Selma Roth

Saudi Gazette

When it comes to wholesome desserts, there is little that beats pure chocolate and fresh fruits. The benefits of dark chocolate are numerous: It is a powerful source of antioxidants; it may improve blood flow and reduce blood pressure; it raises HDL or “good” cholesterol; it may lower the risk of cardiovascular disease; and it contains important vitamins and minerals.



Meanwhile, no one questions the health benefits of fruits. Containing plenty of vitamins and minerals, fruits are also generally high in fiber and naturally sweet.



When these two are combined in a dessert, the result can be nothing short of a feast in the mouth, and more so when you let Executive Head Chocolatier Erik Van Der Veken and his Pastry Chef Mohammed Kabli create a recipe especially for Saudi Gazette.



The Belgian Van Der Veken and Saudi Kabli work hand in hand at “Le Concheur,” a recently opened and fancy chocolatier that produces the finest Belgian chocolate located on Jeddah’s Prince Sultan Road.



Apart from the chocolate shop, Le Concheur houses a small cafe that sells authentic Belgian waffles, crepes, and savory items, while the space upstairs is used for chocolate workshops for children as well as for aspiring professionals in addition to chocolate tasting sessions for groups.



The recipe they created requires some cooking experience, but with the right equipment – a few metal cooking rings and thermometer – it shouldn’t be too hard. Instead of the rings, glasses can be used to layer the dessert and serve it in.



Needless to say, the amounts used can be adjusted according to taste and dietary needs. For a healthier version, cut back on sugar, make the chocolate cremeux using only dark chocolate, and replace half of the cream in the cremeux with full-fat milk.



The recipe, which makes approximately eight desserts, has three different components that can be made one by one, after which it will be layered in a cooking ring (or glass).



Chocolate financier (sponge cake)



Ingredients:



95 g ground almonds



75 g icing sugar



140 g egg whites (6-7 eggs)



40 g whipping cream



5 g corn starch



25 g chocolate (62% cocoa), melted in a bowl over a pot with boiling water



20 g salted pecan nuts (plus extra for garnish)



Method:



l Mix all ingredients in a food processor, except for the chocolate.



l Add the molten chocolate and stir vigorously.



l Leave to rest in the fridge for at least two hours and pipe into rings or glasses, about 2 cm high.



l Sprinkle chopped pecans on top and bake at 180 degrees Celsius for 15 minutes. Remove financier from rings if using these, but leave it in the glasses.



Chocolate cremeux (pudding)



Ingredients:



280 g whipping cream



280 g full-fat milk



110 g egg yolks (5-6 eggs)



55 g caster sugar



200 g dark chocolate (66% cocoa), melted in a bowl over a pot with boiling water



130 g milk chocolate (35% cocoa), melted in a bowl over a pot with boiling water



Method:



* Boil the cream with the milk. Meanwhile, whisk the egg yolks and sugar together.



* Pour the hot cream mix on top of the egg mix while stirring.



* Heat the mix to 83 degrees Celsius. Do not boil!



* Strain through a sieve on top of the molten chocolate. Using a hand blender, blend until silky smooth. Set aside.



Mango-passion compote



Ingredients:



350 g mango pulp (plus extra cubed mango for garnish)



220 g passion fruit pulp



95 g glucose syrup (available at BakeMate)



95 g caster sugar



11 gram gelatin (2.5 sheets)



Method:



* Soak the gelatin in very cold water until soft (5-10 minutes).



* Boil the mango and passion fruit pulp together with the sugar and glucose for 3-4 minutes.



* Take off the heat and whisk in the soaked gelatin.



* Set aside in the fridge.



Buildup of all layers



* If using rings, surround the inside with acetate or baking paper so your dessert won’t stick to the ring. Place the financier on the bottom of the ring. If using glasses, the financier will already be on the bottom of the glasses.



* Pipe a layer of chocolate cremeux inside. Make sure

it is liquid enough so there will be no air gaps.



* Let it set in the freezer for 15 minutes.



* Pipe a layer of the fruit compote inside and freeze again until slightly set.



* Repeat steps 2-4, making sure to end with the compote on top. Keep some compote for garnish.



* Freeze. About 30 minutes before serving, decorate the plate with drops of the compote, freshly cubed mango en chopped pecans. Place some mango cubes on top of the dessert with some nuts and chocolate decoration (optional). Remove the rings (if using) right before serving, or serve in the glasses.



Bon Appétit!



Recipe courtesy of Le Concheur