IRCA | CHOCOCARAMEL

CHOCOCARAMEL

MODERN SINGLE-PORTION WITH CHOCOLATE AND CARAMEL

Difficulty level

Ingredients

eggs g 600

Preparation

In the planetary, whip all the ingredients together for 8-10 minutes at high speed.

Spread the batter on a sheet of baking paper an bake for about 8 minutes at 220-230°C with closed valve.

Ingredients

water g 250

Preparation

Add LILLY NEUTRO, TOFFEE D'OR CARAMEL and water, then emulsify.

Fill the silicone mould for inserts and freeze.

Ingredients

liquid cream 35% fat g 300
liquid cream 35% fat g 700
water g 70

Preparation

Emulsify liquid cream and chocolate in order to prepare a ganache.

Whip the liquid cream with water and LILLY NEUTRO, then add it to the ganache while stirring gently.

Final composition

Half-fill the silicone mould with the chocolate mousse, then place the frozen jellified insert; cover with other mousse and close with a layer of bisquit.

Put it in the blast chiller and leave until it is completely frozen.

Remove from the mould, cover with MIRROR CARAMEL and BLITZ ICE GLITTER GOLD (70-30) heated at 55°C.

Dress the top of the single-portion with a spiral of well firm caramel mousse and a SPEAR DARK DOBLA.

Recipe created for you by Federico Vedani

Chocolatier and Pastry Chef