Chocolate Caramel ChrysalisTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:339.8 kcal
Proteins:4.7 g
Fats:24 g
Carbohydrate:30.2 g
Fibers:2.1 g
Sugar:24.5 g
Cholesterol:193.3 mg
Sodium:34.5 mg
Calcium:77.2 mg
Energy:1444 kcal
Proteins:19.9 g
Fats:101.9 g
Carbohydrate:128.3 g
Fibers:9 g
Sugar:104.1 g
Cholesterol:821.7 mg
Sodium:146.6 mg
Calcium:328.1 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
**Chocolate caramel
250
g
sugar
90
g
chocolate
**Cocoa sticks
180
g
simple syrup
90
g
cocoa
**Caramel foam
1000
ml
cream
250
g
sugar
10
egg yolks
200
g
deglazed caramel
balsamic reduction
syrup
METHOD
For the chocolate caramel
- Cook the sugar and glucose to 158° C (315° F).
- Add the chocolate in pieces; mix; pour onto parchment paper to cool.
For the caramel foam
- Make a crème anglaise (1) with caramel using the ingredients listed. Fill a whipped cream canister and chill. Charge with gas.
For the cocoa sticks
- Combine the cocoa, glucose and syrup to make the batter;
- using a pastry bag, pipe strips onto a baking sheet; bake for 5 minutes.
For the balsamic reduction
- Reduce the vinegar and the syrup by half; refrigerate.
Caramel Chrysalis
- Take the cooled chocolate caramel, place it on a parchment lined pan and place in the oven until it melts.
- Spread thinly between two sheets of parchment;
- cut into 5 x 10 cm rectangles and form the rolls using a mold. Let cool.
Assembly
- Fill the chrysalis with caramel foam and arrange as in the photo.
CHEF'S NOTES
