Recipe components

ELEMENT 1: CHOCOLATE SABLEE

IngredientsPreparation
  1. Bring the butter to room temperature.
  2. Sift the icing sugar then add to the butter.
  3. Whisk the eggs and add to mixture.
  4. Sift almond powder, flour, starch, cocoa powder and salt then add them gradually

ELEMENT 2: CHOCOLATE SPONGE

IngredientsPreparation
  1. In a Mixer with the whisk attached combine sugar and eggs.
  2. Once combined, add the milk following with the melted butter and chocolate.
  3. Finish adding the sifted dry ingredients.
  4. Bake 162C for 10-12 minutes in a sheet pan linen with silicone mat.
  5.  Let cool and cut in desire shape.
  6. Reserve in the fridge.

ELEMENT 3: PUFFED QUINOA AND COCOA NIB CRUNCH

IngredientsPreparation
  1. Heat the chocolate at 40ºC.
  2. Add the dry ingredients, honey, butter and mix.

ELEMENT 4: MASCARPONE AND KAHLUA WHIPPED GANACHE

IngredientsPreparation
  1. Heat cream and crushed coffee beans together, add soaked gelatin and strain into the chocolate. cling wrap and chill.
  2. Add mascarpone cheese and whip till desired consistency.

ELEMENT 5: COFFEE CREMEUX

IngredientsPreparation
  1. In a saucepan, heat the cream and the milk.
  2. Combine together the egg yolks and sugar.
  3. Cook all like a creme anglaise to 84ºC.
  4.   Add the dark chocolate.
  5. Mix with the hand blender to have a smooth texture.

ELEMENT 7: CHOCOLATE SHELL

ELEMENT 8: CHOCOLATE GARNISH