Warm chocolate fondant 2

Recipe

Heart based upon:
infuse Java pepper 20 minutes in boiling cream. Caramelize sugar and Decuir
with this infusion. Strain and pour (in 4 times) on the cover Guanaja chopped to produce an emulsion. Pour
in the domes of 3 cm. Skip to extreme cold.

Chocolate Fudge:
Melt the butter at 60 ° C and add pepper. Let steep 20 minutes, then strain.
Mix the eggs and yolks with the sugar. Add melted chocolate to 55 ° C, then the butter. Mix everything. Fill in 2 / 3 ramekins 8 cm in the center and add a heart melting.

Caramelized juices:
40 g sugar caramelize and Decuir with water. Add starch and bring to a boil. Add the
remaining sugar and pepper. Let steep 20 minutes, Strain and refrigerate.

Caramel Sauce:
caramelize sugar, Decuir with warm milk, then with the cream. Bring to a boil, then pour into 4
Once the chocolate to make an emulsion. Add the butter when the preparation is at 50 ° C and mix. Keep
cold.

Brittle:
200 g sugar caramelize dry.
Cool and dissolve it with milk, sugar and butter at 50 ° C.
Add 100 g of sugar mixed with the pectin.
Bake at 106 ° C and add the cocoa nibs and almonds.
Spread between 2 sheets of Silpat and go to extreme cold.
Peel off the leaves and cook for 12 minutes on baking paper at 180 ° C.

Dressage:
Cook 12 minutes melting at 180 ° C and keep cold.
At the last moment, the move to the oven for 8 minutes at 180 ° C.
On a plate, pour the juice, pepper sauce, caramel, add the fondant topped with a tile brittle.