Recipe Passion Media

​70% Tabanan Bali Chocolate

Chocolate marquise, fudge brownies, spiced chocolate cremeux, chocolate mousse, ice cream


Chocolate Marquise:
100 gr 70% Tabanan Bali Chocolate Pipiltin
80 gr Unsalted Butter, Melted
34 gr Eggs Whole
17 gr Eggs Whole
100 gr Whole Wheat Biscuit
25 gr Almond Slice, Baked
25 gr East Bali Cashew Nut, Baked

Cashew Nut Coating:
38 gr 70% Tabanan Bali Chocolate Pilpitin, Melted
65 gr Cocoa Butter, Melted
25 gr East Bali Cashew Nut, Baked and Chopped

Spiced Chocolate Cremeux:
125 gr Heavy Cream 35%, Anchor
10 gr Anchor Milk
25 gr Granulated Sugar
88 gr Dark Chocolate Couverture 64%
2 pcs Star Anise
2 gr Sechuan Pepper
1 gr Vanilla Stick
25 gr Egg Yolk
13 gr Granulated Sugar
2 gr Gelatin

Chocolate Mousse:
54 gr Sugar Syrup B40
40 gr Egg Yolks
40 gr Whole Egg
134 gr 70% Tabanan Bali Chocolate Pilpitin
234 gr Heavy Cream 35%, Soft Whipped
6 gr Gelatin Leave

Chocolate Coating:

38 gr 70% Tabanan Bali Chocolate Pilpitin
65 gr Cocoa Butter, Melted

Fudge Brownies:
40 gr 70% Tabanan Bali Chocolate Pilpitin, Melted
18 gr Unsalted Butter
25 gr Egg Whole
26 gr Brown Sugar
23 gr Pastry Flour
3 gr Baking Powder
8 gr Cocoa Powder
26 gr 70% Tabanan Bali Chocolate Pilpitin

Chocolate Cinnamon Ice Cream:
375 gr Fresh Milk Full Cream
125 gr Heavy Cream 35%
125 gr 70% Tabanan Bali Chocolate Pilpitin
125 gr Castor Sugar
25 gr Glucose Syrup
100 gr Egg Yolks
10 gr Cinnamon Stick


Chocolate Marquise:
In a mixing bowl, whipp eggs whole and sugar to white pale. Add melted chocolate and butter. Add the rest of ingredients. Transfer to a cake ring, let it set in the chiller before portion. Coat with cashew nut coating.

Cashew Nut Coating: 

Mix all ingredients.

Spiced Chocolate Cremeux:

Boil cream, milk, sugar, star anise, sechuan pepper, vanilla stick together. Let it infuse for 20 minutes. Strain and re boil, add mixed sugar and egg yolk. Cook to a custard, add dark chocolate and bloomed gelatin.

Chocolate Mousse Sphere:

Boil sugar syrup B40, pour to egg yolk and eggs while beaten. Add melted gelatin and warm melted dark chocolate. Fold in the ganache to whipped and transfer to a sphere moulds. Coat with Chocolate coating while freeze.

Chocolate Coating: 

Mix all ingredients.

Fudge Brownies:

In a mixing bowl, whip eggs whole and brown sugar to double volume. Add melted butter and chocolate. Fold in mixed flour, baking powder and cocoa powder. Add chopped milk and dark chocolates. Bake in preheat oven 180°C for about 30 minutes.

Chocolate Cinnamon Ice Cream: 

In a sauce pan, boil cream, cinnamon stick, glucose and milk. Remove the cinnamon stick. Add mixed egg yolk and sugar. Cook to a rose. Add dark chocolate. Strain well, let it rest in the chiller for about 4 hours before churne into the ice cream machine.

Setting: Pipe spiced chocolate cremeux on to a serving plate. Press with a flat top. Assemble the chocolate sphere, brownies, marquise and garnish with chocolate branch with touch of edible flowers and finish with chocolate ice cream.


Corporate Pastry Chef