Sakura Bali

Sakura Bali
L’Ecole du Grand Chocolat original recipe

Soft Bali chocolate almond and pecan sponge Total weight: 1715 g

Whole almonds 100 g Chop the pecan nuts and whole almond finely in a food processor,
Pecan nuts 300 g then add the first part of caster sugar (10g), the isomalt powder,
Isomalt powder Sosa 245 g whole eggs and then whip-up the mixture. Add the softened
Caster sugar 70 g butter towards the end. Meanwhile, whip the egg whites with
Whole eggs 570 g the sugar at medium speed till soft peack. Melt the chocolate at
Egg whites 200 g 50°C. Carefully fold the chocolate with the first mixture and add
Egg whites powder 10 g the soft whipped egg whites.
Caster sugar 70 g Spread into a frame placed on a silicone mat and baking tray.
Cuvée Bali 68% Valrhona 150 g Bake at 180°C for 15-18 minutes.

Instead of Cuvée Bali 68%, 150 g If isomalt powder is not available, grind some isomalt grains using
you can also use Illanka or a coffee blender.
Caranoa in the same proportion

Soft ganache Bali/sakura Total weight: 760 g

Cuvée Bali 68% Valrhona 250 g Infuse the sakura flowers in the cream and then bring the cream
Cream 35% 300 g and the inverted sugar to a boil. Slowly pour over the chopped
Inverted sugar 40 g and partially melted chocolate, initiate the emulsion by stirring
Cream 35% 150 g rapidly at the center of preparation to obtain elastic core, perfect
Sakura flower pickles 20 g it using an electric hand held mixer. Use your ganache straight
away or leave it to cristalize until the texture fits its usage.
Instead of Cuvée Bali 68%,
you can also use
Illanka or 280 g
Caranoa 300 g

Crème anglaise base -for Supreme-

Cream 35% 500 g Bring cream and milk to a boil and pour over the egg yolks which
Milk 500 g have been previously mixed with the sugar.
Egg yolks 200 g Cook at 83/85º C, and pass through a fine strainer immediately,
Caster sugar 100 g use straight away or reserve by cooling rapidly on an ice bath.

Supreme Dulcey Total weight: 640 g

Creme anglaise 250 g Slowly pour the lukewarm creme anglaise over the partially
Dulcey 32% Valrhona 240 g melted chocolate. Whip the cream to a very soft peak. Check
Cream 35% 150 g the temperature of the first mixture and add the lightly whipped
cream at 40-43°C. Leave to cristalize in the refrigerator.
 Sakura Bali
L’Ecole du Grand Chocolat original recipe

Caramel sakura Bali mousse Total weight: 1880 g

Caster sugar 130 g Start to prepare a dry caramel adding the sugar in few steps,
Cream 35% 300 g in the meantime re-heat the first part of cream (300g) together
Sakura flower pickles 15 g with the Sakura flowers. Once the dry caramel is frothy, deglaze
Egg yolks 75 g it with the hot sakura cream. Pour the hot caramel over the egg
Cuvée Bali 68% Valrhona 460 g yolks while stirring rapidly to avoid clotting the yolks, cook at
Cream 35% 900 g 84°C (like a creme anglaise). Gradually pour over the partially
melted chocolate, and initiate the emulsion by stirring rapidly at
Instead of Cuvée Bali 68%, the center of preparation to obtain elastic core, perfect it using
you can also use an electric hand held mixer. Whip the remaining cream to a soft
Illanka or 470 g peak, check temperature of chocolate mixture and only add the
Caranoa 500 g soft once the mix is at 50/52°C.

Coconut streussel Total weight: 485 g

Desiccated coconut 120 g Using a blender mix all the ingredient together with a paddle
Almond powder 25 g until it start to aglomerates. Spead on a silicon mat over a
Rice flour 100 g baking tray.
Almonds oil 100 g Bake at 150°C during 25 minutes.
Water 20 g Leave to cool down before usage.
Muscovado sugar 120 g