Dark Chocolate with Caramel Milk

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Ingredients (8 people)

Chocolate Chips

  • 3/4 ounce malto sec (25 g)
  • 4 1/2 ounces dark chocolate (125 g)
  • 1 1/2 ounce plain sparkling sugar (45 g)

Feuillantine

  • 2 1/8 ounces white chocolate (60 g)
  • 3 1/3 ounces feuillantine (95 g)
  • 6 1/3 ounces praline (180 g)

Salted Roasted Peanuts

  • 5 1/3 ounces peanuts (150 g)
  • 1/4 ounce egg white (6 g)
  • 1/8 ounce salt (3 g)

Carambar Cream

  • 7 ounces Carambar or other soft caramel candies (200 g)
  • 7 ounces unsweetened evaporated milk (200 g)

Opalines

  • 3 1/2 ounces fondant (100 g)
  • 1 ounce glucose (30 g)
  • 1/3 ounce cocoa mass (9 g)

Chocolate Icing

  • 7 ounces 55% dark chocolate (200 g)
  • 6 1/3 ounces liquid cream (180 g)
  • 3 1/2 ounce water (100 g)
  • 2 3/4 ounces sugar (80 g)
  • 1 ounce cacao powder (30 g)
  • 1 ounce heavy cream (30 g)

Chocolate Crème Anglaise

  • 3 1/2 ounces milk (100 g)
  • 3 1/2 ounces cream (100 g)
  • 1 ounce egg yolks (30 g)
  • 1 1/4 ounce sugar (35 g)
  • 4 1/4 ounce 55% dark chocolate (120 g)

Plating

  • whipped cream

Instructions

Step 1: Chocolate Chips

Melt the chocolate in a double-boiler. Mix with the two other ingredients. Let harden in the refrigerator for 1 hour. Chop in a food processor into small granules, between 3 and 5 mm in size.

Step 2: Feuillantine

Melt the white chocolate and praline in a double-boiler and mix with the feuillantine. Spread out to a thickness of 1/18 inch (2.5 mm) inside a 16 x 23-inch (40 x 60-cm) baking frame.

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