CHOCOLATE AND CARAMEL MOUSSE BY JULIE SHARP, CHOCOLATE ACADEMY UK
Cacao Barry Ingredients:
- Fillings & inclusion Pailleté Feuilletine™
- Dark Chocolate Couverture Extra-Bitter Guayaquil
- Dark Chocolate Couverture Favorites Mi-Amère
- Home Cooking Lactée Supérieure
- Milk Chocolate Couverture Lactée Barry
- Origin Milk chocolate couverture Ghana
- Origin Milk chocolate couverture Papouasie
- Dark & white chocolate Blanc Satin™
- Cocoa powders Extra Brute
- Home Cooking Praliné 50% Amandes / Noisettes
Milk chocolate and caramel mousse
130 g caster sugar
255 g warm cream 35%
7 leaf/leaves gelatin
180 g pasteurized egg yolks
460 g Cacao Barry Ghana
900 g cream
Make a direct caramel from the caster sugar and allow it to foam, add in the first amount of cream in small additions to make it into a butterscotch sauce. Be careful as this will spit. Whisk up the egg yolks in a machine until white and fluffy. Add the gelatine into the butterscotch sauce and then pour the sauce onto the whisking yolks. Whisk to a sabayon and allow to cool to 30°C. Melt the milk chocolate and fold through the sabayon. Semiwhisk the cream and fold into the chocolate sabayon.
Chocolate brownies - triple chocolate
185 g unsalted butter
185 g Cacao Barry Favorites Mi-Amère
85 g all-purpose flour
40 g Cacao Barry Extra Brute
275 g light brown sugar
50 g Cacao Barry Blanc Satin™
50 g Cacao Barry Lactée Supérieure
Melt the butter and chocolate together – cool. Sieve flour and cocoa powder together - 3 times. Whisk together the eggs and sugar on a mixer to a form a sabayon. Fold in cooled chocolate mixture. Fold in sieved flours. Fold in white and milk chocolate pistoles. Prepare a 20 cm cake tin – line the bottom with a square of waxed paper. Pour into prepare tin and bake at 160°C for 25 minutes. Cool in the tin – cut and place in the bottom of the frame.
125 g Cacao Barry Pailleté Feuilletine™
55 g Cacao Barry Lactée Barry
125 g Cacao Barry Praliné 50% Amandes / Noisettes
Melt the chocolate and praline together and then fold through the Feuilletine. Spread between two sheets of silicon paper and roll to desired thickness, allow to set and then cut out.
Dark chocolate glaze
150 g Cacao Barry Extra-Bitter Guayaquil
150 ml smooth double cream
50 g softened butter
Bring the cream to the boil. Pour onto the chocolate and leave to settle for two minutes. Mix well with a whisk or hand blender, add in the butter try to avoid getting to many bubbles. Use immediately.
50 g caster sugar
2 spoon(s) espresso coffee
Make a direct caramel with the sugar and deglaze the pan with espresso coffee. Allow to cool.
Malted barley chocolate ice cream
60 g pearl barley
125 g smooth double cream
250 g milk
1 pod(s) vanilla
75 g egg yolks
25 g caster sugar
20 g malt extract
75 g Cacao Barry Papouasie
Place the pearl barley on to a tray and roast at 180°c until golden brown (5 min). Bring the milk and cream to the boil with half of the sugar, toasted pearl barley and vanilla pod (which has been cut in half and scraped to release the seeds). Infuse for 40 min. Strain the milk and cream and then bring back to the boil. Mix the other half of the sugar with the egg yolks and malt extract. Once the milk has boiled pour it onto the egg yolk mix and whisk. Return to the pan and cook over a medium heat to 80°C (coats the back of the spoon). Add in the chocolate and then strain. Age the base in the refrigerator overnight and then churn in an ice cream machine.
Place the brownie into the base of the frame. Add a thin layer of the mousse on top of the brownie and then place the layer of Feuilletine crunch. Top with mousse and freeze. Cut into 9 cm by 3 cm slices place onto a cooling rack and glaze.