Warm chocolate fondant

Warm chocolate fondant with caramel crisp
cocoa bean, pepper juice of Java

Recipe Sébastien Gaudard

Serves 4

2 Heart Based Guanaja (25 g / person):

- 220 g of Guanaja
- 300 g cream
- 4 g of ground pepper java
- 50 g sugar

Fondant chocolate (55 g / pers.)
- 150 g egg
- 180 g of yellow
- 80 g sugar
- 350 g butter
- 5 g of ground pepper Java
- 400 g of Guanaja

Caramelized juices:
- 500 g of water
- 80 g sugar
- 16 g cornstarch
- 6 g of ground pepper Java

Caramel Sauce:
- 550 g cream
- 225 g of fresh milk
- 125 g of Guanaja
- 250 g sugar
- 15 g salted butter

Nougat-caramel nibs:
- 250 g butter
- 300 g butter
- 5 g pectin N.H
- 100 g of fresh milk
- 100 g glucose
- 130 g almonds
- 70 g cacao