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Chocolate Caramel

Luis Robledo
Mexico
  • Chocolate Biscuit

    Egg 325 g 
    Almond Powder 200 g
    Icing Sugar 120 g
    Egg white 250 g 
    Sugar 70 g   
    Flour 65 g  
    Cacao powder 30 g
    Melted butter 70 g
    75% Dark Couverture (Tanzania) 100g


     

    Mix the eggs, almond powder and powder sugar and whisk until smooth
    Melt the chocolate and the butter and mix well
    Whip the egg whites with the sugar until soft peaks
    Sift the cocoa powder and the flour
    Add the flour-cocoa mixture to the eggs
    Add one third of the whipped egg whites and fold until smooth
    Add the rest of the egg whites and the melted chocolate and mix gently
    Pour into rings and bake at 180ºC for 8 minutes


     

  • Mousse au chocolat caramel

    Milk 250 g
    Cream 35% fat 500 g
    Sugar 60 g
    Dark Couverture 65% Madirofolo 310 g
    Gelatine leaves 4 g

    Caramelize the sugar and stop the cooking using the milk
    Add the soaked gelatine and mix well
    Pour the milk over the chocolate and emulsify
    Whip the cream lightly and fold it into the chocolate when this mixture reaches 40ºC

  • Crunchy cookies

    Cookies 380 g
    Feuilletine 100 g
    Nutted praliné 400 g
    Butter 90 g
    Couverture Mexican origin 90 g
    Hazelnut paste 130 g
    Hazelnuts 80 g

    Mix with the paddle: The chocolate chip cookies, feuilletine, Praline, melted butter, melted chocolate, hazelnut paste and chopped hazelnuts until a paste forms
    Spread and freeze

  • Chocolate cream

    Cream 250 g
    Milk 250 g
    Egg yolk 100 g
    Sugar 40 g
    Dark Chocolate 65% madirofolo 251 g
    Gellatine 2 g

    Mix the cream, milk, sugar and yolks and cook to 84ºC
    Add the soaked gelatine and pour over the chocolate
    Emulsify and pour into rings
    Freeze

  • Caramel 'Crème brulée'

    Sugar 80 g
    Milk 250 g
    Cream 600 g
    Egg 220 g
    Gelatine 4 g

    Caramelize the sugar and stop the cooking by adding the cream, then the milk
    Add the yolks and cook to 84ºC
    Add the soaked gelatine and strain
    Pour into molds and freeze

  • Streuzel

    Butter 160 g
    Cassonade 160 g
    Salt 1 g
    Almond pwder 210 g
    Flour 160 g

    Soften the butter and add the sugar, salt, almond powder, and flour
    Mix gently and spread onto a silpain
    Bake at 160ºC for 14 minutes.

  • Chocolate cream Ghana

    Milk 200 g
    Cream 150 g
    Egg yolk 60 g
    Sugar 10 g
    Origin ghana 180 g
    Gelatine 4 g

    Mix the cream, milk, sugar and yolks and cook to 84ºC
    Add the soaked gelatine and pour over the chocolate
    Emulsify and pour into rings
    Freeze

Robot Coupe
Irinox
Prefamac
Salon de chocolat
Chocolate Masters Creative Line
Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
Chocolate World
Miwe
 Bragard
Elishout
Lenotre
Olmeca Altos
Whirlpool
Ecole de Boulangerie et Patisserie de Paris
Robot Coupe
Irinox
Prefamac
Salon de chocolat
Chocolate Masters Creative Line
Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
Chocolate World
Miwe
 Bragard
Elishout
Lenotre
Olmeca Altos
Whirlpool
Ecole de Boulangerie et Patisserie de Paris
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