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A Barry Callebaut Brand
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  2. Chocolate Bar With Salted Caramel and Crispearls™

Cone and cup

You'd think it's an ice cream but this cone really contains some Finest Belgian Dark Chocolate Recipe N° 811 combined with a chantilly based on the perfect marriage of coffee and mascarpone. Add some salted caramel Crispearls™ and decorate with Chocolate Stars for a dessert that both looks and tastes great. The liquid croissant side dish makes this dessert complete.

Recipe

Created by
  • Andrea De Bellis - Pastry Chef at Pasticceria De Bellis – Rome, Italy
  1. Mascarpone and coffee chantilly
  2. Liquid croissant
  3. Finishing and presentation

Mascarpone and coffee chantilly

ingredients preparation
  • 500g
    35% cream
  • 500g
    mascarpone
  • 15g
    instant coffee
  • 100g
    sugar

Whip together.

Liquid croissant

ingredients preparation
  • 30g
    toasted flour
  • 200g
    milk
  • 200g
    35% cream

Mix together and leave to infuse. Then strain.

  • 100g
    sugar
  • 250g
    egg yolks
  • 10g
    yeast

Mix into previous mixture and heat to 82°C. Leave to cool and froth.

Finishing and presentation

ingredients preparation
  • Q.S.
    811NV
  • Q.S.
    CHD-25-19574
  • Q.S.
    CHW-25-19617
  • Q.S.
    CHM-25-19616
  • Q.S.
    CEF-CC-CARAM

Cover the inside of an ice cream cone in tempered dark chocolate Callebaut® 811, sprinkle some salted caramel Crispearls™ inside and leave to set. Pipe mascarpone and coffee chantilly on top. Serve the frothed liquid croissant in a cup or bowl and arrange some dark shavings on top. Decorate both dishes with Chocolate Stars.

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