Ingredients
Part 1: Salted Caramel
- 300 g Castor sugar
- 300 g Whipped cream
- 50 g Allez Belgian Glucose Syrup – 7 Kilo Tub
- 50 g Unsalted butter
- 30 g deZaan Holland True Gold 20/22% Natural Cocoa Powder
Part 2: Chocolate Shortbread
- 200 g Flour
- 55 g deZaan Holland True Gold 20/22% Natural Cocoa Powder
- 135 g Unsalted butter
- 90 g Granulated sugar
- 75 g Whole eggs
Part 3: Chocolate Ganache
- 270 g Cream
- 225 g Dark chocolate
- 20 g deZaan Holland True Gold 20/22% Natural Cocoa Powder
- 40 g Allez Belgian Glucose Syrup – 7 Kilo Tub
- 180 g Unsalted butter
- 1 g Salt
Part 4: Chocolate Glaze
- 800 g Dulcey caramelized chocolate
- 300 g Cocoa butter
- 80 g Toasted nibbed hazelnuts
Instructions
Part 1: Method
- Make a direct caramel with the sugar and melt to a light golden brown color.
- Then add the glucose and butter and stir well.
- Finally, add the cream and deZaan True Gold cocoa powder and cook the caramel to 150°C.
- Leave aside to cool to 40°C, Then pour carefully into the rings to set. Fill half way with the caramel layer and the refrigerate to set.
Part 2: Method
- Cream the butter and sugar together with a paddle on a mixing machine.Once soft, add the eggs and mix until combined. Then add the dry ingredients.
- Roll the dough between two sheets of bake to 3cm depth and place in a refrigerator to set.
- Once set, cut with metal ring mousse rings and bake in the ring on a silicone mat for 15 minutes at 170°C/338ºF. Leave to cool.
- Once cooled, fill with the salted caramel and refrigerate to set.
Part 3: Method
- Bring the cream, salt and deZaan True Gold cocoa powder to a boil and leave aside.
- Melt the chocolate to 40°C/104ºF. Then add the glucose to the chocolate.
- Pour the hot liquid over the chocolate mix and whisk gently until smooth.
- Finally, add the diced soft unsalted butter and hand blend until the ganache is smooth and emulsified.
- Leave the ganache to cool to 40°C/104ºF, then pour into rings on top of the set caramel layer to the top. Again refrigerate to set.
- Once the millionaires are completely hard and cold, blowtorch to remove from the ring and dip in the chocolate glaze once to completely cover it.
Part 4: Method
- Melt the chocolate and cocoa butter and add the toasted nabbed hazelnuts.
- Cool the mix to 29°C and dip the cold millionaires in the glaze.
- Once set, finish with a roche of vanilla whipped cream.