COFFEE & CARAMEL SINGLE-PORTION

Knead water, cream, GRANSFOGLIA and cocoa powder in a planetary mixer with the hook attachment or in a spiral kneading machine, for 5 minutes, until you obtain a dough which is still rough and not yet smooth.

Refrigerate for 2-3 hours.

Roll the dough out into a 2-cm thick rectangular layer.

Lay MARBUR PLATTE onto a half and fold so that the other half cover the first. Seal the edges well.

Evenly roll out in order to shape the dough into a 2-cm thick rectangle again and make a 3-layer fold, then roll out again and make a 4-layer fold immediately after.

Cover the dough with a plastic sheet to avoid drying and let rest in the fridge for 1 hour at least.

Repeat both the 3-layer and the 4-layer folding.

Cover the dough with a plastic sheet and refrigerate for another hour.

In the end, roll the dough to 2-3cm, place it onto trays lined with parchment paper and let rest for about 20 minutes before baking.

Bake at 190-200°C for about 20 minutes.

When cooled down, cut out into 8-cm diameter discs.

Heat TOFFEE D’OR CARAMEL, salt and cream to 50 °C in a microwave.

Add the two kinds of chocolate and emulsify using a an immersion blender, then add the butter and emulsify again.

Refrigerate for 1 hour at least.

Whip all the ingredients in a planetary mixer with the whisk attachment for 8-10 minutes at high speed.

Evenly spread 500 g of whipped mixture onto 60x40cm trays lined with parchment paper, then bake for a short time at 220-230°C (closed valve).

Let cool down completely, then cut out into 6-cm discs.

Whip all the ingredients in a planetary mixer with a whisk attachment, until you get a foamy mousse.

Spread a thin layer of tempered chocolate onto an acetate sheet.

Let pre-crystallize, then cut out into 8-cm diameter discs using a round cutter.

When fully crystallized, remove the discs from the acetate sheet.