choco cafe

Oliver Stephens

Oliver Stephens

2nd June 2012

choco cafe

awesome 

Ingredients

  • Mousse choco/café :
  • -Faire un appareil à bombe avec 260 gr de sirop à 30° b bouillant
  • Et 210 gr de jaunes d’œufs
  • -Ajouter 6 feuilles de gélatine
  • 15 gr de Nescafé
  • -Incorporer 675 gr de couverture caraïbe fondue
  • -Puis 900 gr de crème montée
  • Et 25 gr de trablit
  • -Cadrer à 1 cm d’épaisseur.
  • Sauce chocolat :
  • 400 gr de lait
  • 60 gr de crème fleurette
  • 15 gr de glucose
  • 15 gr de trimoline
  • 350 gr couverture caraïbe
  • ½ gousse de vanille.

Method

Montage et finition :
Détailler des triangles de fine génoise (8cm de cotée) et la même chose avec la mousse.
Au centre de l’assiette, placer la génoise imbibé avec de l’expresso, puis la mousse.
Déposer dessus un autre triangle réalisé en couverture de 11 cm de côté et percé au centre.
Insérer au centre une colonne de glace café triangulaire de 4 cm de côté troué au centre avec un vide pomme et sur les côtés avec une tige de fouet.
Ajouter de l’émulsion vanille autour de la glace.
Au moment de servir, verser la sauce chocolat sur la glace percée.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you