Entremets

Chocolate & Espresso Cream Hazelnut Crunch

Made with Jivara 40%

Exclusive recipe by Levi Richard

5 steps

Recipe Step by Step

01

Crunchy Base

115g crepe dentelle flakes
407g GIANDUJA PRALINE
78g MILK JIVARA 40%

Melt the JIVARA with the GIANDUJA and stir in the crepe dentelle flakes.

Spread onto a ½ sheet tray. Allow to set, and then cut to the size of the mold.
02

Panna Cotta

275g Cream
25g Sugar
1ea Gelatin Sheet
28g Espresso Beans

Soak the espresso beans in cream overnight. Strain, then warm with the sugar.

Dissolve the bloomed gelatin in the warm cream. Portion into 15g rounds.

03

Chocolate Cream

120g Egg Yolks
60g Sugar
550g Heavy Cream 36%
200g MILK JIVARA 40%
270g DARK CARAIBE 66%

Whip the egg yolks and sugar.

Bring the cream to a boil, then pour over the melted chocolate.

Pour the ganache over the whipped egg yolk and sugar mixture.

Mix gently together. Use immediately.
04

Chocolate Sablé

300g Butter (82%)
1g Salt
100g Confectioner’s Sugar
40g Egg Yolks
300g Pastry Flour
55g COCOA BUTTER

Cream the butter, salt, and confectioner’s sugar together.

Mix in the egg yolks.

Add the sifted dry ingredients, and then mix briefly until incorporated.

Chill overnight and then sheet out to 4mm.

Bake at 330˚F (166˚C).
05

Glaze

22.5g Gelatin
117.5g Water
225g Sugar
225g Glucose Syrup
225g IVOIRE 35%
160g Condensed Milk
100g ABSOLU CRISTAL NEUTRAL GLAZE
AN Gold Powder
AN Brown Food Color

Heat the water, condensed milk, sugar and glucose together.

Add the bloomed gelatin.

Gradually pour over the melted IVOIRE and ABSOLU CRISTAL, and immersion blend to perfect the emulsion.

Add gold powder and brown food color as needed.

Assembly and finishing

Cast the chocolate cream into a dome mold. Push the frozen coffee panna cotta into the center, and top with a crunchy base.  Freeze. Dip in the glaze and set on a round of chocolate sable.