Makes 15 portions

Resting time: 4 hours
Baking: 22 minutes
Freezing: 3 hours + 4 hours

Utensils

Silicone Pomponette Mould
20x20cm Baking Tray
4.5cm Biscuit Cutter
4.5x3cm Silicone Mould

 

Whipped Stracciatella Vanilla Ganache – to be made the day before

 

  1. Melt the Caribbean chocolate in a bain-marie, spread between two acetate sheets and leave in a cool place to harden.
  2. Bring the cream* and the split and scraped vanilla pods to the boil.
  3. Remove from the heat and leave to infuse for 15 minutes.
  4. Pour the cream through a chinois strainer and then incorporate the gelatine.
  5. Pour over the melted chocolate and vanilla extract in three batches to produce a smooth and shiny ganache.
  6. Mix with a hand blender to make a smooth mixture, then add the cream** and blend again.
  7. Reserve 800g of unwhipped ganache for the frosting.
  8. Break the Caribbean chocolate bark into small pieces and add to the remaining ganache before placing in the fridge for 24 hours.

 

Gelatine Mass

 

  1. Mix the powder and water and allow to swell for about twenty minutes.

 

Chocolate Brownie

 

  1. Melt chocolate and butter at a temperature of 40°C.
  2. Add the egg yolks at room temperature and stir with a spatula.
  3. Finish by incorporating the sugar and flour, then pour into a 20x20cm baking tray and bake for 20 to 22 minutes at 180°C in a preheated oven.
  4. Remove from the oven and let cool.

 

Creamy Caribbean Chocolate

 

  1. Mix the sugar and egg yolks together. Boil the cream and milk and pour half of it over the sugar and egg yolk batter.
  2. Stir, then pour back into the saucepan and cook like a crème anglaise at 85°C.
  3. Remove from the heat and pour onto the chocolate in three batches to produce a smooth ganache.
  4. Blend with a hand blender until fully incorporated.
  5. Pour 30g of cream and 4g of crispy beads into each silicone mould.
  6. Place in the freezer for 3 hours.

 

White Spray Icing

 

  1. Melt the cocoa butter and white chocolate.
  2. Add colouring and mix until homogenous using a hand-held blender.
  3. Use at 45°C.

 

White Chocolate Decoration

 

  1. Melt cocoa butter and white chocolate, add colouring and mix with a hand blender.
  2. Spread evenly between two sheets.
  3. Cut into 15x7cm long and 1cm wide strips.

 

Assembly and Finish

 

  1. Beat the Stracciatella Mousse in a mixing bowl with a whisk, then transfer to a piping bag and fill the Pomponette moulds halfway.
  2. Smooth out the edges with a spatula. Add the creamy mixture to the centre, then the brownie and smooth out before placing in the freezer for 4 hours.
  3. Take out of the freezer, remove from the moulds then glaze with the unwhipped ganache.
  4. Frost the pastries, then place a strip of white chocolate at the base.