CHOCOLATE CARAMEL
DESSERT

Complexity level

Makes 30 pieces Ø60 mm

Composition

Brownie
Crunchy
Chocolate Cremeux
Salted Caramel
Dark Chocolate Mousse
Glaze

Steps

1 Brownie

Ingredients

Belcolade Selection Noir 55% Sans Sucre Cacao-Trace 100 g

Puratos Tegral Brownie 500 g

Eggs 225 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

Fluid Praliné Hazelnut 50% 270 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

Belcolade Selection Noir 55% Sans Sucre Cacao-Trace 270 g

Elsay PatisFrance 18 g

Milk 312 g

Liquid cream 312 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

Belcolade Cocoa Butter Cacao-Trace 60 g

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

Belcolade Selection Noir 55% Cacao-Trace 430 g

Milk 430 g

Elsay PatisFrance 25 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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