Chocolate Chess Board by Sean Dwyer | Pastry Arts

Name: Chocolate Chess Board by Sean Dwyer | Pastry Arts
Ingredients: 1 ½ sheets gelatin (silver); 135 g half-and-half; 175 g Cacao Barry 64% Extra-bitter Guayaquil Chocolate; 25 g granulated sugar; 270 g cream whipped to soft peaks; 1 sheet gelatin (silver); 162 g heavy cream; Ground cinnamon, to taste (optional); 1 vanilla bean, split and scraped; 2 g salt; 110 g glucose; 115 g granulated sugar; 53 g unsalted butter, cold; 30 g egg yolks; 35 g granulated sugar; 145 g heavy cream; 10 g glucose; 45 g praline paste; 250 g confectioners’ sugar; 250 g hazelnut flour; 300 g egg whites; 100 g granulated sugar; 40 g milk chocolate; 20 g praline paste; 30 g feuilletine; Tempered dark chocolate; Tempered white chocolate; 226 g unsalted butter, softened; 226 g confectioners’ sugar, sifted; 99 g cocoa powder (22-24% fat), sifted

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In this ten-component recipe from Sean Dwyer, you can create a beautiful and mouth watering Chocolate Chess Board dessert.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pastryartsmag.com.

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