Black & White Comet


  • Cocoa Shortbread
  • Red Currant Confit
  • Vanilla Whipped Ganache
  • Almond Streusel
  • Vanilla & Dark Chocolate Cream
  • Dark Chocolate Spray

Cocoa Shortbread

Butter80 g
Icing Sugar50 g
Fine Salt1 g
Almond Powder16 g
Pasteurized Whole Egg25 g
Cocoa Powder6 g
Cake Flour120 g

Combine the butter and all powdered ingredients including the salt until the mixture resembles fine breadcrumbs, add the egg. Refrigerate. Roll out the dough to a thickness of 2mm. Bake in the convection oven at 160°C for 15 minutes.

Red Currant Confit

Red Currant Puree130 g
Raspberry Puree60 g
Glucose50 g
Sugar50 g
Pectin Yellow6 g
Citric Acid8 g

Heat the puree with the glucose to 40°C, then add the mix of sugar, citric acid and pectin. Bring this to boil

Vanilla Whipped Ganache

Cream 35%126 g
Inverted Sugar12 g
Glucose12 g
Valrhona Opalys 33%50 g
Cocoa Butter14 g
Cream 35%190 g
Vanilla Pod2 u
Mix briefly the eggs with the sugar, add the lemon juice and the zest, cook to 82°C. Add the hydrated gelatin. Pour on the butter and emulsify well

White Chocolate Foam

Valrhona Opalys 33%100 g
Pasteurized Egg White100 g
Cream 35%50 g

Infuse the vanilla pod with 190 g cream overnight. Bring the 126 g cream to boil with the inverted sugar and glucose. Add in the gelatin. Gradually pour the boiling hot mixture over the melted chocolate and cocoa butter. Emulsify with a hand blender and add the infused cream mixture, then mix again. Set aside in the refrigerator and allow to crystallize overnight.

Almond Streusel

Butter100 g
Muscovado Sugar100 g
Cake Flour100 g
Almond Powder100 g

Use an electric whisk to beat the powdered ingredients with the butter. Sieve the cold pastry dough through a 4mm wire rack to obtain evenly sized granules. Store in the fridge. Bake in a convection oven at 160°C until golden brown.

Vanilla & Dark Chocolate Cream

Milk140 g
Cream 35%160 g
Vanilla Pod1 u
Glucose30 g
Valrhona Guanaja 70%360 g
Gelatin Sheets2 g

Infuse the vanilla pod with 140 g milk overnight. Bring the infused mixture to boil with the cream and glucose. Add in the gelatin. Gradually pour the boiling hot mixture over the melted chocolate. Emulsify with a hand blender and mix until smooth.

Dark Chocolate Spray

Cocoa Butter250 g
Valrhona Guanaja 70%250 g
Red fat-soluble color powder3 g

Separately melt the couverture and cocoa butter to 40-50°C. Combine.

Products Used

White Chocolate Comet

  • 11-15 g / 0.39 – 0.53 oz. /pc.
  • 32 pcs. / set, 1 set / box
  • H: 100 mm, 3.94 in
  • Ø: 48 mm, 1.89 in

Small Round
White Chocolate Shell

  • 7-8 g / 0.25 – 0.28 oz. /pc.
  • 25 pcs. / tray, 5 trays / box
  • H: 19 mm, 0.75 in
  • Ø: 48 mm, 1.89 in

Each box of Chocolate Comet comes with a Blister Mold. Learn more in this video.

Click play to watch the video.