The Red Bite

The Red Bite

L’Ecole du Grand Chocolat original recipe

Basil milk base Total weight: 135 g

Fresh basil 30 g Chop the basil and infuse into the hot milk for 15 minutes.
Milk 105 g Sieved and press the basil.

Basil sponge Total weight: 758 g

Butter 75 g In a pot melt butter until it become foamy, add the flour, thus stir
Cake flour 105 g and cook under medium heat until golden color. Transfer the
Whole eggs 75 g dough to mixing bowl, slowly add the eggs and yolks using the
Egg yolks 150 g paddle attachment then finish by adding the warm basil milk,
Basil milk base 85 g mix well. Prepare a stiff french meringue with egg whites and
Egg whites 180 g sugar. Fold the meringue into egg mixture. Spread the sponge
Caster sugar 90 g dough on a silicon mat.
Bake at 180°C for about 8 minutes.

Inspiration Raspberry whipped ganache Total weight: 1525 g

Raspberry pulp 225 g Bring raspberry puree, glucose and trimoline to a boil, then pour
Glucose syrup 25 g over Raspberry Inspiration stirring at the center of preparation
Inverted sugar 25 g to initiate an smooth and glossy emulsion, finish mixing with
Raspberry Inspiration Valrhona 500 g hand held blender to perfect the emulsion. Add the cream and
Cream 35% 750 g blend well again.
Leave to rest and crystalized overnight before using.

Basil Opalys namelaka Total weight: 525 g

Fish gelatin powder Sosa 2,5 g Mix the gelatine powder and the water. Heat up the milk and
Water 12 g infuse with the basil leaves for 15 minutes. Strain and press the
Fresh basil 25 g basil leaves then bring the milk to a boil, add the rehydrated
Milk 100 g gelatine. Pour the hot basil milk over Opalys chocolate stirring at
Opalys 33% Valrhona 185 g the center to initiate the emulsion and immediately finish with a
Cream 35% 200 g hand held blender to perfect the emulsion. Add whipping cream
and blend again. Leave to crystalized in refrigerator overnight
before use.

Red pepper jelly Total weight: 188,5 g

Fresh pepper juice 150 g De-seed the fresh red pepper bell and blend in a food processor.
Caster sugar 15 g Strain and press to obtain the fresh red pepper juice. Blend the
Fish gelatin powder Sosa 3,5 g gelatine with the water, heat red pepper juice and sugar, and
Water 20 g finish with the rehydrated gelatine, stir well and reserve.