Dark Chocolate & Raspberry Silk Entremet

Dark Chocolate & Raspberry Silk Entremet 🍫🍇

When elegance meets intensity — this Chocolat Framboise entremet is where restaurant refinement meets boutique patisserie flair. A whisper-light almond–cocoa base, a melt-in-mouth 70% dark chocolate mousse, and a jewel-toned raspberry crémeux insert come together under a glossy black cocoa glaze that mirrors perfection. ✨

Each slice offers a harmony of textures: the airy mousse, the soft sponge, and that tangy berry heart that cuts through the richness — pure silk for the palate.

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🥄 Layers of Luxury

The base begins with a delicate almond–cocoa sponge, light yet flavourful — a perfect contrast to the smooth, dark mousse above it. Hidden within is a frozen raspberry crémeux, its tartness balancing the dark intensity of 70% couverture chocolate.

The glossy glaze, tinted with black cocoa, transforms the dessert into a mirror of sophistication. The secret? Temperature control and patience. A glaze poured at just the right 33°C will coat the cake seamlessly, creating that iconic sheen. 🌑

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🍫 Chef’s Touch

Sébastien Ordioni’s inspiration behind this entremet lies in the contrast — restaurant-style decadence with boutique precision. The crémeux insert freezes the fruit flavour in time, literally and figuratively, while the mousse delivers warmth and depth.

Use high-quality couverture chocolate — something with fruity, roasted notes. The better your chocolate, the more refined your mousse will taste. 💡

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💡 Tips for a Perfect Finish

• Freeze the raspberry crémeux solid — it ensures a clean, defined insert.
• Blend the glaze briefly to avoid bubbles and maintain mirror gloss.
• Pour the glaze at 32–34°C while the cake is fully frozen.
• Bake the almond–cocoa base just until set — tenderness is key.
• Choose a chocolate around 70% for balanced sweetness and depth.

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🌸 Serving & Presentation

Once glazed and set, decorate with a few fresh raspberries, delicate chocolate shards, or edible gold leaf for that final touch. Allow the entremet to thaw slowly in the refrigerator before serving.

Each slice reveals those contrasting tones — dark, ruby, and pale almond — a visual and flavour symphony worthy of any pâtisserie display. 🎨

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🧊 Make-Ahead Magic

This entremet loves the freezer. You can make the insert and the full assembly ahead — simply glaze the frozen cake before serving day. It defrosts gracefully, keeping structure and shine intact.

A true chef’s secret weapon when entertaining guests or preparing for special occasions. 🎂

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Author: Sébastien Ordioni, adapted by JojoM