Kiwi and Chocolate?

Discussion in 'Professional Pastry Chefs' started by pastrypassion, Apr 8, 2010.

  1. pastrypassion

    pastrypassion

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    I am currently finishing my year at school and have to create a cake.  Chef has given us specific parameters that include a sponge cake, for the base; a layer of chocolate mousse (any type); a layer of fruit mousse (any type); choice of glaze.   I have made many different types of both fruit and chocolate mousses, but I am leaning towards kiwi.  Partly for the visual appeal, and also because of the tartness of the fruit.  I have done a lot of reading, and have seen chocolate and kiwi pairings, but am interested to find out from actual professionals, if you have combined the two and if so, what type of chocolate works best?  ie  Dark, milk, white.  I have read that around 33% chocolate is the best...but am unsure if this is a taste that I should really consider as my final practical.  Any input would be appreciated. 
     
  2. chefedb

    chefedb

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     Be careful. Kiwi being classified as a tropical fruit contains enzymes that could liquify some chocolates and other products. It will stop gelatins and some food starches from doing their jobs. Test your product first before making a whole batch or doing a cake.
     
  3. pastrypassion

    pastrypassion

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    I am aware of this already, but thank you.  :)  Pineapple is like kiwi in this regard as well.
     
  4. rat

    rat

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    IMO kiwi sounds kind of gross.
     
  5. pastrypassion

    pastrypassion

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    Gross.  That's a very professional statement.
     
  6. cakeface

    cakeface

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    What combination did you decide on in the end PastryPassion?
     
  7. pastrypassion

    pastrypassion

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    I'm going to do Mango Mousse with a layer of Milk Chocolate Mousse.  I'm also going to make a Gianduju crunch layer for a change of texture.  This layer I'll put on top of my sponge.
     
  8. cakeface

    cakeface

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    Interesting! Hope it goes well for you
     
  9. pastrypassion

    pastrypassion

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    lol  Changed my mind again.  Did a test run today and don't care for the overpowering chocolate.  Going to make a white sponge with Grand Marnier.  Also going to cut my White Chocolate Mousse layer with more grand marnier.  The gianduju crunch layer rocks, but it is also chocolate, and I have to try and make sure it's not overpowering.  :)  I'm looking forward to it.  Thanks for the well wishes.  /img/vbsmilies/smilies/smiles.gif