Component 1Cocoa biscuit
Ingredients
| 200 gr | Yolks |
| 500 gr | Eggs |
| 400 gr | Sugar |
| 320 gr | Albumen |
| 160 gr | Sugar |
| 120 gr | Wheat flour |
| 120 gr | Cocoa Powder 22/24 |
Method
Whisk the egg yolks, whole eggs and 400g of sugar. Whisk the egg whites with the remaining sugar. Mix the two mixtures and add the flour and the Cacao 22/24.
Pour 600g per sheet and cook for 10 minutes at 180°C.
Component 2Crunchy Praline
Ingredients
| 250 gr | Artisanal Hazelnut Praline 55% |
| 250 gr | Hazelnut Paste |
| 400 gr | Milk Chocolate Chiara |
| 50 gr | Crunchy Flakes |
Method
Mix the Artisanal Hazelnut Praline 55% with the Hazelnut Paste, the Milk Chocolate Chiara, then add the Crunchy Flakes.
Component 3Basic crème anglaise
Ingredients
| 560 gr | Milk |
| 170 gr | Yolks |
| 120 gr | Sugar |
Method
Make the crème anglaise with whole milk, egg yolks and sugar.
Component 4Light Cream with White Chocolate Vanini
Ingredients
| 201 gr | Crème anglaise |
| 10-12 gr | Isinglass |
| 250 gr | White Chocolate Vanini |
| 420 gr | Semi-whipped cream |
Method
Mix and add to the basic crème anglaise the isinglass previously softened. Add the White Chocolate Vanini.
Add in two goes the semi-whipped cream.
Component 5Light Cream with Milk Chocolate Vanini
Ingredients
| 210 gr | Crème anglaise |
| 8-10 gr | Isinglass |
| 320 gr | Milk Chocolate Vanini |
| 350 gr | Semi-whipped cream |
Method
Mix and add to the basic crème anglaise the isinglass previously softened. Add the Milk Chocolate Vanini.
Add in two goes the semi-whipped cream.
Component 6Light Cream with Dark Chocolate Vanini
Ingredients
| 280 gr | Crème anglaise |
| 5-7 gr | Isinglass |
| 235 gr | Dark Chocolate Vanini |
| 400 gr | Semi-whipped cream |
Method
Mix and add to the basic crème anglaise the isinglass previously softened. Add the Dark Chocolate Vanini.
Add in two goes the semi-whipped cream.
Preparation
Place inside the stainless steel strip of the transparent acetate coil.
Insert a disc of cacao biscuit covered in crunchy praline and slowly pour the dark Vanini light cream and place in the blast chiller for 5 minutes to harden it.
Insert another disc of cacao biscuit and slowly pour the milk Vanini light cream and place in the blast chiller for 5 minutes to harden it.
Slowly pour the white Vanini light cream and place in the blast chiller for final hardening.
Presentation
Decorate with the neutral icing, a chocolate knot made with the thermal shock method and white, milk and dark chocolate Napolitains.
