Eat & Drink Features

Chocolate Intense by Odette Cuisine

9 June, 2017
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My name is Odette Olavarri. I am Mexican with Spanish and French heritage: I am condemned to good eating. My kitchen is probably where I spend most of my time, and I hope it stays like that for the rest of my days. It used to be a hobby, but since I had the chance to study at Cordon Bleu and working at Bakea restaurant in México city, being in my kitchen is like being in a laboratory. I am a big fan of creating unexpected flavors and combinations, experimenting with presentation and textures, although what I enjoy the most is sharing my dishes with others.

This is the reason why I started my catering and confectionary business. I am also collaborating with a new restaurant that is about to open to the public. I think cooking comes from the heart, always something exciting to me.

www.odettecuisine.com

Instagram / @odette_cuisine
Catering catalog / @catalogo_odette_cuisine
+5215543601438

CHOCOLATE INTENSE RECIPE


 

INGREDIENTS (SERVES 8)

  1. BISCUIT CAKE
  • 75 gr. Semisweet chocolate
  • 75 gr. Unsalted butter
  • 4 egg whites
  • 75 gr sugar
  • 4 yolks
  • 75 gr. flour
  1. CHOCOLATE GANAGE
  • 500 gr. Semisweet chocolate
  • 500 ml. Whipping cream (lyncott)

RECIPE

GANACHE

  1. Heat whipping cream in a pot, when it first comes to a boil, move away from the stove and pour over chocolate on a bowl. Mix with whisk until incorporated
  2. Let cool for at least 4 hours in refrigerator. Pour in small piper bag (10 mm)

BISCUIT CAKE

  1. Melt chocolate in microwave, mix with butter until completely melted. Let cool to room temperature
  2. Whisk egg whites in mixer getting a soft texture and incorporate sugar little by little until you get a firm consistency. When done, add egg yolks and warm chocolate
  3. Swaddle flour with chocolate mixture
  4. Pour on oven tray covered with a Silpat or wax paper. Spread with spatula
  5. Bake at 190 C for 10 minutes
  6. Freeze for a while and the cut 5 7 x 25 cm rectangles. Use the rest for small decorative squares (which you can embellish with edible gold powder)

ASSEMBLY

  1. Make ganache lines over biscuit rectangles and place one over another, repeating four times until mounting top biscuit
  2. Turn cake to get rectangles perpendicular to table. Make ganache pompons and set biscuit squares on top
  3. Cut to serve

TIPS

  • Choose good quality chocolate. I usually work with Belgian Callebaut
  • If you don’t have a piping bag and tips, use a large cutting one corner
  • You can get a piping bag at any baker shop, ask for a tip size 10

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