Chocolate Almond Bar

artisans-and-chefs manufacturing

artisans-and-chefs

Part 1: Ginger Chocolate Biscuit

Ingredients

50g Unsalted Butter
45g Granulated Sugar
0.5g Salt
25g Egg Yolks
53g T55 Flour
10g deZaan Rich Terracotta cocoa powder
1g Ground Ginger
2g Baking Powder

Method

Cream the butter and sugar on a mixing machine with the paddle attachment.
Sieve all the dry ingredients with the spices.
Add the egg yolk and salt and mix to a smooth paste.
Add the dry ingredients in 2 stages and mix to a smooth paste. Plastic wrap and refrigerate for 1 hour.
Roll onto a silpat to 1cm depth and bake at 165ºC/329ºF for 12 minutes until golden brown.

Part 2: Chocolate Almond Mousse

Ingredients

50g Caramelised Almond Paste
30g Milk Chocolate
8g deZaan Terra Rossa cocoa powder
100g Granulated Sugar
200g Whole Milk
45g Egg yolks
6g Gelatine
0.5g Fine Salt
240g Cream

Method

Bring the milk and deZaan cocoa powder to a boil with salt.
Whisk the egg yolks.
Pour the hot milk over the yolks and return to the heat stirring constantly until the liquid thickens and reaches 75ºC/167ºF. Then remove from the heat.
Add the bloomed gelatine.
Melt the chocolate to 40ºC/104ºF, add the caramelised almond paste and the milk base and stir well, chill this base to 30ºC/86ºF
Whip the cream to ribbon stage and fold into the chilled base.
Pipe into moulds to set.

Part 3: Spiced Caramel Bavarois

Ingredients

100g Granulated Sugar
2g Star Anise
1 Cinnamon Stick
1 Cardamon Pod
125g Whole Milk
125g Cream
8g deZaan Terra Rossa cocoa powder
50g Egg Yolks
10g Egg Whites
18g Granulated Sugar
5g Water
3g Gelatine
210g Whipping Cream

Method

Roast the spices in a pan on a dry heat until the aroma is released.
Add the sugar in several stages until a clear caramel is formed.
Deglaze with the milk, cream and cocoa powder and bring back to the boil.
Whisk the yolks and pour the spiced caramel milk over the yolks, return to the heat and stirring constantly cook this base to 75ºC/167ºF.
Add the bloomed gelatine and stir well, pass through a fine chiniois.
Chill the base to 25ºC/77ºF.
Make an Italian meringue and fold into the base.
Whip the cream to ribbon stage and fold through into the base, stir well with a spatula and pipe into moulds to set.

Part 4: Salted Caramel Crunch

Ingredients

200g Salted Caramel Sauce
50g Toasted Nibbed Almonds
30g Feuilltine
50g Milk Chocolate

Method

Toast the nibbed almonds at 175ºC/347ºF for 8 minutes until golden brown.
Melt the chocolate to 40ºC/104ºF, add the feuilltine, salted caramel sauce and almonds and mix well.
Roll between two sheets of silpat to 1cm depth and leave to crystallise.
Cut 8cm by 2.5cm.

Part 5: Caramelised Almond Paste

Ingredients

200g Granulated Sugar
100g Toasted Whole Blanched Almonds
20g Peanut Oil

Method

Toast the almonds at 170ºC/338ºF for 10 minutes.
Make a direct caramel with the sugar until a clear caramel.
Add the nuts and stir until fully coated in caramel.
Pour onto a silicone mat and seperate the nuts, leave to cool.
Blend in a food processor with the oil to a smooth paste. Bag, ready to use.

MORE RECIPES FOR Terra Rossa

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Terra Rossa Cinnamon Rolls

Sacher Torte

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