Chocolate Caramel

Composition

This application is made up using 6 recipes

  1. Caramel Balsamic Syrup
  2. Costa Rica Chocolate Mousse
  3. Sablé Breton with tomato
  4. Ice Wine Granité
  5. Cassis Tuile

1. Caramel Balsamic Syrup

Sugar - 250 gr
Lemon Zest - S.Q.
Fresh Cream 35% - 100 ml
Butter - 50 gr
Balsamic Vinegar - 30 ml

Method

Place the sugar in a cooking pan with the lemon zest and melt it to a dark caramel (not too bitter). Add the whipped cream and the butter to it and let it simmer until all is well dissolved. Add the vinegar to it at last.

2. Costa Rica Chocolate Mousse

Belcolade Origins Costa Rica 38 - 550 gr
Gelatine Leaves - 8 gr
Milk - 300 ml
Glucose - 15 gr
Fresh cream 35% - 600 ml

Method

Melt Belcolade Origins Costa Rica 38. Soak the gelatine in cold water. Heat up the milk with the glucose, dissolve the gelatine in it and add it to the melted chocolate, stir until combine. Temper the chocolate base and fold the whipped cream in three steps.

3. Sablé Breton with tomato

Butter - 300 gr
Sugar - 260 gr
Salt - 8 gr
Eggs - 100 gr
Flour - 400 gr
Tomato Powder - 60 gr
Baking Powder - 20 gr

Method

Work the dough same as a sweet paste. Cut out in desired shapes (6mm thick) and bake at 150°C for 20 min. Cut into 9x4cm after baking.

4. Ice Wine Granité

Sugar - 100 gr
Water - 100 ml
PatisFrance Starfruit Citron - 1 pc
White Wine - 300 ml
Canadian Ice Wine - 300 ml

Method

Make a syrup with the sugar and the water and add the PatisFrance Starfruit Citron. Add the white wine and the ice wine, mix well. Pour it in a shallow dish and freeze. Scrap the granite off and serve immediately.

5. Cassis Tuile

Butter - 75 gr
Sugar - 40 gr
PatisFrance Starfruit Cassis - 105 gr
Flour - 215 gr

Method

In a mixing bowl, combining all ingredients and mix by hand to a smooth paste. Set the paste in the fridge from one hour. Spread a thin layer of cassis paste on non sticking mates and bake them for about 10 -12 min. Do not over bake otherwise you will lose the bright color.