Luis Robledo

Ganache Caramel liqueur Grand Marnier Vanille

• Ganache Caramel, liqueur Grand marnier

  230 g cream 
  200 g milk
  350 g Dark Chocolate alto el sol
  300 g Milk Chocolat Ghana  
  175 g Butter 
  115 g sugar for the caramel

  
  

  Caramelize the sugar and deglaze with cream and milk until smooth
  Pour over the chocolates and emulsify
  Add butter at 38ºC and pour a 8mm layer

  
  

  
  

• Hazelnut Praline

  Hazelnut Praliné 250 g
  Cacao butter 30 g
  Milk chocolate, Ghana Chocolat 30 g

  Melt the chocolate and the cocoa butter to 45ºC
  Add the praline and temper to 23ºC
  Pour a 3mm layer over the caramel ganache

• Liqueur Orange Grand Marnier

  Sugar 500 g
  Water 200 g
  Grand Marnier 60º 100 g
  Orange zest 10 g
  Vanilla pod ½

  Cook the sugar, water, zest and vanilla bean to 113ºC
  Stop the cooking proccess by adding the grand marnier
  Mix gently and pour over starch imprints
  Add a crystallized liqueur on top of the caramel and the praline and coat with Origine Mexique 66% cacao