Chocolate & Caramel by Jeff Wurtz

(This recipe appeared in the Winter 2023 issue of Pastry Arts Magazine)

This recipe was inspired by the classic combination of chocolate and caramel, but with an elevated twist. The dish presents the comforting and nostalgic flavors of decadent chocolate, caramel, and malt in a clean and elegant presentation.

Yield: 15 servings

Caramel Mousse

• 1 gelatin sheet
• 115 g Valrhona Caramélia Milk Chocolate 36%
• 30 g granulated sugar
• 75 g heavy cream, warm
• 20 g egg yolks
• 225 g heavy cream, whipped

1. Bloom gelatin.

2. Squeeze gelatin and add to chocolate in a bain marie.

3. Caramelize the sugar in a pot until it is a deep golden color, then deglaze with the warm cream. Temper mixture into yolks, then return to heat, whisking until slightly thicker.

4. Pour the hot caramel mixture over the chocolate and gelatin; emulsify with a hand blender.

5. Transfer caramel chocolate mixture to a mixing bowl and fold in whipped cream. Set inside a round Flexi mold that is 1 3/4ʺ diameter and 3/4ʺ Freeze.

Caramel Glaze

• 1.5 g gelatin sheets
• 50 g Valrhona Caramélia Milk Chocolate 36%
• 100 g granulated sugar
• 65 g glucose syrup
• 165 g heavy cream, warm
• 15 g unsalted butter

1. Bloom gelatin

2. Squeeze gelatin and add to chocolate in a bain marie.

3. Caramelize sugar and glucose syrup until it is a deep golden color. Deglaze with the warm cream. Pour mixture over chocolate and gelatin; emulsify with a hand blender. Add butter and continue to emulsify; set aside.

Chocolate Cremeux

• 125 g milk
• 125 g heavy cream
• 100 g egg yolks
• 25 g granulated sugar
• 150 g dark chocolate 66%

1. Bring the milk and cream to a boil.

2. Whisk together the egg yolks and sugar. Temper into the hot milk mixture, then whisk on heat until slightly thicker. Pour the hot mixture over the chocolate and emulsify with a hand blender until smooth. Cover with plastic wrap and set aside to cool.
   

   

Chocolate Sablé

• 227 g unsalted butter
• 75 g confectioners’ sugar
• 2.5 g salt
• 215 g all-purpose flour
• 45 g cornstarch
• 20 g deZaan Rich Terracotta Cocoa Powder

1. In the bowl of an electric stand mixer, using the paddle attachment, cream the butter and confectioners’ sugar until smooth.

2. Sift together the remaining ingredients and add to the butter mixture, mixing until blended.

3. Roll dough between parchment paper to a thickness of 0.2ʺ (0.5 cm). Cut with 1.5ʺ (3.8 cm) and 2.5ʺ (6.3 cm) fluted ring cutters. Bake at 350˚F (177˚C) for 10 minutes.

Malt Ice Cream

• 460 g heavy cream
• 125 g malt powder
• 230 g milk
• 75 g egg yolks
• 150 g granulated sugar

1. Mix the cream and malt powder until the malt is dissolved.

2. Heat the milk. Meanwhile, whisk together the egg yolks and sugar, then temper the mixture into the milk. Cook, whisking, until thickened. Combine with the cream and malt mixture and emulsify. Cool in an ice bath.

3. Process in ice cream machine.

Caramélia Chocolate Décor

• Valrhona Caramélia milk chocolate, as needed 

1. Temper the chocolate. Pour over acetate sheet. When almost set, use a fluted 2.5ʺ (6.3 cm) cutter to cut out décor. Use a 1.25ʺ (3.17 cm) to cut out a circle from the center, slightly off-center.
   

   

Assembly

• Valrhona Dulcey chocolate batons, for décor
• Gold leaf

1. Set out the 2.5ʺ baked sablé.

2. Unmold the frozen mousse and set it on a rack over a sheet tray lined with plastic wrap. Pour warm Caramel Glaze over the mousse to coat. Transfer glazed mousse to the sablé. put a Caramelia decor on top of the mousse.

3. Transfer the cremeux to a piping bag with a ribbon tip. Pipe a ribbon of cremeux on the larger side of the chocolate décor. Sprinke a touch of sea salt in the middle of the glazed mousse. Garnish with 3 small batons of Valrhona Dulcey chocolate decor on top of the cremeux. Add a piece of gold leaf for decoration.

4. Set the mousse cake on a plate to one side. On the opposite side place the smaller sablé. Arrange a quenelle of the ice cream on the smaller chocolate sablé.

About Jeff Wurtz

Jeff Wurtz is the Executive Pastry Chef of Peak Restaurant in New York, NY. He describes his pastry style as classic French. It was greatly influenced by his mentor, Chef Sandro Micheli. When designing dishes for Peak, Chef Jeff likes to highlight easy-to-love flavor combinations in a clean and precise presentation.