Macaron Cake

Caribbean dark chocolate bavarois

Warm the cream and milk. Add to the egg yolks previously mixed with the sugar and vanilla pulp, cook until 84 degrees, immediately filtering the mixture with a fine mesh sieve. Add the gelatin rehydrated in cold water. Melt the chocolate. Add the custard to the melted chocolate, doing it in several batches and emulsifying continuously. When the mixture is at about 24/26° C add the semi-whipped cream. Pour the mixture into the 2 shell molds and blast chill for 20 minutes.

Coffee Caramel

Hydrate the gelatin with its water. Cook the sugar with the glucose at 180° C, de-cook with the boiling cream, mixed with the espresso coffee, the instant coffee and the salt. Bring everything to 108° C, then add the butter and gelatin and mix very well, pour the mixture on the chocolate and mix well. Leave to rest overnight in the refrigerator. Dress on the chocolate bavarois inside the shells. Place in the blast chiller for 10 minutes.

Cocoa biscuit

Beat the egg yolks with the sugar, the egg whites with the remaining sugar. Gently combine the two masses and add the sifted powders together, finally add the melted butter. Cook on a SPV mat for 10 minutes at 200°C. Leave to cool. Cut out some discs and insert them inside the shells, on top of the caramel, close with the remaining bavarois. Chill for 20 minutes.

Namelaka coffee

Heat milk and glucose, dissolve the gelatin previously rehydrated in water, add the instant coffee and pour it on the melted chocolate, mix with the cold liquid cream. Dress the mixture inside the insert mold and blast chill for 20 minutes.

Mass coverage

Melt the chocolate and cocoa butter; combine the two masses by emulsifying with a hand blender and use to cover the Namelaka insert.

Assembly

Spray the 2 shells with Dolce Velluto DV6SB; insert the insert over the first shell and close with the second.