RECONSTRUCTED CRISPY SHORTBREAD BASE WITH CHOCOLATE AND HAZELNUT
- butter 135g
- brown sugar 150g
- almond flour 135g
- flour 115g
- salt 1g
- cocoa 20g
- milk chocolate 160g
- hazelnut pralines 50g
- PGI Piedmont hazelnut paste 140g
- puffed cereals 50g
Combine butter, sugar, almond flour, flour, salt, and cocoa. Mix unevenly and cool. Bake at 160°C valve open, cool, and add the melted chocolate at 40°C, the hazelnut paste with pralines, and the puffed cereals. Roll out squares that are 3 mm shorter than the finished dessert. Chill in blast freezer.
DARK CHOCOLATE GELATO
- milk 500g
- water 126g
- sugar 98g
- dextrose 30g
- glucose syrup 42 Be 24g
- inverted sugar 24g
- nonfat dry milk 18g
- neutral stabilizer 5g
- cocoa paste 175g
According to best practice.
APRICOT GELATIN
- apricot pulp with 10% sugar 450g
- inverted sugar powder 165g
- sugar 75g
- dextrose 30g
- apricot brandy 43% 40g
- pectin 8g
- gelatin 6g
- water 30g
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
- apricots in syrup 350g
- syrup 100g
- sugar 150g
Boil the syrup and sugar. Add the apricots and bring to a boil once again. Chill and store at 4°C.
DARK CHOCOLATE PARFAIT
- pasteurized egg yolks 110g
- syrup 30 Be 180g
- inverted sugar 45g
- Concha dark chocolate 70% 205g
- whipped cream 650g
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.
SHINY COCOA GLAZE
- water 150g
- sugar 300g
- glucose syrup 300g
- sweetened condensed milk 200g
- gelatin 25g
- water 125g
- dark chocolate 350g
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.
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.
