{"id":37126,"date":"2021-12-02T00:43:16","date_gmt":"2021-12-02T00:43:16","guid":{"rendered":"https:\/\/cucineditalia.com\/chocolate-three-ways\/"},"modified":"2022-05-04T12:15:12","modified_gmt":"2022-05-04T12:15:12","slug":"chocolate-three-ways","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/chocolate-three-ways\/","title":{"rendered":"Chocolate Three Ways"},"content":{"rendered":"\n

Three textures of chocolate in a single dessert that is easy to replicate at home and to offer as a refined to a dinner: Cioccolato\u00b3, a mouth-watering recipe<\/a> created by Michelin-starred chef Riccardo Bassetti of the La Tavola restaurant in Laveno Mombello.<\/p>\n\n\n\n

Ingredients – Chocolate\u00b3 Recipe<\/strong><\/h2>\n\n\n\n

For the chocolate gavotte<\/strong><\/h3>\n\n\n
\n
Warm water<\/strong>: 35 g<\/div>\n
Butter<\/strong>: 5 g<\/div>\n
Sugar<\/strong>: 20 g<\/div>\n
Cocoa powder<\/strong>: 8 g<\/div>\n
Albumen<\/strong>: 20 g<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the chocolate mousse<\/strong><\/h3>\n\n\n
\n
Milk<\/strong>: 100 g<\/div>\n
Egg yolks<\/strong>: 2<\/div>\n
Sugar<\/strong>: 20 g<\/div>\n
Milk chocolate 33%<\/strong>: 135 g<\/div>\n
Whipped cream<\/strong>: 100 g<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the flaky praline<\/strong><\/h3>\n\n\n
\n
Milk chocolate 33%<\/strong>: 25 g<\/div>\n
Toasted and coarsely chopped hazelnuts<\/strong>: 25 g<\/div>\n
Feuilletine<\/strong>: 25 g<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the caramelized hazelnuts<\/strong><\/h3>\n\n\n
\n
Sugar<\/strong>: 1 tablespoon<\/div>\n
Water<\/strong>: 1 tablespoon<\/div>\n
Hazelnuts<\/strong>: 60 g<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the chocolate ginger sauce<\/strong><\/h3>\n\n\n
\n
Sugar<\/strong>: 25 g<\/div>\n
Water<\/strong>: 5 g<\/div>\n
Milk<\/strong>: 25 g<\/div>\n
Vanilla<\/strong>: 1 grated pod<\/div>\n
Ginger slices<\/strong>: 5 g<\/div>\n
Cocoa powder<\/strong>: 5 g<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

Procedure – Chocolate\u00b3 Recipe<\/strong><\/h2>\n\n\n\n

For the chocolate gavotte<\/strong><\/h3>\n\n\n\n

In a small bowl mix all the ingredients, blend with an immersion blender and spread finely on a baking sheet with silpat (food grade silicone mat). Bake at 180 \u00b0C for 8 minutes. Allow to cool to room temperature.<\/p>\n\n\n\n

For the chocolate mousse<\/strong><\/h3>\n\n\n\n

Bring 100 g of milk to the boil, pour it over the yolks with the sugar. Move everything to a small saucepan and bring the mixture to 82 \u00b0C (just before it begins to boil). Pour on the milk chocolate and mix to emulsify. Next, incorporate the whipped cream. Store in a refrigerator for 24 h. When ready to serve, fill a piping bag with a rimmed nozzle.<\/p>\n\n\n\n

For the flaky praline<\/strong><\/h3>\n\n\n\n

Melt the chocolate in a bain-marie. When melted, mix in the hazelnuts and feuilletine. Allow to cool so you can make small nuggets. Keep in freezer in an airtight container.<\/p>\n\n\n\n

For the caramelized hazelnuts<\/strong><\/h3>\n\n\n\n

Caramelise the sugar in a pan, add the water and then the hazelnuts. Cool everything once it reaches a slight caramelization and break the hazelnuts into small pieces in a mortar.<\/p>\n\n\n\n

For the chocolate ginger sauce<\/strong><\/h3>\n\n\n\n

Bring all ingredients to a boil and cook for 20 minutes over low heat. Add the cocoa powder and mix off the heat.<\/p>\n\n\n\n

Finish – Chocolate\u00b3 Recipe<\/strong><\/h2>\n\n\n\n

In a flared flat plate arrange a bead of mousse in the center, add a long piece of gavotte on top, then some mousse and caramelized hazelnuts again. Repeat the operation twice more. Arrange around the nuggets of flaky praline and pour some chocolate and ginger sauce as a final touch.<\/p>\n\n\n\n

La Tavola <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Three textures of chocolate in a single dessert that is easy to replicate at home and to offer as a refined to a dinner: Cioccolato\u00b3, a mouth-watering recipe created by Michelin-starred chef Riccardo Bassetti of the La Tavola restaurant in Laveno Mombello. Ingredients – Chocolate\u00b3 Recipe For the chocolate gavotte For the chocolate mousse For […]<\/p>\n","protected":false},"author":4,"featured_media":27304,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15659],"tags":[18374,18589,16190,18388,17779],"class_list":{"0":"post-37126","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-michelin-recipes","8":"tag-italianfoodexcellence","9":"tag-michelinstar","10":"tag-michelinstarchefs","11":"tag-starchefrecipes","12":"tag-sweetsrecipes"},"acf":[],"_links":{"self":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/37126","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/comments?post=37126"}],"version-history":[{"count":0,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/37126\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media\/27304"}],"wp:attachment":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media?parent=37126"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/categories?post=37126"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/tags?post=37126"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}