Oct 16, 2019 Last Updated 6:31 AM, Nov 9, 2017

The Baci Sbagliati

Aggie Chin's The Baci Sbagliati. Photo by Greg Powers.

Milk chocolate mousse, chocolate cake, hazelnut ice cream, chocolate-covered candied hazelnuts, chocolate sauce and dark chocolate cremeux by Aggie Chin, Executive Pastry Chef of Capella Hotel in Washington D.C.


Yield: 15 servings

Aggie Chin, Executive Pastry Chef, Capella Hotel, Washington D.C. Photo by Len DePas.

Milk Chocolate Mousse:

  • 7 oz/200 g milk chocolate, preferably Valrhona Bahibe
  • 2 oz/57 g water
  • 1 1/2 sheets gelatin, bloomed
  • 3 large eggs, separated
  • 1 oz/28 g granulated sugar
  • 4 oz/113 g heavy cream, whipped to bavarois

1. Melt the chocolate and water over a water bath. Emulsify.

2. Add the gelatin.

3. Add the egg yolks and mix until well-combined. Whip the whites and sugar to a stiff French meringue, and fold into the chocolate mixture.

4. Fold in the bavarois cream and pipe immediately into silicone molds. Freeze until set and then pop out. Allow the mousse to defrost in the refrigerator before serving.

Chocolate Cake:

  • 4 oz/113 g water
  • 2 oz/57 g milk
  • 1/2 tsp vanilla extract
  • 5 oz/142 g all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 4 oz/113 g unsalted butter, softened
  • 5 oz/142 g brown sugar
  • 3 oz/85 g granulated sugar
  • 1 oz/28 g Valrhona cocoa powder
  • 2 large eggs

1. Preheat a convection oven to 300°F. Grease a quarter sheet tray and line the bottom with parchment.

2. Combine the water, milk, and vanilla and set aside.

3. Sift together the dry ingredients and set aside.

4. Cream the butter and sugars together. Add the cocoa powder and mix until combined. Scrape the bottom of the bowl periodically to ensure that everything is well combined. Add the eggs one at a time. Add the dry and wet ingredients, alternately in batches, starting and ending with the dry. Pour the batter into the quarter sheet tray, smooth the top with an offset spatula, and bake until the center tests clean.

5. Allow to cool completely. Trim the edges and cut into 1.5”x 4” rectangles.

Hazelnut Ice Cream:

  • (yield: 1 quart)
  • 10 oz/283 g milk
  • 10 oz/283 g heavy cream
  • 4 oz/113 g egg yolks
  • 4 oz/113 g granulated sugar
  • 4 oz/113 g toasted hazelnuts, ground
  • 1/4 tsp salt
  • 1/4 tsp vanilla extract

Heat the dairy. Combine the yolks, sugar, and hazelnuts and mix until well combined. Temper the yolk mixture with the hot dairy. Pour back into the saucepan and cook, stirring constantly, until it reaches 180°F. Strain the mixture through a chinois and add the salt and vanilla. Cool in an ice bath and chill overnight. Spin the ice cream base; freeze.

Chocolate-Covered Candied Hazelnuts:

  • 4 oz/113 g granulated sugar
  • 6 oz/170 g hazelnuts
  • Tempered chocolate, as needed

1. Preheat convection oven to 300°F.

2. Combine the sugar with some water in a saucepan. Cook until it reaches softball stage.

3. Take off heat, add the hazelnuts and stir until mixture crystalizes.

4. Put the nuts on a sheet tray lined with a silicone mat and dry out in the oven for 5-8 minutes, until the nuts are bright white. Allow to cool.  Toss the candied nuts in tempered chocolate until evenly coated.

Chocolate Sauce:

  • 4 oz/113 g milk
  • 1.5 oz/42 g unsalted butter
  • 1 oz/28 g brown sugar
  • 4 oz/113 g dark chocolate, melted
  • 1/2 tsp vanilla
  • Pinch of salt

1. Scald the milk, butter and sugar in a saucepan.

2. Pour over the melted chocolate and mix to emulsify. Add vanilla and salt.

Dark Chocolate Cremeux:

  • 7 oz/200 g Valrhona Opalys white chocolate
  • 4 oz/113 g milk
  • 4 oz/113 g heavy cream
  • 1 oz/28 g granulated sugar
  • 2 large egg yolks
  • 1 sheet gelatin, bloomed
  • 4.5 oz/127 g Manjari chocolate, melted

1. Make an anglaise with the dairy, sugar, and yolks.

2. Melt in the gelatin.

3. Strain into the melted chocolate, a little at a time, making sure it’s fully incorporated before adding more dairy. Buzz with the immersion blender to make sure it is completely emulsified.

4. Chill until set, at least 6 hours, preferably overnight.

  • 7 oz/200 g Valrhona Opalys white chocolate
  • 4 oz/113 g ground hazelnuts
  • 3 oz/85 g all-purpose flour
  • 3 oz/85 g brown sugar
  • 1/4 tsp salt
  • 3 oz/85 g melted unsalted butter

1. Preheat convection oven to 300°F.

2. Combine everything together and spread out onto a half sheet tray lined with a silicone mat. Bake for 10-12 minutes, until golden brown, tossing halfway through.


Spread some Chocolate Sauce on the plate with an offset spatula. Place a piece of Chocolate Cake on the sauce. Place one mousse on top of the cake. Pipe 3-4 kiss-shaped dollops of cremeux on the plate. Place 3-4 Candied Hazelnuts on the plate around the cake. Sprinkle some of the Hazelnut Crumble on the plate. Quenelle the hazelnut ice cream and place next to the mousse, on top of the chocolate cake. Decorate with chocolate decor pieces.

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