To 2 340 g gross weight / 2 000 g net weight
800 g caster sugar
200 g water
600 g raw hazelnuts
600 g raw almonds
140 g coffee beans
Step
1) Roast the dried fruits to 150°C for around 20 minutes.
2) Make a caramel to 185°C with the water and the caster sugar.
3) Spread and let cool.
4) Use the paddle attachment to mix the caramel, the dried fruits and the coffee beans.
5) Keep at room temperature.
2. MOCHA PRALINE CRISPY
Ingredients
To 1 296 g gross weight / 1 200 g net weight
740 g coffee praliné
80 g 40% milk chocolate
60 g feuillantine
8 g salt flower
408 g roasted chopped almonds
Step
1) Roast the chopped almonds to 150°C.
2) Melt the milk chocolate to 40°C and add the coffee praliné.
3) Add the rest of dried ingredients.
4) Roll it out between two Teflon® guitar sheets the same size as the fruits.
5) Keep in the fridge and cut as necessary
3. MOCHA ALMOND SPONGE
Ingredients
1 720 g eggs
420 g white almond powder
40 g inverted sugar
860 g cassonade
8 g salt
460 g butter (82% fat content)
940 g flour T55
260 g milk
68 g instant coffee
Step
1) Heat the eggs with the sugars to 50°C.
2) Using a whip, beat it to the beater.
3) When the mixture is well mixed, add the previously sieved powders, the melted butter and the warm milk (mixed with instant coffee).
5) Spread on baking sheet.
6) Cook to 170°C for about 12 minutes
4. AMARETTO MOCHA SYRUP
Ingredients
To 4 240 g gross weight / 2 000 g net weight
3 520 g water
520 g instant coffee
200 g Amaretto 60% vol.
Step
1) Mix cold the water and the instant coffee and let infuse 12 h.
2) Strain through a very fin cloth trainer.
3) Add the Amaretto and keep in the fridge
5. COFFEE CRÉMEUX
Ingredients
To 941 g gross weight / 800 g net weight
320 g cream (35% flat content)
108 g milk
12 g caster sugar
56 g egg yolks
17 g instant coffee
320 g 40% milk chocolate
108 g mascarpone (41,5% flat content)
Step
1) In a saucepan, cook the cream, the milk and the instant coffee to a boil.
2) Simultaneously, mix the egg yolks with the caster sugar.
3) Make an English cream.
4) Pour over the chopped chocolate, the mascarpone and mix to emulsify.
5) Use it right away
6. AMARETTO MASCARPONE MOUSSE
Ingredients
To 3 282 g gross weight / 3 000 g net weight
220 g syrup with 30°C Baume
160 g egg yolks
120 g water
380 g caster sugar
252 g egg whites
1 372 g mascarpone (41.5% flat content)
200 g cream (35% flat content) (1)
15 g gelatine powder 200 Blooms
91 g water for gelatine
432 g cream (35% flat content) (2)
40 g Amaretto 60% vol.
Step
1) Whisk the cream (2) and keep in the fridge.
2) Combine syrup and egg yolks to make a bomb dough.
3) Simultaneously, prepare an Italian meringue with the egg whites and the sugar.
4) Heat the cream (1) and whisk the mascarpone to loosen it.
Add the softened gelatine.
5) Then add the bomb dough and Italian meringue mixture.
6) Add the Amaretto and the whipped cream (2).
7) Use it right away.
7. COFFEE WHIPPED GANACHE
Ingredients
To 2 516 g gross weight / 2 400 g net weight
560 g cream (35% flat content) (1)
Coffee beans
12 g gelatine powder 200 Blooms
72 g water for gelatine
400 g 32% white chocolate
1 400 g cream (35% fat content) (2)
Step
1) Bring the cream to a boil and add the crushed coffee.
2) Lett infuse 20 minutes, pass through a sieve and adjust the weight of cream to 140 g.
3) Bring to a boil, add the softened gelatine and pour onto the chocolate.
4) Mix to emulsify and add the cold cream (2).
5) Keep in the fridge for a minimum of 12 hours before use.
8. WHITE COATING (SPRAYING MIXTURE)
Ingredients
To 840 g gross weight / net weight
400 g cocoa butter
400 g 29% white chocolate
40 g titanium dioxide
Step
1) Melt the chocolate and the cocoa butter to 40-45°C.
2) Add the titanium dioxide and mix.
3) Left to cool until the temperature of 30-32°C and spray.
