Recipes: Chocolate Caramel - Luis Robledo

Mix the eggs, almond powder and powder sugar and whisk until smooth
Melt the chocolate and the butter and mix well
Whip the egg whites with the sugar until soft peaks
Sift the cocoa powder and the flour
Add the flour-cocoa mixture to the eggs
Add one third of the whipped egg whites and fold until smooth
Add the rest of the egg whites and the melted chocolate and mix gently
Pour into rings and bake at 180ºC for 8 minutes

Caramelize the sugar and stop the cooking using the milk
Add the soaked gelatine and mix well
Pour the milk over the chocolate and emulsify
Whip the cream lightly and fold it into the chocolate when this mixture reaches 40ºC

Mix with the paddle: The chocolate chip cookies, feuilletine, Praline, melted butter, melted chocolate, hazelnut paste and chopped hazelnuts until a paste forms
Spread and freeze

Mix the cream, milk, sugar and yolks and cook to 84ºC
Add the soaked gelatine and pour over the chocolate
Emulsify and pour into rings
Freeze

Caramelize the sugar and stop the cooking by adding the cream, then the milk
Add the yolks and cook to 84ºC
Add the soaked gelatine and strain
Pour into molds and freeze

Soften the butter and add the sugar, salt, almond powder, and flour
Mix gently and spread onto a silpain
Bake at 160ºC for 14 minutes.

Mix the cream, milk, sugar and yolks and cook to 84ºC
Add the soaked gelatine and pour over the chocolate
Emulsify and pour into rings
Freeze