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Home / Chocolate Mint Petit Four

Chocolate Mint Petit Four

Chocolate Mint Petit Four

Rating:

Recipe Created By:
Michael Laiskonis
Difficulty:
Advanced

  • Components Of Recipe
  • Chocolate Mint
  • Cocoa Glacage

Chocolate Mint

4g (0.1oz)
20g (0.7oz)
1g (0.03oz)
200g (7.1oz)
40g (1.4oz)
10g (0.4oz)
as needed
as needed
as needed

* can be replaced with

Method of Preparation

  1. Bloom gelatin in first measurement of water.
  2. Disperse agar agar into second measurement of water.
  3. Gently bring to a boil; reduce heat while maintaining a simmer for two to three minutes.
  4. Remove from heat and whisk in bloomed gelatin, sugar and . Allow to cool slightly for a few moments, and then transfer to a plastic lined form measuring 12cm by 12cm. Chill and allow to set.
  5. Place one sheet of acetate on a smooth and level work surface. Pour about 200g (7 ounces) of the chocolate onto the acetate and spread into a thin, even layer, covering the entire sheet. Allow the chocolate to slowly set just until it no longer appears "wet" or "tacky". Working quickly to avoid the
  6. Once set, cut the menthol gelée into squares measuring 20mm by 20mm.
  7. Place one square of the gelée onto each square of chocolate and garnish with a drop of chocolate sauce and micro mint.

Cocoa Glacage

4g (0.1oz)
20g (0.7oz)
70g (2.5oz)
20g (0.7oz)
105g (3.7oz)
35g (1.2oz)

Method of Preparation

  1. Bloom gelatin in first measurement of cold water. Reserve.
  2. In a medium saucepan, combine cream, second measurement of water and sugar. Bring to a boil and cook to 103°C/217°F.
  3. Remove from heat and whisk in followed by bloomed gelatin and any unabsorbed water.
  4. Process with an immersion blender. Allow to cool to 40°C/104°F before glazing, or chill completely for later use.

Have Questions?

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