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  3. Chocolate Caramel Dessert

CHOCOLATE CARAMEL
DESSERT

Complexity level  

Makes 30 pieces Ø60 mm

  1. Belcolade
  2. Recipes
  3. Chocolate Caramel Dessert
Café Ambré

Steps

1 Brownie
Ingredients
  • Puratos Tegral Brownie 500 g
  • Eggs 225 g
  • Belcolade Selection Noir 55% Sans Sucre Cacao-Trace 100 g
  • Butter 225 g
Preparation

Melt the dark chocolate and add the butter. Blend the brownie preparation with the eggs at low speed. Add the chocolate and the melted butter. Whip at high speed for 3 minutes and bake at 180°C for 15 to 20 minutes.

2 Crunchy
Ingredients
  • Belcolade Selection Noir 55% Sans Sucre Cacao-Trace 65 g
  • Corn flakes 90 g
Preparation

Melt the dark chocolate, add the praliné and the corn flakes. Spread out the crunchy on a 40 x 30 cm frame. 

3 Chocolate Cremeux
Ingredients
  • Milk 312 g
  • Liquid cream 312 g
  • Elsay PatisFrance 18 g
  • Belcolade Selection Noir 55% Sans Sucre Cacao-Trace 270 g
Preparation

Bring to a boil the milk and the cream and bake like a pastry cream. Add the dark chocolate and blend. Pour on  the crunchy.

4 Salted Caramel
Ingredients
  • Milk 140 g
  • Patis’Omalt PatisFrance 80 g
  • Vanilla Pod Patisfrance 2 pcs
  • Glucose Syrup PatisFrance 120 g
  • Fleur de sel 6 g
  • Sugar 120 g
  • Puratos Mimetic Essentiel (1) 20 g
  • Puratos Mimetic Essentiel (2) 20 g
Preparation

Heat up the milk, the Patis’Omalt, the Mimetic Essentiel (1) and the vanilla pods together. Caramelize the sugar and warm up the glucose syrup. Then, add the warm syrup and the previous warmed up preparation to the caramelized sugar. Bake at 104°C and pour on top of the Mimetic Essentiel (2) the cocoa butter and the fleur de sel. Blend and keep in a piping bag.

5 Dark Chocolate Mousse
Ingredients
  • Milk 430 g
  • Elsay PatisFrance 25 g
  • Belcolade Selection Noir 55% Cacao-Trace 430 g
  • 100% cocoa paste 71 g
  • Liquid cream 380 g
Preparation
Bring to a boil the milk and add the Elsay mixed with a part of the milk. Bake like a classic pastry cream, then add the chocolate and cocoa paste and blend. At 45°C, mix with the cream and the milk.
6 Glaze
Ingredients
  • Puratos Miroir Glassage Noir 1000 g
Preparation

Heat between 38 – 40°C then glaze.

7 Assembly & Finishings
Ingredients
Preparation
  • Cut out the brownie at 70 mm of diameter.
  • Cut out the crunchy and chocolate cream at 50 mm of diameter
  • Fill a 60 mm diameter ring with 30 g of the chocolate mousse.
  • Push to the bottom the ring of crunchy and cream. 
  • Pipe around 10 to 15 g of caramel on it.
  • Fill until the top with the mousse and store in a freezer. 
  • Glaze the cakes with the glaze and put them on top of the brownies.

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