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BE MY LOVE (MILK CHOCOLATE MOUSSE, RASPBERRY CREAM, DARK CHOCOLATE CRUNCH, CHOCOLATE GLAZE, FREEZE DRIED RASPBERRY)

BE MY LOVE (MILK CHOCOLATE MOUSSE, RASPBERRY CREAM, DARK CHOCOLATE CRUNCH, CHOCOLATE GLAZE, FREEZE DRIED RASPBERRY)

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Ingredients

Dark Chocolate Discs/White Chocolate Hearts
QS Callebaut dark chocolate/white chocolate
Raspberry Cream
250 grams raspberry purée
60 grams Egg Yolks
40 grams Caster Sugar
30 grams unsalted butter
2 grams gold gelatine leaves
Milk Chocolate Mousse
50 grams Water
50 grams glucose
240 grams Callebaut milk chocolate melted
4 grams gold gelatine leaves soaked in water
350 grams thickened cream
Dark Chocolate Glaze
250 grams thickened cream
300 grams Caster Sugar
60 grams Water
100 grams cocoa powder
100 grams neutral glaze
20 grams QS Callebaut dark chocolate/white chocolate
12 grams gold gelatine leaves soaked in water
  • Medium

Ingredients

  • Dark Chocolate Discs/White Chocolate Hearts

  • Raspberry Cream

  • Milk Chocolate Mousse

  • Dark Chocolate Glaze

Directions

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Dark Chocolate Discs/White Chocolate Hearts

  1. For the dark chocolate discs, spread a thin layer of tempered dark chocolate onto a guitar sheet.
  2. Cut into 5cm discs before the chocolate fully contracts.
  3. For the white chocolate hearts, spread a thin layer of tempered white chocolate onto a guitar sheet.
  4. Cut into heart shape before the chocolate fully contracts.
  5. Place a sheet of silicon paper on top of each chocolate and cover with a flat tray.
  6. Place in the fridge for 5 minutes and store at room temperature until required.

Raspberry Cream

  1. In a medium saucepan bring the raspberry puree to a boil.
  2. In a separate bowl combine the sugar and egg yolks.
  3. Remove the raspberry puree from the heat and pour over sugar and egg yolks mixture.
  4. Return to the stove and reheat while stirring constantly to 60°C.
  5. Sieve and add the gelatine and raspberry puree.
  6. Mix well and deposit directly into small cone Flexipan (model 1266/.
  7. Freeze.

Milk Chocolate Mousse

  1. In a medium saucepan bring the water, glucose and caster sugar to a boil.
  2. Remove from the heat and add the gelatine.
  3. Add the mixture into the melted milk chocolate, emulsify well, set it aside to cool.
  4. When cool, fold through the semi-whipped cream.
  5. Pipe into Fee pan (model 2269), half fill, then insert on( frozen raspberry cream into the mousse, level the mousse with a palette knife place a dark chocolate disc onto it.
  6. Freeze.

Dark Chocolate Glaze

  1. In a medium saucepan bring the thickened cream, caster sugar and water to a boil.
  2. Sieve the cocoa powder and add into the mixture while mixing with a whisk.
  3. Add in the neutral glaze and bring back to the boil.
  4. Remove from the heat and add the gelatine, then strain over the dark chocolate, emulsify the glaze with a stick blender.
  5. When the glaze is cool to 38°C, place the frozen cake on a wire rack, glaze it evenly, and remove the cake from the wire rack and place on a cake board.

Garnish

  1. Put a freeze dried whole raspberry at the front of the cake and dust with edible gold powder.
  2. Finish the cake by putting 2 white chocolate hearts into the middle. Enjoy!

 

Bernard Chu

Bernard Chu has come a long way from running around his grandfather’s Malaysian bakery and café over 20 years ago. Raised in a pastry and dessert-loving environment by his grandparents until he was 5, Bernard was indoctrinated in the practice of creating sweet temptations in a traditional way.

From these humble beginning Bernard has gone on to achieve amazing things with LuxBite in collaboration with his business partner, Yen Yee.

Describing their unique approach as combining ‘French Technique’ with Malaysian Flair, LuxBite is known for their innovative and inspired flavour combinations and bringing this Malaysian style of baking to a new and appreciative audience.

Starting out as an apprentice at the opulent Shangri-La Hotel in Kuala Lumpur, Bernard then made the move with Yen to Sydney to complete a patisserie course at Le Cordon Bleu. According to Bernard, Sydney 10 years was a very different place than what it is now in terms of food presentation and sophistication.

‘Back then the Australian dessert atmosphere was a little boring. Australia was very timid with flavours and overall, dining experiences were not very adventurous,’ Bernard says.

‘In Malaysia, everything felt fresh due to the tropical flavours. Thankfully, these are now being used in Australia more and more.’

From his junior pastry chef position at Lo Studio and Pier restaurant in Sydney Bernard then made his way to Comme restaurant in 2009 to take up the position of head pastry chef.

‘Working in top restaurants not only taught me how to cook, it has taught me the entire philosophy and approach of serving good food…the ability to handle and store ingredients, appreciating and applying classic culinary skills, and last but not least, always remembering to cook with love.’

These skills would become essential for Bernard later on upon opening LuxBite with Yen. As Bernard explains, all creations that emerge from the LuxBite kitchen take time, care and love to create.

‘At LuxBite we like to create a recipe with flavours from childhood memories, flavours from other countries or from home,’ Bernard says.

‘We do get quite a few customers that are not too familiar with our preferred Asian flavours, but they are very open to trying new things and experiencing new flavours.’

This process of creating is one that the team at LuxBite embark on with a winning mixture of work ethic and dedication, freedom to experiment, and fun. With their famous Lolly Bag cake and sensational macarons taking customers and reviewers by storm, LuxBite experienced a surge in notoriety on the dessert scene with their appearance on Masterchef. It took Bernard two weeks to perfect his lolly cake recipe for contestants to make, incorporating a variety of popular sweet treats including Redskins, Jaffas and Freckles.

‘The Lolly bag cake was definitely one of the biggest challenges in my career so far. Who would have thought someone that has never tried Australian lollies was able to develop a cake that stopped the nation?’ Bernard asks.

Bernard and Yen are excited about the ever-developing dessert scene in Australia, and in Melbourne in particular. Growing up with an appreciation of salty sweet taste in Malaysia, Bernard notes the trend of salted caramel around Melbourne at the moment.

‘I think Australia’s collective palate is still evolving which is pretty exciting for us at LuxBite. I think macarons are at the peak of their lifecycle. It is a very exciting time for us and we are more motivated and inspired than ever to create new flavours for all the macaron addicts out there,’ Bernard says.

For all those looking to make their own decadent wonders at home or budding pastry chefs on the rise, Bernard has some tips and tricks to pass on; leave room for yourself to learn new techniques and perfect the skills you have, don’t take shortcuts and treat each macaron with care.

Bernard and Yen are looking toward the future of LuxBite, both here and overseas.

‘We are definitely open to the idea of opening a second shop, in Asia hopefully, considering the success we have had with the first shop here in Melbourne we are excited to see where we can take LuxBite around the world.’

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