Creamy chocolate sponge


Beat the whole eggs with the sucrose. Melt the butter with the couverture. Sieve the dry ingredients together and set aside. With the beaten eggs, air the couverture a little with the butter and finish adding the dry ingredients to the mixture. Add the armed milk gradually. Spread out inside a 1 centimetre thick frame, cook at 180ºC for 7 minutes, leave to cool at room temperature and freeze.

Powdered caramel

  • 500 g sucrose

Cook the sugar until it caramelises to a mediumhigh point. Pour onto a Silpat silicon mat and leave to crystallise. Once cold, chop with the cutter and strain through a net sieve. Store in an airtight container with silica gel.

Vanilla ice cream

  • 1150 g 3.6% full cream milk
  • 200 g 35% cream
  • 200 ml mineral water
  • 40 g powdered milk 1% fat
  • 200 g caramel powder
  • 100 g invert sugar
  • 100 g dextrose
  • 10 g neutral base for creams
  • 7 pod(s) vanilla

Crémer and set aside at -12ºC until serving time.

Frozen Ocumare ganache

  • 450 ml mineral water
  • 5 g gelatin leaves
  • 7 g lactic protein
  • 490 g Ocumare

Heat the mineral water and the lactic protein to 60ºC. Melt the couverture to 45ºC, add the water and emulsify with the food processor. Pre-crystallise at 28ºC and place in a one-litre syphon. Add 3 CO2 canisters, refill the gastrobag and make the vacuum. Freeze for approximately 6 hours. Make portions and store in an airtight container in the freezer.

Hazelnut praline crisp


Melt the couverture together with the butter at 45ºC, add the hazelnut praline and mix. Carefully add the wafer shavings and store in the fridge. Leave to temper.


Cocoa paper


Mix all the cold ingredients in a saucepan and bring to the boil constantly stirring with a whisk. Remove from the heat and leave to rest for 12 hours in the fridge. Spread out on discs of dehydrator and dry at 50ºC for 24 hours.

Hazelnut emulsion

  • 120 g 35% cream
  • 90 ml 3.6% full cream milk
  • 50 g sucrose
  • 1 g gelatin leaves
  • 260 g hazelnut paste
  • 0.5 g salt

Heat the cream to 60ºC together with the sucrose and the salt, and melt the gelatin. With the hazelnut paste in a high-sided container, pour in the cream and the milk and emulsify with the food processor. Store in an airtight container and leave to rest for 24 hours in the fridge until serving time.



First assemble the hazelnut emulsion, followed by the vanilla ice cream, the frozen ganache, the cocoa paper and finally the powdered cocoa.