Maribel Herrera

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Maribel Herrera

Chocolate Paradise

Name: Chocolate Paradise
Prep time: 120 min
Cook time: 120 min
Yield: 2
Cuisine: Internacional
Ingredients: 3/4 cups milk; 1/2 cups milk cream; 50 grams cocoa powder, or chocolate powder; 2 1/2 teaspoons gelatin powder; 3 tablespoons sugar; Water; 2 branches peppermint; 1 egg yolk; 50 grams sugar; 1 tablespoon cornstarch; 3 pieces Orange peel; cinnamon sticks, to taste; 1 pinch salt; 2 egg whites; 6 tablespoons sugar; 150 grams unsalted butter; 1 cup coffee; 4 tablespoons sugar; cinnamon sticks

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Maribel Herrera

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Creamy chocolate gelatin, accompanied by peppermint cream, coffee syrup and Swiss merengue with butter.

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Ingredients

2 portions

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Preparation

For chocolate gelatin: Hydrate the gelatin in three tablespoons of water for three minutes. Heat the milk and dissolve the chocolate or cocoa powder in it. Stir with the rods to integrate the ingredients well. When it breaks to boil, remove it from the heat. Add the hydrated gelatin. Stir until completely integrated into the milk and chocolate mixture. Allow the mixture to cool somewhat. Meanwhile, beat the cream with the sugar in a bowl until it is full. Add a little of the milk and chocolate mixture to the whipped cream, integrate it well; Then add the rest of the milk little by little. Arrange in the container of your choice and take it to the refrigerator.

For the Swiss butter meringue cream: Cut the unsalted butter in portions and keep it out of the refrigerator while doing the other steps. Arrange egg whites and sugar in a heat-resistant bowl; Take it to the water bath. Constantly stir the preparation until the sugar grains have disappeared. To know, they only have to touch the mixture with their fingers and rub them together, so they will know if the sugar grains have disappeared. Once this has been achieved, remove the bowl of the water bath and proceed to beat the preparation until the container is cold and the consistency of the egg whites is firm and forms peaks when lifting the beater. Add the butter little by little to the Swiss meringue. Beat constantly until the meringue is reduced and has become a manageable and solid cream with which you can make whatever decoration you want.

For the mint cream: Boil the milk together with the leaves of mint, cinnamon and orange peel for three minutes. Separate from the heat and remove the cinnamon and orange peel from the milk. Let cool the preparation. Liquefy. Beat the yolk with the sugar. Dilute the cornstarch with some cold water and add to the yolk shake. Mix the spiced milk with the yolk shake with cornstarch and bring to the heat. Stir constantly until the mixture thickens and remove from heat.

For the coffee syrup: Mix all the ingredients, bring to a low heat and let reduce.

PRESENTATION

We have a layer of peppermint cream and decorate it with coffee syrup. We put the chocolate jelly and decorate it with some Swiss meringue cream with butter and we decorate it with a caramel croquette and drops of coffee syrup.