Dôme blanche

An inspirational recipe for Dôme blanche.

Dessert Dinner Evening
Dôme blanche - photo1 | Debic

Ingredients

Chocolate Dôme

100 g cacao butter

200 g white chocolate covering

500 g white chocolate covering

Madagascan vanilla parfait

500 ml Debic Parfait

2 x Madagascan vanilla pods

100 ml Debic Cream 35% with sugar

Chocolate sauce

200 ml Debic Cream 35%

150 g covering chocolate, milk

250 g dark chocolate covering

100 g glucose

400 g full-fat milk

Coffee crumble

125 g flour

8 g instant coffee

100 g ground almonds

125 g icing sugar

125 g Debic Traditional butter, unsalted

Chilled chocolate powder

100 ml Debic Cream 35%

300 g water

30 g cacao powder

30 g sugar

80 g dark chocolate covering

Garnish

2 g gold powder

2 ml pure alcohol

Preparation

Chocolat dôme

Heat the white chocolate with the cacao butter and use plastic moulds (8 cm diameter) to make half-spheres. If there is a chocolatier or patissier in your area, you can ask them to do this for you.

Melt the covering and cacao butter in a bain-marie, pour into an electric spray gun and spray the half-spheres with the white chocolate.

Madagascan vanilla parfait

Heat the whipping cream with the pulp from the vanilla pod to around 80°C.

Immediately remove from the heat and cover with cling film.

Leave to infuse for 30 mins and then cool.

Pass through a fine sieve.

Whip the Debic Parfait and add the vanilla cream.

Pipe the vanilla parfait into 10 chocolate half-spheres until three-quarters full and put in the freezer.

Chocolat sauce

Bring the whipping cream, milk and glucose to the boil and pour onto the two types of chocolate. Mix well and leave to cool.

Coffee crumble

Put all the ingredients in a bowl and mix using your hands.

Now continue as for a crumble topping.

Rub the dough carefully between your fingers to make crumble.

Leave to rest for 2 hours at room temperature and then bake in the oven at 160°C for 15 minutes.

Store in a well-sealed container.

Chilled chocolate powder

Bring the liquids to the boil and add the remaining ingredients.

Pour into a Pacojet beaker and put in the freezer.

Grind into a powder à la minute.

You can also make the powder using liquid nitrogen. For this method, pour the required ingredients into liquid nitrogen, allow to freeze completely and grind into a powder in a blender.

Assembly

Mix the gold powder with pure alcohol and apply a line of the mixture to the plate. The alcohol will evaporate and leave behind a dry, gold stripe.

Put the chilled powder in the bottom of the plate and place a half-sphere filled with vanilla parfait on top.

Add a generous amount of the crumble and top with a second half-sphere.Garnish with gold leaf.

Take a frozen glass and use a hot skewer to create a hole. Pour a small amount of the chocolate consommé into the glasses and add a vanilla straw.

Heat the sauce, while stirring constantly, and pour on top of the white chocolate ball in front of the guests. The middle of the chocolate ball will appear as a surprise.

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