RECIPES SHINY COCOA GLAZE INGREDIENTS • water 150 g • sugar 300 g • glucose syrup 300 g • sweetened condensed milk 200 g • gelatin 25 g • water 125 g • dark chocolate 350 g INSTRUCTIONS Heat the sugar and water to 103°C. Add the condensed milk and heat again to 103°C. Combine the hydrated gelatin, dark chocolate and emulsify. Chill. Use at 35°C. APRICOT GELATIN INGREDIENTS • apricot pulp with 10% sugar 450 g • inverted sugar powder 165 g • sugar 75 g • dextrose 30 g • apricot brandy 43% 40 g • pectin 8 g • gelatin 6 g • water 30 g INSTRUCTIONS Mix sugar, pectin, dextrose, inverted sugar powder, and a part of the fruit pulp. Heat to 60°C. Add the remaining apricot pulp and the hydrated gelatin. Mix and add the apricot brandy. Store in airtight container. SEMI-CANDIED APRICOTS INGREDIENTS • apricots in syrup 350 g • syrup 100 g • sugar 150 g INSTRUCTIONS Boil the syrup and sugar. Add the apricots and bring to a boil once again. Chill and store at 4°C. DARK CHOCOLATE PARFAIT INGREDIENTS • pasteurized egg yolks 110 g • syrup 30 Be 180 g • inverted sugar 45 g • Concha dark chocolate 70% 205 g • whipped cream 650 g INSTRUCTIONS Heat the egg yolks with the syrup and inverted sugar to 82°C. Emulsify and beat in the planetary mixer until reaching 30°C. Dissolve the covering at 50°C and emulsify with a part of whipped cream. Combine with the cream and complete with the rest of the whipped cream. Use immediately. ASSEMBLY AND DECORATION Assemble the dessert in square molds that are 4 cm high in the following order: shortbread base, chocolate gelato, apricot gelatin, semi-candied apricots, dark chocolate parfait. Cover with a sheet of acetate, flip, and chill in the blast freezer. Remove from the mold, place on a grill, and glaze completely with shiny cocoa glaze. Decorate with chocolate and gold pieces, polished dried apricot. 46
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