Choco Cruz, a sweet and salty recipe

Choco Cruz, a sweet and salty recipe

While on Tuscan coast Choco journey with masters Choco Academy Europeans from Barry Callebaut Spinning between meetings, workshops and proposals, here’s an innovative chocolate recipe. The chefs sign it together Antonio Breezy H Diego PollyExecutive Chef of Costa Crociere and Chef of the Chocolate Academy respectively.

Among the different recipes we’re trying on board these days, and which you’ll find online starting next week, we want to share this one with you. Because it gives us an idea of ​​the possibilities of chocolate and the experiments that can be performed successfully. ChocolateAs we said before, It is likely to be infinite. As long as you know it well, but really completely, without taking anything for granted. The technology, knowledge, research and training we work on, to bring you a tool that can take you far.

For now, try this dish that our chefs tried for you. It’s about to Greetings to the seathanks to the contribution of capers, are ground here to have a sweet-tart effect that can open up new possibilities and taste experiences.

“Creme Caramel” with chocolate, candied capers, caramel sauce and sage

Caramel foundation
500 grams of whole milk
125 grams of whole eggs
75 grams of egg yolk
100 grams of granulated sugar
10 grams of cocoa 22-24
20 grams of rum
100 grams of chocolate 70-30-38

Put the milk on the fire until it boils with the sugar and cocoa. Add chocolate and rum, then emulsify. Finally, add the eggs and yolks, but only when the mixture reaches a temperature of 60/70°C. Emulsifying and filling appropriate molds. Cook in a water bath at 160°C for 15-20 minutes. Let it rest for at least 4-5 hours.

Candied capers
100 grams of sweetened capers
500 grams of water
250 grams of fine sugar

Bring the sweetened capers to a boil in the syrup and cook for 15 minutes. Drain and dry well, then dry again in the oven at 120°C for about 20 minutes.

Caramel sauce and sage
200 grams of fine sugar
400 grams of fresh panna
15 grams of fresh basil
2 grams of fine salt

Bring the cream and salt to a boil, then add the fresh sage, leave to steep for 15 minutes, then remove the sage. Caramelize the sugar and cook (remove from heat or plate) with the soaked and strained cream, little by little, mixing well.

Notes on the recipe by Chefs Breezy and Polly

– Variations in sugar (eg using cane sugar) and/or milk (using goat milk or vegetable drink) can be studied.
– If you want to speed up the lowering of the temperature of the caramel base, before emulsifying, you can use a bowl of ice.
– To obtain a silky texture, it would be ideal to leave the creme caramel in the molds for 4 or 5 hours, even overnight, before cooking.
The consistency of the caramel before cooking is smooth, but not too much, like the consistency of pudding.
– Caramelize the sugar little by little and do not make it too dark otherwise it will become bitter. Do not stir, just swirl the pan.

The perfect pairing for a Choco Cruz recipe

It is the “Bacardi brothers” Giulio and Carlo Valdiseri who offer us an excellent (tested!) duo for this “creme caramel”. It’s a daiquiri, made with Bacardi white paper, lemon juice, sugar and sage.

You may also like...

Leave a Reply

%d bloggers like this: