Ramon Morato’s Esmeralda

ESMERALDA SPONGE CAKE

75     g     Ground almond
75    g    Sugar
180     g     Egg yolks
130     g    Eggs
30     g     Esmeralda dark couverture chocolate (74% cocoa)
175     g     Clarified butter
180     g     Egg whites
85     g     Sugar
60     g    Cacao Barry Extra Brûte cocoa powder 100%

Beat the ground almond with the egg yolks and gradually add the eggs.
Melt the couverture and butter separately.
Mix and incorporate in the almond-egg mix.
Separately, beat the egg whites with the sugar.
Add the whites to the other mixture and sieve in the cocoa powder.
Pipe in sheets of 6 to 8 cm thickness.
Bake at 180°C and leave to cool.

COCOA CRUMBLE

100     g    Demerara sugar
80     g    Butter
100     g    Fine flour
20    g    Extra Brûte cocoa powder
2    g    Salt

Cut the butter into cubes and store in the refrigerator.
Place all other ingredients in the machine, add the butter and mix.
Mix until it forms a crumbly dough, then bake at 160°C
Once baked, pass through a thick sieve to obtain uniform grains.

CHOCOLATE AND CEREAL CRUNCH

100    g    Cereal
100    g    Cocoa crumble
50    g    Nibs
125    g    Esmeralda dark couverture chocolate (74% cocoa)
25    g    Anhydrous butter

Melt the dark chocolate and mix with the melted butter.
Add all the solids until a loose mix is obtained.
Spread out and cut to the desired size. Store in the refrigerator.

ESMERALDA 74% CHOCOLATE MOUSSE

600     g     Custard base
620     g    Esmeralda dark couverture chocolate (74% cocoa)
900    g    Semi-whipped cream

Make the custard base.
Pour over the couverture and emulsify
Incorporate semi-whipped cream when the cream is about 45ºC
Mix and reserve

*Custard base

400    g    Fresh milk
100    g    Cream
100    g    Egg yolks
50    g    Sugar
1     un.    Vanilla pods

MINT, LIQUORICE AND ESMERALDA CHOCOLATE (74% COCOA) CREAM

150    g    *Fresh mint infusion
7    g    Liquorice extract
350    g    Whipping cream (35% fat content)
50    g    Invert sugar
1    g    Gelatine sheets
230    g    Esmeralda dark couverture chocolate (74% cocoa)

Create an infusion with 200 g water and 20 g fresh mint.
Strain after a few minutes. Weigh out 150 g of the infusion, add the liquorice extract and boil with the cream and invert sugar, then add the gelatine.
Add gradually to the dark chocolate and emulsify uniformly.
Temper at 28°C and pour into ball moulds.
Freeze.

MENTHOL JELLY

100    g    Water
0,6    g    Agar-agar
28    g    Halls menthol sweets (mint)
1    g    Gelatine
4     un.    Drops of green colouring

Heat the water and agar agar.
Add the mentol sweets in powder and bring to a boil briefly.
Incorporate the gelatine and drops of green colouring

OTHERS

Q.S.        Black paint
Q.S.        White chocolate-coloured grey
Q.S.        Silver dust

ASSEMBLY

Paint the stone-shaped silicone mould with silver dust.
Place the menthol jelly on the sides.  
Then mould with grey-coloured white chocolate.
Insert the chocolate mousse and mint and liquorice interior.
Top with the chocolate sponge and finally the chocolate and cereal crunch on the base.
Freeze. Once frozen, unmould and paint with black paint to achieve a velvet effect.
Serve at 12° to 14°C.