Caramelo
Created by
Romain Renard
Cacao Barry® chef & Head of CHOCOLATE ACADEMY™ centre Dubai
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vhp-481x481/public/externals/178deb3a375f35de56258e86fc36c4b5.jpg?itok=NwHY3XV_)
Ocoa 70% Chocolate Sponge
ingredients | preparation |
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Whip together the egg yolks and icing sugar. Whip the egg whites and sugar together. Combine all together then add the mixture of almond powder, starch, flour. |
Caramelized Apple
ingredients | preparation |
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Combine the water and gelatin powder together.
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Caramel Chantilly
ingredients | preparation |
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Combine the gelatin powder and the water together.
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Papouasie 35% Chocolate mousse
ingredients | preparation |
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Combine the gelatin and the water. |
Papouasie 35% and hazelnut Streusel
ingredients | preparation |
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Place the cooked streusel in the mixer with the paddle and mix until the streusel breaks down. Add the brown sugar, the melted chocolate, the melted butter then finally the Pailleté FeuilletineTM.
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Hazelnut sable
ingredients | preparation |
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Combine the sugar, flour, and salt and hazelnut powder until you get a sandy texture. Add the eggs. |
Papouasie 35% Glacage Miroir
ingredients | preparation |
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Combine the sugar and the water, glucose and cook to 103 Celsius. |
Caramel Sauce
ingredients | preparation |
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Warm up the liquids together and the vanilla.
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