Chocolate and Passion Fruit Torcal Rock with Cherimoya Snow


For the chocolate sponge
Mix the first amount of sugar (1), egg yolks, whole eggs and melted butter in the Thermomix until smooth. Make a firm meringue with the egg whites and the second amount of sugar (2) and fold in the mixture from the Thermomix stirring gently with a spatula. Sieve the flour with the cocoa powder and fold in. Bake on an oven sheet measuring 30 x 40 cm (12 x 16 in) at 180ºC / 356ºF for 7 or 8 minutes. Remove from the oven and turn out onto sulfur paper.

For the crème anglais and chocolate mousse
Mix the milk, cream, sugar and inverted sugar and bring to a boil. Add to the egg yolks then heat again to 85ºC / 185ºF. Remove from heat. Separate 500 g / 1 lb 2 oz of crème anglais and, when the temperature of the rest drops to 40ºC / 104ºF, add almost all the Araguani chocolate couverture (and set aside a small amount) and mix until smooth. Beat the cream until thick and gradually add to the previous mixture. This should be done immediately before the mousse has time to harden.

For the chocolate coating
Melt the white chocolate couverture and the cocoa butter in a bain-marie or in a microwave oven at a low temperature until completely liquid but not hot, that is, to about 40ºC / 104ºF. Add the stone coloring until the color of the Torcal rocks is achieved.

To assemble
Start by making a chocolate base by warming the small amount of Araguani chocolate set aside previously and spreading it in a thin layer over acetate paper. When cold, cut with a pasta-cutter 4 cm / 1 1/2 in diameter and top with a disc of chocolate sponge with the same diameter. Add a little freeze-dried passion fruit. Cover this with the chocolate mousse using a piping bag and lightly flatten the structure until it looks more or less like a large coin. Freeze and coat with chocolate using a spray. Defrost in the refrigerator.

For the cherimoya snow
Boil the cream with the glucose. Place the cherimoya flesh in the Thermomix and blend, then add the cream with the glucose and mix well. Freeze for 24 hours at -30ºC / -22ºF. Process individual portions in the Pacojet making a very fine snow.

Spanish recipe: Chocolate and passion Torcal rock with cherimoya snow . Photo by: Toya Legido/©ICEX.


On a flat plate, arrange 3 painted chocolate coins to represent the Torcal rock formations and add a little cherimoya snow so that it drips down 1 side. Decorate with dried orange and a dried mint leaf.





1 hour

  • 475 gr sugar
  • 210 gr egg yolk
  • 150 gr whole eggs
  • 100 gr butter
  • 250 gr egg white
  • 100 gr flour
  • 50 gr cocoa powder
  • 500 ml milk
  • 500 ml cream
  • 200 gr egg yolk
  • 100 gr sugar
  • 100 gr inverted sugar
  • 700 gr white chocolate couverture
  • 300 gr stone coloring
  • 600 gr cherimoya flesh
  • 100 gr cream
  • 60 gr glucose
  • Freeze-dried passion fruit
  • Orange
  • Dried mint
  • 16.755 lb sugar
  • 7.407 oz egg yolk
  • 5.291 oz whole eggs
  • 3.527 oz butter
  • 8.818 oz egg white
  • 3.527 oz flour
  • 1.764 oz cocoa powder
  • 17.723 fl. oz milk
  • 17.723 fl. oz cream
  • 7.055 oz egg yolk
  • 3.527 oz sugar
  • 3.527 oz inverted sugar
  • 24.692 lb white chocolate couverture
  • 10.582 oz stone coloring
  • 21.164 lb cherimoya flesh
  • 3.527 oz cream
  • 2.116 oz glucose
  • Freeze-dried passion fruit
  • Orange
  • Dried mint
  • 2.215 lb sugar
  • 0.996 cup egg yolk
  • 0.72 cup whole eggs
  • 0.49 cup butter
  • 1.18 cup egg white
  • 0.49 cup flour
  • 0.26 cup cocoa powder
  • 2.113 cup milk
  • 2.113 cup cream
  • 0.95 cup egg yolk
  • 0.49 cup sugar
  • 0.49 cup inverted sugar
  • 3.25 lb white chocolate couverture
  • 1.41 cup stone coloring
  • 2.79 lb cherimoya flesh
  • 0.49 cup cream
  • 0.306 cup glucose
  • Freeze-dried passion fruit
  • Orange
  • Dried mint
Wine match

Antonio Ramírez

Pedro Ximénez Don Juan 30 years (DO Málaga and Sierras de Málaga) by Bodegas López Hermanos, a wine of substance. Rather than overwhelming the dessert’s flavors, it provides a sublime accompaniment.