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Squeeze the chocolate!

– By Chef Viviana Varese –

Maxxi wafer ciokkolone with Guanaja cream, rum gelatin, Orizaba velvety cream and coffee gelato.

Guanaja cream filling

Ingredients:

  • 150 g milk
  • 150 g cream
  • 60 g egg yolk
  • 30 g granulated sugar
  • 136 g 70% Guanaja chocolate

Method:

Mix the egg yolk and sugar well in a bowl. Bring the milk and the cream to a boil in a small saucepan, and then pour them little by little over the egg yolk and sugar mixture. Put them on the burner again and make custard, bring everything to 83° and stir continuosly. Once ready, add the chocolate and emulsify well. Keep it in the refrigerator for at least 6 hours before use.

Dark rum gelatin

Ingredients:

  • 25 g “Grand Amber Rum”
  • 125 g water
  • 15 g granulated sugar
  • 18 g gelatin shetts

Method:

Soak the gelatin in water and ice. In a small saucepan, bring all the ingredients to a boil, except the gelatin. When the temperature reaches 50°, add the gelatine and spread it over a plate. Put it in the refrigerator for at least 2 hours and cut it in the shape you desire.

"Orizaba" velvety cream

Ingredients:

  • 100 g milk
  • 5 g glucose paste
  • 5 g gelatin sheets
  • 160 g 39% “Orizoba” milk chocolate
  • 1/2 vanilla pod
  • 200 g cream

Method:

In a saucepan, bring the milk and the glucose to a boil, and mix well. When ready pour everything over the chopped chocolate and add the gelatin previously rehydrated in water and ice. Emulsify well and add the vanilla pod while continuing to emulsify. At the end, add the cold cream and mix well. Keep it in the refrigerator for at least 8 hours before use.

Coffee gelato

Ingredients:

  • 500 g Lavazza Kafa Forest
  • Coffee beans
  • 520 g whole fresh milk
  • 45 g milk powder
  • 47 g dextrose
  • 142 g granulated sugar
  • 300 g fresh cream
  • 5 g stabilizer for gelato

Method:

Rehydrate the powder milk with fresh milk for at last 20 minutes. Bring the cream to a boil and pour it over the coffee beans. Leave to infuse for at least 1 hour. Sift and put the cream and the milk in a saucepan together with the sugars mixed with the stabilizer and heat everything to 83°C. Remove from heat and keep it in the refrigerator for at least one night. The day after, emulsify well using a blender and batch in the batch freezer.

Preparation

Fill the wafer with the Guanaja chocolate cream and decorate with a rum gelatine line. With the Orizaba velvety chocolate spikes, coffee beans, and dark chocolate plates. Finally, serve with a coffee gelato quenelle beside.

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