Eruption
Inspired by the Style Rebellion trend, Callebaut chef Philippe Vancayseele designed a gourmet still life that simply bursts with colours and flavours. But the real taste eruption happens when you make the iconoclastic piece of chocolate art come to life: let a torrent of creamy chocolate sauce flow down your miniature chocolate Vesuvius and cover your brightly coloured cigarette dough shells in intense dark chocolate taste. This is no ordinary plated dessert. This is a chocolate re-enactment of the Pompeii incident that will strike your customers and dinner guests with amazement.
Inspired by the Style Rebellion trend, Callebaut chef Philippe Vancayseele designed a gourmet still life that simply bursts with colours and flavours. But the real taste eruption happens when you make the iconoclastic piece of chocolate art come to life: let a torrent of creamy chocolate sauce flow down your miniature chocolate Vesuvius and cover your brightly coloured cigarette dough shells in intense dark chocolate taste. This is no ordinary plated dessert. This is a chocolate re-enactment of the Pompeii incident that will strike your customers and dinner guests with amazement.
Containing: 7 Components

Pear jelly cubes

Ingredients: Pear jelly cubes

  • 1.7 lb
    pear puree

Preparation: Pear jelly cubes

Heat up.

Ingredients: Pear jelly cubes

  • 1.4 oz
    sugar
  • 0.5 oz
    yellow pectin
  • 15.4 gr
    agar

Preparation: Pear jelly cubes

Mix together and add to warm pear purée. Bring to a boil for two minutes and frame 5 mm thick. Leave to set in refrigerator and cut into cubes.

Cigarette dough

Ingredients: Cigarette dough

  • 7.1 oz
    flour
  • 7.1 oz
    icing sugar
  • 7.1 oz
    egg white
  • 7.1 oz
    butter

Preparation: Cigarette dough

Mix together in blender until smooth.

Ingredients: Cigarette dough

  • 5
    different types of watersoluble colouring

Preparation: Cigarette dough

Create five different-coloured doughs and leave to rest in refrigerator. Spread out very thinly on Silpat sheet and cut out round shapes. Bake at 180°C for 10 minutes, remove immediately from baking tray and place into half-spherical moulds to harden. Keep dry.

Chocolate crémeux

Ingredients: Chocolate crémeux

  • 8.8 oz
    milk
  • 8.8 oz
    35% cream

Preparation: Chocolate crémeux

Boil together.

Ingredients: Chocolate crémeux

  • 3.2 oz
    egg yolks
  • 2.5 oz
    sugar

Preparation: Chocolate crémeux

Whisk together. Add to previous mixture and heat up to 85°C.

Ingredients: Chocolate crémeux

  • 7.1 oz
    L-60-40NV
  • 4.2 oz
    841

Preparation: Chocolate crémeux

Add.

Ingredients: Chocolate crémeux

  • 2 leaf/leaves
    gelatin

Preparation: Chocolate crémeux

Add and emulsify. Pour into a bowl and leave to crystallise in refrigerator at 4°C.

Chocolate streusel

Ingredients: Chocolate streusel

  • 3.5 oz
    flour
  • 0.9 oz
    starch
  • 0.9 oz
    CP

Preparation: Chocolate streusel

Sieve together.

Ingredients: Chocolate streusel

  • 2.8 oz
    hazelnut powder
  • 0.2 oz
    salt
  • 4.4 oz
    brown sugar

Preparation: Chocolate streusel

Add.

Ingredients: Chocolate streusel

  • 4.4 oz
    softened butter

Preparation: Chocolate streusel

Add.

Velvet chantilly

Ingredients: Velvet chantilly

  • 14.1 oz
    35% cream
  • 1.4 oz
    invert sugar
  • 1.4 oz
    glucose
  • 2 beans(s)
    Madagascar vanilla

Preparation: Velvet chantilly

Boil together.

Ingredients: Velvet chantilly

  • 6.3 oz
    W3

Preparation: Velvet chantilly

Add and emulsify.

Ingredients: Velvet chantilly

  • 1.3 lb
    35% cream

Preparation: Velvet chantilly

Add and leave to cool in refrigerator at 4°C for 12 hours.

Whip before use.

Chocolate lava sauce

Ingredients: Chocolate lava sauce

  • 5.3 oz
    milk
  • 5.3 oz
    35% cream
  • 1.8 oz
    glucose
  • Q.S.
    Espelette

Preparation: Chocolate lava sauce

Boil together.

Ingredients: Chocolate lava sauce

  • 6.3 oz
    60-40-38NV
  • 5.3 oz
    841

Preparation: Chocolate lava sauce

Pour previous mixture on top and emulsify. Leave to cool to 35°C before using.

Finishing and presentation

Ingredients: Finishing and presentation

  • Q.S.
    811NV

Preparation: Finishing and presentation

Finishing 
Place pear jelly cubes on top of baked cigarette dough. Pipe a layer of chocolate crémeux, place some pieces of streusel on top and pipe a layer of whipped Velvet chantilly on it. Finish off with a bit of rasped lime.

Presentation 
Create a chocolate volcano by moulding a large cone with dark chocolate Callebaut® Finest Belgian Chocolate Recipe n° 811. Leave to harden and unmould. Soften dark chocolate Callebaut® Finest Belgian Chocolate Recipe n° 811 and blend them together to create a rock texture and decorate the dark chocolate cone with it. Freeze, and colour with dark, red and white colours. Prepare five ‘Eruption’ desserts and place them on the chocolate volcano sculpture. Pour chocolate lava sauce on top so it flows nicely over the desserts.