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Chocolate & Espresso Cream Hazelnut Crunch
Made with Jivara 40%
Exclusive recipe by Levi Richard5 steps
Recipe Step by Step
1ea Gelatin Sheet
28g Espresso Beans
Dissolve the bloomed gelatin in the warm cream. Portion into 15g rounds.
300g Butter (82%)
100g Confectioner’s Sugar
40g Egg Yolks
300g Pastry Flour
55g COCOA BUTTER
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).
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.