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Caramel Latte Entremet

By 26/10/2018 February 2nd, 2019 No Comments

I spent some time in Bahrain last year working with clients and got really into the flavours of the region. One of which was cardamom and coffee. I’m sure I have seen that combo, or even tasted it, before, but it never dawned on me to make it into a dessert. Whew! It’s such a delightful combo. I know this desserts looks complex and, perhaps, intimidating, but it’s fully worth the effort and is way easier than it looks. Just take it one step at a time, read the recipe all the way through before starting, and enjoy the process of learning and creating. 🙂

What you’ll need —
Silikomart Fingers 75 Professional Silicon Mould
Cutter (comes with the above )
Dipping Fork or Eating Fork
Offset Spatula
Gold Leaf – optional
Cooling Rack
Baking Tray ( that fits the cooling rack )

 

Rate This Recipe
5 from 1 vote

Caramel Latte Entrement

This dessert certainly takes extra time and effort, but it's well worth it and you'll learn so much! 

Ingredients

Cinnamon Wafers

  • 100 g almonds, peeled
  • 100 g buckwheat, soaked 1 hour, strained and rinsed
  • 10 g coconut flour
  • 100g (½ cup) coconut sugar, powdered
  • 6 drops cinnamon essential oil
  • Pinch of sea salt
  • 15 g golden flax, soaked in 60g water for 1 hour
  • 10 g ground golden flax

Coffee Jelly

  • 90 g coffee
  • 90 g water
  • 3.5g (1.25 tsp) agar powder
  • 75g ⅓ cup coconut sugar
  • ½ tsp tamari

Cardamom Vanilla Bean Cream

  • 150g (¾ cup) fresh young coconut meat, pat dry
  • 100 g cashews – soaked 1 hour and rinsed
  • 50 g honey or maple syrup
  • 75g (⅓ cup) xylitol, powdered
  • 120 ml water
  • 1 ½ tbsp lemon juice
  • Pinch sea salt
  • ½ vanilla pod scraped
  • 6-8 drops vanilla medicine flower extract
  • 6-8 drops cardamom essential oil
  • 50 g coconut oil, melted
  • 35 g cacao butter, melted

“Milk” Caramel

  • 75 g coconut oil, melted
  • 75g (⅓ cup + 1 tbsp)  cacao butter, melted
  • 30g (¼ cup) lucuma powder
  • 75g (½ cup) xylitol
  • 75g (⅓ cup) coconut sugar
  • 75 g warm non dairy milk of your choice

Chocolate Coffee Coating

    (make this once you're ready to finish the desserts)

    • 100g (3.5 oz) cacao paste or chocolate
    • 40 g coconut oil
    • 40 g maple or honey
    • 20 g coffee beans, roughly ground
    • Pinch salt

    Instructions

    Cinnamon Wafers

    • Put the almonds into a medium bowl and cover with boiled water. Allow to sit 5 minutes.
    • Drain the almonds and squeeze them gently to remove their skins.
    • Blend all ingredients until smooth in a high speed blender.
    • Transfer the mix to a teflex lined dehydrator tray and, using a moistened cranked / offset spatula spread the mix out to about  ¼ inch thickness.
    • Score the mix using the cutter that came with the moulds you’re using for the cream element.
    • Dehydrate for 15 hours at 115F.
    • Once it’s firm and dry enough, flip onto a mesh tray and dry for another 15 hours, or until crisp and dry throughout. To keep them from bowing, put another mesh sheet on top once you flip them.
    • Gently break them along the scored lines and store in an airtight container at room temp until you’re ready to use them, or up to 4 months.
    • Use a sharp knife to smooth down the edges of the biscuits, if desired.
    • Store in an airtight container until ready to assemble.

    Coffee Jelly

    • Combine the water and agar in a pot and whisk to combine.
    • Bring to a gentle boil while whisking continuously.
    • Turn down to a simmer and add the coffee and sugar. Whisk well to combine.
    • Pour out onto a baking tray 25cm x 18cm x 2cm and place in the fridge to set, about 10 mins.
    • Cut the jelly into long thin strips using the cutter that came with the moulds.
    • Seal in an airtight container until ready to use.

    Cardamom Vanilla Bean Cream

    • In a high speed blender process all ingredients until smooth. Use the tamper stick to keep it all moving.
    • Pour or pipe into the mould, to fill ½ way.
    • Gently insert the coffee jelly and fill the mould the remaining way with cream.
    • Pop in the freezer to set solid, about 2 hours.
    • Remove from the mould and place onto a tray lined with greaseproof and back in the freezer until you’re ready to assemble them.

    "Milk" Caramel

    • In high speed blender combine all ingredients, except milk, and blend on low speed just to combine.
    • With the blender running on low/medium, drizzle in the milk and increase blender speed a little until you achieve a silky smooth caramel.
    • Keep the caramel at room temp in a warm place until ready to assemble.

    Chocolate Coffee Coating

    • Melt the cacao paste and coconut oil over a double boiler.
    • Remove from the heat and whisk in the remaining ingredients.

    Assembly

    • Place one “bar” at a time on the cooling rack (with a baking tray under it to catch the caramel) with the dipping fork under the centre of the bar.
    • Pour the caramel over the bar slowly so it fully coats it all the way around.
    • Use the dipping fork to lift the “bar” and gently scrape it along the cooling rack to remove any excess.
    • Place on a greaseproof paper lined tray.
    • Scrape the caramel back into the bowl and continue until all “bars” are coated.
    • Pop them in the freezer to set firmly, about 1 hour.
    • Repeat the same process from the caramel, but with the chocolate coating and carefully place the “bar” atop the cinnamon wafers. I found using a small offset spatula to help release the bar from the fork was helpful. You could also just use a thin knife.
    • Sprinkle with some roughly ground coffee beans and pop in the fridge to set, if needed, about 10 minutes. Add gold leaf, if desired, just before serving.
    • Store in an airtight container in the fridge, about 1-2 days (the wafers will go soft and the coffee jelly will bleed into the cream, but it will keep for more like 5-7 days without spoiling) or in the freezer for a couple months.
    Rate This Recipe
    5 from 1 vote

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