125gr Whole Egg
37gr Inverted Sugar
58gr Cane Sugar
37gr Almond Powder
60gr Cream 35%
60gr Rice Flour
3gr Baking Powder
15gr Extra Brute – Cacao Powder
40gr Coconut Oil
25g Chuncho Dark 70%
Mix the eggs with the invert sugar and cane sugar.
Add the almond flour, rice flour, baking powder and cocoa.
Add the cream to the previous mixture.
Stir in the melted chocolate.
Incorporate the butter.
Place on a silicon mat and bake in a preheated oven at 170ºC for 5 to 6 minutes.
125gr Cream 35%
125gr Whole Milk
50gr Egg yolk
25gr Cane Sugar
25gr Coffee Bean
125gr Chuncho Dark 70%
3gr Gelatin Sheets “Silver”
Soak the gelatine leaves in cold water and drain.
In a pan, bring the cream, milk and coffee to the boil.
Add the egg yolks with the sugar and beat, season with hot milk. Return to the pan and cook at 82ºC.
Add the gelatin.
Pour over the emulsified chocolate.
Pour the mixture into silicone molds. Freeze.
250gr Chuncho Milk 36%
55gr Cocoa Butter
75gr Diced Almonds
Toast the diced almonds in the oven at 150ºC for 15 to 20 minutes.
Melt the chocolate with the cocoa butter, fold in the almonds and use at 30ºC.
COFFEE WHIPPED GANACHE
107gr Cream 35%
30gr Coffee Bean
4gr Soluble Coffee
13gr Invert Sugar
13gr Liquid Glucose 42 DE
65gr White Azor
155gr Cream 35%
Boil the first cream with coffee beans, instant coffee, invert sugar and glucose.
Pour over the chocolate and emulsify.
Add the second cream and mix.
Put aside and chill.
100gr Chuncho Dark 70%
1gr Golden Leaves
Make decorations with the chocolate.
Make small plates and place them on the cake.
Decorate with the whipped ganache and finally with some chocolate strips and gold leaf.
Decorate with the tempered chocolate and the gold leaf.