Dark Chocolate Biscuit type “Brownies”

Ingredients
250gButter
250gSugar
50gBrown Sugar
340gTumaco 65% Dark Chocolate
200gEggs
120gWeak (soft wheat) Flour (w180/200)
Directions
Using a standing mixer equipped with a flat beater, cream soft butter, granulated sugar and brown sugar to a yellow-white colour.
Add 140 grams of pre-heated chocolate, pourintostandup mixer bowl and mix on low speed. Add pre-heated beaten eggs and sifted flour (by hand) mixed with 200 grams of coarsely chopped chocolate.
Pour into serving glass, taking care not to smudge the edges.
Bake at 170°C for 13 minutes.
Carefully pull out the glasses and let it cool down.
Creamy Apricot Center
Ingredients
400gApricot Purée
120gEgg Yolks
150gEggs
110gSugar
150gButter
4gGelatin Sheets
Directions
Cream egg yolks, eggs and granulated sugar, combine with the apricot puree, add the gelatin previously bloomed in water and bring to a boil.
Cool the mixture to 30°C, and emulsify with the butter at +4°C.
Apricot Gelée
Ingredients
8gGelatin Sheets
50gSugar
500gApricot Purée
6gLemon Juice
Directions
Bloom the gelatin in cold water.
Mix the purée with sugar and lemon juice.
Heat a portion of the purée, add the bloomed gelatin, melt the gelatin and combine with the rest of the puree.
Strain and break down.
Light Colombia Mousse
Ingredients
350gFresh Whole Milk
8gGelatin
460gColombia 45% Milk Chocolate
700gFresh Cream 35%
Directions
Bloom the gelatin.
Boil milk and add gelatin.
Pour the liquid on the melted chocolate, mix to obtain a smooth consistency.
When the chocolate mixture reaches 35°C – 40°C, pour it on the whipped cream to 50-55%.
Pour into molds right away.
“Nevado Breath” Mousse
Ingredients
470gFresh Whole Milk
940gFresh Cream 35%
880gNevado White Chocolate
18gGelatin Sheets
Directions
Bloom the gelatin.
Boil milk and add gelatin.
Pour the liquid on the melted chocolate, then mix to obtain a smooth consistency.
When the chocolate mixture reaches 35°C – 40°C, pour it on the whipped cream to 50-55%.
Pour into molds immediately.
Assembly method
In a steel ring, assemble a sandwich with the brownie, apricot gelée, spikes of creamy and light Colombia mousse. Prepare the “Nevado Breath” mousse and assemble the dessert in silicone molds. Break down and refinish with white spray mixture, white chocolate tilesand fresh apricot.