MARALUMI chocolate by CLUIZEL

tender ganache, smoked caramel

DOWNLOAD THE RECIPE HERE

for 4 persons

CREME DE BASE
– 50 gr egg yolk
– 20 gr sugar
– 150 gr cream
– 100 gr milk

Make like a custard
Mix the egg yolks and sugar (whisk well to give a white hue)
Bring the cream and milk to the boil
Add to the egg yolks and sugar and cook over a low heat.

CRÉMEUX MARALUMI
– 320g base cream
– 140g Maralumi chocolate (Maison Cluizel), or alternatively a good dark chocolate.

Make a ganache with the custard and chocolate
Chef’s tip : Add the cream in 3 batches on top of the chocolate.

CARAMEL
– 50 gr sugar
– 40 gr crème fraîche
– 30 gr butter 1/2 salt

Melt the caramel in a saucepan until brown, stirring regularly
Add the hot cream gradually
Mix well and add the butter once the mixture is lukewarm.

SABLE CACAO
– 40 gr butter
– 40 gr brown sugar
– 40 gr almond powder
– 10 gr cocoa powder
– 30 gr flour

Mix butter and sugar
Incorporate powders
Bake in 40 x 40 mm rectangles at 170° for about 8 minutes

FINE CHOCOLATE LEAVES
– 200 gr Maralumi chocolate

Melt the chocolate gently in the microwave. It should remain “cold to the lips”
Spread thinly on silicone paper and make small flakes by cutting into diamonds, then roll up the paper. Chill in a cool place.

DRESSING

– Line 60 x 60 mm square moulds with the cream to 1/3 of the height.
– Add a little caramel, finish with the shortbread.
– Place in the freezer.
– Unmould and decorate with chocolate scales.

Chef’s tip : Add the cream in 3 batches on top of the chocolate.