Dish Dessert Duration: 60 min. Level : medium
Ingredients per plate
Dark chocolate 55%
Salted butter caramel ice cream
Caramel cream with fleur de sel de Camargue* (Camargue flower of salt)
Sweet butter
Cassonnade
Flour
Guanaja Chocolate
Liquid cream
Semi-skimmed milk
*Products available in our shop shelves
Preparation
To make our recipe "A l'Epicerie" Bombe au chocolat Valhrona crème caramel et fleur de sel de Camargue :
- Prepare the crumble by mixing the flour, butter and brown sugar.
- Bake the crumble in the oven at 180 degrees for 20 minutes.
- Prepare the chocolate sauce with the chocolate and milk.
- Prepare the whipped cream with the cream and sugar.
- Before serving: Partially melt the base of the dark chocolate shell, without piercing it.
- Garnish with crumble, scoop of caramel ice cream, crème caramel and whipped cream, without breaking the shell which will be placed on top.
- ¨Prepare a small pot of piping hot chocolate sauce to melt the sphere when serving.
Treat yourself to this Valhrona chocolate bombshell with caramel cream and fleur de sel de Camargue, broccoli texture and basil cream", a creative dessert from the resident chef at "A l'Epicerie" in Chartres.
Enjoy your meal!
