| 350 g | Cream |
| 300 g | Onice Dark Chocolate |
| 350 g | Semi-whipped cream |
| 3 g | Powdered gelatine |
| 15 g | Water |
Heat the cream and pour over the chocolate. Add the rehydrated gelatine. Emulsify and cool. Combine with the semi-whipped cream.
| 750 g | 35% Cream |
| 300 g | Ebano Milk |
| 100 g | Hazelnut Paste |
| 7 g | Isinglass |
| 35 g | Water |
Heat the cream, add the softened insinglass and chocolate combined with the hazelnut paste. Emulsify and place in the fridge. Whisk up as needed.
| 500 g | Butter |
| 500 g | Sugar |
| 500 g | Eggs |
| 500 g | Almond flour |
| 150 g | Weak flour |
| 80 g | Cocoa 22/24 Dark |
| 4 g | Salt |
| q.b. | Vanilla |
Beat the butter and sugar together, and then drizzle in the eggs. Finally add the flours and the flavourings. Bake at a temperature of 180°C for around 12 minutes.
| 250 g | Ebano Milk |
| 160 g | Hazelnut Paste |
| 100 g | Artisan Hazelnut Praline |
| 500 g | Crunchy Flakes |
| 15 g | Sunflower seed oil |
Melt the chocolate and add the rest of the ingredients. Roll out to a thickness of 4mm.
| 150 g | Water |
| 300 g | Caster Sugar |
| 300 g | DE40 glucose syrup |
| 300 g | Onice Dark Chocolate |
| 200 g | Condensed milk |
| 20 g | Sheets of gelatine |
| 100 g | Water |
Prepare a mixture of water, sugar and glucose syrup. Heat to a temperature of 105°C. Take a tall container and pour in the condensed milk, the chocolate and the gelatine. Use at a temperature of 28°/30° C.
Pour the mousse into the mould. Once the bisquit has been made, spread over some of the croccantino, cut according to the size of the mould, then place over the mousse. Glaze with cold frosting and move the dessert onto a base of pastry cut to size. Whisk the inverse foam into a peak and finish off the dessert.
Products in this recipe
-
InclusionsCrunchy Flakes
“Crepe dentelle”, thin and crunchy wafer biscuits. Caramel wafer flavour. Ideal as an inclusion or for a rocher effect.Go to product -
Cocoa powder
Cocoa 22/24 Dark
Cocoa powder, heavily alkalised (pH8), with 22/24% cocoa butter content, and a very dark ruddy-brown colour.Go to product -
Hazelnut paste
Hazelnut Paste
Premium quality hazelnut paste: only the finest hazelnuts, and uniform roasting.Go to product -
Dark chocolate
Onice Dark Chocolate
A dark chocolate characterised by its intense flavour and low fluidity, which makes it ideal for hollow shapes and ganaches.FluidityCocoa
(min)70%Cocoa
butter37%Go to product -
Pralines
Artisan Hazelnut Praline
Praline with the flavour of pralined hazelnuts and caramelised sugar. Perceivable graininess, to reproduce the feel of a traditional artisanal praline.
Hazelnut55%Go to product
