Raspberry, licorice and dark chocolate finger

by Chiara

I went back to the kitchen some days ago and I was full of ideas. Traveling is not just about discovering new places, for me it’s a form of inspiration above all. I left for London and CPH not only for my soul, but also for tasting food delicacies and drawing inspiration.
I found out new interesting flavor pairings and I bought various kinds of spices and so many good things for the pantry. One of these? The licorice, that’s also the star of these little sweet fingers, coupled with Raspberry Inspiration and Manjari dark chocolate from Valrhona.
I’m in love with the caramel and spicy notes of the raw licorice, a very common ingredient in the Nordic cuisine. I think it’s particularly delicious with the sweet-tart scent of the raspberries, the red fruit aroma of Manjari dark chocolate and the toffee smell of Caramélia milk chocolate.
These, in summary, the ingredients:

  • Caramélia 36% milk chocolate and licorice financier. Caramélia 36% is an addictive milk chocolate with a delicious toffee flavor. It gives moisture and more nutty notes to the financier.
  • Waina 35% white chocolate and licorice namelaka. Waina 35% is a Fair Trade white chocolate with milk and vanilla notes and characterized by the presence of blond cane sugar
  • Raspberry confit, to enhance the raspberry flavor and to give freshness
  • Raspberry Inspiration and vanilla mousse, really light and creamy
  • Manjari 64% dark chocolate and licorice namelaka. Manjari 64% is a dark chocolate with acidulous red fruit notes and it combines perfectly with raspberry
  • Raspberry Inspiration and licorice crunchy coating, which covers the fingers and gives crunchiness

If you make this recipe, be sure to leave a comment or tag me on Instagram. I’d be more than happy to hear from you! And, of course, if you have any questions or doubts, I’m absolutely willing to respond you as quickly as possible. ♡


Raspberry, licorice and dark chocolate finger

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Serves: 7
Nutrition facts: 200 calories 20 grams fat

Ingredients

Caramélia 36% milk chocolate and licorice financier
120 g butter
128 g Caramélia 36% milk chocolate
80 g icing sugar
56 g type 1 whole wheat flour (150-180 W)
64 g hazelnuts flour
120 g egg whites, to room temperature
¼ tsp (1,25 g) Maldon salt
1 tsp + ¼ tsp (6,25 g) raw licorice
¾ tsp (3,75 g) fine licorice powder

Waina 35% white chocolate and licorice namelaka
90 g Waina 35% white chocolate
1 g gelatin sheets, gold strength (200 Bloom)
5 g cold water to soak the gelatin sheets
52 g unsweetened almond milk
4 g glucose syrup
105 g heavy cream 35% fat content, cold
1 tsp (5 g) fine licorice powder

Raspberry confit
120 g raspberry puree
20 g Dulcita raw cane sugar
20 g acacia honey
2,6 g pectin NH
4 g lemon juice

Raspberry Inspiration and vanilla mousse
125 g raspberry puree
2,8 g gelatin sheets, gold strength (200 Bloom)
14 g cold water to soak the gelatin sheets
73 g Raspberry Inspiration couverture
148 g heavy cream 35% fat content, cold
1 vanilla bean

Manjari 64% dark chocolate and licorice namelaka
136 g Manjari 64% dark chocolate
2,4 g gelatin sheets, gold strength (200 Bloom)
12 g cold water to soak the gelatin
80 g unsweetened almond milk
5 g glucose syrup
160 g heavy cream 35% fat content, cold
1 tsp + ½ tsp (7,5 g) fine licorice powder

Raspberry Inspiration and licorice crunchy coating
450 g Raspberry Inspiration couverture
90 g grape seeds oil
15 g raw licorice

Assembly and decoration
edible flowers

Instructions

Caramélia 36% milk chocolate and licorice financier

  1. Preheat the oven to 160°C, ventilation mode. Line a baking tray with a 25x20 cm mould, greased and covered with parchment paper.
  2. To make the Beurre Noisette, boil the butter in a saucepan until it becomes a golden-brown color (about 6-7 minutes). When it is ready, you should also notice a nutty aroma. Strain through a cheese cloth into a bowl and cool to 45 ̊C.
  3. Melt the milk chocolate in the microwave to 45°C.
  4. In a bowl sift the icing sugar and the whole wheat flour. Add the hazelnuts flour, the salt, the licorice powder and the raw licorice and mix by hand with a fine whisk. Add the egg whites and mix until combined. Add the melted and lukewarm milk chocolate and mix again until obtain a creamy, homogeneous batter.
  5. Add the Beurre Noisette and mix until fully incorporated.
  6. Transfer the financier into the mould and bake for about 15 minutes, until golden-brown. Remove from the oven and allow to cool completely before cutting it with a 16x16x4,5 cm stainless steel cake frame. I suggest you to put the financier in the freezer for 1h before cutting. In this way it will be cold but not fully frozen and you can cut it without ruining it.
  7. Once you have cut the financier, keep it into the frame. Insert four acetate strips to 16 cm length and 4,5 cm high between the financier and the frame, to cover all 4 sides. Store in the freezer.

Waina 35% white chocolate and licorice namelaka

  1. Soak the gelatin sheets in cold water.
  2. Melt the white chocolate in the microwave to 45°C.
  3. Heat the almond milk with the glucose syrup in the microwave without boiling and add in the soaked gelatin sheets. Stir with a rubber spatula to dissolve the gelatin.
  4. Pour the hot almond milk over the melted white chocolate in two times, stirring with a spatula in a circular pattern to obtain a smooth cream.
  5. Pour the cream into a measuring cup, add the licorice powder and emulsify with the hand blender, without adding air bubbles and to obtain the best and most silky smooth consistency. Add slowly the cold heavy cream, mixing with the hand blender at the same time.
  6. Pour the namelaka into a baking dish, cover with clingfilm touching the surface and chill in the fridge for 4h or until it is quite firm. The freshly made namelaka would be too fluid to pour over the financier, so I suggest you to place it in the fridge until obtain a thick consistency but not yet fully set.
  7. Once the namelaka is thicker but not completely firm, pour over the financier to 1 cm thick (you need 200 g of namelaka) and freeze for at least 2h.

Raspberry confit

  1. In a saucepan heat together the raspberry puree with the acacia honey to 40°C.
  2. In a small bowl mix together the Dulcita sugar with the pectin NH. Add the mix into the raspberry-honey mixture when it is 40°C. Bring to boil and cook for 1 minute to medium heat, stirring continuously with a rubber spatula . Remove from the heat and add in the lemon juice.
  3. Pour the confit into a baking dish, cover with clingfilm touching the surface and chill in the fridge for about 30 minutes, until it is lukewarm and not completely set.
  4. Spread the confit to 1mm thick (you need 104 g confit) over the frozen white chocolate namelaka by using a small palette knife. Freeze for 1h.

Raspberry Inspiration and vanilla mousse

  1. Soak the gelatin sheets in cold water.
  2. Melt the Raspberry Inspiration couverture in the microwave to 45°C.
  3. Heat the raspberry puree in the microwave without boiling (40-45°C). Add in the soaked gelatin sheets and stir with a rubber spatula to dissolve the gelatin sheets.
  4. Pour the hot raspberry puree over the melted couverture in three times, stirring with a spatula just to obtain a velvety and glossy cream.
  5. Pour the cream into a measuring cup or mixing glass, add the vanilla seeds and mix with the hand blender to obtain the best and most silky smooth consistency. Pour the cream in a bowl and cool down to 35-40°C.
  6. Whip the cold heavy cream to soft peaks. Using a rubber spatula, fold in three times the semi-whipped cream into the lukewarm raspberry cream. Combine slowly as you don’t want to deflate all the air in the whipped cream.
  7. Pour the mousse over the frozen raspberry confit to reach the top of the frame. Level the top with a palette knife and and freeze for at least 4h.

Manjari 64% dark chocolate and licorice namelaka

  1. Soak the gelatin sheets in cold water.
  2. Melt the dark chocolate in the microwave to 50°C.
  3. Heat the almond milk with the glucose syrup in the microwave without boiling and add in the soaked gelatin sheets. Stir with a rubber spatula to dissolve the gelatin.
  4. Pour the hot almond milk over the melted dark chocolate in three times, stirring with a spatula in a circular pattern to obtain a smooth cream.
  5. Pour the cream into a measuring cup, add the licorice powder and emulsify with the hand blender, without adding air bubbles and to obtain the best and most silky smooth consistency. Add slowly the cold heavy cream, mixing with the hand blender at the same time.
  6. Pour the namelaka into a baking dish, cover with clingfilm touching the surface and chill in the fridge for 12h or overnight.

Raspberry Inspiration and licorice crunchy coating

  1. Melt the Raspberry Inspiration couverture in the microwave to 45°C. Stir in the grapeseed oil then add the raw licorice and combine well.
  2. Transfer the glaze into a container (14x14 cm and 7 cm high), large enough to dip the fingers in. Allow to cool down to room temperature until the glaze reaches 30-35°C.

Assembly and decoration

  1. Once the cake is completely frozen, unmould it by warming up the edges of the frame with your hands. Peel away the four acetate strips and leave the cake at room temperature for about 5 minutes. If the cake is completely frozen, it is impossibile to cut into fingers.
  2. Cut the cake into 7 rectangles (12 cm length and 2,5 cm width) by using a sharp smooth blade knife. Place the fingers in the freezer for 1h.
  3. When the fingers will be again frozen, insert 2 toothpicks on top of them and gently dip each fingers into the Raspberry Inspiration and licorice crunchy coating (use the glaze at 30-35°C) to cover well the side edges. First, wipe the base of the finger on the side of the container, then wipe the base of the finger on a parchment paper to remove any excess glaze.
  4. Place the glazed fingers on a plate, twist the toothpicks to remove them and put in the fridge to defrost.
  5. Transfer the dark chocolate namelaka into a disposable piping bag with ruffle tip (Wilton n°104 ) and decorate the top of each fingers.
  6. Garnish with nigella flowers and red sorrels.

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