Incas Mini Cakes

Bring the milk to a boil.
Add the coarsely ground, unsalted grilled corn, cover with a lid and infuse for 15 minutes.
Strain through a sieve.
Once you have strained the liquid, add some milk to make up for any you have lost so it weighs 100g again.
Add the sugar and heat the mixture again.
Gradually combine the hot mixture with the partially melted JIVARA 40% chocolate, taking care to form a smooth emulsion.
Immediately mix to make a perfect emulsion.
Add the cold whipping cream.
Mix again.
Leave to set in the refrigerator, preferably for 12 hours.

Knead all the ingredients using the paddle attachment in a stand mixer. 
Spread out finely (approx. 3mm).
Cook on a sheet of parchment paper at 285°F (140°C) for approx 15 minutes.
Store in a dry place.
Break the crisp into fairly large pieces.
Melt the CARAÏBE 66% chocolate at 115°F (45°C) and use it to coat the crisp pieces.
Use immediately.

Melt 210g of CARAÏBE 66% chocolate.
Chop the remaining 90g of CARAÏBE 66% chocolate into pieces.
Use an immersion blender to blend the avocado until creamy.
Whisk together the eggs and sugar until a ribbon forms*.
Sift together the flour and baking powder.
Add the blended avocado to the beaten eggs.
Then add the CARAÏBE 66% chocolate melted at 115°F (45°C). Incorporate the flour and baking powder.
Add the CARAÏBE 66% chocolate pieces.
Leave to cool at room temperature. Store in the refrigerator.

* A “ribbon” texture is semi-liquid. To find out if your mixture has got the right consistency, pick up a little bit with the end of your spatula. If it looks like a ribbon - in other words, it falls back down slowly, making folds on the surface of your preparation - you have got the right texture.