IRCA | MINI CYLINDER - CHOCOLATE DARK

MINI CYLINDER - CHOCOLATE DARK

Chocolate single-serve dessert

Difficulty level

Ingredients

AMERICAN BROWNIE DOUBLE CHOCOLATE g 500
eggs g 112
water g 60
unsalted butter 82% fat g 200

Preparation

Mix all the ingredients in a planetary mixer with whisk for 15 minutes.
Pour the mixture in 1 cm high molds and bake at 170°C for 15 minutes.
Let them cool completely.

Ingredients

liquid cream 35% fat g 350
fresh full-fat milk (3,5% fat) g 350
egg yolk g 115
caster sugar g 70

Preparation

Gently stir sugar with egg yolks.
Mix milk and cream and bring them to a boil.
Pour 1/3 of it on the yolks and sugar mixture and mix.
Add the remaining milk/cream mixture and heat at 85°C. Continue stirring with a spatula to obtain a crème anglaise.
Remove from heat and mix with a hand blender.

Ingredients

creme anglaise g 300
SINFONIA CIOCCOLATO FONDENTE 68% g 475
liquid cream 35% fat g 450

Preparation

Melt SINFONIA CIOCCOLATO FONDENTE 68% at 45°C and add it to the crème angalise previously cooled to 45°C and mix with a hand blender.
Once the mixture is 30°C, add in 2 or 3 times the half-whipped cream (2) stirring gentily.

Ingredients

creme anglaise g 500
SINFONIA CIOCCOLATO LATTE 38% g 285
LILLY NEUTRO g 17.5

Preparation

Heat the crème anglaise at 45°C, add SINFONIA CIOCCOLATO LATTE 38% melted at 45ºC and mix using a hand blender.

Final composition

Cut a disc of brownie and place it on the bottom of the DOBLA MINI CYLINDER.
Fill with the dark chocolate mousse. Put in the blast chiller.
End with a tuft of milk chocolate cream.
Decorate the top with DOBLA FLOWER DARK.

Recipe created for you by Oriol Portabella

Pastry Chef