Food Voyager

Favourite Chocolate Delight : Pastry Chef Rajat Sachdeva, Sofitel Mumbai BKC

Chocolate unites us all!

If there ever was anything that everyone unanimously agreed upon, it would be about chocolate’s delicious taste.

During these tough times, it is essential to keep up your mood and nothing better than having a bite of a chocolate dessert!

Today’s Traveller invites Pastry Chef Rajat Sachdeva, Sofitel Mumbai BKC to share his favourite Choco Delight…

Rajat Sachdev Pastry Chef Sofitel Mumbai BKC edited scaled Favourite Chocolate Delight : Pastry Chef Rajat Sachdeva, Sofitel Mumbai BKC
Pastry Chef Rajat Sachdeva, Sofitel Mumbai BKC

Five Textures of Chocolate

Ingredients

Chocolate Creamaux

Egg yolks140 gms
Caster sugar60 gms
Full cream milk150 gms
Callebaut 70%250 gms
Fresh cream125 gms

Preparation

  1. Mix the sugar and eggs until combined.
  2. Heat milk and cream together until 70c.
  3. Temper eggs and sugar with a third of cream+milk.
  4. Combine the mixture and heat until it reaches 82c – 84c to make a crème anglaise.
  5. Pour mixture through a fine mesh sieve over the chocolate and emulsify.
  6. Cover surface with plastic wrap and store in fridge, set overnight. 
Favourite Choco Delight -  Five Textures of Chocolate by Pastry Chef Rajat Sachdeva, Sofitel Mumbai BKC
Favourite Choco Delight – Five Textures of Chocolate by Pastry Chef Rajat Sachdeva, Sofitel Mumbai BKC

Hazelnut Praline

Ingredients

Hazelnut paste60 gms
Callebaut 33%120 gms
Cocoa butter60 gms
Feuillant biscuit200 gms

Preparation

  1. Melt cocoa butter and pour over the Callebaut 33%.
  2. Stir it gently to get smooth texture.
  3. Mix hazelnut paste in to the chocolate mixture.
  4. Lastly add Feuillant biscuits to get a crunchy mixture and spread the mixture over the silpat using a spatula
  5. Cover the top using another silpat and roll it with rolling pin until you get the desired thickness.
  6. Keep it in the chiller for at least half an hour and cut it in desired shape before use.

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