Chocolate Espresso Pave

Fino de Aroma Inspired Recipes
By
Chocolate
Espresso Pave
Yield: ½ Sheet (assembled and finished)
Photos by Brenton Ho
The rich culture and climate of Colombia inspired me to create this
recipe, which remains a European-style pavé with the quintessential
South American flavors of coffee and chocolate.
This eye-catching pavé celebrates all the nuances of Luker’s cocoa
varieties, made exclusively from Fino de Aroma fine flavor beans, for
the ultimate in quality, flavor, and aroma. Chocolatiers, bakers and
pastry chefs prize fine flavor beans for their quality and unique flavors,
incorporating floral, fruity, and coffee notes.
Created with the award-winning Arauca 70% and the
ifiGOURMET-exclusive Perla 64% Dark Chocolate combined with
Espresso flavor paste create a vivid, decadent ganache. Luker’s 37%
Claro de Luna Milk Chocolate adds a smooth creamy flavor to the thin,
crunchy praline and Royaltine layer. This exquisite creation is then
topped with a rich dark chocolate sour cream frosting and garnished
with Luker’s Maracas dark chocolate covered espresso beans.
Moist Chocolate Cake
Yield: Three 24oz ½ sheets
368g /13oz Water (boiling hot)
95g / 3.3 oz Luker Natural 22-24% cocoa powder
455g/16 oz All purpose flour
624g/22 oz Granulated sugar
10g /0.4 oz Salt
16g/0.6 oz Baking soda
374g/13.2 oz Buttermilk
254g / 9 oz Vegetable oil
4/4 Eggs (large) (168 g / 6.6 oz)
8g/ 0.3 oz Pure vanilla extract – Madagascar
1. Using the hot water, dissolve the cocoa power. Boil untill
200˚F/94˚C. Cool the mixture down and it will thicken
naturally.
2. Sieve together twice the flour, granulated sugar, salt, and
baking soda.
3. Combine the buttermilk, vegetable oil, vanilla and eggs in
a mixing bowl. Whip at high speed for 10 minutes.
36 Pastry & Baking North America
Publisher’s Note: A native of Hawaii, Stanton
Ho started his culinary skills at the University of
Hawaii, Kapi’olani Community College Culinary and
Food Service Program. Furthering his education in
baking, pastries, and confections, Stanton attended
the Ecole Le Notre, in Plasir, France. Over a 37
year career, Stanton has won many gold, silver,
bronze and special recognition awards in many
nationally and international culinary competitions.
Named “Pastry Chef of the Millennium” by Paris
Gourmet in 2000 for his contribution to the
industry, Stanton has also served as the President
of United States World Cup Pastry Team, winning
America’s first Gold Medal Championship at
Coupe du Monde de la Patisserie in 2001.
4. Add the dry, sifted ingredients in three separate parts
and alternate adding the cocoa mixture slowly while the
mixing continues to mix. Scrape down the bowl during
the mixing process.
5. When the mixing is completed, cover the bowl with
plastic wrap and set aside for one hour.
6. Divide the cake batter into 3 equal 20 oz part (on each of
the 3 ½ sheet trays) and bake at 360˚F for 18 minutes.
Simple Syrup: Trablit and Crème de Napoleon
340g/12oz Water
226g/8oz Granulated sugar
90g/3.2oz Glucose
2g/0.1oz Trablit coffee extract
22g/0.8oz Crème de Napoleon flavor paste
22g/0.8oz Water
In a sauce pot, make the “simple syrup” with the water,
granulated sugar, and the glucose. Cool this mixture before
adding the Trablit, Crème de Napoleon, and water. Sieve
through a chinoise and pour into the “syrup spray” bottle.
Perla 64% & Arauca 70% Ganache
188g/ 6.6oz Heavy cream (33%)
20g /0.7oz Trimoline
85g /3oz Luker-Perla 64% (d209)
57g/2oz Luker-Arauca 70% (d120)
7g/0.2oz Espresso flavor paste Heat the heavy cream to a boil. Pour the cream over the
combined chocolates in a mixing bowl. Allow to melt for at
least 10 minutes. Blend this mixture (immersion blender) to a
smooth ganache. Add in the Trimoline (inverted sugar).
Praline Royaltine & Claro de Luna
40g/1.4 oz Unsalted butter (melted)
126g/4.4oz Luker Claro de Luna (m206 (untempered)
300g/10.5oz Hazelnut praline grand confiseur
185g/6.5oz Royaltine crushed biscuits
60g/2.1 oz Pate a glacier brune (to coat base)
Combine the milk chocolate and the butter in a mixing
bowl. Melt to a liquid state. Add to the praline paste and
blend together. Add in the other ingredients and mix with
the paddle attachment at slow speed. Place this mixture
onto a prepared flat sheet pan. Level out an even thickness
throughout the sheet, then freeze immediately. The product
can be handled as a solid piece. Turn over sheet and coat the
bottom with a thin layer of the “pate a glacier brune” onto the
surface. Allow to solidify before turning right side up onto
another prepared sheet tray. Spread evenly the Perla ganache
onto this surface.
Creamy Chocolate Espresso Sour Cream Frosting
454g/16oz Unsalted butter (room tempertue)
400 g/14oz Confectionery sugar (sifted)
340g/12oz Luker-Perla 64% (d209) “untempered”
114g/4oz Luker-Arauca 70% (d120)
228g/ 8oz Sour cream
8g/ 0.3oz Pure vanilla extract-Madagascar
15g / ½ oz Espresso flavor paste
Whip the butter and the powdered sugar till creamy. add in
the untempered chocolate and the vanilla extract. Blend well.
Scrape down the bowl. Continue the mixing and blend in the
sour cream or mascarpone cheese.
Assemble and Finish
Slice and decorate with Luker’s Maracas Chocolate Covered
Espresso Beans.
37
Fino de Aroma Inspired Recipes
1.
2.
3.
4.
5.
6.
8.
9.
10.
11.
7.
1. Ingredients for Moist Chocolate Cake
2. Using the hot water, dissolve the cocoa powder.
3. Sieve together twice the dry ingredients. Combine the
buttermilk, vegetable oil, vanilla extract and eggs in a
mixing bowl.
4. Add in the dry sifted ingredients in three parts and
alternate adding the cocoa mixture slowly.
5. Divide the cake batter into 3 equal (20 oz parts) on each
of the 3 half sheet trays.
6. After creating simple syrup, cool this mixture before
adding the Trablit, Crème de Napoleon flavor paste and
38 Pastry & Baking North America
water and sieve through a chinoise. Then pour
into a syrup spray bottle.
7. Prepare the Perla & Arauca ganache.
8. Immersion blend to smooth ganache.
9. Combine chocolate and butter in mixing bowl.
Melt to liquid state. Add praline paste and other
dry ingredients.
10.Level out to an even thickness. Freeze immediately.
11.Whip the butter and the powered sugar until
creamy. Add in the untempered chocolate and
vanilla extract. Blend well.
12.
13.
14.
15.
16.
17.
18.
19.
20.
21.
22 .
12.Peel the paper back from the chilled Praline Royaltine
Claro de Luna sheet.
13.Pour a thin layer of Pate de Glacier over the Praline
Royaltine, then turn over.
14.Spread the chocolate ganache on top of the surface of
the Praline Royaltine layer.
15.Set up the first layer of chocolate cake.
16.Sprinkle the prepared Trablit Crème De Napoleon
Syrup onto the cake.
17.Prepare the next layer.
18.Spread a layer of creamy chocolate espresso
frosting onto the cake. Prepare third layer and
frost again.
19.Spread evenly a thin layer of the cold clear glaze
onto the pave surface.
20.Sprinkle drops of Trablit onto the clear gel surface.
21.Using an offset spatula, slide the Trablit over the
clear gel to marbleize the surface presentation.
22.Slice and decorate with Luker’s Maracas Chocolate
Covered Espresso Beans.
29