Valhrona Chocolate Variation

By Rajeev Krishnan



Manjari dark chocolate mousse

  • 100gms            Manjari dark chocolate
  • 10gms              Sugar
  • 50ml                Milk
  • 90 ml               Whipping cream
  • 30gms             Egg yolk
  • 1mls                 Vanilla extract

Chocolate soil

  • 20gm               Almond powder
  • 20gm               Sugar
  • 10gm               All purpose flour
  • 8gm                 Cocoa powder
  • 14gm               Butter
  • 1gm                 Salt
  • 1gm                 Lemon zest

Avocado cream

  • 20gm               Avocado
  • 5ml                  Cream
  • 3gm                 Sugar
  • 1gm                 Mint

Sable Chips

  • 30gm               Butter
  • 10gn                Icing sugar
  • 10gm               Rice flour
  • 20gm               All purpose flour


Chocolate mousse

  • Heat the milk.
  • Whisk the yolks and sugar till fluffy.
  • Pour the hot milk over the sabayon.
  •  Make a crème anglaise over double boiler.
  • Strain and pour the anglaise over chocolate.
  • Mix well. Fold in whipped cream

Chocolate Soil

  • Mix all the dry ingredients together in a mixing bowl.
  • Pour over melted butter and mix thoroughly.
  • Spread the mixture over a line baking tray.
  • Bake at 170 centigrade for 15minutes. Keep mixing the soil at intervals of 5 minutes.

Sable chips

  • Mix the butter and sugar till light and fluffy.
  • Sieve the rice flour and all-purpose flour together.
  • Fold in the flour into the butter mixture.
  • Make 3cm diameter logs of the dough.
  • Freeze. Cut into diagonal chips, arrange on inverted dome shaped silicon mold tray.
  • Bake at 180 centigrade for 7 minutes

Avocado cream

  • Add all the ingredients and blend it.

To serve, plate the soil, place the chocolate mousse on the soil, pipe avocado cream and garnish with sable chips.


Chef Rajeev started his career as a pre-opening team at The Trident Gurgaon (Oberoi property) in 2003.

He graduated from Oberoi Centre of learning and development in 2008.

He has worked with the Oberoi group since 2003.

His philosophy is to always use the best products and techniques to create current trend desserts.

‘Elegant’, ‘clean palate’ and ‘enticing’ are the key words of his work.

His hobbies are food photography, baking, reading pastry magazines, and collecting miniature kitchen equipment.

If you have any recipes you want published, Contact Us now. We’d love to hear from you!

We met Chef Rajeev in Dubai’s fine dining restaurant Nine7One. You can read our review of this outstanding eatery here.

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