A harmonious blend of rich espresso, smooth chocolate, and steamed milk, creating a comforting and indulgent coffee experience.
Recipe instruction
1. Chocolate Cup
Ingredients:
25gr
Embassy Oceanic Blend Dark Couverture Chocolate 65%
Preparation:
Make cup shells with dark chocolate
2. Streusel
Ingredients:
170gr
Butter
300gr
Sugar
300gr
Flour
2g
Sea Salt
Preparation:
Combine and stir all the ingredients until they form granules.
Bake at 160°C or until golden brown
3. COCOA BISCUIT
100gr
Egg yolk
250gr
Whole egg
200gr
Castor sugar
2gr
Egg white
80gr
Icing sugar
60gr
Cake flour
60gr
Cocoa powder
Method: 1. Mix egg yolk with whole eggs and sugar in a bowl. 2. Bain-marie the mixture until 35°C and whisk until fluffy 3. Whisk the egg whites and icing sugar until soft peak, then fold into the egg yolk mixture gently 4. Sift the dry ingredients and add to the mixture in 3 parts
4. Dark Chocolate - Coffee Cremeux
180gr
Milk
180gr
Cream
45gr
Coffee beans
30gr
Sugar
80gr
Embassy Oceanic Blend Dark Couverture Chocolate 65%
90gr
Egg yolk
6gr
Gelatin
Methods:
1. Cook the milk, cream, coffee beans and sugar, then cover and let it infuse for 20 minutes 2. Strain the coffee then cook again until warm 3. Into a bowl of beaten egg yolks, pour a little bit of the coffee mixture and mix well. Then, add the rest of the coffee mixture and continue to cook over low heat until 83°C 4. Pour the mixture over the dark chocolate and melted bloomed gelatin. Stir until smooth and let it cool.
5. Dark Liquid Ganache
150gr
Water
50gr
Glucose
10gr
Cocoa powder
100gr
Embassy Oceanic Blend Dark Couverture Chocolate 65%
Truffle shells
Method:
1. Boil the water, glucose and cocoa powder 2. Pour over the chocolate and stir until well incorporated. Let it cool 3. Fill the truffle shells with the liquid ganache
6. Milk Chocolate Mousse
140gr
Milk
40gr
Cofee Beans
250gr
Cream
210gr
Embassy Azalea Milk Couverture Chocolate 34%
4gr
Gelatin
Method: 1. Simmer the milk infuse with coffee bean for 20 minutes, then pour over the milk chocolate and melted bloomed gelatin.
2. Emulsify using a hand blender. 3. Whip the cream and fold in the ganache.
Assembly 1. Put the Streusel on the bottom of the cup shell, then cover it with a layer of Cocoa Biscuit 2. Add Dark Chocolate - Coffee Cremeux on top, add Dark Liquid Ganache, then cover with Milk Chocolate Mousse 3. Cover with lid
