BELL DESSERT BY
REYNOLD
POERNOMO
Duration: Servings: Level:
3h 6 people Difficult
Ingredients
DARK CHOCOLATE
AMOUNT
DIPLOMAT CREAM
Gelatine – Bronze 1 Sheet
Milk, Full Cream 250g
Egg Yolks 2
Sugar 30g
Corn Flour 20g
Dark Chocolate 65% 150g
Thickened Cream, Whipped 250g
SPICED RAISIN
AMOUNT
CARAMEL
Sugar 150g
Water 325g
Agar-Agar Powder 2.5g (½ tsp)
Ground Cinnamon ¼ tsp
Ground Ginger ¼ tsp
Raisins 100g
Cream 50g
Salt
BEIGE COCOA BUTTER
AMOUNT
DIP/SPRAY
White Chocolate 200g
Cocoa Butter 120g
Colouring Gel – Latte* 5 drops
Colouring Gel – Rust* 1 drop
GANACHE AMOUNT
Gelatine - Bronze 1 Sheet
Milk 75g
Cream 150g
Dark Chocolate 175g
CHOCOLATE
AMOUNT
FEATHERS
Dark Chocolate 300g
GARNISHES AMOUNT
Ferrero Rocher 6
Dark Chocolate 65% 200g
Hazelnut Spread 50g
Feulletine* 100g
Hazelnuts, Roasted and
50g
Crushed
Whole Hazelnuts, Roasted 6
Gold Lustre Dust*
TOOLS & EQUIPMENT AMOUNT
Small-Medium Saucepan or Pot
Whisk or Hand Blender
Piping Bag
Baking paper/Grease-proof
paper
Blender
Coin Silicone Moulds 3.5cm x
6
2cm
Silicone Moulds 4.8cm x 5cm 6
Pouring Jug 425-500ml
Thermometer
Paring Knife
Guitar Sheets for Chocolate
Half Tube Tray
Golden cake board or serving
6
plates 6cm
Ferrero Rocher Bell Dessert by Reynold
Poernomo
1. DARK CHOCOLATE DIPLOMAT CREAM
1. Place gelatine sheet in a small, shallow bowl with
500mL cold water to bloom.
2. Pour milk in a pot or saucepan and bring to a simmer
over a medium heat.
3. Meanwhile, whisk egg yolks with sugar until fluffy.
Stir in the corn flour until a paste is formed.
4. Whisk the hot milk into the egg yolk mixture, then
return the mix back into the saucepan.
5. Continue to cook whilst whisking over medium heat
until mixture has thickened completely to a thick custard
consistency.
6. Transfer warm custard mixture to a bowl and using a
hand blender or whisk, blend in bloomed gelatine and
add dark chocolate until it melts and is smooth.
7. Transfer custard mixture to a container and
refrigerate until set (approximately 45-60 minutes).
8. Once set, place in a larger mixing bowl and fold in
whipped cream in thirds until smooth.
9. Place in a piping bag and put to the side until
needed.
2. SPICED RAISIN CARAMEL GEL
1. Place sugar in a small saucepan and cook over
medium heat. Allow sugars to caramelise to a deep
amber colour.
2. Once sugar begins to look like it’s foaming, slowly
whisk in a small amount of water to start. Be careful as
it will spit hot liquid violently.
3. Continue to whisk the sugar mixture until all the
water is added. Whisk in agar-agar powder and bring to
a boil.
4. Transfer the caramel water to a container and
refrigerate until set to a firm jelly. This usually takes 30
minutes.
5. Once set, cut the jelly into smaller pieces and place
them into a blender.
6. Blend the jelly to a fine smooth gel, then add in the
cinnamon, ginger and raisins. Pulse to break up the
raisins.
7. Finally, add in the cream and season with a pinch of
salt.
8. Transfer the caramel gel mixture into six 3.5cmx2cm
coin silicone moulds and freeze overnight until solid.
9. Meanwhile, pipe the diplomat cream from element
one into six tall cylinder 4.8cm x 5cm silicone moulds
until ¾ full.
10. Once the caramel gel mixture is frozen, remove
from the mould and immediately insert the frozen
caramel gel into the cylinder containing the diplomat
cream.
11. Level the surface until flat and then place in the
freezer overnight until frozen solid
3. BEIGE COCOA BUTTER DIP/SPRAY
1. Melt all ingredients together in a mixing bowl in the
microwave.
2. Use a thermometer to keep the temperature of the
mixture between 40-45C.
3. Once combined, transfer the cocoa butter mixture
which should be beige in colour to a canister or a 425-
500ml pouring jug/cup.
4. Remove the frozen cylinder mousse, from the
previous step, out of their moulds, and using bamboo
skewers, pierce the top of the mousse and submerge
into the cocoa butter until fully covered and immediately
lift up at a 45-degree angle.
5. Scrape off the bottom edges as the cocoa butter sets
and place onto a lined baking tray. Repeat until all are
dipped.
6. Place the tray of dipped mousse cylinders into the
fridge and allow the coating to sweat out water droplets.
This will take approximately 45 minutes. Dry with a
paper towel.
7. Pour the remaining beige chocolate mix into a spray
gun and spray the dipped mousse evenly until nicely
coated and has a beautiful velvet finish.
8. Place sprayed mousse back into the fridge until
needed (approximately 45 minutes).
4. GANACHE
1. Place the gelatine sheet in 500mL cold water to
bloom.
2. Pour milk and cream in a small saucepan and place
over high-medium heat until it begins to simmer. Then
add in chocolate, mix until completely melted.
3. Add in bloomed gelatine and mix well until dissolved
into the ganache mixture. Transfer to a piping bag and
store in the fridge until set (approximately 45 minutes).
5. CHOCOLATE FEATHERS
1. Temper chocolate.
To temper, place 175g of dark chocolate into a
microwave safe plastic bowl and microwave in 15
second bursts until just melted. Stir in 25g of chocolate
at a time and microwave in bursts for 5 seconds at a
time to melt completely. Chocolate must not be warm
but room temperature.
2. Stick guitar sheets down with a little bit of oil on the
bench.
3. Using a paring knife, dip halfway into the tempered
chocolate. Scrape one side of the knife of excess
chocolate. Gently press the chocolate side down onto
the guitar sheet. Pull the knife up and back to create the
feather shape on the guitar sheet.
4. Repeat until guitar sheets are filled with chocolate
feathers and place the sheets onto half tube trays to
curl the chocolate as it sets. Recipe should make at
least 30 feathers, allowing 5 feathers per cake.
6. DESSERT ASSEMBLY AND FINISHES
1. Melt chocolate and hazelnut spread together. Once
melted, mix in feulletine, and crushed roasted
hazelnuts.
2. Spread the mixture in between two baking sheets
and flatten until 2 mm in thickness. Place in the freezer
for 1.5 - 2 hours until set and cut 5cm rounds.
3. Place the rounds onto a golden cake board, using
the ganache to help it stick to the board.
4. Brush tempered chocolate feathers with gold lustre
dust and roll roasted hazelnuts in a bowl of gold lustre
dust.
5. Place a small amount of ganache onto each of the
rounds and then transfer the one sprayed mousse onto
each of the six rounds, sticking onto the ganache.
6. Pipe 4 small dots on the side of each mousse and
one on the top edge.
7. Arrange the chocolate feathers, sticking onto the
ganache.
8. Using the ganache, stick a whole hazelnut near the
feathers and a Ferrero Rocher behind.
9. Lastly add one last chocolate feather onto the side of
the Ferrero Rocher with ganache.
*Ingredients available at specialty food and hospitality
stores.
