Coffee o’clock

INGREDIENTS

Original recipe by Andrea López

Plated Dessert. Makes 15 servings

 

71% Dark Chocolate Sponge Cake

365 g

Egg whites

200 g

Sugar

180 g

Egg yolks  

390 g

Growers Choice 71% Dark Chocolate

200 g

Butter

65 g

Flour

 

71% Dark Chocolate Mousse

220 g

Growers Choice 71% Dark Chocolate

130 g

Milk

500 g

Heavy Cream

2 g

Flavorless gelatin

 

Coffee Frappé

150 g

Espresso

10 g

Glucose

 

Chocolate Frappé

85 g

Growers Choice 71% Dark Chocolate

325 g

Water

5 g

Milk Powder

64 g

Sugar

12 g

Bee honey

 

Coffee Liquor Gelatin

30 g

Coffee liquor

60 g

UHT heavy cream

20 g

Inverted sugar

3 g

Flavorless gelatin

 

Crystallized Nibs

60 g

Cacao Nibs

60 g

Coffee Nibs

6 g

Water

24 g

Sugar

METHOD

71% dark chocolate sponge cake

Melt the chocolate and the butter. Whip the egg whites with the sugar to have a French meringue. Add the egg yolks to the chocolate mixture, little by little forming an emulsion, add the meringue in 3 steps, until fully incorporated. Finish with the flour. Spread the mixture evenly in a large tin with wax paper. Bake at 180°C for 12 minutes. When the cake is cold, cut with the help of circular half-moon cutters, set aside.

71% dark chocolate mousse

Heat the milk and add the previously hydrated gelatin (5 times its weight in water) until melted. Add to the molten chocolate forming a ganache, perfect the emulsion with an immersion blender. Verify that the ganache is at 40-45°C to add the semi-cured heavy cream in 3 parts. Place the mousse in small semi-sphere moulds and freeze.

Coffee frapé

Mix everything well and freeze. With the help of a grater make the frappé and freeze again.

Chocolate frapé

Heat the water with the sugar and honey. Once out of the heat, add the milk powder and then continue with the chocolate. Pass the mixer so that the mixture is homogeneous and freeze. With the help of a grater take out frappé and freeze again.

Coffee liquor gelatin

Heat the cream and dissolve the inverted sugar, add the liquor and the previously hydrated gelatin (5 times its weight in water) until melted. Place on a plate, gel and cut into squares. 

Crystallized Cacao Nibs

Mix the Nibs with the water and add the sugar. Mix well and cook at 160°C for 8 minutes. Cool.

Assembly

Place a piece of half-moon shaped sponge cake on the plate. On top of the cake place 3 mousse semi-spheres and the both frappés. Sprinkle Nibs over the preparation and add chocolate decorations.

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