Caramelized Milk Chocolate Caramelatte by Michael Pretet
Caramelized Milk Chocolate “Caramelatte” offers a play on textures with coconut sorbet, praline dust, caramelized almonds, salted caramel, and Kalamansi. The dessert is part of the 11th course degustation menu of Amber, a two-Michelin-star restaurant integrated into the Landmark Mandarin Oriental hotel (Hong Kong). Its pastry chef Michael Pretet, interviewed by our correspondent Santiago Corral, takes great care of the products he uses because for him, that is the basis for any dessert. Something that is very evident in this dish that he shares with us from the moment it is plated.
Caramelatte
caramelatte glaze
- 135 g water
- 165 g sugar
- 220 g milk
- 100 g glucose
- 300 g syrup
- 80 g gelatin mass
- 450 g milk chocolate Caramelatte 35%
With the water, glucose and sugar, make a syrup. Melt the gelatin in. Add the milk then put on the caramelatte and mix as a ganache. Use at 35°C.
caramelatte cremeux
- 250 g cream
- 250 g milk
- 100 g eggs yolk
- 500 g milk chocolate Caramelatte 35%
- 20 g gelatin mass
Cook the cream, milk and eggs yolk at 83°C. Add the gelatin to melt it. Put on the caramelatte to mix as a ganache. Put in the silicone mold and let in the fridge 3 hours.
caramelatte mousse
- 125 g milk
- 50 g eggs yolk
- 27 g gelatin mass
- 550 g whipped cream
- 220 g milk chocolate Caramelatte 35%
Cook the cream, milk and eggs yolk at 83°C. Add the gelatin to melt it. Put on the caramelatte to mix as a ganache. Cool down at around 30°C and mix with the whipped cream. Complete the silicone mold and freeze.
almond caramelized
- 500 g almond
- 75 g water
- 200 g sugar
- 15 g butter
- 6 g sea salt
Roast slightly the almond. Cook sugar and water at 110°C. Add the almond and caramelized. At the end add butter and sea salt for coating. Break in small pieces for the plaiting.
salted caramel
- 375 g sugar
- 40 g glucose
- 2 pcs vanilla bean
- 100 g butter
- 5 g sea salt
- 300 g cream
Make a blonde caramel with sugar and glucose. Infuse the vanilla bean in the cream. When the caramel is ready add sea salt and slowly the hot cream. Cook at 108°C and cool down at 40°C. Add the butter and mix.
cocoa sorbet
- 1250 g water
- 250 g sugar
- 250 g glucose powder
- 150 g cocoa powder
- 15 g stabilizer
- 25 g invert sugar
- 50 g Kacinkoa 85%
Mix all the powder, add in the water and boil. Add the kacinkoa. Put in paco and freeze.
Decoration
Milk chocolate Caramelatte disc.
Assembly
Begin by sifting powder biscuit over a stencil to create circles this is the first step, next, with a
pipping bag, swirl the plate with the salted caramel. Place the caramelatte petit gateaux on one
side of the plate. Once done that, place the chocolate disk on top of it and add some
melted chocolate on the top so you can stick the caramelized almonds on top. Once done this quenelle a scoop of the cocoa sorbet and place on top. Decorate with passion fruit gel.
