Declinaison Cacao & Fresh Berries (30 portions)

1) Creamy chocolate cream (30×30 mould)

700g milk
300g cream
2p chili ancho
50g agave syrup
120g egg yolk
370g chocolate 70%
10g gelatin
Take off the seeds of chili and slice.
Warm the milk and cream in a pan with chili and bring to the boil, rap it and infuse for 30 minutes.
Mix egg yolks and agave syrup.
Bring infused liquid o the boil, pour ½ onto egg yolk mix, put it back in a pan (with ½ infused liquid), cook the “cream anglaise” and mix, then add gelatin.
Pour onto chopped chocolates.
Mix and put in mould.

2) Crumble cacao (5g/p)

40g flour
10g cacao powder
30g pinincillo
50g almond powder
30g butter
7g milk
Mix all ingredients.
Form small pieces of sable, cook at 150℃ for 12~15 minutes.
3) Light cacao biscuit
150g egg white
30g pilincillo
30g almond powder
10g flour
10g cacao powder
5g olive oil
Mix all together using blender, pour into Siphon bottle, insert 2 charges.
Make some small holes in a plastic cup, put some biscuit mix, cook in a microwave at 700w for 15~20 seconds.

4) Nougatine cacao

25g milk
50g piloncillo
1g pectine
20g honey
25g butter
50g broken cacao beans
Warm milk, butter, honey, piloncillo in a pan.
Bring to the boil to 170℃ and add broken cacao beans.
Spread thinly between 2 cooking papers.
Cook in oven in 170℃ for 12~15 minutes.
5) Raspberry coulis
300g raspberry
30g agave syrup

6) Others

Black berries
Blue berries
Raspberries