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Chocolate Entremet “Le Criollo”

Recipe by Chef Sylvain - Long live pastry!

A refined entremet based on a spiced genoise, a chocolate ganache turned into a chantilly, a honey‑cocoa syrup, Amarena cherries and tempered chocolate decorations. Inspired by the highly sought‑after criollo cocoa, this elegant dessert is composed in several stages: baking the sponge, preparing the syrup, making the ganache, assembly and final decoration.

MediumFrenchServes 8

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Source Video
5h 20m
Prep
50m
Cook
44m
Cleanup
6h 54m
Total

Cost Breakdown

Total cost:$22.73
Per serving:$2.84

Critical Success Points

  • Whisk the eggs and sugar until ribbon stage
  • Temper the chocolate to 31‑32 °C
  • Set the chocolate chantilly in the freezer
  • Remove the ring without damaging the decoration

Safety Warnings

  • Be careful with very hot liquids (simmering cream, boiling syrup)
  • Use the torch with caution, keep away from flammable materials
  • Handle hot chocolate with gloves or a heat‑resistant utensil

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