Foret Noire

Salvatore Martone's Foret Noire.

Salvatore Martone, Top Ten Pastry Chef of 2015, presents his Foret Noire.


Yield: 24 servings

Salvatore Martone, Executive Pastry Chef, Joel Robuchon Restaurant and L’Atelier de Joel Robuchon, MGM Grand Las Vegas, Las Vegas, NV.

Cherry Mousse:

1. In a saucepan, bring the puree and confectioners’ sugar to a boil. Add the drained gelatin and cool down in ice bath. Stir in kirsch concentrate. When the mixture begins to set, fold in the yogurt and whipped cream.

2. Pipe 0.6 oz/17 g mousse in 2.4”/60 mm sphere molds. Top with 3 griotte cherry halves and then chocolate discs and freeze.

Kirsch Whipped Chantilly:

1. In a saucepan, combine the milk, sugar and vanilla bean and bring to a boil. Remove from heat and add the drained gelatin, stirring to dissolve. Pour over the cold cream and kirsch and refrigerate overnight.

2. Whip to soft peaks.

Chocolate Cremeux:

In a saucepan, heat the milk and cream until just beginning to scald. Meanwhile, in a stand mixer fitted with the whisk attachment, whip the yolks and sugar to the ribbon stage. Temper the yolk mixture into the hot milk and cream. Cook, stirring constantly, to 185°F. Pour mixture over chocolate and whisk until smooth.

Cocoa Soil:

Mix all ingredients together in food processor. Bake at 300°F for 12 minutes.

Red Glaze:

In saucepan, combine sugar, glucose and water and bring to boil. Add drained gelatin, condensed milk and melted chocolate. Stir slowly so that you don’t incorporate air. Burr mix in the coloring and the nappage. Use at 86°F.


1. Pipe some of the Chantilly into silicone truffle molds, then pipe the Chocolate Cremeux in the center. Freeze, then unmold.

2. Dip in melted cocoa butter and white chocolate mixture at 95°F.

3. Glaze the cherry half dome with Red Glaze and place on top of the mushroom base. Sprinkle with freeze-dried yogurt pieces. Place on plate and garnish with Cocoa Soil, brandied cherry, marigold micro flowers and micro mint.