‘Knoppers’ chocolate dessert

Name: ‘Knoppers’ chocolate dessert
Ingredients: 70 g Icing sugar; mocha extract; 70 g Egg white; 210 units.centiliter Cream 35%; 70 g Butter; 70 g Flour; 12 units.centiliter Hazelnut oil; 25 g Invert sugar; 200 g Dark chocolate (66–70%); 25 g Glucose; 5 units.items Gelatine sheets; 20 g praliné; 200 g ganache base; 1 g Salt; 180 g Pecans; 0.2 l Hazelnut syrup; 100 g Almonds; 1 g Salt; 100 g praliné hazelnut paste; 0.1 l Sugar water 1:1; 0.1 l coffee; 200 g Granulated sugar; 100 g hazelnuts; 50 g Butter; 11 g Agar; 0.2 l Coffee syrup; 60 g gel crema; 800 ml Water; 60 ml Water; 100 ml Rum

This dessert is made by Marco van der Wijngaard, chef of ’t Amsterdammertje and member of the Culinary Team The Netherlands.

This dish consists of:

Mocca tuile
Marbré of hazelnut ganache with nut praline ganache and cake
Nut cream
Chocolate galette
Boerenjongens (raisins in brandy)
Rum ice cream

Ingredients

70gIcing sugar

mocha extract

70gEgg white

70gButter

70gFlour

210units.centiliterCream 35%

12units.centiliterHazelnut oil

25gInvert sugar

200gDark chocolate (66–70%)

25gGlucose

5units.itemsGelatine sheets

20gpraliné

1gSalt

50gButter

200gganache base

180gPecans

100gAlmonds

1gSalt

100gpraliné hazelnut paste

100ghazelnuts

0.2lHazelnut syrup

0.1lSugar water 1:1

0.1lcoffee

11gAgar

0.2lCoffee syrup

0.2lWhite chocolate

200gGranulated sugar

60ggel crema

800mlWater

200gIsomalt

400gMilk chocolate

60mlWater

100mlRum

50gRaisins

15gSugar

1units.itemsStar anise

0.5units.itemsVanilla pod

300units.centiliterSugar water 1:1

6units.itemsGelatine sheets

100mlRum

2units.itemslime juice

100gYogurt

500units.centiliterTonic

Preparation

Carefully mix the ingredients with a whisk and let rest for half an hour.
Spread in a mold and bake for 8 minutes at 160ÀöC.

Bring the cream, glucose, and invert sugar to a boil.
Mix the dark chocolate, hazelnut oil, praline, and gelatin, and pour the cream mixture over this. Blend with an immersion blender and finish with the butter and salt.
Spread the mixture in a mold.

Brown all the nuts, chop finely, and mix with the ganache.
Spread in a 'sultana' mold.

Mix all ingredients, bring to a boil, and let cool.
Blend until smooth and strain through a fine sieve.

Blend all ingredients except the chocolate for 30 minutes at 80°C in the thermoblender.
Pour over the chocolate, mix well, and let cool.
Spread in a mold and let dry for 30 minutes at 120°C.