Valrhona - Backstage with Pierre Hermé

Pierre Hermé, accompanied by his Pastry Chef Mickael Marsollier, gives us a lesson in indulgence during which the creation of a dessert entitled "Origin" will be revealed. This recipe is inspired by a chocolate that he is particularly fond of, Porcelana del Pedregal 70%, a rare cocoa from Venezuela that Valrhona has brought back into the limelight at its El Pedregal plantation. Program introduced by Frédéric Bau.
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Discover the recipe:
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Necessary information to try out the recipe:
MOIST PORCELANA 70% CHOCOLATE SPONGE
65g sweet cream butter
150g PORCELANA 70% COUVERTURE
60g pasteurized egg yolks
35g caster sugar
90g pasteurized egg whites
30g caster sugar
SALTED PORCELANA CHOCOLATE
320g PORCELANA 70% COUVERTURE
6g fleur de sel
LIGHT PORCELANA GANACHE WITH SALTED CHOCOLATE
335g whipping cream (32-34% fat)
335g PORCELANA 70% COUVERTURE
200g whipped cream (32-34% fat)
40g Salted Porcelana Chocolate
CHOCOLATE MASKING GANACHE
150g whipping cream (32-34 % fat)
10g sifted cocoa powder
150g EXTRA NOIR 53% COUVERTURE
1260° SYRUP (30°B)
50g caster sugar
45g mineral water
GLOSSY CHOCOLATE GLAZE
45g unsweetened condensed milk
10g glucose syrup
45g 1260° syrup
50g DARK CHOCOLATE GLAZING
COMPOUND
50g CARAÏBE 66% COUVERTURE
SHEET OF PH PRINTED DARK CHOCOLATE
Dark chocolate sheet
Chablon mat (PCB ref.: Round wavy shapes x 4)
PORCELANA 70% COUVERTURE
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