The Mysteries of the Chocolate Charlotte Recipe Revealed
Nicolas Cloiseau, Chef at La Maison du Chocolat and Meilleur Ouvrier de France, reveals the secrets behind his chocolate charlotte.
It's up to you!
Preparing the Cocoa Cookie
INGREDIENTS FOR THE COCOA COOKIE
- 5 eggs (100g yolks and 150g whites)
- 130g caster sugar
- 100g flour
- 25g cocoa powder
RECIPE FOR COCOA COOKIE
- Blanch egg yolks with 20g sugar.
- Beat egg whites with 110g sugar.
- Gently combine the two mixtures, then fold in the sifted flour and cocoa powder.
- Using a piping bag and a 10 mm plain tip, pipe 2 12 cm-diameter spirals and 40 sponge-cookies the height of your charlotte mould.
- Bake at 190°C for approx. 7 minutes.
Crafting the Chocolate Mousse
INGREDIENTS FOR THE CHOCOLATE MOUSSE
- 180g minimum 70% dark chocolate bar
- 30g minimum Milk 35% bar
- 95g soft butter
- 3 eggs, 60g yolks
- 70g caster sugar
- 7 eggs for 210g whites
RECIPE FOR CHOCOLATE MOUSSE
- Melt the dark and milk chocolate at 45°C.
- Add the softened butter and mix well.
- Blanch yolks with 30g sugar.
- Beat egg whites until stiff with 40g sugar.
- Incorporate the blanched yolks with the chocolate and butter mixture, then gently fold in the stiffly beaten egg whites.
Garnishing and Decoration : Your Masterpiece the Chocolate Charlotte
GARNISH AND DECORATION
- 3 trays of raspberries
Keep enough raspberries to decorate the charlotte. Crush the remaining raspberries with a fork and halve.
ASSEMBLING THE CHOCOLATE CHARLOTTE
- Place the sponge fingers around the inside of the mould and place a disc of sponge fingers at the bottom.
- Place half the coarsely crushed raspberries on top.
- Pour over half the mousse and repeat with the cookie, raspberries and mousse.
- Leave to rest in the fridge for 5 hours, then unmould and arrange the whole raspberries on top.
Crocodile Tanakio Easter Artistic Piece
Limited-edition Easter art piece, L 40 cm x W 18 cm x H 18 cm – 1.35 kg. An original and elegant chocolate creation by Nicolas Cloiseau and Jacques Owczarek, perfect for sharing with your loved ones. This composition features a dark chocolate base sprinkled with almonds and pistachios, a dark chocolate crocodile mold filled with vanilla praline and crispy crêpes dentelle, a dark chocolate egg with roasted Piedmont hazelnuts, as well as two dark and milk chocolate eggs. Each egg contains an assortment of praliné crocodile skin, amandas, and avelinas.
Crocodile Skin Gift Box 16 Chocolates
Checkerboard of 16 dark and milk praliné bouchee, finished with a ‘crocodile‑skin’ imprint. An Easter gift box to offer as a present or share with your loved ones.
Large Dark Chocolate Easter Egg
56% dark chocolate mould, paired with dark chocolate Easter fritures.
Large Milk Chocolate Easter Egg
Milk chocolate moulding 35%, Easter milk chocolate fritures
