Tonka Coffee Caramel

Tonka Cremeux
Makes 2 inserts (230 g mould)

• 0.5 g Tonka Bean
• 150 g Cream
• 150 g Milk
• 60 g Egg Yolk
• 40 g Sugar
• 195 g Dark Chocolate 65%
• 15 g Gelatine Mass

1. Infuse the grated tonka bean with the cream and milk, then leave for 15 minutes.
2. Mix the yolk and sugar until no lumps remain, then pour in the hot infused tonka cream.
3. Heat to 85°C, then pour into the Dark Chocolate 65% and gelatine mass.
4. Emulsify with a hand stick blender until shiny.

Soft Caramel

Makes 2 inserts (130 g mould)

• 80 g Sugar
• 92 g Glucose (for the caramel)
• 140 g Cream
• 44 g Milk
• 44 g Glucose (for the cream mixture)
• 3 g Salt
• 50 g Butter (room temperature)
  
  

1. Make a caramel with the sugar and glucose (92 g) until amber.
2. Once the sugar and glucose have become a caramel, pour in the hot cream, milk, and glucose (44 g).
3. When it becomes a liquid caramel, move it to another bowl and set aside to cool.
4. When the caramel reaches 45°C, add the room-temperature butter, then emulsify with a stick blender.

Chocolate Chiffon

• 220 g Eggs
• 70 g Oil
• 12 g Cocoa Powder
• 30 g Dark Chocolate 65% (melted)
• 60 g Milk
• 70 g Low Protein Flour
• 0.5 g Baking Soda
• 10 g Lemon Juice
• 48 g Sugar

1. Separate the egg yolks and whites.
2. Mix the oil, low protein flour, and cocoa powder until no lumps remain. Add the melted dark chocolate and milk, then stir until well combined.
3. Add the egg yolks to the mixture and mix until fully combined.
4. Whip the egg whites, sugar, and lemon juice to soft peaks.
5. Fold the two mixtures together until combined, then bake at 170°C for 15 minutes.

Tonka Syrup

• 15 g Sugar
• 0.5 g Tonka Bean (crushed)
• 50 g Water

1. Infuse the tonka bean in the sugar syrup for 1 night.

Chocolate Crumble

• 80 g Brown Sugar
• 65 g Flour
• 15 g Cocoa Powder
• 3 g Salt
• 80 g Almond Flour
• 80 g Butter

1. Mix all the ingredients until sandy, then bake at 160°C for 15 minutes.

Chocolate Crunchy Base

• 270 g Chocolate Crumble
• 70 g Rice Crispies
• 70 g Milk Chocolate 34%
• 70 g Dark Chocolate 65%
• 3 g Salt

Methods

1. Melt the dark chocolate and milk chocolate.
2. Mix the chocolate crumble and rice crispies until combined, then mix with the melted chocolate.

Chocolate Coffee Mousse

• 100 g Milk
• 80 g Cream
• 26 g Coffee Bean (crushed)
• 45 g Egg Yolk
• 20 g Sugar
• 250 g Dark Chocolate 65%
• 25 g Gelatine Mass
• 340 g Whipped Cream
  
  

Methods

1. Heat the cream and milk until boiling, then infuse with the crushed coffee beans for 20 minutes.
2. Sieve out the coffee beans, then pour the cream into the yolk and sugar.
3. Cook to 80°C, then quickly pour into the Dark Chocolate 65% and gelatine mass.
4. Fold in the whipped cream, pour into the mould, and freeze.

Dark Chocolate Mirror Glaze

• 150 g Sugar
• 87.5 g Water
• 150 g Glucose
• 7.5 g Cocoa Powder
• 100 g Condensed Milk
• 15 g Gelatine
• 75 g Cold Water (for blooming the gelatine)
• 100 g Dark Chocolate 65%
• 150 g Neutral Gel
• 0.2 g Gold Powder (optional)

1. Heat the sugar, water, glucose, and cocoa powder until boiling.
2. Pour the hot syrup into the Dark Chocolate 65%, gelatine, and condensed milk.
3. Stir until well combined.
4. At 70°C, add the neutral gel, then emulsify with a stick blender until no bubbles remain.
5. Keep in the chiller for 1 night.

Assembly

• 230 g Tonka Cremeux
• 130 g Soft Caramel
• Chocolate Chiffon with Tonka Syrup
• Coffee Mousse
• Chocolate Crunchy Base

Methods

1. Make the insert in the mould with 230 g Tonka Cremeux.
2. Follow with the first layer of 130 g Soft Caramel.
3. Add the Chocolate Chiffon with Tonka Syrup.
4. Freeze the insert for at least 8 hours.
5. Make the coffee mousse and fill the mould halfway, then place the insert in the center of the mousse.
6. Before placing the Chocolate Crunchy Base, fill the center with coffee mousse.
7. Freeze overnight.