Organizer Knowledge Partner

CHOCOLICIOUS DESSERT
MASTERCLASS
CHENNAI
RECIPE BOOKLET

Layered plated Dessert and

Entremet
11 March, 2023 | 10 AM to 1 PM
Fondbites School of Sugar Art, Perungudi
Subhashini Ramsingh
 TABLE OF CONTENTS
1. Agenda of the Day........................................................ 03
2. Elements of the Layered Entremet................................ 04
3. Dark Chocolate Brownie............................................... 05
4. Dark Chocolate Mousse................................................ 06
5. Caramel Jelly................................................................ 07
6. Milk Chocolate Mousse................................................ 08
7. Chocolate Encasing....................................................... 09
8. Milk Chocolate Creme Diplomat.................................. 10
9. Microwave Sponge....................................................... 11
10. Elements of Dome Entremet......................................... 12
11. Chocolate Sable (Cookie)............................................. 13
12. Chocolate Crumble....................................................... 14
13. Strawberry Jelly............................................................ 15
14. Dark Chocolate Mirror glaze........................................ 16
15. Meringue....................................................................... 17

02
AGENDA OF THE DAY
1. Bake the Brownie.
2. Make Caramel Jelly and allow it to cool for sometime.
3. Make Dark Chocolate Mousse.
4. Set the Brownie and Dark Chocolate Mousse.
5. Set the Strawberry jelly in a mould.
6. Make Chocolate Sable.
7. Set Caramel jelly in the ring and let it to freeze.
8. Make Chocolate Crumble.
9. Make Microwave Sponge.
10. Make Meringue.
11. Chocolate Encasing.
12. Make Chocolate Glaze.
13. Make Milk chocolate Mousse.
14. Pour the Milk Chocolate Mousse in the ring and freeze to set.
15. Pour the Milk Chocolate Mousse in the Hemisphere mould &
insert Strawberry Jelly and freeze to set.
16. Take the layered dessert and cut into rectangles.
17. Pour the chocolate on the layered dessert.
18. Pipe the Milk chocolate Mousse on top of the layered dessert.
19. Plate the Layered dessert.
20. Remove the dessert from the hemisphere and pour the glaze on it.
21. Place the dessert on the Chocolate Sable.
22. Add the crumble on the sides of the dessert.
23. Place the Meringue on top of the dessert and finish.

03
 ELEMENTS OF THE
LAYERED DESSERT

Microwave
Sponge
Milk Chocolate
Crème diplomat

Chocolate
Encasing

Milk Chocolate
Mousse

Caramel Jelly

Dark chocolate
Dark Chocolate Mousse
Brownie

04
 LAYERED DESSERT
DARK CHOCOLATE BROWNIE

Ingredients:

Dark chocolate - 100 grams

Unsalted butter - 70 grams
Sugar - 125 grams
Curd - 30 grams
Vanilla extract - 1/2 teaspoon
All-purpose flour - 110 grams
Baking powder - 1/4 teaspoon
Baking soda - 1/8 teaspoon
Salt - 1/8 teaspoon
Milk - 2 tablespoons

Method :

1. Pre-heat oven to 180-degree C. Line up a 7-inch square cake pan with aluminum
foil.
2. Roughly chop the dark chocolate and melt it in a separate bowl.
3. Sift all-purpose flour, baking soda, baking powder, salt together. Set aside
4. Soften the butter and whisk it along with the sugar until the sugar dissolves
partially.
5. Add the molten chocolate to the sugar mixture and whisk it till combined.
6. Add curd and vanilla extract and mix until incorporated.
7. Add the flour mixture and whisk it till it is mixed well. Add milk and whisk.
8. Pour the batter into the prepared pan and spread it all over the pan using a rubber
spatula.
9. Bake in the oven for about 25 to 30 minutes until the top is crusted or toothpick
inserted comes out with moist brownie crumbs.
10. Remove and cool on a wire rack for 30 minutes. Use the tail of the foil to pull the
brownies out carefully. Place them on the counter and remove the foil from the
brownie. Use a shape knife to cut them into squares of the desired size.

05
 LAYERED DESSERT
DARK CHOCOLATE MOUSSE

Ingredients:

Dark chocolate - 250 grams

Fresh cream - 125 grams
Gelatin - 5 grams
Whipped cream - 75 grams

Method :

1. Melt the dark chocolate and fresh cream in microwave in 30 second bursts until
combined well together.
2. Soak gelatin in 2 tablespoons of water for about 2 minutes. Microwave gelatin in 20
second bursts until melted well.
3. Add the gelatin to the ganache and mix well. Set aside to cool down a bit.
4. Whip the whipping cream to stiff peaks.
5. Fold the whipping cream with the ganache until completely combined well.
6. Use as required to set in moulds.

06
 LAYERED DESSERT
CARAMEL JELLY

Ingredients:

Granulated sugar - 1/2 cup

Water - 2 tablespoons
Fresh cream - 1/4 cup
Unsalted butter - 50 grams
Salt - 1/8 teaspoon
Gelatin - 5 grams

Method :

1. Add granulated sugar and water in a heavy bottomed saucepan. Bring it on medium
heat and cook until the sugar melts completely.
2. Make sure to cook on medium heat until the sugar caramelizes.
3. Microwave the fresh cream for 20 seconds.
4. Add the warm cream into the caramelized sugar and mix well.
5. Add butter and salt and mix well until combined.
6. Bloom gelatin with 2 tablespoons water. Microwave for 30 seconds or until the
gelatin melts completely.
7. Add gelatin mixture to caramel and mix well.
8. Wait for it to cool down a bit and use as desired to set in moulds.

07
 LAYERED DESSERT
MILK CHOCOLATE MOUSSE

Ingredients:

Milk chocolate - 300 grams

Fresh cream - 100 grams
Gelatin - 5 grams
Whipped cream - 150 grams

Method :

1. Melt the milk chocolate and fresh cream in microwave in 30 second bursts until
combined well together.
2. Soak gelatin in 2 tablespoons of water for about 2 minutes. Microwave gelatin in 20
second bursts until melted well.
3. Add the gelatin to the ganache and mix well. Set aside to cool down a bit.
4. Whip the whipping cream to stiff peaks.
5. Fold the whipping cream with the ganache until completely combined well.
6. Use as required to set in moulds.

08
 LAYERED DESSERT
CHOCOLATE ENCASING

Ingredients:

Dark chocolate - 200 grams

Milk chocolate - 200 grams
Toasted Nuts - 100 grams
Oil - 30 ml

Method:

1. Combine both dark and milk chocolate together. Microwave in 30 seconds burst
and mix well after each until the chocolate is fully melted.
2. Add the oil and mix well.
3. Add the toasted nuts and mix well together. Allow to cool down a bit and use as
desired to coat the frozen dessert.

09
 LAYERED DESSERT
MILK CHOCOLATE CRÈME DIPLOMAT

Ingredients:

Milk chocolate ganache - 200 grams

Whipping cream - 100 ml

Method :

1. Whip the whipping cream to stiff peaks.

2. Fold the whipped cream into soft ganache until combined well. Do not over fold.

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 LAYERED DESSERT
MICROWAVE SPONGE

Ingredients:

Aquafaba - 25 ml
Caster sugar - 12 grams
All-purpose flour - 8 grams
Vanilla Extract - 1/4 teaspoon
Food color - as required

Method :

1. Beat aquafaba until frothy. Add the caster sugar a little at a time as you continue
beating until thick.
2. Add vanilla extract and all-purpose flour, cut and fold gently until just combined.
Do not over fold. Add food colour along with vanilla extract if using.
3. Pour the batter in microwave safe bowls and microwave on high for about a
minute.

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 ELEMENTS OF THE
DOME ENTREMET

Meringue

Dark Chocolate
Mirror glaze

Strawberry
Jelly

Milk Chocolate
Mousse

Chocolate Crumble

Dark Chocolate
Chocolate Sable Brownie
(Cookie)

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 DOME ENTREMET
CHOCOLATE SABLE (COOKIE)

Ingredients:

All-purpose flour - 45 grams

A pinch of salt
Unsalted butter - 30 grams
Caster sugar - 12 grams
Milk - 12 grams
Cocoa powder - 5 grams

Method :

1. Pre-heat oven to 180 degree C. Line up a baking pan with parchment paper.
2. Sift together all-purpose flour, salt and cocoa powder. Set aside.
3. Cream the butter and caster sugar together beating on medium high speed for
about 5 minutes.
4. Add the flour mixture and milk and beat on slow speed for a few seconds until the
dough comes together.
5. Transfer the dough in between 2 sheets parchment paper dusted with flour.
6. Use a rolling pin to roll out the dough to about 2 mm thickness.
7. Cut the dough with a 2" sized round cookie cutter.
8. Freeze the whole sheet for about 15 minutes.
9. Transfer the cookies onto the baking tray and bake in the pre-heated oven at 180
degree C for about 10 to 12 minutes or until the cookies are firm on the edges.
10. Cool on wire rack.

13
 DOME ENTREMET
CHOCOLATE CRUMBLE

Ingredients:

Unsalted butter - 50 grams

All-purpose flour - 45 grams
Cocoa powder - 5 grams
Granulated sugar - 50 grams

Method :

1.Pre-heat oven to 180 degree C. Line up a baking tray with parchment paper.
2. Sift together all-purpose flour and cocoa powder. Set aside.
3. Cream butter and sugar together for about 5 minutes.
4. Add the flour mixture and beat on slow speed for about a few seconds until
combined. Do not over beat.
5. Roll the dough between 2 parchment papers dusted with flour.
6. Cut the rolled dough into rectangles and bake in pre-heated oven at 180 degrees C
for about 10 to 12 minutes until the cookies are firm on the edges.
7. Cool on wire rack.
8. Process the cookies in food processor into a coarse powder.

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 DOME ENTREMET
STRAWBERRY JELLY

Ingredients:

Strawberry compote - 100 grams

Water - 10 ml
Gelatin - 8 grams

Method :

1. Bloom the gelatin with 3 tablespoons of water.

2. Microwave gelatin in 20 second bursts until the gelatin is completely dissolved.
3. Combine strawberry compote and water. Microwave for about 20 seconds.
4. Add the melted gelatin into warm strawberry compote and mix well.
5. Use as desired to set in moulds.

15
 DOME ENTREMET
DARK CHOCOLATE MIRROR GLAZE

Ingredients:

Dark chocolate - 175 grams

Water - 100 grams
Granulated sugar - 150 grams
Condensed milk - 100 grams
Vanilla extract - 1 tablespoon
Gelatin - 10 grams
Cocoa powder - 25 grams

Method :

1. Add dark chocolate, water, granulated sugar, condensed milk in a heavy bottomed
saucepan.
2. Bring it on medium heat and keep stirring until chocolate melts and everything
combines well together.
3. Remove from heat and add cocoa powder and mix well until combined.
4. Bloom gelatin with 4 tablespoons of water. Microwave in 20 second burst until
gelatin is fully melted.
5. Add the gelatin to the glaze mixture and mix well until combined.
6. Add vanilla and combine well.
7. Let the glaze cool down until it coats the back of the spoon and use as desired to
glaze frozen desserts.

16
 DOME ENTREMET
MERINGUE

Ingredients:

Aqua faba - 75ml

Caster sugar - 25 grams
Cream of tartar - 1/8 TSP
Water - 30 ml
Caster sugar - 75 grams

Method :

1. Beat aqua faba and cream of tartar until frothy.

2. Add caster augar a teaspoon at a time into frothy aqua faba and continue beating
on medium high speed.
3. Cook water and sugar on a heavy bottomed saucepan. Once it reaches 118°C, pour
the sugar syrup in a slow stream into the aqua faba mixture as you continue to beat
on medium speed.
4. Continue to beat on high speed until stiff peaks are formed.
5. Fill a piping bag with the meringue and pipe drops on a silicon mat.
6. Bake in pre-heated oven at 100°C for 1 hour.
7. Allow to cool down and store in airtight boxes in room temperature.

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