Products Recipes Terroirs Knowledge Testimonies News Contact-us
recipe

Quebrada Pitti

back
Quebrada Pitti

Recipe in 9 steps

Chocolate Shortbread

1
Chestnut flour 170g 22.5 %
Maïzena 135g 17.9 %
COCOA POWDER 22/24% 35g 4.6 %
Butter 84% fat 170g 22.5 %
Demerara sugar 130g 17.2 %
Eggs 70g 9.2 %
Ground almonds 40g 5.3 %
Salt 3g 0.3 %
Total 753g 100%

Beat the sugar and butter together in the machine.

Add the dry ingredients and eggs.

Spread to 2mm thick.

Line a tray.

Bake at 165°C for 15 minutes.

Deltora Biscuit

2
Eggs 200g 16.7 %
Sugar 150g 12.5 %
Ground almonds 500g 41.9 %
Chestnuts 100g 8.3 %
Cocoa 15g 1.2 %
Baking powder 6g 0.5 %
Cream 98g 8.2 %
Dark chocolate DELTORA 70% 62g 5.2 %
Butter 61g 5.1 %
Total 1192g 100%

Mix the eggs, sugar, ground hazelnuts, flour, cocoa and baking powder in the machine on the 2nd speed.

Heat the cream. Pour over the chocolate.

Add the melted butter.

Pour over the first mixture.

Spread to 4mm thick.

Bake at 210°C 100% humidity for 3 minutes, turn then 2 minutes with fan 4.

Biscuit Syrup

3
Water 1000g 64.9 %
Cocoa 40g 2.5 %
Sugar 500g 32.4 %
Total 1540g 100%

Bring the water, sugar and cocoa to the boil.

Soak the biscuit using the brush.

Deltora Mousse

4
Dark chocolate DELTORA 70% 116g 24.2 %
Whipped cream 268g 55.9 %
Egg yolks 35g 7.3 %
30° syrup 60g 12.5 %
Total 479g 100%

Whip the cream Boil the syrup to 30°C.

Pour the mixture over the egg yolks and whisk.

Heat the chocolate to 50°C.

Add the chocolate to the warm sabayon.

Fold in the whipped cream.

Mould.

Deltora Hyssop Cream

5
Cream 590g 27.4 %
Milk 590g 27.4 %
Egg yolks 236g 10.9 %
Sugar 78g 3.6 %
MADAGASCAR PURE COCOA MASS 31g 1.4 %
Dark chocolate DELTORA 70% 567g 26.3 %
Mint 30g 1.3 %
Hyssop 30g 1.3 %
Total 2152g 100%

Infuse the mint and hyssop in the hot milk and cream for 2h.

Make a crème anglaise (milk, cream, egg yolk, sugar) at 83°C.

Pour over the chocolate and cocoa paste.

Blend without adding air.

Cocoa Nib Cream

6
Cream 1000g 25.0 %
Egg yolks 2540g 63.5 %
Sugar 158g 3.9 %
4 sheets of gelatine 0g 0.0 %
4 vanilla pods 0g 0.0 %
COCOA NIBS VENEZUELA 300g 7.5 %
Total 3998g 100%

Roast the cocoa nibs and infuse them in the hot cream.

Pass through a sieve.

Infuse for 2h and pass through a sieve.

Boil the cream with the vanilla pods.

Combine the egg yolks with the sugar.

Pass the cream through a conical sieve onto the egg yolks.

Heat to 83°C.

Add the gelatine.

Pour out and store.

Mint and Hyssop Chantilly

7
Cream 750g 88.2 %
Sugar 70g 8.2 %
3 vanilla pods 0g 0.0 %
Mint 15g 1.7 %
Hyssop 15g 1.7 %
Total 850g 100%

Heat the cream and vanilla.

Add the mint and hyssop.

Infuse for 2H.

Mix the cream and icing sugar.

Leave to rest for 24h.

Beat.

Pipe into the green chocolate tube

Chocolate Gaze

8
Sugar 210g 34.4 %
Water 75g 12.2 %
Cocoa 70g 11.4 %
Cream 145g 23.7 %
Gelatine 10g 1.6 %
Water 50g 8.1 %
Grape seed oil 50g 8.1 %
Total 610g 100%

Bring the cream to the boil.

Add the cocoa powder.

Heat the syrup to 103°C.

Pour the syrup over the cream.

Add the gelatine rehydrated with 50g of water.

Add the grape seed oil.

Mint and Hyssop Confit

9
Water 900g 72.4 %
Mint water 100g 8.0 %
Sugar 100g 8.0 %
Pectin NH 22g 1.7 %
Mint 60g 4.8 %
Hyssop 60g 4.8 %
Total 1242g 100%

Heat the water and sugar.

Add the mint and hyssop.

Leave to infuse for 2h.

Blend and pass through a sieve.

Add the pectin.

Boil for 5 minutes.

Mould.

Final assembly

Garnish the chocolate shortbread with the agastache chocolate cream.

Place deltora biscuit on top.

Smooth with the cocoa nibs cream.

Glaze the mousse then decorate the border with cocoa nibs.

Garnish the flocked tube with agastache whipped cream.

Decorate with fresh grass shoots and sponge cake.