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CHOCOLATE AND COCONUT CRISP
317 g baked sweet shortcrust pastry
127 g hazelnut praline
95 g praline
95 g shredded coconut
95 g feuilletine flakes
190 g dark chocolate (70% cocoa)
95 g milk chocolate (40% cocoa)
95 g cocoa nibs
3 g fleur de sel
COCONUT SPICED SOFT CARAMEL
148 g heavy cream (35% fat)
3 g Tasmanian pepper
0,6 g star anise
72 g granulated sugar
50 g glucose syrup
0,4 g fleur de sel
14 g milk chocolate (40% cocoa)
10 g cocoa butter
32 g unsalted butter
3 g Natural Coconut Type Flavor – Prova Gourmet
SOFT SPONGE - CAVIANI
244 g blanched ground almonds
244 g icing sugar
291 g whole eggs
2 g Caviani - Prova Gourmet
68 g strong white flour
241 g egg whites
49 g granulated sugar
COCONUT CREAM
11 g granulated sugar
74 g glucose syrup
170 g heavy cream (35% fat) - 1
1 g fine salt
57 g heavy cream (35% fat) - 2
6 g cocoa butter
3,3 g Natural Coconut Type Flavor – Prova Gourmet
11 g unsalted butter
COCONUT AND CAVIANI MOUSSE
73 g water
236 g granulated sugar
314 g egg whites
1212 g coconut purée
97 g hydrated gelatine
5 g Caviani - Prova Gourmet
840 g heavy cream (35% fat)
CAVIANI WHIPPED GANACHE
303 g heavy cream (35% fat) - 1
152 g white chocolate
18 g hydrated gelatine
1,6 g Caviani - Prova Gourmet
303 g heavy cream (35% fat) - 2
NEUTRAL GLAZE
167 g water
10 g lemon juice
33 g glucose syrup
87 g granulated sugar - 1
3 g Pectin X58
33 g granulated sugar - 2
DECORATION
100 g shredded coconut
CHOCOLATE AND COCONUT CRISP
Melt all the chocolates, then mix together all the ingredients. Spread the crisp to 0.2 inch (0.5 cm)
thick and refrigerate until set. Cut into 2 × 6 inch (5 × 15 cm) rectangles.
SOFT SPONGE - CAVIANI
In a stand mixer fitted with a whisk, emulsify the ground almonds and sifted powdered sugar with the
whole eggs and Caviani for 10 minutes. Fold in the sifted flour. Whip the egg whites and gradually add
the granulated sugar to stiffen, then fold into the mixture. Scale 1000 g per 16 × 24 inch (40 × 60 cm)
sheet. Bake in a convection oven at 338°F (170°C) for 12 minutes.
COCONUT SPICED SOFT CARAMEL
Bring the cream to a boil and add the star anise and crushed Tasmanian pepper. Cover and infuse for
20 minutes, then strain. Cook the granulated sugar to a caramel, then deglaze with the boiling cream,
glucose, and fleur de sel. Heat again to 219°F (104°C). Cool.
At 140°F (60°C), add the milk chocolate and cocoa butter and blend.
At 104°F (40°C), add the unsalted butter and coconut natural flavor, then blend. Chill overnight.
COCONUT CREAM
Heat the granulated sugar, glucose, salt, and cream (1) to 221°F (105°C). Add the hot cream (2) to
stop the cooking. Add cocoa butter and coconut natural flavor. Cool to 86°F (30°C) and add the
unsalted butter.
COCONUT AND CAVIANI MOUSSE
Cook the water and granulated sugar to 250°F (121°C) and pour over the egg whites in a stand mixer
fitted with a whisk. Whip until completely cool. Heat one-third of the coconut purée and dissolve the
hydrated gelatin, then add the remaining purée and Caviani. When the purée reaches 86°F (30°C),
fold in the Italian meringue, then the whipped cream.
CAVIANI WHIPPED GANACHE
Heat the first quantity of cream, then pour over the white chocolate, hydrated gelatin, and
Caviani. Mix, then add the second quantity of cold cream.
Refrigerate at 39°F (4°C) for 24 hours.
NEUTRAL GLAZE
Heat the water, lemon juice, and glucose with the bulk of the granulated sugar to 122°F (50°C). Mix
the Pectin X58 with the remaining granulated sugar, add to the pot, blend with an immersion blender,
and heat to 185°F (85°C). Cover and refrigerate 24 hours.
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