This chocolate lover’s dessert should be served well tempered, so that the parfait is
creamy and soft inside, and creates a subtle contrast with the thin chocolate shell.
Serves 8 people
8 strips of overhead transparency film, 2 inches wide and 8.2 inches long, stapled into
rings
½ batch light chocolate parfait with dark chocolate, preferably Valrhona Grand Cru
Manjari 64.5% (page 67)
Manjari chocolate biscuit:
18 g (21/3 tbsp) flour
105 g (approx.½ cup) dark chocolate, preferably Valrhona Grand Cru Manjari 64.5%
60 g (4¼ tbsp) unsalted butter
100 g (2/5 cup) egg whites
5 g (1 tsp) lemon juice
55 g (approx. ¼ cup) sugar
50 g (approx. 1/5 cup) egg yolks (about 3)
Syrup to soak the layers:
15 g (2 tbsp) confectioners’ sugar
15 g (1 tbsp) water
20 g (4 tsp) Cointreau
Directions:
1. Preheat the oven to 350ºF. Sift the flour onto a baking paper.
2. Melt the chopped chocolate and butter in a plastic bowl in the microwave. Heat to 122
- 133ºF.
3. Whisk the egg whites, lemon juice, and sugar to a rigid meringue. Beat on medium
speed so that you get a stable meringue.
4. Whisk the egg yolks and a ladleful of meringue batter into the chocolate butter. Mix
with a spatula to a smooth and airy mass. Sift the flour into the mass, and fold it in
gently with a spatula.
5. Use a pallet to spread the batter evenly over a sheet of baking paper. Bake it golden
brown for 16-18 minutes, immediately transfer it to a wire rack.
6. Dissolve powdered sugar in the water and the liquor with a whisk.
7. Place the plastic film rings on a baking sheet with baking paper, cut out 8 round
bottoms out of the biscuit, that are slightly smaller than the rings in diameter, and put
them inside the rings. (Freeze the remaining biscuit for another occasion). Brush the
biscuits with the syrup until they have absorbed all of the liquid.
8. Use a plastic piping bag (with a plain tube) to fill the rings with the parfait, smoothen
the surface with a pallet. Freeze rings for at least 6 hours, or overnight.
Assembling the cake:
8 strips of soft plastic film, 2.8 inches wide, and long enough to reach around the rings
exactly.
200 g (1 cup) dark chocolate, preferably Valrhona Grand Cru Manjari 64.5%
1. Release the parfaits from the rings and put them back into the freezer.
2. Finely chop the chocolate and melt it in the microwave in a plastic bowl, or in a water
bath to 122 - 133°F.
3. Temper the chocolate (see page 234). Apply an even layer of chocolate on one plastic
film strip at a time.
4. Remove a parfait from the freezer, wrap it in a chocolate strip (chocolate facing
inward) and squeeze at the top so that it looks like in the photo, this can be done
quickly when the parfait is frozen. Make sure that the seam is on top so that the plastic
can be easily removed without ruining the dessert. Store in the fridge. Continue until all
the parfaits are wrapped. If the chocolate thickens while you are working with it, heat
it only to 87.8 – 89.6ºF, and continue.
5. Place the parfaits on plates, carefully remove the plastic and let them stand in room
temperature until they are soft before you serve them.
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