Dark Chocolate Plaisir Sucré
June 17, 2004
This is the most ambitious pastry I've done to date. It's my take on the Plaisir Sucré found in Dorie Greenspan's Chocolate Desserts by Pierre Hermé. Rather than use milk chocolate as Hermé does, I used Valrhona Guanaja dark chocolate (mainly because the Callebaut milk chocolate I bought tasted like plastic).
From bottom to top are: a hazelnut dacquoise, milk chocolate-hazelnut spread, dark chocolate ganache, a dark chocolate sheet, dark chocolate ganache, a dark chocolate sheet, dark chocolate mousse, and one last dark chocolate sheet.
I also substituted La Maison du Chocolat's recipe for mousse in place of Hermé's whipped cream because I was short on time.
The result was incredible. Texturewise, it's like having crisp, soft, rich, crunchy and chewy all in the same bite. Flavourwise, the deep, rich chocolate pairs beautifully with the sweeter milk chocolate-hazelnut spread and the dacquoise.
