Sacha gold cacao

INGREDIENTS

Original recipe by Andrea López

Plated Dessert. Makes 15 servings

Apple and Lemon Compote

325g

Chopped Apple

300g

Lemon Wedges

90g

Sugar

½ und

Vanilla Pod

c/n

Cinnamon stick

80g

Brown sugar

3g

Flavorless Gelatin

 

Amazonía 75% Mousse

270g

Amazonía 75% Dark Chocolate

150g

Milk

600g

Heavy Cream

2g

Flavorless gelatin

 

Amazonía 75% Cremeux

250g

Heavy Cream

250g

Milk

100g

Eggryolks

50g

Sugar

204g

Amazonía 75% Dark Chocolate

 

Streusel with Cacao Nibs

100g

Butter

100g

Brown sugar

70g

Flour

30g

Cacao powder

100g

Cacao Nibs

100g

Sugar

100g

Peeled roasted hazelnut

METHOD

Cocoa Butter paint to paint the shells

To make your preferred choice of paint, use a cocoa butter base + 8-10% of fat-soluble powder food colouring. We use it at a temperature of 32 °C using a compressor to get the desired effect. Let each layer crystallize before applying a new one, and, before adding tempered chocolate to form the shells. Once done let it crystallize before filling.

Apple and lemon compote

Make a caramel with white sugar and add the apples, vanilla pod, cinnamon and lemon zest; cook well without breaking the apple. Add the gelatin dough (hydrated gelatin 5 times its weight in water), mix well until melted and set aside. Apart, make a caramel with the brown sugar and add the wedges of the whole lemons without seeds and cook for 3 minutes and add to the previous mixture. Place in small semi-sphere moluds and freeze. Un-mould and set aside frozen until used as cores.

Amazonía 75% mousse

Heat the milk and add the previously hydrated gelatin (5 times its weight in water) until melted. Add it 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 one half of the cacao, place the core in the middle and cover with more mousse until flush. Set aside in refrigeration until use. 

Amazonía 75% mousse

Heat the milk and add the previously hydrated gelatin (5 times its weight in water) until melted. Add it 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 one half of the cacao, place the core in the middle and cover with more mousse until flush. Set aside in refrigeration until use.

Streusel with Cacao Nibs

Process the Cacao Nibs and sprinkle with gold dust. Set aside to add at the end. Mix the Cacao Powder, butter, brown sugar and flour to form a sandy dough and cook at 160°C for 15-18 minutes, set aside. Make a caramel wth the white sugar and add the hazelnuts to make a praliné. Cool and chop finely. Mix the gold dusted Cacao Nibs with, streusel and the praline. 

Assembly

Place a Streusel path simulating soil and on top place the first half of Cacao with Cremeux and on top of it the second half with mousse. Leave it ajar.

YOU MIGHT ALSO LIKE

#RawSugar

Nutty Chocolate

Tea Bites


FOLLOW US ON INSTAGRAM

JOIN LA REPÚBLICA
DEL CACAO