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Home Baking
Nyangbo Straciatella Dome
Made with Nyangbo 68% Pure Ghana
An original recipe by l'Ecole Gourmet Valrhona
3 stepsmakes 10 domes.
Recipe Step by Step
Step01
STRACCIATELLA MOUSSE
100g Whole milk
3g Gelatine
185gIVOIRE 35%
75gNYANGBO GROUND CHOCOLATE
200g Whipping cream
Heat the milk to approx. 60°C and add the rehydrated gelatine.
Pour over the melted IVOIRE 35% chocolate a little bit at a time while stirring vigorously with a spatula.
Combine using a hand blender. At the same time, whip the 200g of cream until it has the a mousse-like texture.
Check the ganache’s temperature: It should be between 35 and 40°C.
Gently incorporate the whipped cream and finish by adding NYANGBO GROUND CHOCOLATE.
Pour 45 to 50g of this mixture into 6.5cm round silicone moulds and store immediately in the freezer.
Pour over the melted IVOIRE 35% chocolate a little bit at a time while stirring vigorously with a spatula.
Combine using a hand blender. At the same time, whip the 200g of cream until it has the a mousse-like texture.
Check the ganache’s temperature: It should be between 35 and 40°C.
Gently incorporate the whipped cream and finish by adding NYANGBO GROUND CHOCOLATE.
Pour 45 to 50g of this mixture into 6.5cm round silicone moulds and store immediately in the freezer.
Step02
CHOCOLATE PRALINE CRUNCHY SPONGE
285g 50% ALMOND & HAZELNUT PRALINÉ
125g Pieces of Crêpe Dentelle
50gNYANGBO GROUND CHOCOLATE
Melt the NYANGBO GROUND CHOCOLATE and add the 50% ALMOND & HAZELNUT PRALINÉ. Mix.
Then gently fold in the crêpe dentelle pieces.
Spread the mixture to a thickness of 0.5cm on a baking tray lined with greaseproof paper.
Leave to stiffen in the refrigerator or freezer.
When you are ready to assemble, use a cutter to cut it into 7.5cm circles.
Then gently fold in the crêpe dentelle pieces.
Spread the mixture to a thickness of 0.5cm on a baking tray lined with greaseproof paper.
Leave to stiffen in the refrigerator or freezer.
When you are ready to assemble, use a cutter to cut it into 7.5cm circles.
Step03
PRALINE CHOCOLATE SAUCE
100g Whole milk
50g Whipping cream
80gNYANGBO GROUND CHOCOLATE
50g ALMOND & HAZELNUT PRALINÉ 50%
Melt the NYANGBO GROUND CHOCOLATE and add the 50% ALMOND & HAZELNUT PRALINÉ. Mix using a hand blender.
Heat the milk and cream then gradually combine it with the chocolate-praliné mixture.
Mix using a hand blender and set aside.
Heat the milk and cream then gradually combine it with the chocolate-praliné mixture.
Mix using a hand blender and set aside.
Assembly and finishing
When the mousses are frozen, turn them out and place them on a chocolate praliné sponge circle. Arrange each dome attractively on a plate with some praliné chocolate sauce.