Chocolate cream with coffee and carob with a glass of Kotsifali P.G.I. Crete
Pairing: Juicy aromas of red fruits and crispy acidity, highlight the aromas of coffee and carob, while balancing the sweetness and cleaning the palette.
INGREDIENTS
160 ml fresh milk
60 g sugar
10 g glucose
10 g gelatin
175 g dark chocolate
125 g milk chocolate
400 ml heavy cream
For the carob biscuit
100 g almond powder
100 g flour
100 g butter
25 g caroboccao
25 g carob powder
Carob syrup
Chocolate ice cream
PROCEDURE
Heat the milk and cream, without boiling.
Soak the gelatin leaves and finely chop the chocolate.
Pour the sugar, glucose and gelatin leaves into the milk and bring to boil.
Remove from the heat and add the chocolate. Leave for 5 minutes and then mix with a spatula or pastry wire.
Leave in the fridge for 24 hours and then put in a pastry bag.
In a basin, knead the flour, butter, almond powder and carob and chill in the fridge. Rub in a baking pan with parchment paper.
Bake for 20-25 minutes at 150 degrees.
On a plate we serve chocolate cream, grated carob biscuit, carob syrup and chocolate ice cream.
