Express Breakfast

Used Cacao Barry products

Cocoa Nibs

Express Breakfast

Created by

Massimo Carnio
Italian finalist at the World Chocolate Masters 2015, works at Pasticceria Alla Villa dei Cedri

Level

level 3

Used Cacao Barry products

Cocoa Nibs

Chocolate and Coffee Mousse

Ingredients	Preparation
1l cream 200g milk 150g Cocoa Nibs 4bean(s) vanilla bean 80g invert sugar 8g powdered gelatine (180 bloom) 130g Venezuela 40g coffee beans	Mix together cream, cocoa nibs, coffee and vanilla in jug, and leave to infuse for 12 hours. Make sure jug remains properly sealed in refrigerator. Strain and pour into a bowl. Heat up to 50°C in microwave, mix in all remaining ingredients and leave to cool in refrigerator.

Cream and Vanilla Milkshake

Ingredients	Preparation
250g cream 1g xanthan gum 30g sugar 1bean(s) vanilla bean 4piece(s) ice cubes	Mix together cream and vanilla bean, and leave to infuse. Mix in xanthan gum and sugar. Pour into milkshake maker glass, add ice cubes and mix until creamy.

For the Raviolo Dough

Ingredients	Preparation
300g Dallagiovanna tritordeum flour 33g Extra Brute 180g whole egg(s) 4g salt	Mix together all ingredients in stand mixer. If needed, add a bit of water. Leave to set at room temperature for 15 minutes. Roll out dough with puff pastry machine until very thin. Brush pastry with a bit of water. Place layer of raviolo filling on top of pastry. Brush second piece of pastry with a bit of water and close off raviolo filling. Cut raviolo into desired size, cover with film and leave to rest.

Ingredients

Preparation

300g

Dallagiovanna tritordeum flour
33g

Extra Brute
180g

whole egg(s)
4g

salt

Mix together all ingredients in stand mixer. If needed, add a bit of water.
Leave to set at room temperature for 15 minutes.
Roll out dough with puff pastry machine until very thin.
Brush pastry with a bit of water.
Place layer of raviolo filling on top of pastry.
Brush second piece of pastry with a bit of water and close off raviolo filling.
Cut raviolo into desired size, cover with film and leave to rest.

Raviolo Filling

Ingredients	Preparation
200g whole milk 50g cream 2g agar 50g sugar 1bean(s) vanilla bean 60g Cuba	Safe for chocolate, boil together all ingredients. Add chocolate and mix well. Pour into silicon mould and leave to cool.

Apricot Jelly

Ingredients	Preparation
140g Fruit'Purée Apricot Capfruit 30g sugar 20g trehalose 4g pectin 1g citric acid solution 20g glucose syrup DE 60	Poach together pectin and sugar in saucepan. Remove from heat, and add Fruit'Purée Apricot Capfruitand trehalose. Bring to a boil and add glucose. Heat up to 52° Brix, remove from heat and add citric acid. Pour onto raviolo filling in mould and leave to set in refrigerator.

For the Crispy Brioche Layers

Ingredients	Preparation
120g crispy brioche 100g fondant icing 10g butter	Toast brioche at 130°C for 20 minutes. Heat up fondant icing to 185°C. Remove from fire and add softened butter. Pour onto silpat and leave to cool. When cool, scale equal weight of brioche and fondant icing mixture, and pulverize together in cutter mixer. Shape into pastry and bake at 160°C for 7 minutes.

Finishing and assembly:

Pour chocolate and coffee mousse in whipped cream machine, and deposit desired quantity into glass.
Add layer of crispy brioche and apricot jelly, and pour creamy milkshake on top.
Preheat coffee machine and bake raviolo for 30 seconds in coffee filter basket.
Remove raviolo from coffee machine and place on top of milkshake.
Decorate with crispy brioche.