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Recipes: Chocolate Caramel - Luis Robledo

View recipes of Luis Robledo

Chocolate Caramel

Chocolate Biscuit

Egg 325 g 
Almond Powder 200 g
Icing Sugar 120 g
Egg white 250 g 
Sugar 70 g   
Flour 65 g  
Cacao powder 30 g
Melted butter 70 g
75% Dark Couverture (Tanzania) 100g


 

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


 

Mousse au chocolat caramel

Milk 250 g
Cream 35% fat 500 g
Sugar 60 g
Dark Couverture 65% Madirofolo 310 g
Gelatine leaves 4 g

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

Crunchy cookies

Cookies 380 g
Feuilletine 100 g
Nutted praliné 400 g
Butter 90 g
Couverture Mexican origin 90 g
Hazelnut paste 130 g
Hazelnuts 80 g

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

Chocolate cream

Cream 250 g
Milk 250 g
Egg yolk 100 g
Sugar 40 g
Dark Chocolate 65% madirofolo 251 g
Gellatine 2 g

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

Caramel 'Crème brulée'

Sugar 80 g
Milk 250 g
Cream 600 g
Egg 220 g
Gelatine 4 g

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

Streuzel

Butter 160 g
Cassonade 160 g
Salt 1 g
Almond pwder 210 g
Flour 160 g

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.

Chocolate cream Ghana

Milk 200 g
Cream 150 g
Egg yolk 60 g
Sugar 10 g
Origin ghana 180 g
Gelatine 4 g

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

Robot Coupe
Prefamac
Salon de chocolat
Selmi
Kichen Aid
Villeroy & Boch
Chocolate World
 Bragard
Salva
Ecole de Boulangerie et Patisserie de Paris
Losa
Special Edition Munich
Thermohauser
Duval Leroy
ICC
Capfruit
Lenotre Paris
Pastaline
Demarle
Sasa
Ellishout
Vittel
Robot Coupe
Prefamac
Salon de chocolat
Selmi
Kichen Aid
Villeroy & Boch
Chocolate World
 Bragard
Salva
Ecole de Boulangerie et Patisserie de Paris
Losa
Special Edition Munich
Thermohauser
Duval Leroy
ICC
Capfruit
Lenotre Paris
Pastaline
Demarle
Sasa
Ellishout
Vittel