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Valentine’s Day Heart Catchers

Pastry art meets passion in Atrapacacorazones, a recipe created in collaboration with the Valrhona Selection team to surprise on February 14. This sophisticated proposal combines the richness of Valrhona HUKAMBI 53% chocolate, with its intense notes of cocoa, cereals and bitterness, with the freshness of Adamance passion fruit puree.

Five elements for a unique experience

This recipe is built from five sub-recipes that complement each other perfectly. Among its key ingredients, there are some texturizers that enhance the technique and the final result. In particular, for the coconut siphon grué, the following are used Hot Profoam y Xanthan gum, and Xanthan Gum are used to achieve a stable and aerated foam. Likewise, the Fruit NH Pectin is essential in passion mango compote, providing the ideal texture and an attractive shine to the preparation.

A dessert to conquer palates

Designed for 25 units, each element of Atrapacacorazones has been designed to offer a balanced sensory experience, where the smoothness of the chocolate, the freshness of the fruit and the delicacy of the textures combine in perfect harmony.

Celebrate love with this sophisticated proposal and discover how each ingredient comes together in a symphony of unforgettable flavors.

Valentine’s Day Heart Catchers

Ingredients

Mango, Passion Fruit & Lime Compote
- 160g - 100% passion fruit purée
- 90g - 100% Kesar and Alphonso mango purée.
- 15g - Sugar
- 5g - Fruit NH Pectin
- 130g - Diced fresh mango
- 1g - Lime zest
Coconut & Cocoa Nit Mix for Siphon
- 60g - UHT whole milk
- 50g - 100% coconut cream
- 20g - Cocoa nibs
- 30g - Sugar
- 1g - Xanthan Gum
- 5g - Proespuma Hot
- 180g - 100% coconut cream
- 160g - Heavy cream 36%
Moelleux Hukambi
- 55g - Almond flour
- 10g - Corn starch
- 40g - Sugar
- 1g - Baking powder
- 60g - Whole eggs
- 55g - Heavy cream 36%
- 35g - HUKAMBI 53%
Almond Shortcrust Pastry
- 60g - All-purpose flour
- 20g - Confectioner’s sugar
- 10g - Almond flour
- 0,5g - Salt
- 30g - Dry butter 84 %.
- 10g - Whole eggs
Hukambi & Coconut Shortcrust Pastry
- 120g - Almond sablé dough
- 20g - Shredded coconut
- 10g - Éclat d'Or
- 55g - HUKAMBI 53%

Prepared by

Mango, Passion Fruit & Lime Compote
1. Heat the purées to 40 °C and add the sugar mixed with the pectin.
2. Bring to a boil, add the fresh mango cubes and set aside in the refrigerator.
3. Once cooled, add the chopped lime zest.
Coconut & Cocoa Nit Mix for Siphon
1. Heat the milk, the smaller portion of coconut cream and the blended cocoa nibs.
2. Leave it to infuse for 20 minutes.
3. Stir in the sugar mixture, Xanthan Gum and Proespuma Hot. Bring to a boil.
4. Add the coconut cream and cream. Whip and set aside at 4 °C.
Moelleux Hukambi
1. Mix the almond powder, corn starch, sugar and baking powder. Add the eggs and cream.
2. Crush the Hukambi couverture and add it to the previous mixture.
3. Use immediately or reserve.
Almond Shortcrust Pastry
1. Rub the dry ingredients into the cold cubed butter until it resembles crumbs. As soon as the mixture is completely even, add the cold eggs.
2. As soon as you obtain an even dough, stop mixing.
3. Store in the refrigerator or spread out immediately.
4. Bake in the oven at 300°F (150°C) for approx. 20 minutes.
Hukambi & Coconut Shortcrust Pastry
1. Using the paddle attachment in a food mixer, break up the baked shortcrust pastry then stir in the grated coconut, crispy wheat flake cereal and melted couverture.
ASSEMBLY AND FINISHING
1. Make the mango and passion fruit compote and the coconut and cocoa nib siphon mix. Make the melt-in-the-middle cake mix and put 10g into greased 5cm rings. Bake at 355°F (180°C) for 10 minutes and leave it to cool.
2. Place the sponge in the dark chocolate tartlet base. Process 20g of cream in the siphon and place it on the sponge. Sift a thin layer of cocoa nib powder over the siphoned cream.
3. Make the shortcrust pastry and put 8g into a second chocolate shell. Place 15g of compote on the shortcrust pastry.
4. Plating: Create a stencil in the shape of half a heart. Sprinkle the cocoa nib powder onto the plate to create a half-heart shape.
5. Then place the chocolate shell with the siphoned cream on the opposite side of the decoration to form the second half of the heart (see photo).Turn over the chocolate shell with the mango and passion fruit compote and place it at an angle over the other shell. Turn the chocolate shell with the mango-passion fruit compote and place it on the bias on the other shell.
6. Place a "Love Pink Heart" CHOCOLATREE decoration on the cream poured with the siphon. Slightly melt a chocolate ball and place in the center of the shell to form the lid of the box.

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