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Bitter Chocolate Brulee with Caramel Sauce and Spiced Brandy Foam


Yields 5


180g Cream, 35% fat
180g Milk, 3.25% fat
60g Egg Yoks
1/2 pc Vanilla Bean
55g Sugar
60g Chocolate, 70% cocoa

For the Caramel Sauce:

100g Sugar
50g Water
5g Lemon Juice
80g Cream, 35% fat
15g Butter

For the Spiced Brandy Foam:

90g Sugar
115g Cream, 35% fat
115g Milk, 3.25% Fat
40g Egg Yolks
20g Brandy
2g Gelatin
1/2 pc Cinammon
2 pc Clove
1/4 pc Anise

For the Orange Chocolate Tuile:

80g Butter
200g Sugar
30g Flour
16g Cocoa Powder
90g Orange Juice

  1. Combine milk, cream and vanilla bean, scald.
  2. Whisk yolk and sugar together and add to the pot
  3. while whisking
  4. Whisk until thickened.
  5. Pour onto chocolate and puree with an immersion.
  6. Set in glasses at 90g

For the Caramel Sauce:

  1. Combine water, lemon juice and sugar, caramelize.
  2. Heat cream on top of pot and when ready whisk into caramel slowly.
  3. When warm emulsify the butter into the caramel.

For the Spiced Brandy Foam:

  1. Combine cream, milk, and spices and bring to a scald. Cover and infuse for 20 mins.
  2. Bloom gelatin, whisk sugar and yolks together.
  3. Temper with the spiced liquid. Bring to 84°c
  4. Let cool slightly and add gelatin, let cool to room temp. Strain and put into an isi container. Charge twice and reserve.

For the Orange Chocolate Tuile:

  1. Cream butter and sugar, add orange juice.
  2. Add the rest of the ingredients.
  3. Spread thin and bake at 350°F
  4. Break into shards.

To Finish:

  1. Squeeze caramel  onto bitter chocolate brulee, foam halfway up the glass, spoon a little maple syrup on top of the foam. Push in 4 or 5 shards into the foam. Sprinkle a little maldon salt and serve.



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