip and pipe directly onto a silicone mat lined sheet tray in long straight lines.
  4. Mix together the sugar #2 with the pink food coloring and citric acid until it's just barely pink.
  5. Sprinkle lightly over the piped meringue sticks.
  6. Place in a 93°C/200°F oven for approximately 2 hours or until completely dry.
  7. Reserve in an airtight container.

Hazelnut & Chocolate Cake

250g (8.8oz)
250g (8.8oz)
250g (8.8oz)
250g (8.8oz)
138g (4.9oz)
25g (0.9oz)
50g (1.8oz)

Method of Preparation

  1. Melt together the and butter.
  2. In a Kitchen Aid® bowl whip together the whole eggs, yolks and sugar.
  3. Add in the melted chocolate and butter mixture.
  4. Fold in the all-purpose flour and hazelnuts.
  5. Spread the batter into a silicone mat lined sheet tray.
  6. Bake at 160°C/320°F or until slightly firm to the touch.
  7. Once cool, place in the freezer to be firm enough to cut with a round cutter.
  8. Cut discs measuring the same circumference as the mold used for the White Chocolate Peanut Crunch discs.

Chocolate Glacage

300g (10.6oz)
250g (8.8oz)
350g (12.3oz)
200g (7.1oz)
28g (1.0oz)
300g (10.6oz)

Method of Preparation

  1. Combine water, sugar and glucose. Bring to a boil 103°C/217°F.
  2. Add condensed milk and gelatin.
  3. Pour over the chocolate and emulsify well and strain.
  4. Keep cold and use at a temperature that is neutral to the touch, approximately 29.4°-30.5°C/85°-87°F.

White Chocolate Peanut Crunch

75g (2.6oz)
75g (2.6oz)
150g (5.3oz)

Method of Preparation

  1. Combine all ingredients in a food processor and blend together until homogenized and slightly smooth.
  2. Pour into a silicone cylindrical mold at 1/8” thick amounts.
  3. Refrigerate or freeze until hardened.

Final Assembly

as needed
as needed

Method of Preparation

  1. Fill a half sphere of the molded chocolate shell with the Dark Chocolate Mousse. Smooth with a small offset spatula to completely fill the half sphere.
  2. In the other half of the molded chocolate shell, fill it approximately a ¼ of the way full with the Dark Chocolate Mousse.
  3. Unmold the White Chocolate Peanut Crunch disc and top with a disc of the Hazelnut & Chocolate Cake. Unmold the Raspberry Gelee dome and place on top of the cake disc.
  4. Insert the assembled items into the ¼ filled molded chocolate shell.
  5. Using a torch or heat gun, heat a piece of marble, granite or metal sheet tray until just warm.
  6. Melt the bottom edges of the half spheres until just melted and attach together until they form a completely filled sphere.
  7. Refrigerate the filled sphere for at least an hour to allow any frozen elements to fully thaw.
  8. Glaze the sphere with the neutral temperature Chocolate Glacage until fully coated. Allow to set slightly under refrigeration.
  9. Place the glazed chocolate sphere on either a pressed sugar pedestal or a pedestal made from .
  10. Garnish the plate with an organic splatter made from a small amount of grain alcohol and copper luster dust, allow to dry.
  11. Place the glazed chocolate sphere in the middle of the plate and garnish with .
  12. Insert the dried Meringue Sticks into the holes of the chocolate décor to create height on the plate.

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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