MINI CYLINDER - CHOCOLATE DARK
Chocolate single-serve dessert
Difficulty level
Chocolate single-serve dessert
Ingredients
| AMERICAN BROWNIE DOUBLE CHOCOLATE | g 500 |
| eggs | g 112 |
| water | g 60 |
| unsalted butter 82% fat | g 200 |
Preparation
Mix all the ingredients in a planetary mixer with whisk for 15 minutes.
Pour the mixture in 1 cm high molds and bake at 170°C for 15 minutes.
Let them cool completely.
Ingredients
| liquid cream 35% fat | g 350 |
| fresh full-fat milk (3,5% fat) | g 350 |
| egg yolk | g 115 |
| caster sugar | g 70 |
Preparation
Gently stir sugar with egg yolks.
Mix milk and cream and bring them to a boil.
Pour 1/3 of it on the yolks and sugar mixture and mix.
Add the remaining milk/cream mixture and heat at 85°C. Continue stirring with a spatula to obtain a crème anglaise.
Remove from heat and mix with a hand blender.
Ingredients
| creme anglaise | g 300 |
| SINFONIA CIOCCOLATO FONDENTE 68% | g 475 |
| liquid cream 35% fat | g 450 |
Preparation
Melt SINFONIA CIOCCOLATO FONDENTE 68% at 45°C and add it to the crème angalise previously cooled to 45°C and mix with a hand blender.
Once the mixture is 30°C, add in 2 or 3 times the half-whipped cream (2) stirring gentily.
Ingredients
| creme anglaise | g 500 |
| SINFONIA CIOCCOLATO LATTE 38% | g 285 |
| LILLY NEUTRO | g 17.5 |
Preparation
Heat the crème anglaise at 45°C, add SINFONIA CIOCCOLATO LATTE 38% melted at 45ºC and mix using a hand blender.
Cut a disc of brownie and place it on the bottom of the DOBLA MINI CYLINDER.
Fill with the dark chocolate mousse. Put in the blast chiller.
End with a tuft of milk chocolate cream.
Decorate the top with DOBLA FLOWER DARK.
Pastry Chef
