| Rocky Road Bar (from bottom to top)|
layer of Chocolate Joconde (rich traditional sponge cake)
- Thin layer
of Feuilletine Praline (combination of praline paste*, Milk chocolate, butter and broken crispy crêpes)
Thin layer Gianduja ** Chocolate mousse
layer of Feuilletine Praline
- Thin layer Gianduja chocolate mousse
- Thin layer of Feuilletine Praline
layer of Gianduja chocolate mousse
- Top of the confection is paint-sprayed
with dark chocolate and cocoa butter
- Sitting on the confection are
the authentic NY Street Candied peanuts.
in front of the confection , is an ice-cream made from the infusion of whole
coffee beans in milk and cream, then flavored with a splash of “Cointreau”.
- A double
espresso coffee syrup is leaking
from the top of the quenelle of ice-cream
| Chocolate Joconde|
- 500 gm Eggs
- 400 gm Confectioners
- 400 gm Blanched Almond Flour
- 110 gm Cocoa Powder
350 gm Egg whites
- 50 gm Sugar
- 90 gm Butter (hazelnut)
90 gm All purpose Flour
together the first four ingredients for about 10 minutes
Fold in beaten egg whites with sugar and the squeeze
of half a lemon.
Fold in cooked butter
Then the sifted flour
Divide the mix on half sheet trays filling
each one with 2 X 8 once ladles of mix
(yield 4 half trays)
Bake at 325F for about 10 minutes
| Praline Feuilletine|
- 1 kg Praline paste
- 300 gm
- 100 gm Butter
- 500 gm Feuilletine
Scale 375 gm
per half sheet tray
together over a double boiler
Praline paste / Chocolate and butter
Fold in the feuilletine
Linen the half
sheet trays with parchment paper , divide mix on trays and spread evenly.
Wrap with plastic and freeze until needed.
| Gianduja Mousse|
500 gm Gianduja Chocolate
- 120 gm egg yolks
- 150 gm sugar
40 gm water
- 5 leaves gelatin
- 4 oz heavy cream
1 ½ quarts heavy cream (whipped)
the chocolate over double boiler
Cook sugar and water until soft ball and pour it over beating egg yolks (sabayon).
When still lukewarm, add melted gelatin in 4oz of heavy cream, mix well.
Add the melted chocolate into sabayon, using
a spatula, add a little whip cream, mix well and finally add it all to the whipped cream.
Gently combine , confectioning
| Coffee “Cointreau” Ice-cream|
made from the infusion of whole coffee beans
in milk and cream, then flavored with a splash of “Cointreau”.