Chef Jordi Puigvert Colomer is a consultant for Michel Cluizel, makers of fine chocolate. During a masterclass held at Wellocks’ development kitchen, he shared this recipe with us for Summer Truffle, made of a milk chocolate and truffle “parfait glacé” with red berry compote, praline sponge cake and a fake truffle, which is praline cream surrounded by truffle ganache and chocolate foam.

Michel Cluizel Masterclass: Summer Truffle


  • Milk chocolate and truffle parfait glacé
  • Egg whites 6 units (240g)
  • Sugar 200g
  • Michel Cluizel Milk Maralumi chocolate couverture 400g Ref 20524
  • Cream 35% 400g
  • Red berries compote
  • Brown sugar 100g
  • Butter 80g
  • Michel Cluizel Dark Maralumi chocolate couverture 30g Ref 20515
  • Almond powder 100g
  • Cake flour 80g
  • Michel Cluizel Cocoa powder 30g Ref 21005
  • Chocolate crumble
  • Red berries mixture purée 500g
  • Sugar 200g
  • Lemon juice 25g
  • Pectin NH 10g
  • To decorate
  • Fresh truffle
  • Fresh raspberries
  • Micro herbs
  • Michel Cluizel milk chocolate sphere
  • For the praline microwave sponge cake
  • Michel Cluizel Hazelnut Praline 160g Ref 21050
  • Truffle oil 5g
  • Cake flour 50g
  • Whole eggs 400g
  • Salt 2g
  • Muscovado sugar 30g
  • Praline cream
  • Michel Cluizel Praliné Saveurs 125g Ref 21015
  • Milk 300g
  • Sugar 15g
  • X-58 pectin 8g
  • Maralumi chocolate ganache 
  • Michel Cluizel Maralumi Dark chocolate couverture 302g Ref 20515
  • Cream 35% 250g
  • Butter 56g
  • Inverted sugar 36g
  • Milk chocolate foam
  • Michel Cluizel Milk Maralumi chocolate couverture 150g Ref 20524
  • Cream 250g
  • Milk 100g
  • Other ingredients
  • Michel Cluizel Dark Sphere chocolate shell (Façonnable®) Ref 23480
  1. For the milk chocolate and truffle parfait glacé
    Mix the egg whites and the sugar and cook in a bain marie until it reaches 55-60ºC. Once at the desired temperature, put into the KitchenAid and whip the mixture until getting a Swiss meringue texture.
    In the meantime, melt the chocolate and whip the cream until soft.
    Mix the meringue at 45ºC into the melted chocolate and then fold into the semi-whipped cream. Use.
  2. For the red berry compote
    Melt the chocolate and the butter. Add the almond powder and the sugar, then mix the flour and the cocoa powder. Let rest 24 hours into the fridge, then bake at 160ºC for 10 minutes.
  3. For the chocolate crumble
    Combine the red berries mixture and half sugar and cook in a bain marie until the sugar is totally melted and the berries soft. Strain the juice.
    Mix the pectin and the remaining sugar, then add to the red berries juice. Cook again until boiling point. Remove from the heat and add the lemon juice. Add this mixture to the red berries and cool.
  4. For the praline microwave sponge cake
    Mix all the ingredients with an immersion blender. Pour into a siphon gun and charge with 3 gas caps. Put into the fridge for 2 hours at least. Pour the foam until half in a plastic cup (make previously a hole on the bottom). Bake into the microwave for 35 second.
    Let cool down upside down. Take out and break into pieces.
  5. For the praline cream
    Mix the sugar and the pectin and add to the milk lightly warmed (40ºC). Bring to boil and then pour on the praline and emulsify with a stick blender. Once the mixture cold, pour into the sphere silicon molds and freeze.
  6. For the maralumi chocolate ganache 
    Melt the chocolate. Heat the cream, the butter and the inverted sugar until 45ºC. Remove from the heat and pour little by little onto the chocolate and emulsify properly. Let the ganache set until creamy and use.
  7. For the milk chocolate foam
    Do a ganache with the ingredients and pour into a siphon gun. Charge with 2 gas caps, let cool and use.
  8. To finish
    Put the parfait glacé into the sphere shell until half of the capacity. Put into the freezer.
    Beside, cut a square of cling film sheet about 20x20 cm. and pipe 40 g. ganache in the middle. Place the praline cream sphere in the middle and then put the edges of the film in the center and roll it. Put it into the fridge and let perfectly set. Remove the film carefully and roll the “truffle” on a sift and then roll in cocoa powder.
    To serve the dessert, remove the shell of the freezer and place some crumble and praline sponge cake on top of the parfait glacé. Then, on top of this, put the fake truffle which it is very important to keep at room temperature during the service in order to get the right creaminess.
    Finish with grating some fresh summer truffle on top and some raspberries,
    On the base of the dish, display some milk chocolate foam and then place the shell on top.