top of page

Coffee Chocolate Pave

coffee chocolate pave

Chocolate Brownie

makes 1 60 x 40 frame, each frame makes 210 portions

330g unsalted butter
300g caster sugar
3g fine salt
300g whole egg
260g 64% Cacao Barry Extra Bitter Guayaquil chocolate
120g plain gluten free four

Place the butter, salt and caster sugar together into a mixing bowl, cream together until light and fluffy.
Meanwhile melt the chocolate in the microwave, ensure it is fully melted.
Gradually add the whole egg to the creamed mixture, ensuring you have a well emulsified mixture
Add the chocolate into the creamed mixture, take off the machine and finish by hand to ensure it is mixed well. Lastly fold in the flour.
Spread out into a tray lined with a black mat.
Cook at 170°C for 15-20 minutes


Cafe Crokine layer

makes 2 frames

1100g Cacao Barry Café Crokine
100g 64% Cacao Barry Extra Bitter Guayaquil chocolate
Melt the chocolate, heat the Café Crokine in a separate bowl. Mix the two together then spread 1.2kg onto each prepared brownie sheet.


Espresso coffee mousse

makes 2 frames

400g egg yolk
50g Nescafe gold instant coffee
20g water
250g caster sugar +100g water
900g 64% Cacao Barry Extra Bitter Guayaquil chocolate
1140g whipping cream

Melt the chocolate in the microwave to 45◦C
Semi whip the cream, ensuring it is soft peaks
Place the egg yolks, Nescafe and water together in a mixing bowl, begin to whisk.
Place the caster sugar in a pan with 50g water and cook to 112◦C, pour over the whisking egg yolks.
Whisk until light and fluffy and cool. Mix the yolk mixture into the cream mixture.
Re heat the chocolate to ensure it is 45◦C then fold the cream and yolk mixture in gradually in 3 parts
Place onto the top of the cafe crokine layer, and spread evenly, place the frame into the freezer to set.
Once fully frozen, remove from the freezer and take off the metal frame.
Cut into 2.5cm squares and place back into the freezer until required to dip into the glaze

Coffee Chantilly

500g whipping cream – UHT
225g 64% Cacao Barry Extra Bitter Guayaquil chocolate
25g filter ground fresh coffee beans
Place the whipping cream into a pan and bring to the boil, add in the coffee and allow it to infuse for 10 minutes.
Strain the coffee cream and re scale to ensure it is still 1000g
Melt the chocolate in a bowl, pour one third of the hot cream over the chocolate and mix well.
Add in the remaining hot cream and mix well again. Place into a container to set
Whisk to firm peaks each morning for service

Chocolate cocoa nib glaze

500g  Cocoa butter
225g 64% Cacao Barry Extra Bitter Guayaquil chocolate
300g Cacao Barry Ambre Java
100g oil
100g cocoa nibs, lightly blitzed in the thermo mix
200g Cacao Barry Café crokine
Melt the chocolates  and cocoa butter together. Mix in the café crokine, cocoa nibs and oil.
Place into a container to set overnight.

Chocolate decor

makes 100 pcs

100g dark chocolate tempered
10g gold cocoa butter
Spread the cocoa butter over the acetate sheet with a sponge and allow to set
Spread out the chocolate evenly onto the sheet, allow to semi  set then cut with the 3cm guitar cutter into squares.
Place a new sheet of acetate to the back of the sheet and roll up on a rolling pin with the gold side facing the rolling pin. Secure with sellotape and allow to fully set overnight.

To finish daily

Melt the glaze and allow to cool to 35◦C, press a skewer into the top middle of the cut coffee chocolate, dip into the glaze and then scrape off the bottom. Place onto a tray to set.
Whip up the Coffee Chantilly, pipe a small bulb onto the middle of the brownie, top with a chocolate square, pipe another bulb on top and then a piece of gold.

bottom of page