BY JEAN-PAUL HÉVIN
For 50 portions
CHEF'S TIP: Store the candy at 16°C to allow it to set.
INGREDIENTS
30 g fresh butter
60 g 58% dark couverture chocolate
60 g 64% dark couverture chocolate
40 g 40% milk couverture chocolate
80 g 35% fat liquid cream
14 g invert sugar (or acacia honey)
7 g yuzu juice
9 g lime juice
10 g mandarin juice
METHOD:
Weigh the butter and set aside at room temperature.
Chop the two dark chocolates and the milk chocolate and place in a bowl.
Bring the cream, invert sugar and fruit juices to the boil.
Pour the 75°C liquid over the chocolates and stir. Once smooth, add the tempered butter. Mix well again.
Place a 6 mm high, 365 mm x 138 mm rectangle frame on a Silpat® mat. U
se a spatula to spread the mixture at a temperature of 32.5°C.
Refrigerate at 14°C for ten hours.
INGREDIENTS
300 g 70% dark couverture chocolate
METHOD:
Remove from the frame by running the tip of a knife along the inside edge of the tray.
Melt the chopped dark couverture chocolate using a bain-marie.
Pour the tempered chocolate into a large bowl.
Place a drizzle of tempered chocolate on top of the ganache and quickly spread in a thin layer using a spatula.
Repeat the same process on the opposite side.
Allow to dry for a few moments after each step.
Cut into 30 mm squares using a guitar cutter or lightly warmed knife.
Place the chocolate sweet on a chocolate fork.
Dip it in the remaining tempered chocolate so that it is completely submerged.
Remove, pat dry and place on a sheet of baking paper.
Place a 4 mm sheet of baking paper over the chocolate sweet, then press down with a cork to even out the surface.
Repeat for each square of ganache.
Add a little gold leaf for decoration.
Born in 1957 in Mayenne, Jean-Paul Hévin obtained his C.A.P. in chocolate- making in 1974. He then worked in various prestigious Parisian establishments (Hotel Intercontinental, Hotel Nikko) before joining the Maison Peltier branch
in Tokyo. Meilleur Ouvrier de France pâtissier in 1986, Jean-Paul Hévin quickly specialized in making chocolates, opening his first Paris boutique two years later. Today the chocolatier-pâtissier is at the helm of eight sales outlets in Paris and one of the most ardent defenders of French taste and chocolate culture in France and around the world.