La Esmeralda

La Esmeralda

Created by

  • Ramon Morató - Global Creative Innovation Leader for the Cacao Barry® brand
level 1

Recipe components

Esmeralda sponge cake

IngredientsPreparation
  • 75g
    almond flour
  • 75g
    sugar
  • 180g
    egg yolks
  • 130g
    eggs
  • 175g
    clarified butter
  • 180g
    egg white
  • 85g
    sugar

Beat the ground almond with the egg yolks and gradually add the eggs.
Melt the chocolate and butter separately.
Mix and incorporate in the almond-egg mix.
Separately, whip 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 until the desired doneness and let to cool.

Cocoa crumble

IngredientsPreparation
  • 100g
    demerara sugar
  • 80g
    butter
  • 100g
    fine flour
  • 2g
    salt

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

Chocolate and cereal crunch

IngredientsPreparation
  • 100g
    cereal
  • 100g
    cocoa crumble
  • 50g
    cacao nibs
  • 25g
    anhydrous butter

Melt the dark chocolate and butter and mix together.
Add all the remaining ingredients and mix.
Spread out and cut to the desired size. Store in the cooler.

Esmeralda 74% chocolate mousse

IngredientsPreparation
  • 400g
    fresh milk
  • 100g
    cream
  • 100g
    egg yolks
  • 50g
    sugar
  • 1pod(s)
    vanilla

Make the custard base. 

Take the custard base*.
Pour over the chocolate and emulsify.
When the mixture reach a temperature of 45°C, add the semi-whipped cream.
Mix and store in the refrigerator.

Mint, liquorice and Esmeralda chocolate cream

IngredientsPreparation
  • 20g
    mint
  • 200g
    water
  • 7g
    liquorice extract
  • 350g
    whipping 35% cream
  • 50g
    invert sugar
  • 1g
    gelatin

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 half spheres moulds.
Freeze.

Menthol jelly

IngredientsPreparation
  • 100g
    water
  • 0,6g
    agar
  • 28g
    mint
  • 1g
    gelatin
  • 4drop(s)
    fat-soluble green colouring

Heat the water and agar-agar.
Add the menthol sweets mix (mint) in powder and bring briefly to a boil.
Incorporate the gelatine and drops of green colouring.

Others

IngredientsPreparation
  • Q.S.
    black paint (cocoa butter and black colouring)
  • Q.S.
    grey colouring
  • Q.S.
    luster 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 reconstituted crumble on the base.
Freeze. Once frozen, unmould and paint with black paint to achieve a velvet effect.
Serve at 12°C to 14°C.