Contents
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Ingredients
For the chocolate bread:
- 250 g Butter
- 250 g Sugar
- 250 g Grated block chocolate
- 250 g Grated almonds
- 100 g Flour
- 5 Pc. Eggs (M)
- 600 g Dark glaze
For the citrus compote:
- 1 Pc. Filleted orange
- 1 Pc. Filleted lemon
- 1 Pc. Filleted lime
- 150 g Sugar
- 500 ml Orange juice
- 1 Pc. Cinnamon stick
- 0,5 Pc. Vanilla pod
- 4 Pc. Toasted cardamom pods
- 4 Pc. Cloves
- 1 tbsp Starch
For the chocolate grid:
- 150 g Dark glaze
For the speculoos ice cream:
- 4 Pc. Egg yolk
- 80 g Sugar
- 1 tbsp Vanilla sugar
- 100 ml Apple juice
- 200 g Speculaas
- 400 ml Cream
- 1 pinch Cinnamon
Instructions
Chocolate bread:
- For the chocolate bread, grate the block chocolate finely.
- Mix the butter with the sugar and add the eggs. Add the flour and mix into a uniform dough.
- Mix the grated block chocolate and the grated almonds with the mixture.
- Smooth out in a square shape (approx. 35cm x 25cm) and bake at 180 degrees Celsius (top and bottom heat) for about 35 minutes on the middle rack.
- Let the chocolate bread cool down, cut into square pieces of the same size and completely cover with the dark icing, except for the underside.
Citrus compote:
- For the citrus fruit compote, caramelize the sugar until golden brown and deglaze with orange juice. Add the spices (cinnamon stick, cardamom pods and cloves) and reduce by half.
- Pass the stock and set with the starch. Mix the citrus fruits (orange, lemon and / or lime) with the sauce.
Chocolate grid:
- For the chocolate lattice, liquefy the dark icing in a water bath or in the microwave.
- Use a spoon to spread the dark icing on a wrapping paper as desired to form small but sturdy grids. Leave to cool for about 1 hour and then carefully remove from the baking paper.
Speculoos ice cream:
- For the speculoos ice cream, stir the egg yolks and sugar until frothy. Add the cinnamon, cream and apple juice.
- Finely grind the speculoos and fold into the mass. The whole thing then goes into the ice machine for about 25 minutes.
- To serve, place the speculoos ice cream in a small bowl, drape the chocolate lattice on top and arrange on a plate next to the citrus fruit compote and the chocolate bread.
Nutrition
Serving: 100gCalories: 355kcalCarbohydrates: 34.6gProtein: 4.2gFat: 22.2g