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EMBASSY RECIPES

The Oceanic Caramel Macchiato

A layered dessert masterpiece. A dark chocolate cup filled with crunchy streusel, cocoa biscuit, rich dark chocolate-coffee cremeux, liquid dark ganache, light white chocolate mousse, and a swirl of fluid caramel. Topped with fluffy marshmallows for a decadent finish.

The Oceanic Caramel Macchiato 1

 

Recipe instruction

1. Chocolate Cup

Ingredients:

15gr Embassy Oceanic Blend Dark Couverture Chocolate 65%

 

Method:

         Make cup shells with dark chocolate

 

2. Streusel

Ingredients:

170gr Butter 
300gr Sugar
300gr Flour
2gr Sea Salt

 

 Method:

Combine and stir all the ingredients until they form granules. Bake at 160°C or until golden brown


 
 

3. Cocoa Biscuit :

Ingredients:

100gr 

 Egg yolk 

250gr 

 Whole egg 

200gr 

 Castor sugar
160gr  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:

Ingredients:

180gr         Milk
180gr  Cream
45gr  Coffee beans
30gr Sugar
80gr  Embassy Oceanic Blend Dark Couverture Chocolate 65%
90gr  Egg yolk
6gr Gelatin

 

Method:

     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

Ingredients:
 
150 gr   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. White Chocolate Mousse

Ingredients:

210gr      Milk
40gr Coffee Bean
250gr    Cream
210 gr Embassy Zen White Chocolate 33%
4gr Gelatin

 

 Method:

     1. Simmer the milk, infuse with coffee beans for 20 minutes, then pour over the milk chocolate and melted bloomed gelatin.                Emulsify using a hand blender. 
      2. Whip the cream and fold in the ganache.
 

7. Fluid Caramel

Ingredients:

70gr       Cream
50gr Milk
100gr  Glucose
100gr Sugar
80gr Butter
2gr Salt

 

 Method:

    1. Heat the milk and cream together
    2. Cook the sugar and glucose until it turns into a golden yellow-colored caramel
    3. Pour the hot milk and cream mixture into the caramel, stir well and let it cool
    4. Add the butter and salt into the mixture and stir well

7. Marshmallows

Ingredients:

 

50gr Glucose
240gr Sugar
170gr Water
15gr Gelatin
120gr Egg white

 

Method:

    1. Cook the sugar, glucose and water until 130°C. Add in melted gelatin, mix well
    2. Whisk the egg whites until foamy
    3. Pour the syrup into the egg whites, then whip until firm peaks and pipe into a Silpat greased with oil
   
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. Pipe the Fluid Caramel on top, then add Marshmallows as a topping
 
 
The Oceanic Caramel Macchiato 2
The Oceanic Caramel Macchiato 3
The Oceanic Caramel Macchiato 4
The Oceanic Caramel Macchiato 5

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