Elegant

Takeshi Yamamoto, Japan

1). Bubble of brandy

Ingredients :

• a) Gelatin 24g
• b) Iced sugar 60g
• c) Brandy 400g
• d) Water 300g

Preparation method :

• Boil d) and b) and melt a) with b) and d)
• Blend 1 with c)
• Beat 2 and mould

2). Crème chocolat au truffle

Ingredients :

• a) Callebaut Tanzania 180g
• b) Cream 220g
• c) Starch syrup 20g
• d) Cream 400g
• f) Truffle oil 4g
• g) Truffle ash (some truffle ash)

Preparation method :

• Make ganache in a),b) and c)
• Cool down 1 and whip 1 and d)
• Blend 2 with f) and g)
• Mould

3). Ganache

Ingredients :

• a) Cream 280g
• b) Callebaut Tanzania 180g
• c) Butter 20g

Preparation method :

• Boil a) and blend b) and c)
• Mould

4). Rose wine sauce

Ingredients :

• a) Rose wine 250g
• b) corn starch (proper quantity)
• c) water (proper quantity)

Preparation method :

• Boil a)
• Concentrate in b) and c)

5). Sliced Truffle

6). Cocoa butter

Finishing :

• Put 2) over 3)
• Put 1) over A)
• Cover outside by 4)
• Put 5) on the top
• Design on the plate by 6)

Dessert made at the World Chocolate Masters 2005 Finals in France.