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2020 Easter Special : Vincent Guerlais’s Gorilla

Gorilla’s Ingredients:

  • 1 kg of milk couverture chocolate 40% cocoa for a 160 g character (you can easily use the extra chocolate again, however a large quantity is needed to make the eggs and finer details)
  • Cocoa butter

Chocolate sphere

Melt the milk couverture chocolate to 29.5°C (85°F).

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Tip the chocolate into the molds and tap before turning over to remove any air bubbles and excess chocolate.

Leave to rest on paper.

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Keep the chocolate at room temperature about 1 hour before unmolding.

Assembly

 

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matfer-bourgeat-vincent-guerlais-assemblage
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To assemble the different spheres, you will need to use a hot plate to have hot chocolate that can fix the gorilla’s various components together.

base

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Make a chocolate base at least 4 mm thick to enable the gorilla to stand on its own and to ensure stability.

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Then deposit the body of the gorilla, the most important sphere that you have made.

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Then continue to mount the body of the gorilla: the head, the two front legs, two hemispheres for the rear legs and two hemispheres for the ears.

Grate a little milk chocolate using the tip of a knife for a shaved effect.

FINIsh

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Heat a pastry tip, place it on the chocolate to melt and make desired shapes for the gorilla’s hair before placing on the egg.

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The last step consists of spraying a tempered mixture of 50% chocolate and 50% cocoa butter to 31°C to keep the shine.

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Add the nose and eyes to finish the gorilla.

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You can also find on the site Vincent Guerlais recipes for the Raspberry Entremets as well as for the new-style Mendiant Egg.

To order your Easter Gorilla, do not hesitate to visit the Maison Vincent Guerlais website.

CHEF’S ESSENTIALS:

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