Chocolates El Rey
Born in Venezuela, Growing Worldwide

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  El Rey Mijao Dark 61%

   
 

Ingredients

Simple Syrup
Ingredients

2 cups water

2 cups sugar

½ cup rum (or any other preferred liquor)


Chocolate Chiffon Cake
Ingredients

1 cup sugar

1  cup cake flour

¾ cup unsweetened cocoa

2 t. baking powder

1 t. baking soda

pinch salt

4 ea. Eggs separated

2 ea. Egg whites

½ up sugar

a few drops lemon juice

¾ cup vegetable oil

½ cup water

1 t. vanilla extract

Chocolate Mousse
Ingredients

8 oz. El Rey Mijao Dark 61% Chocolate, melted

1 ¾ cup heavy cream, whipped

4 ea. Egg yolks (large)

2 ea. Eggs (large)

½ cup (generous) sugar


Chocolate Ganache
Ingredients
8 oz. El Rey Apamate Dark 73.5% Chocolate

1 ¼ cup heavy cream

Chocolate Curls
Ingredients

6 oz. El Rey Chocolate

  1-800-357-3999
www.chocolates-elrey.com

   
The following recipes are all used in the making of the Chocolate Dome.

  Chocolate Dome
Simple Syrup
Chocolate Chiffon Cake
Chocolate Mousse
Chocolate Ganache
Chocolate Curls

Assembling the Chocolate Domes

Prepare the Simple Syrup and allow it to cool.

Prepare the Chocolate Chiffon Cake. Allow the cake to cool and then turn it out of the sheet pan.  If you used parchment paper, remove it from bottom of cake.

Using a cookie or biscuit cutter that is slightly smaller than the top of the dome mold, cut 12 round cakes.

Prepare the Chocolate Mousse. Immediately pipe (using a pastry bag) or pour the mousse into the dome molds. The molds should be about three quarters full.

Dip one side of each cake round into the simple syrup. Press the moist side of the cake into the chocolate mousse.  Wrap the desserts and freeze over night.

Prepare the Chocolate Ganache.

Unmold the chocolate domes by dipping the base of the dome pans into hot water.  Press one side of the dome and it should slide right out.  If it doesn't come out easily you may need to dip the pan into the hot water again OR the mousse is not frozen.

Place cooling rack over a sheet pan. Evenly space the frozen domes on the cooling rack (they should not be touching each other).

Pour the warm ganache over the chocolate domes.  Be sure the ganache covers the whole dome. Allow the chocolate domes to thaw before serving them. The chocolate domes must be refrigerated if you are not serving them immediately.

Simple Syrup
Directions:

Place sugar and water in a non-reactive pan. Allow to boil until sugar dissolves completely (about 3 minutes). Pour into a bowl and allow to cool.  Stir in liquor.

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Chocolate Chiffon Cake
Directions:


Sift together first six dry ingredients.

Using a large electric mixer, whip egg yolks at high speed until light and fluffy (about 3 minutes).  Add oil, water and vanilla.  Mix together until combined. Add dry ingredients.  Mix together until combined.

Transfer chocolate mixture to a clean bowl and wash bowl for the electric mixer.

Whip egg whites into chocolate mixture.

Spread batter evenly over a rectangular sheet pan (12x 17 x 1) that is lined with parchment paper or sprayed with baker's spray.

Bake @ 350 degrees until cake pulls away from edges of sheet pan and is  firm in the center (about 20 minutes).

Allow cake to cool. Invert pan to remove cake. Remove parchment paper.

Use biscuit cutter to cut rounds of cake to the size of the dome mold.

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Chocolate Mousse
Directions:

Melt chocolate.

Combine eggs, egg yolks, and sugar in a stainless steel mixing bowl.  Place mixing bowl over a pot of simmering water.  Whisk mixture constantly until it is fluffy, thick and hot to the touch. Remove form heat.

Beat on high speed in an electric mixer until cooled to room temperature.

Quickly, fold egg mixture into chocolate.

Next, fold whipped cream into chocolate/egg mixture.

Pipe or pour mousse into dome molds.

Soak chocolate round in simple syrup. You may either use a pastry brush or dip the cake into the syrup (if you do this, do not completely immerse, dampen one side). Place the syrup-soaked side of the chocolate cake face down on mousse in dome mold.

Freeze the chocolate dome molds.

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Chocolate Ganache
Directions:

Melt chocolate.

Heat heavy cream to boiling point (do not boil).

Unmold chocolate domes by dipping the base of the dome pans into hot water and removing them. Line the chocolate domes on a cooling rack placed over a sheet pan.

Pour the ganache evenly over the frozen domes.

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Chocolate Curls
Directions:


Melt chocolate.

Warm a flat sheet pan in the oven.  Using an offset spatula, spread the melted chocolate in a thin, even layer on the warm sheet pan.

Place the sheet pan in the refrigerator to cool.

When chocolate is firm, remove sheet pan from refrigerator.  Holding a dough cutter at a slight angle, push forward over hardened chocolate.  They will curl only at the correct temperature.  If they don't curl immediately, you will need to either put the sheet pan back into the refrigerator or let it sit at room temperature to warm up.

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These are tricky and take a lot of practice and patience.

 

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