Equipment
- Oven
- Ring Molds
- Mixer
- Rolling Pin
- Silicone Baking Mat
- Bunsen Burner/Culinary or Propane Torch
Ingredients
Part 1: Salted Caramel
- 300 g Caster Sugar
- 300 g Whipped Cream
- 50 g Allez Belgian Glucose Syrup
- 50 g Unsalted Butter
- 30 g deZaan Holland True Gold 20/22% Natural Cocoa Powder
Part 2: Chocolate Shortbread
- 200 g All-Purpose Flour
- 55 g deZaan Holland True Gold 20/22% Natural Cocoa Powder
- 135 g Unsalted Butter
- 90 g Granulated Sugar
- 75 g Whole Eggs
Part 3: Chocolate Ganache
- 270 g Cream
- 225 g Guittard 46% Semisweet Dark Chocolate Baking Chips
- 20 g deZaan Holland True Gold 20/22% Natural Cocoa Powder
- 40 g Allez Belgian Glucose Syrup
- 180 g Unsalted Butter
- 1 g Salt
Part 4: Chocolate Glaze
- 800 g Valrhona Dulcey 35% Blond Couverture Chocolate Feves
- 300 g Cacao Barry Mycryo Cocoa Butter
- 80 g Toasted Nibbed Hazelnuts
Instructions
Part 1: Method
- Make a direct caramel with the sugar and melt to a light golden brown color.
- Then add the 50 g Allez Belgian Glucose Syrup and butter and stir well.
- Finally, add the cream and 30 g deZaan Holland True Gold 20/22% Natural Cocoa Powder and cook the caramel to 150°C.
- Leave aside to cool to 40°C, Then pour carefully into the rings to set. Fill half way with the caramel layer and the refrigerate to set.
Part 2: Method
- Cream the butter and sugar together with a paddle on a mixing machine. Once soft, add the eggs and mix until combined. Then add the 55 g deZaan Holland True Gold 20/22% Natural Cocoa Powder with the rest of the dry ingredients.
- Roll the dough between two sheets of bake to 3cm depth and place in a refrigerator to set.
- Once set, cut with metal ring mousse rings and bake in the ring on a silicone mat for 15 minutes at 170°C/338ºF. Leave to cool.
- Once cooled, fill with the salted caramel and refrigerate to set.
Part 3: Method
- Bring the cream, salt and 20 g deZaan Holland True Gold 20/22% Natural Cocoa Powder to a boil and leave aside.
- Melt the 225 g Guittard 46% Semisweet Dark Chocolate Baking Chips to 40°C/104ºF. Then add the 40 g Allez Belgian Glucose Syrup to the chocolate.
- Pour the hot liquid over the chocolate mix and whisk gently until smooth.
- Finally, add the diced soft unsalted butter and hand blend until the ganache is smooth and emulsified.
- Leave the ganache to cool to 40°C/104ºF, then pour into rings on top of the set caramel layer to the top. Again refrigerate to set.
- Once the millionaires are completely hard and cold, blowtorch to remove from the ring and dip in the chocolate glaze once to completely cover it.
Part 4: Method
- Melt the 800 g Valrhona Dulcey 35% Blond Couverture Chocolate Feves and 300 g Cacao Barry Mycryo Cocoa Butter and add the toasted nabbed hazelnuts.
- Cool the mix to 29°C and dip the cold millionaires in the glaze.
- Once set, finish with a roche of vanilla whipped cream.