Noir 60% Café

Coffee ganache with crumble of macadamia nuts, Salko ice cream and crispy textures of chocolate and honey

100YEARS Ambassador
Noir 60% Café - photo1 | Debic
Noir 60% Café - photo2 | Debic

Petr Kunc

Salabka

Ingredients

For 10 servings

Coffee ganache

160 g chocolate Michel Cluizel Noir 60% Café

210 g Debic Stand & Overrun

20 ml espresso coffee

Macadamia nuts praline

50 g macadamia nuts

10 g sugar

Vinegar reduction

80 ml cabernet sauvignon vinegar

30 g sugar

50 g glucose

Crystalline honey

50 g flomix crumiel

30 g cocoa nibs

Chocolate paper

100 g rice paper

1 l water

30 g cocoa powder

30 g sugar

Salko ice cream

30 g condensed milk

30 g milk

400 ml cream 35%

30 g yoghurt

10 g Sosa Procrema

50 g glucose

5 g dextrose

Pinch of citric acid

Preparation

Coffee ganache

Heat the cream, add chocolate and dissolve in a water bath.

Add coffee and whisk into a foam.

Poor into a cylinder shape and let re-crystalize in the fridge.

Macadamia nuts praline

Dry roast the nuts in the oven at 180 ° C.

Place the roasted nuts on a silicone mat.

Caramelize the sugar and pour over the nuts.

Let it cool down and once it's hard and brittle blend it well in the mixer.

Vinegar reduction

Heat all ingredients to dissolve.

Crystalline honey

Blend both ingredients in the mixer.

Place onto a silicone mat and roast in the oven at 180° C without the fan for 7-8 minutes.

Chocolate paper

Boil the rice paper in water for 15 minutes.

Drain and place the cooked rice paper in Thermomix.

Mix at 120° C for 15 minutes.

When the mixture begins to thicken, add sugar and cocoa and mix well.

Pour on a silicone mat and spread in a thin layer.

Dry in the oven at 120° C for 24 hours

Salko ice cream

Mix the condensed milk with the milk.

Add the remaining ingredients, mix and leave to stand in the fridge for 12 hours.

Pour into Pacojet beaker and freeze to -30° C.

Assembly

Dress the ganache in the center of the plate.

Arrange some small dollops of the reduction next to it.

Cover the ganache with the crumble of macadamia.

Garnish with the crystalized honey and chocolate paper.

Churn the ice cream in the paco jet machine and finish with a rocher of the ice cream.

Recipe tags 100YEARS Ambassador

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