Component 1Creme Brulée with Milk Chocolate Ambra
Ingredients
| 750 ml | Fresh Cream |
| 450 ml | Milk |
| 300 gr | Yolks |
| 130 gr | Sugar |
| 1 | Vanilla pod |
| q.b. | Cinnamon |
| 330 gr | Milk Chocolate Ambra |
Method
Mix the sugar with the egg yolks and add the milk. Heat the cream with the Milk Chocolate Ambra and melt it. Then add the vanilla and the cinnamon and mix with the first mixture. Put into the glasses and bake at 110°C with steam until the right consistency is reached. Turn out upside down.
Component 2Intense Cream with Grand Cru Los Bejucos Milk Chocolate 46%
Ingredients
| 500 ml | Fresh Cream |
| 175 gr | Yolks |
| 125 gr | Sugar |
| 12 gr | Isinglass (softened in 70 ml of cold water) |
| 1 | Vanilla pod |
| 2 | Orange zest |
| 475 gr | Milk Chocolate Grand Cru Los Bejucos - Dominican Rep. |
Method
Mix the sugar with the egg yolks and add the cream with the flavours. Cook at 81°C then add the isinglass softened in water, add the Milk Chocolate Grand Cru Los Bejucos – Dominican Rep. and emulsify. Place in the refrigerator.
Component 3Orange Sauce and the TGT Fine Hazelnut Praline
Ingredients
| 150 gr | Sugar |
| 100 gr | Orange juice |
| 50 gr | Glucose |
| 50 gr | TGT Hazelnut Fine Praline |
Method
Dry caramelise the sugar, steep with the heated orange juice and glucose. Add TGT Hazelnut Fine Praline and emulsify.
