Chocolate Panna Cotta
800 g whole milk
200 g whipping cream 35%
80 g sugar
12 g gelatin sheets
210 g P125 CŒUR DE GUANAJA
Bring the milk, cream, sugar, and bloomed gelatin to a boil.
Add the hot liquid gradually to melted P125 Coeur de Guanaja chocolate concentrate, creating a proper emulsion.
Mix with a hand blender making sure not to incorporate any air.
Pour at a temperature of about 30°C (86°F) into verrines and set aside in a refrigerator with plastic film protecting the surface overnight.
Cocoa Almond Streusel
70 g butter
75 g raw cane sugar
75 g almond flour
0.5 g salt
57 g all-purpose flour
10 g COCOA POWDER
Sift together the flours, sugar, salt and Cocoa Powder.
Dice the butter into small cubes.
Add in the butter and mix in a kitchen mixer fitted with the paddle attachment until little dough lunps are formed.
Spread out the streusel on a tray lined with a silicon mat and bake at 150-160°C (302-320°F).
P125 Chocolate Sauce
300 g whole milk
75 g glucose
180 g P125 CŒUR DE GUANAJA
Bring the milk and glucose to a boil. Pour a quarter of the hot liquid over the melted chocolate and begin to emlusify.
Finish by adding the remaining hot liquid and process with a hand blender to perfect the emulsion.
Set aside in the fridge to crystallize or serve hot at 65°C (149°F).
Assembly and Finishing
Remove the Chocolate Panna Cotta from the refrigerator when ready to serve.
To decorate the dessert, arrange a few streusel pieces on top of the Chocolate Panna Cotta, then spoon a little bit of the coffee gel sauce over the streusel.