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.
Recipe instruction
1. Chocolate Cup
Ingredients:
15gr | Embassy Oceanic Blend Dark Couverture Chocolate 65% |
Method:
Make cup shells with dark chocolate2. 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
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
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




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