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Professional
Kossou
Made with milk chocolate Sioka 56%
AN ORIGINAL RECIPE BY L’École Valrhona
7 stepsMakes 24
Recipe Step by Step
Step01
ESSENTIALS LIQUID STARCH
190 g Whole milk
6 g Potato starch
196 g Total weight
Mix a small portion of the cold milk with the potato starch and set aside.
Heat the rest of the milk to between 185°F and 195°F (85/90°C).
Combine some of the hot milk with the milk and starch mixture.
Put everything back in the pan and bring to a boil.
Heat the rest of the milk to between 185°F and 195°F (85/90°C).
Combine some of the hot milk with the milk and starch mixture.
Put everything back in the pan and bring to a boil.
Step02
INTENSE SIOKA 56% & VANILLA PASTE WHIPPED GANACHE
175 g Essentials liquid starch
2 g Gelatin powder 220 Bloom
10 g Water for the gelatin
105 g Sioka 56%
70 g Whipping cream
2 g Madagascan organic vanilla bean paste
364 g Total weight
Weigh out the amount of hot liquid starch required for the recipe and add the bloomed gelatin.
Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula.
Mix immediately using an immersion blender to create a perfect emulsion.
Add the chilled cream and vanilla paste. Mix again.
Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C).
Whisk until the texture is firm enough to use in a piping bag or work with a spatula
Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula.
Mix immediately using an immersion blender to create a perfect emulsion.
Add the chilled cream and vanilla paste. Mix again.
Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C).
Whisk until the texture is firm enough to use in a piping bag or work with a spatula
Step03
QUICK PEANUT SPONGE (2025 ESSENTIALS)
100 g Dry-roasted salted peanuts
50 g Blanched Californian almond flour
50 g Sugar
10 g Cornstarch
1 g Baking powder
0,5 g Fine salt
70 g Whole milk
75 g eggs
357 g Total weight
Grind the peanuts into a powder.
Mix together the nut flours and sugar with the previously sifted cornstarch and baking powder.
Add the milk, eggs and salt and mix again. Use immediately or store in the refrigerator at 40°F (4°C).
Baking: 8 to 12 minutes at 320°F (160°C) in a tin or silicone mol
Mix together the nut flours and sugar with the previously sifted cornstarch and baking powder.
Add the milk, eggs and salt and mix again. Use immediately or store in the refrigerator at 40°F (4°C).
Baking: 8 to 12 minutes at 320°F (160°C) in a tin or silicone mol
Step04
ESSENTIALS ALMOND SHORTBREAD CRUST
385 g All-purpose flour
145 g Confectioners’ sugar
3,5 g Fine salt
50 g Blanched Californian almond flour
195 g European-style butter
80 g Eggs
860 g Total weight
Use the paddle attachment in a food processor to mix the dry ingredients into the cold cubed butter until the mixture
resembles crumbs.
When there are no more lumps, add the cold eggs and mix them in to create a homogeneous dough.
Set aside in the refrigerator or spread out immediately.
Baking: 300°F (150°C)
resembles crumbs.
When there are no more lumps, add the cold eggs and mix them in to create a homogeneous dough.
Set aside in the refrigerator or spread out immediately.
Baking: 300°F (150°C)
Step05
CRÈME ANGLAISE WITH AN EGG BASE
280 g Whole milk
120 g Whipping cream
80 g Eggs
10 g Sugar
490 g Total weight
Bring the milk and cream to a boil. Beat (but do not blanch) the eggs with the sugar.
Combine the two mixtures, cook at 185°F (84°C) and blend until smooth.
Use immediately or cool quickly and store in the refrigerator
Combine the two mixtures, cook at 185°F (84°C) and blend until smooth.
Use immediately or cool quickly and store in the refrigerator
Step06
INTENSE SIOKA 56% CRÉMEUX
445 g Egg-based crème anglaise
3,5 g Gelatin powder 220 Bloom
17,5 g Water for the gelatin
255 g sioka 56%
720 g Total weight
Weigh out the amount of hot crème anglaise needed for the recipe, then add the bloomed gelatin.
Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula.
Mix immediately using an immersion blender to create a perfect emulsion.
Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C)
Slowly combine the warm mixture with the partially melted chocolate to make an emulsion using a spatula.
Mix immediately using an immersion blender to create a perfect emulsion.
Ideally, leave to set in the refrigerator for 12 hours at 40°F (4°C)
Step07
ABSOLU CRISTAL SPRAY GLAZE
365 g Absolu Cristal neutral glaze
35 g Mineral water
400 g Total weight
Bring the Absolu Cristal to a boil in the water.
Immediately apply using a spray gun at approx. 175°F (80°C)
Immediately apply using a spray gun at approx. 175°F (80°C)
Assembly and finishing
ASSEMBLY AND FINISHING
One day in advance, make the Sioka whipped ganache and leave it to set in the refrigerator.
Make the quick peanut sponge and place it in a piping bag.
Make the almond and vanilla shortcrust pastry dough and roll it out to a depth of 2.5mm. Use the dough to line the Silikomart ø 80mm 3D ring bloom tart molds.
Bake for 14 minutes at 300°F (150°C), then place some Sioka pieces in the bottom of the tartlets and pipe on 15g of quick peanut sponge. Bake for 10 minutes at
320°F (160°C).
Leave to cool. Make the Sioka crémeux and, at 105°F (40°C), immediately pour it onto the sponge to fill the tart cases.
Leave to set at 40°F (4°C).
Using a small palette knife, whip the ganache and spread it around the tartlets on top of the crémeux. Smooth it in such a way that a space is left in the middle.
Freeze for a few minutes. Glaze with Absolu Cristal.
Pipe some peanut praliné in the center of each tartlet and decorate with Cantonese peanuts.