Chocolate and Bergamot Soufflé

🧾 General Information

• Category: Dessert
• Servings: 4
• Food cost target: 20–30%
• Service time: 8 minutes
• Difficulty: Medium

⚖️ Portion Sizes

• Dark chocolate: 45 g
• Butter: 20 g
• Sugar: 18 g
• Egg: 1
• Bergamot zest: as needed
• Bergamot juice: 3 ml

🧾 Total Ingredients (4 servings)

• 180 g dark chocolate 70%
• 80 g butter
• 70 g sugar
• 4 eggs
• zest of 1 bergamot
• 12 ml bergamot juice
• 10 g unsweetened cocoa powder
• butter and sugar for the molds

⚙️ Base Preparation (Prep)

Soufflé Base

• Melt the chocolate and butter.
• Add the egg yolks, bergamot zest and juice.
• Whip the egg whites with the sugar.
• Fold gently into the mixture.
• Pour into buttered and sugared molds.
• Store at +4°C until service.

👨‍🍳 Service Procedure

• Bring the molds to room temperature for 10 minutes.
• Bake in a static oven at 190°C for 7–8 minutes.
• Make sure the center remains soft.
• Serve immediately.

🔑 Critical Control Points (CCP)

• Egg whites: whipped but not too dry.
• Folding: avoid losing volume.
• Cooking: cooked outside, molten inside.
• Bergamot: precise dosage to avoid excessive acidity.

🍽️ Plating

• Serve in the individual mold.
• Finish with:
  • powdered sugar
  • fresh bergamot zest
  • sifted cocoa powder

Premium Option

• fiordilatte ice cream
• bergamot anglaise sauce
• cocoa crumble

💰 Estimated Food Cost

• Cost per portion: ~€0.90
• Recommended selling price: €7–10 depending on the venue

🔄 Menu Adaptability

• Bistro: premium dessert with express service.
• Mid-range restaurant: elegant and recognizable option.
• Gourmet: easy to integrate into tasting menus.

🧠 Professional Logic

Dessert designed for:

• strong visual impact
• advance preparation
• high profitability

Success depends on the correct handling of the egg whites, baking time and aromatic balance between chocolate and citrus.