THREE CHOCOLATES AND MORE

COCOA CRUMBLE
Mix all ingredients together, then pass the dough through a sieve to form crumbs. Bake at 160°C for about 20 minutes.

CHOCOLATE CRUNCH BASE
Finely chop the previously baked and cooled cocoa crumble. Combine the liquid butter with Purocao Latte 36/38 melted at 40°C. Add the crumble and finely chopped corn flakes to the chocolate. Mix everything together and spread between two sheets of parchment paper to the desired thickness. Refrigerate, then cut or shape according to use.

ENGLISH CUSTARD
Bring the cream and milk with the vanilla pod to a boil, then pour over the egg yolks mixed with sugar. Heat to 82°C and strain.

CHOCOLATE CREAM
Pour the filtered hot English custard over the chocolate and create an emulsion. Mix and let stabilize overnight in the refrigerator before use.

COCOA SPONGE CAKE
Whip the egg yolks with 240 g of sugar and, separately, whip the egg whites with the remaining 255 g of sugar. Fold the two mixtures together and add the flour, cornstarch, and cocoa, previously sifted twice. Finally, fold in the melted butter at 35°C. Bake at 190°C for 25 minutes.

VANILLA SYRUP
Dissolve the sugar in lukewarm water. Add the vanilla liqueur.

LIGHT VANILLA AND LIME CREAM
Bring 300 g of cream with glucose, vanilla pods, and lime to a boil. Pour over Purocao Bianco and emulsify. Add the remaining liquid cream and mix. Let stabilize in the refrigerator for at least one night, then whip.

CHOCOLATE MOUSSE
Bring the milk to a boil and pour over the chocolate, emulsifying. Add the gelatin previously hydrated in water and mix. When the mixture reaches 30°C, fold in the lightly whipped cream. Use immediately.

COCOA GLAZE
Cook the glucose and sugar until a light amber color is reached. De-cook with hot cream and Purocao Cacao 22/24 mixed together. Pour the mixture over Purocao Fondente 62% chocolate and add the gelatin rehydrated in water. Mix and let stabilize for 10 hours in the refrigerator before use. Glaze at 30°C.