From Luca we got lots of inspiration, on both chocolates and his dessert presentation. I especially LOVE the chocolate spreads and think that it would be a great money maker. Here is a start for your homework!
Cremosa 2003/All’olio d’oliva e sale
Luca Mannor’s Chocolate spread with EVO and salt
For 8 - 250 gram jars.
About 8 cups.
750 grams fondente 55%
750 grams hazelnut paste
70 grams cocoa powder
350 grams EVO
2 grams sea salt ( large flakes)
1. Mix the cocoa in the olive oil.
2. Add the hazelnut paste and the melted chocolate, temper it all and add the salt at the end.
3. Pour into jars. Keep in a cool and dark place.
Luca’s chocolate glaze for cakes
the fabulous dark chocolate glaze on his cakes
150 grams sugar
250 grams water
100 grams heavy cream ( 35%)
150 fruit gelatin ( maybe he means like an apple jelly)
80 grams glucose
60 grams cocoa
7 grams gelatine
1. Place the gelatine in cold water to bloom.
2. Mix everything else together.
3. Heat to 105 C.
4. Turn off the heat and add the gelatin ( if you are using sheets, squeeze out the water.)
5. Stir and keep hermetically in the fridge. 6. Use after tempering.
This recipes are translations from the book, I think he means to bring back to temperature for the glaze,not to temper like chocolates.
I don’t see his recipe for the Setteveli cake, the 7 layer cake he won the championship with,so will have to go back and eat it..and check out the 7 layers!
Tough job!!!
2 comments:
Fred the translation of the title is in the small print underneath.. but EVO ( thank you Rachel Ray) s Extra Virgin Oil
fondente is the Italian word for bittersweet chocolate
NOT Knox gelatin as he refers to that kind of gelatin with the bloom number.
I think apple jelly ( thin a nd shiny) as a sort of sugar syrup fruit flavored to JELL and shine on top of the cake.
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