Chocolate

Creamy chocolate sponge

Ingredients Preparation
  • 445g
    whole eggs
  • 326g
    sucrose
  • 297g
    Maragda
  • 267g
    butter
  • 103g
    weak flour
  • 29g
    Cocoa powder Selection 22
  • 29g
    3.6% full cream milk

Beat the whole eggs with the sucrose. Melt the butter with the couverture. Sieve the dry ingredients together and set aside. With the beaten eggs, air the couverture a little with the butter and finish adding the dry ingredients to the mixture. Add the armed milk gradually. Spread out inside a 1 centimetre thick frame, cook at 180ºC for 7 minutes, leave to cool at room temperature and freeze.

Powdered caramel

Ingredients Preparation
  • 500g
    sucrose

Cook the sugar until it caramelises to a mediumhigh point. Pour onto a Silpat silicon mat and leave to crystallise. Once cold, chop with the cutter and strain through a net sieve. Store in an airtight container with silica gel.

Vanilla ice cream

Ingredients Preparation
  • 1150g
    3.6% full cream milk
  • 200g
    35% cream
  • 200ml
    mineral water
  • 40g
    powdered milk 1% fat
  • 200g
    caramel powder
  • 100g
    invert sugar
  • 100g
    dextrose
  • 10g
    neutral base for creams
  • 7pod(s)
    vanilla

Crémer and set aside at -12ºC until serving time.

Frozen Ocumare ganache

Ingredients Preparation
  • 450ml
    mineral water
  • 5g
    gelatin leaves
  • 7g
    lactic protein
  • 490g
    Ocumare

Heat the mineral water and the lactic protein to 60ºC. Melt the couverture to 45ºC, add the water and emulsify with the food processor. Pre-crystallise at 28ºC and place in a one-litre syphon. Add 3 CO2 canisters, refill the gastrobag and make the vacuum. Freeze for approximately 6 hours. Make portions and store in an airtight container in the freezer.

Hazelnut praline crisp

Ingredients Preparation
  • 50g
    Jade
  • 30g
    hazelnut butter
  • 200g
    Hazelnut praliné
  • 130g
    wafer shavings

Melt the couverture together with the butter at 45ºC, add the hazelnut praline and mix. Carefully add the wafer shavings and store in the fridge. Leave to temper.

 

Cocoa paper

Ingredients Preparation
  • 400ml
    mineral water
  • 60g
    sucrose
  • 60g
    Cocoa powder Selection 22
  • 30g
    tapioca flour

Mix all the cold ingredients in a saucepan and bring to the boil constantly stirring with a whisk. Remove from the heat and leave to rest for 12 hours in the fridge. Spread out on discs of dehydrator and dry at 50ºC for 24 hours.

Hazelnut emulsion

Ingredients Preparation
  • 120g
    35% cream
  • 90ml
    3.6% full cream milk
  • 50g
    sucrose
  • 1g
    gelatin leaves
  • 260g
    hazelnut paste
  • 0.5g
    salt

Heat the cream to 60ºC together with the sucrose and the salt, and melt the gelatin. With the hazelnut paste in a high-sided container, pour in the cream and the milk and emulsify with the food processor. Store in an airtight container and leave to rest for 24 hours in the fridge until serving time.

 

Assembly

First assemble the hazelnut emulsion, followed by the vanilla ice cream, the frozen ganache, the cocoa paper and finally the powdered cocoa.

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