507711655-Opera-Patisserie-Cedric-Grolet-1

1½ teaspoons (6 g) fleur de sel
For the chocolate sorbet
3 cups (700 g) whole milk
⅔ cup (160 g) whipping cream
¾ cup plus 1½ tablespoons
(160 g) superfine sugar
1¼ ounces (35 g) piloncillo sugar
⅓ cup (25 g) instant dry milk powder
3 tablespoons (15 g) unsweetened cocoa powder
1 teaspoon (5 g) super neutrose
5 ounces (140 g) Peruvian mass
For the truffle ganache
In a saucepan, boil the milk with the cream and glucose, then
emulsify with the two types of chocolate. Mix with an immersion
blender without mixing in any air. Add the clarified butter. Set aside
at room temperature.
For the chestnut gel
Make a crème anglaise (without the sugar) following the directions
on this page. Pour it over the chestnuts, previously rinsed in cold
water, and the chestnut paste, and mix with an immersion blender.
Add the xanthan gum and mix again.
For the cocoa nib praline
Preheat the oven to 320°F (160°C). Put the hazelnuts onto a baking
sheet and toast in the oven for 15 minutes to dry. In a saucepan,
heat the superfine sugar with ¼ cup (60 g) of water to 360°F (180°C)
to make a caramel. Pour it over the hazelnuts. Let cool. Break up the
caramel into pieces and blend in a food processor for 10 minutes.
Add the toasted cocoa nibs, blend again for 3 minutes, and finish
with the oil and fleur de sel. Blend for another 2 minutes.
For the chocolate sorbet