Luis Robledo

Chocolate Caramel

• 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