Heat up the sugar, glucose, and cream to 90°C using a cooking pan. Ensure the sugar is well dissolved and continue boiling until 120°C, using a whisk to mix continuously.
Meanwhile, mix the water, star anise, sugar, and invert sugar and heat in the microwave for 30 seconds. When the caramel reaches 120°C, add this syrup to the caramel off the cooking plate.
Mix well and reheat to boil until 118°C, then add the Belcolade Selection Noir Intense Cacao-Trace and Belcolade Cocoa Butter Cacao-Trace.
Pour the mixture into a square mold of 27x37 cm and 2 mm high. Let set for the next step.
Make a caramel with the sugar and add the PatisFrance almonds on top, then place over a Silpat. Sprinkle the sesame seeds over and let cool down.
Blend the mixture in a cutter/blender until reaching a smooth paste.
Melt the chocolate with the cocoa butter until 40°C, then mix with the sesame praline. Cool this preparation down to 26-28°C and spread it over the previous caramel anis layer with a thickness of 2 mm.
Heat the cream with the invert sugar, sorbitol, butter, and coffee beans. When it reaches boiling point, cover the cooking pan with fresh film and let set for 15 minutes.
Reheat the mixture and strain through a sieve onto the Belcolade Selection Noir Intense Cacao-Trace and Belcolade Cocoa Butter Cacao-Trace.
Create a good emulsion using an emulsion blender and spread over the two previous layers with a thickness of 6 mm.
Complexity level:
Creating with Belcolade Noir Selection Intense Cacao-Trace allows you to explore the depths of chocolate craftsmanship, bringing out the finest flavors and textures in every bite. Its versatility makes it perfect for a wide range of applications, ensuring that every creation is a masterpiece.
Created by Stef Aerts in collaboration with Lindy De Rooij
