Frédéric Bau, École du Grand Chocolat Valrhona

Crisp Almond Cookies with Chocolate Ice Cream and Caramel and Passion Fruit Sauce

Name: Crisp Almond Cookies with Chocolate Ice Cream and Caramel and Passion Fruit Sauce
Prep time: 2 h
Cook time: 1 h
Total time: 6 h 30 min
Ingredients: 6 ⅓ oz. (180 g) bittersweet chocolate, 70 percent cocoa; 6 ⅓ oz. (180 g) bittersweet chocolate, 70 percent cocoa; ¼ cup (1 oz./30 g) powdered milk; 3 tablespoons (2 ¼ oz./60 g) honey; 7 oz. (200 g) whole almonds; 2 egg whites; 2 tablespoons (½ oz./15 g) unsweetened cocoa powder; 3 ¾ oz. (110 g) milk chocolate, 40 percent cocoa; 3 ¾ oz. (110 g) milk chocolate, 40 percent cocoa; 1 cup minus 1 tablespoon (235 ml) whipping cream; 1 cup minus 1 tablespoon (235 ml) whipping cream; 1 ½ teaspoons (10 g) glucose syrup; Scant ⅔ cup (4 ¼ oz./120 g) sugar; Scant ⅔ cup (4 ¼ oz./120 g) sugar; Scant ⅔ cup (4 ¼ oz./120 g) sugar; 2 tablespoons plus 2 teaspoons (1 ½ oz./40 g) butter; Scant ¼ cup (50 ml) passion fruit juice

Preparation info

Serves
6–8

Difficulty
Complex
Ready in
7 hr

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Chocolate ice cream

6 ⅓ oz. (180 g) bittersweet chocolate, 70 percent cocoa
2 ⅔ cups

Sauce
Gluten-free
Vegetarian

Method

A day ahead, prepare the bittersweet chocolate ice cream. Leave to rest overnight in the refrigerator so that the flavors develop (professionals call this “maturing”). Pour the mixture into the ice-cream maker, following the manufacturer’s instructions for your machine, and store at 0°F (-18°C).

Prepare the crisp almond cookies.