Valentine's Entremets

In the food processor, process the almond flour, sugar and the eggs. Then add the butter.



At the same time, whip the egg whites with the sugar.



Using the food processor, chop the OPALYS 33% Couverture until you have a fine chunks.



Gently combine the egg whites and the almond flour mixture with the chocolate chunks.



Bake at 180°C (356°F) for 15-20 minutes.

Heat the raspberry purée and the raspberries to 40°C (104°F ), then add the raw cane sugar mixed with the pectin.

Bring to a boil and set aside in the refrigerator to cool.

Soak the gelatin in a large bowl of water, then drain it.



Add the raspberry purée, star anise, raw cane sugar and the eggs. Gently heat the mixture until it thickens. When it comes to a boil, add the gelatin.



Strain and slowly pour the hot mixture over the melted OPALYS 33% Chocolate and COCOA BUTTER. Immediately mix using an immersion blender to make a perfect emulsion.



Leave to set in the refrigerator.

Soak the gelatin in a large bowl of water.



Bring the milk to a boil.



Drain the gelatin and add it to the milk.



Pour around 1/3 of the hot liquid over the OPALYS 33% Chocolate and stir until the texture is smooth, shiny and elastic, showing the start of an emulsion.



Gradually add the rest of the milk while maintaining the same texture. Finish with an immersion blender.



When the chocolate mixture reaches 35°C (95°F), add the lightly whipped cream. Pour out immediately. Freeze.

Soak the gelatin in a large bowl of water.



Melt the OPALYS 33% chocolate.



Bring the cream to a boil and add the drained gelatin.



Heat the ABSOLU CRISTAL to 60°/70°C (140°/158°F).



Slowly pour the hot cream over the melted chocolate in several additions, mixing well before adding more.



Finish by adding the ABOSLU CRISTAL.



Mix with an immersion blender to homogenize and to get rid of as many air bubbles as possible.



Leave to set overnight.