Cocoa And Caramel Mhancha

Plated Dessert

Cocoa And Caramel Mhancha

Recipe components

Cocoa Hazelnut filling

IngredientsPreparation
  • 120g
    almond powder
  • 120g
    hazelnut powder
  • 15g
    Plein Arôme
  • 100g
    sugar
  • 50g
    butter
  • 50g
    water
  • pastilla sheet
  1. In a food processor Mix all ingredient together except the Cacao Barry Chocolate drops
  2. With the help of a spatula add the Chocolate drops
  3. Shape the filling into 8 x 3 cm-long, 3 cm-thick logs. Place the filling log in the centre and roll pastry around to enclose.
  4. Continue process with remaining pastry and logs. Working with one log at a time, shape into a tight spiral on an oven tray, then continue with remaining logs, pressing ends together, to make one large spiral.
  5. Brush evenly with melted butter and bake it at 180°C for 12 minutes or until golden

Caramel Decoration

IngredientsPreparation
  • 250g
    sugar
  • 200g
    35% cream
  • 1g
    vanilla bean
  • 1g
    salt
  • 40g
    butter
  1. Infuse the vanilla with the cream, milk and salt
  2. Dry caramilize the sugar
  3. Cook it until 103°C

Milk Chocolate Spray

IngredientsPreparation
  1. Melt together at a temperature of 45°C

Assembly

  1. Take the cooked M'hancha and place it in the freezer for One hour then spray it with Milk chocolate spray
  2. Garnish it with caramel sauce ,Perly Metallic Chocrocks and Gold Chocolate Shaving