Creative Trois Chocolats

Working Method

Castella Batter
Beat the eggs on medium speed until smooth and have started to lighten in color. Increase speed to medium-high and slowly add the sugar in thirds. Beat until ribboned. Gently warm the honey and milk and add slowly to the eggs. Add the flour and salt and mix until incorporated. (Density between 40-43). Spread the batter out on a Silpain till 7mm thickness and bake.

Crunchy Layer
Heat the chocolate to 110°F. Mix with warmed praline until smooth. Add the Feuiletine and mix until incorporated. Divide the Castella in two and spread 250gr of the crunchy layer out on one side. Place the second layer on top and let set. Cut squares of 4x4cm and keep aside.

Caramel liquid insert
Mix the water with the Deli Salted Caramel till a smooth texture. Mold chocolate balls in the milk chocolate and let set. Pipe the salted caramel inside the balls and place in the freezer.

White Chocolate Mousse
Boil the first heavy cream and pour it over the chocolate and cocoa butter. Mix until it is smooth and homogeneous. Whip the second heavy cream until you obtain an airy texture. When the temperature of the chocolate mixture reaches 89°F, add the whipped heavy cream. Pipe 65gr in a square mold and place the chocolate ball and castella square inside. Freeze.

Create the decoration elements with the chocolates and place them on top to turn this reinvented triple chocolate cake into a snowman for End Of Year Festivities.

About this Recipe

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