Home-cooking with Virgilio Martinez & Pia Leon: Cacao

Virgilio Martinez of Central and Mil and Pia Leon of Kjolle have a very special relationship with cacao and chocolate, so I was not surprised when they chose to send a recipe for a chocolate dessert. Also, who doesn’t need a bit of chocolate in his life, especially during the lockdown?

“This dish represents our territory and the work of our producers, so we are taking the best cacao from the Amazon to create three preparations: chocolate ganache, chocolate cake and cacao tuile. As a result, you will have a tasty comforting sweet experience. This is easy to enjoy and to share.”



Chocolate Ganache

  • 1200 g heavy cream
  • 1200 g milk
  • 880 g glucose
  • 2400 g chocolate 70%
  • 70 g gelatine sheets

In a pot at low temperature heat the heavy cream, milk and glucose.

Add the preheated cream and milk to the chocolate and melt completely.

Then add the hydrated gelatin sheets and incorporate.

Blend everything together and pack in pipping bags.

Let it cool down.



  • 140 g butter
  • 250 g sugar
  • 65 g cocoa powder 
  • 2 g salt
  • 2 eggs
  • 65 g flour
  • 1 g baking powder 

Mix the butter, sugar, salt and cacao powder in a bowl and melt together. 

Let the mixture cool down and incorporate the eggs. 

Add the flour and the baking powder to the batter and mix together really well. 

Bake in a container previously greased at 160C for 20 to 25 min.



  • 150 gr egg whites 
  • 250 gr pulverized sugar 
  • 65 gr flour
  • 20 gr cocoa powder 
  • 125 gr butter 

Mix the flour with the pulverized sugar and the eggwhites together.

Melt the butter and let it cool before you add it to the mixture. 

Let the mixture rest for 2 hours. 

Spread on a silpat and bake for 10 min at 180c. 



Cut the cake into small irregular pieces. Place 4 or 5 pieces of cake on the plate. With the ganache piping bag cover the blank spots. Break the tuile in irregular pieces and place them on top of the ganache creating some volume.


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