- By Charlotte Brown
- October 07, 2024
BY NICOLAS CLOISEAU (LA MAISON DU CHOCOLAT)
For 80 portions
CHEF'S TIP: The champagne must be thoroughly incorporated at room temperature in order to quickly reach pouring temperature.
INGREDIENTS
740 g 56% dark couverture chocolate
405 g 37% milk couverture chocolate
30 g 100% cocoa paste
65 g 35% fat liquid cream
90 g vine peach purée
20 g peach juice concentrate
110 g DE60 glucose
90 g extra fine butter
250 g Champagne Brut
1,500 g 37% milk chocolate for the coating
METHOD:
Melt the chocolate couverture and cocoa paste at 45°C.
Heat the cream, purée, concentrate and glucose together.
Gradually pour the mixture over the melted couvertures and cocoa paste, stirring to create an emulsion.
Add the butter and mix again. The mass will be fairly thick.
Finish with Brut Champagne (without heating) and bring the temperature to 34°C.
Pour into a 36 x 36 x 12 mm frame. Allow to set for 24 hours at 12°C. Then pre-coat with milk couverture and cut. Allow chocolate sweets to temper for 24 hours at 18°C before coating and decorating as desired.
Nicolas Cloiseau
In 2007, Nicolas Cloiseau was awarded the title of Meilleur Ouvrier de France chocolatier. At the time, he had already been working at La Maison du Chocolat for eleven years. Robert Linxe, the founder of the Maison, quickly detected in him an innate artistic sense coupled with great perfectionism. Since 2012, Nicolas Cloiseau has been head chef at La Maison du Chocolat, where he puts his expertise, passion for chocolate and inspiration to work on collections of chocolates, pastries and one-off pieces designed for the festive season.