Delice of Nyangbo chocolate with homemade rum raisins and Piedmont hazelnuts (Kolja Kleeberg)

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Chocolate cake - whisk butter and two thirds of the sugar with a mixer until white and frothy. Add the egg yolks bit by bit. Melt the chocolate in a water bath and mix in. Mix the cocoa powder and flour with a pinch of fleur de sel and add to the mixture, alternating with the milk.

2. 2

   Beat the egg white with the remaining sugar until stiff and carefully fold into the chocolate mixture. Bake at 180°C for about 20 minutes.

3. 3

   Chocolate mousse - beat eggs, sugar, rum and orange grated on a water bath until foamy. Remove the bowl from the heat and continue beating until the mixture has cooled down

4. 4

   Stir in the melted chocolate and finally fold in the whipped cream. Cold cuts

5. 5

   Chocolate sorbet - Bring water and sugar to the boil. Add cocoa, chocolate and the coffee beans. Bring to the boil again, let cool slightly and add the soaked gelatine. Chill overnight.

6. 6

   Pass the next day and freeze in an ice machine.

7. 7

   Rum raisins - Leave the grapes to dry on a sieve tray at 70 °C for about 14 hours. Caramelise the sugar in a saucepan, deglaze with straw rum. Add apple juice, the scraped vanilla and reduce to a syrupy consistency.

8. 8

   Then add the dried grapes. Simmer everything until the grapes are glazed and the juice is bound.

9. 9

   Piedmont hazelnuts - Bring water and sugar to the boil and allow to caramelize slowly. Add the nuts, toss briefly and then allow to cool on a smooth surface. Store in a dry place.