chocolate sweet paste

Smooth the butter with melt chocolate, slowly add the egg with the mixture, and then mix with all the dry ingredients. Roll to 1mm thickness, cut with round 12cm cutter.
Flip the brioche mould and place sweet paste on top of bottom of 12 cm brioche mould to line the tart.
Bake at 160C 12mins.

malt caramel

Toast Barley 160C for 20-25 mins until golden brown.
Boil cream and toasted barley together and infuse 20 mins Strain barley and scale back to original cream weight.
Caramelize sugar and glucose syrup, deglaze with warm cream, and boil to 106C. Add sea salt at the end

chocolate crumble

Paddle the butter and demerara sugar till soft, add all the dry’s to obtain as a crumble.

chocolate crunch

Melt dark chocolate and butter and blend with almond paste.
Gently mix in with the crumble, feuilletine and salt.

chocolate cremeux

Make crème anglaise with milk, cream, trimoline and yolk, pour over with chocolate.
Emulsify with hand blender, do not incorporate any air.
Rest overnight, ready to use.

malt ice cream

Boil milk and add the roasted barley, infuse for overnight.
Pass and reweigh milk and add the cream and malt extract.
Mix all the dry’s and add in the mixture at 40’C and cook to 82’C.
Rest overnight, Emulsify with hand blender.

vanilla gavottes

Cook dries in water and egg white until crème pat texture. Cool covered with cling film. Blitz and spread on sprayed silpat.
Dust Vanilla powder.
Bake 150’C for 7mins.

chocolate gavottes

Cook dries in water and egg white until crème pat texture. Cool covered with cling film. Blitz and spread on sprayed silpat.
Dust Vanilla powder.
Bake 150’C for 7mins

plating

Pipe 10g of malt caramel Inside the tart shell.
Put 12g of chopped chocolate crunch
Pipe 20g of cremeux leaving space in the middle for ice cream
Scoop 60g of ice cream in the middle
Pipe 20g of espuma on top to cover whole ice cream
Decorate by randomly arranging vanilla and chocolate gavotte tuile
Dust vanilla powder
Stick the tart on plate with hint of caramel to avoid sliding