Cabosse au cafe

Hydrate the gelatine.

Melt both chocolates together, set aside.

Heat the milk with the vanilla bean up to 65 C, add the gelatine and pour in three times to the melted chocolates making a ganache.

Whip the heavy cream up to soft picks and add carefully to the ganache.  

Roast hazelnuts at 160 C/ 325 F.

Make a caramel with the sugar, pour over the hazelnuts and cocoa nibs. Let it cool.

Blend in a robocoup with salt and coffee beans until a paste is formed.

Add the melted chocolate.  

Whisk the whites with half sugar until fluffy.

Then whisk eggs, with yolks and the rest of the sugars until having a white foam.

Add dry ingredients carefully.

Add in 3 times the meringue.

Cook at 350 F for 10 minutes. 

Heat the first cream with coffee beans up to 85 C and place in the fridge overnight.

Hydrate gelatine.

Melt the chocolate.

Heat the infusioned cream up to 65 C, strain, add gelatine and pour on top of the melted chocolate.

Make a ganache.

Add the second cream cold to the ganache and place in the fridge at least 8 hs. 

Melt the chocolate up to 45 C, add the neutral oil and mix. Use it at 40 C.

Fill a half of the cabosse silicone mold with the milk chocolate mousse. Place in the freezer for about 15 minutes.

Pour in the middle the coffee praline and then with the chocolate cake.

Add more mousse until the mold is completely full. Freeze.  

With a skewer, pour the frozen dessert in the chocolate glaze leaving the bottom with no glaze. Whip the coffee whipped ganache place in a piping bad and decor the entremets simulating the fresh cocoa seeds.