Inspiring Recipes: Chocolate desserts

"Alto El Sol" chocolate jelly

Milk	1000g
Sugar	60g
Pectine x58	2g
Egg yolk	120g
Cacao Barry "Alto El Sol" Origin Chocolate	300g

Bring the milk, sugar and pectin to a boil and, off the stove, add the egg yolks. Mix well and pour over the chocolate in a mixer to emulsify is. Allow to cool down to 25°C. 
Fill 1/4 of the sphere. 

Liquid praliné

Praline maison	200g
Callebaut pure hazelnut paste	75g

Mix the 2 ingredients and fill the remaining 1/4 of the chocolate jelly sphere.

Crunched and caramelized hazelnuts

Regroup the caramelized hazelnuts from the praliné maison before mixing and add 1 vanilla bean.

Vanilla ice cream

Milk	605g
Esld	40g
Butter	101g
Egg yolk	71g
Sugar	121g
Powder glucose	50g
Vanilla beans	6g
Cremodant	5g

Chocolate emulsion

Milk	554g
Cacao Barry "Ghana" milk chocolate	277g
Cacao Barry "Tanzania" dark chocolate	55g
Cacao Barry "Arriba" milk chocolate	111g
Fine salt	3g

Boil the milk and salt, pour over the origin chocolate and store in the fridge. Serve à la minute with a straw.

Crispy cassonade base

Brown sugar	100g
Crunched and roasted hazelnuts	100g
Cacao Barry Pailleté Feuilletine	100g
Bake streusel	200g
Cacao Barry "Blanc Satin" white chocolate	150g
Gold powder	20g

Mix all ingredients and make a disc on the plate.

Assemble
Put a disc of Crispy Cassonade on the plate, pour on a circle of cut chocolate with 10% oil. 
Fill 1/4 of the Chocolate Jelly, the the Liquid Praliné and the Caramelised and Crunched Hazelnuts. 
On top the vanilla ice cream and glaze all the above components with the chocolate emulsion. Decorate with a golden hazelnut and a gold leaf.
Serve immediately.