Hollow Chocolate Robe River – made from tampered chocolate
Chocolate ice cream
450 g milk 3%
450 35% cream
180 g egg yolks
90 g sugar
880 g Cream Angels
800 g dark chocolate 60%
880 g whipped cream yogurt texture
450 g of water
450 g sugar
135 g cocoa
85 g Kahlua liqueur
600 praline paste
350 g Eclat d’or
Chocolate twigs (in cold water) after it is firmly Spread cocoa butter and sprinkle of ground pistachio nuts
Rubble – candied hazelnuts painted in bronze
Sand chocolate made from chocolate pastry
Coriander leaves painted in bronze
In a pot place the milk, cream and one-third of the sugar and bring to a boil. In a separate bowl place the remaining sugar and the egg yolks and beat well. After the liquid is boiled doing comparing temperature and return fire only mix with a spatula. Authorize up to 82 degrees.
After the Angels is ready, place the chocolate in a deep bowl and pour over the hot Angels and set aside until the chocolate is melting. Mix with a hand mixer to a smooth homogeneous elastic and texture. Pour into a large bowl the chocolate mass and cooling (if necessary) to 40 degrees. Fold in the whipped cream. Pour into a boxes and place in the refrigerator for overnight, before serving, place the mousse into a pastry bag.
Place all together in a pot, bring to a boil and cook for 5 minutes over medium heat.
Mix the two ingredientstogether.
Sprinkle the chocolate sand(chocolate dough baked and crumbled) on the plate and the gravel of hazelnuts. Fill the robe chocolate with mousse, chocolate sauce, crunch and chocolate ice cream and place on a plate, garnish with chocolate twigs and coriander leaves painted in bronze.