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Finger Cara Crakine by Cacao Barry

This dessert from Cacao Barry consists of 4 components: Tanzania brownie, Croustillant Cara Crakine, Tanzania mousse, and cocoa glaze.

Ingredients

500gButter
270gFine sugar
480gCacao Barry Tanzania chocolate
100gFlour
500gEggs

2500gCacao Barry Cara Crakine

520gMilk
160gEgg yolks
540gCacao Barry Tanzania chocolate
100gFine sugar
1kgwhipped cream 35%

390gFine sugar
90gWater
15gGelatine
100gCacao Barry cocoa mass Grand Caraque
290gliquid cream 35%
40gInvert sugar

Preparation

  1. Mix the eggs with the sugar. Melt the chocolate with the butter.
  2. Stir both mixtures together.
  3. Fold in the flour.
  4. Bake at 160°C for 15 to 20 minutes.

  1. Melt 2500 grams of Cacao Barry to 30°C.
  2. Spread the croustillant over the Tanzania brownie.

  1. Heat the milk, egg yolks, and sugar to 85°C to make a crème.
  2. Pour the crème over the chocolate and stir well.
  3. Let cool to 40°C.
  4. Add the cream once the mixture is at 40°C.
  5. Spread the mousse over the croustillant.

  1. Mix the sugar and water and heat to 120°C.
  2. Bring the cream, cocoa powder, and invert sugar to a boil together.
  3. Combine both mixtures and bring to a boil again.
  4. Let cool to 60°C. Then add the water and gelatin. Mix well.
  5. Let cool for 24 hours so that air bubbles disappear and the glaze sets.
  6. Remove from the fridge and use a hand blender to make it liquid again