A journey around the world through the bold flavors of Mexico: dark chocolate cake with a touch of chili and caramel, paired with the flavor of passion fruit.
Colorglaze: shine like the world is watching you
Ingredients
| TOP FROLLA | g 650 |
| unsalted butter 82% fat | g 188 |
| eggs | g 115 |
| AVOLETTA | g 150 |
| CACAO IN POLVERE | g 50 |
Preparation
knead in a planetary mixer with a shortcrust pastry sheet, cocoa, avoletta and butter, finally add the eggs
roll out to about 3 mm in a pastry machine, rest in the refrigerator
cut with a 16 cm diameter disc
cook between two micro-perforated mats at 170 degrees for about 15 minutes, cool
Ingredients
| IRCA BROWNIES CHOC | g 825 |
| unsalted butter 82% fat | g 206 |
| water | g 206 |
| Tacos - Salted, in pieces | To Taste |
Preparation
mix the first 3 ingredients together in a planetary mixer with a leaf, arrange on a 60x40cm baking tray, even better if with a silicone mat with an 8mm high edge Silikomart
arrange the crushed tacos on top
bake in the oven at 175 degrees for about 10 minutes with initial humidity
cool, sprinkle with Pralin Delicrisp Noir and then cut a 14cm diameter disc
Ingredients
| TOFFEE D'OR CARAMEL | g 100 |
| FRUTTIDOR MANGO | g 300 |
| chili pepper powder | g 1 |
Preparation
heat everything together slightly and mix with a spatula, pour about 140g of caramel into the 14cm insert mould
cool, and before it is completely frozen apply the brownie directly in contact, continue to blast chill in negative
Ingredients
| SINFONIA CIOCCOLATO FONDENTE 68% | g 200 |
| liquid cream | g 50 |
| passion fruit purée | g 130 |
| liquid cream | 200 |
| LILLY NEUTRO | g 30 |
| water | g 30 |
Preparation
make a ganache with the first 3 ingredients,
semi-whip the cream 2 with water and neutral lilly
gently combine, pour the mousse into the mold and close with caramel and brownie together
blast chill
Ingredients
| COLORGLAZE RED | To Taste |
Preparation
unmold the cake,
mix the icing cold simply with the marisa without heating it
ice it from frozen at -20 degrees and place it on the cooked pastry shortcrust
After using the ready-to-use Colorglaze, decorate with Dobla decorations, fresh exotic fruit and chilli pepper
Pastry Chef
