Chef Jordi Puigvert Colomer is a consultant for Michel Cluizel, makers of fine chocolate. During a masterclass held at Wellocks’ development kitchen, he shared his Provence recipe with us. The Provence is made up of a chocolate and olive oil sponge cake, white chocolate mousse with roasted apricots, whipped white chocolate and bitter almond cream, white chocolate and thyme sorbet and olive oil bubbles.
Michel Cluizel Masterclass: Provence
- Chocolate and olive oil sponge cake
- Whole eggs 225g
- Sugar 195g
- Milk 150g
- Extra virgin olive oil 150g
- Cake flour 195g
- Baking powder 24g
- Almond powder 138g
- Michel Cluizel 55% Elianza® chocolate couverture 200g Ref 20053
- White chocolate and olive oil cream
- Milk 175g
- Salt 1.5g
- Vanilla pods 1 unit
- Gelatin leaves 4 unit (8g)
- Michel Cluizel Ivory Elianza® chocolate couverture 162g Ref 20614
- Olive oil 162g
- Cream 35% semi-whipped 375g
- Apricot glazing
- Water 1L
- Sugar 400g
- NH Pectin 40g
- Lemon juice 40g
- Apricot purée 200g
- Orange color as needed
- Olive oil pate de fruit
- Water 100ml
- Olive oil 350g
- Icing sugar 80g
- Isomalt 200g
- Glucose syrup 60g
- Gelatin sheets 10g
- Vanilla pod 1
- Roasted apricot with honey and vanilla
- Halves IQF frozen apricot 24 unit
- Honey 150g
- Butter 50g
- Vanilla pod 2 unit
- Lemon juice 25g
- Lavender dry flowers as needed
- White chocolate and honey and thyme sorbet
- Water 1100g
- Thyme as needed
- Casein 20g
- Skimmed milk powder 60g
- Sugar 100g
- Ice cream stabilizer 10g
- Honey 310g
- Michel Cluizel Ivory Elianza® chocolate couverture 400g Ref 20164
- Olive oil bubbles
- Extra virgin olive oil 300g
- Lavender essential oil as needed
- Sosa soy lecithin 1g
- Other ingredients
- Baby basil leaves
- Lemon cress micro greens
- Candied lemon and orange
- For the chocolate and olive oil sponge cake
Whisk the eggs, the sugar and the lemon zest until totally whipped.
Add the olive oil little by little. Then add the milk little by little.
Mix the flour, the cinnamon and the baking powder and sift it. Add the almond powder and then add to the previous preparation.
As last step pour in the melted chocolate just warmed (not too hot).
Spread into a tray with a parchment paper and bake at 200ºC for 8 to 10 minutes.
- For the white chocolate and olive oil cream
Infuse the vanilla pod with the milk and salt. Strain. Add the gelatin leaves previously soaked in cold water. Pour the milk on the melted chocolate little by little as a ganache method. Using a stick blender, mix the preparation in the meantime pour the olive oil little by little. Once fully incorporated and the emulsion perfectly done, fold into the semi-whipped cream using a marise.
- For the apricot glazing
Heat the water until 40ºC. Combine the sugar and the pectin and then pour to the water. Boil for 1 minute by stirring. Remove from the heat and add the lemon juice and apricot purée. Let 30 minutes at room temperature and then strain. Keep in the fridge.
Heat until 40ºC and use.
- For the olive oil pate de fruit
Heat the water, the sugar and the isomalt at 90ºC for 5 minutes. Add the olive oil little by little out of the heat. Add the vanilla bean seeds. Strain and add the gelatin.
Pour in semi-sphere small silicon molds and let set.
- For the roasted apricot with honey and vanilla
Place the apricots in an oven tray. Put some butter on the apricot halves and pour honey on top. Scrape the vanilla seeds all over the apricots and also the vanilla pod cutted in pieces. Put lemon juice on top. Bake about 15 minutes at 200ºC.
Remove from the oven and let cool down the apricots.
- For the white chocolate and honey and thyme sorbet
Make an infusion with the water and the thyme. Strain and cool down. Mix the infusion, the casein and the milk powder and mix using a hand blander. Then heat at 40ºC and add the sugar already mixed with the stabilizer. Add the honey at this step. Keep heating until reaching 85ºC. Remove from the heat and pour over the melted chocolate. Cool down the mixture quickly and let rest 6 hours in the fridge. Mix again and churn.
- For the olive oil bubbles
Heat the olive oil and the lecithin until 65ºC. Add the lavender essential oil and emulsify using an immersion blender on the horizontal position until getting the foam. Let into the container for one minute and remove the foam on top. Use.
- To finish
Cut a strip of sponge cake 3x10 cm. Then pipe on top the almond and white chocolate cream.
Glaze the white chocolate and the olive oil mousse with the apricot glazing (you can put the white chocolate on any desired silicon mold).
Put the olive oil and the white chocolate mousse already glazed with the apricot glazing on top of the cream. Display a couple of pieces of roasted apricot and olive oil pâte de fruit on top of the cream.
Display the sorbet on the side and cover the whole dessert with the olive oil bubbles.
Spread all over the dessert some lemon cress and baby basil leaves.