Quartz Black tea crème brulée

Black tea and chocolate coulis

380 gr fresh cream 35 %
5 gr Gelatin
100 gr egg yolk

90 gr sugar 200 gr tea infusion

3.5 gr Yunnan black tea 250 gr Dark chocolate Tumaco 65 %

Recipe for 2 molds Symphony
Dark chocolate Tumaco mousse , Black tea crème brulée , Timut pepper ganache , Black tea coulis
Chocolate and vanilla biscuit
50 gr Almond powder
36 gr gelatin mass ( 6 gr gelatin / 30 gr water )
Heat the water and incorporate the black tea to infused for 5
Heat the cream at 60 ° and pour the tea , leave to infused for 5 minutes . Chinoiser and add the gelatin , pour on the dark
minutes . Mix the sugar and eggs yolk and bring to boil the chocolate , mix with blender and reserve .
infused cream heat and infused the cream with the black tea,
bring to boil . pour the mix sugar/ egg yolk and cook until 85 °.
Method
Add the gelatin and finish with hand blender . Pour into the
Chocolate and vanilla biscuit , Cocoa nibs streusel ,
disc smaller that the shape of the mold . Freeze In the Symphony mold . Pour some chocolate mousse to 1/3
of the of the ring. Then insert a disc of black tea crème brulee
. Cover with ring of biscuit . Add some chocolate mousse and
Dark Tumaco chocolate mousse
Cocoa nibs streusel finish by placing the streusel previously cover with the Timut
250 gr Fresh cream 35 % ganache .Freeze .
100 gr butter

50 gr Hazelnut powder 30 gr Panela sugar 250 gr Tumaco dark chocolate 65 % Unmold and heat 2 side of the cake to help to stick some
crumble and some microwave sponge cake to make relief .
100 gr eggs 70 gr Brown sugar 500 gr whipped fresh cream 35 %
put back in freezer and then spray with mix of dark chocolate
100 gr sugar 95 gr flour Heat the fresh cream at 80 ° , pour in several time into the ,cocoa butter and black coloring . Pour on the top of the cake
melted chocolate to make a ganache , finish the emulsion with some black tea coulis . Finish by decorate with some bit of
35 gr Flour 75 gr Almond powder a hand blender , cool . At 30 ° incorporate the whip fresh black and white micro wave sponge cake and white chocolate
5 gr cocoa powder 35 gr hazelnut powder cream . leaf . with the finger , give some metal effect on the Crumble
on the side of the cake with metal coloring powder
35 gr dark chocolate Tumaco 65 % 30 gr nibs powder

2 gr Baking powder 1 pinch of salt Timut white chocolate ganache

90 gr butter
2 Vanilla pods
Beat the butter with the sugar and vanilla
seeds for 2 minutes . Add the almond
,hazelnut cocoa powder, flour and baking
powder . Add the melted chocolate and finish
by incorporate the eggs one by one . spread 2
disc on a silicone sheet . bake at 175 ° for 15
minutes .
Mix in robot the nibs to obtain a
powder . Mix together butter ,
Panela and brown sugar . Add all the
rest of the ingredient and mix to get
a compact dough . Roll between 2
silicone sheet up to 5 mm high and
cut a ring of the same shape of the
mold . make some crumble with the
remaining dough . Bake at 155 ° .
400 gr white chocolate Nevado
250 gr fresh cream
40 Gr glucose
4 gr Timut Pepper
Boil the fresh cream with the glucose and Timut pepper and
leave to infused for 5 minutes . Chinoiser and pour the cream in
several time on the melted white chocolate and finish the
emulsion with end blender . reserve .