Chocolate candy bar tonka bean and chocolate liqueur

Name: Chocolate candy bar tonka bean and chocolate liqueur
Ingredients: 170 g Cream; 20 g Water; 180 g Dark chocolate; 300 g Cream; 115 g Milk chocolate; 1 units.items Tonkabean; 3 g leaf gelatin; 500 ml Water; 35 g Chocolate liqueur; 500 ml Chocolate liqueur; chocolate bar dark & milk chocolate; ice shaver; 12 g Gelatine

Chocolate bar with a filling of tonka bean ganache and a mousse of chocolate liqueur, served with vanilla ice cream & shaved ice of chocolate liqueur.

Ingredients

170gCream

20gWater

180gDark chocolate

1units.itemsTonkabean

300gCream

115gMilk chocolate

3gleaf gelatin

35gChocolate liqueur

500mlWater

500mlChocolate liqueur

ice shaver

12gGelatine

chocolate bar dark & milk chocolate

Preparation

Chop the tonka bean into pieces.
Warm the cream (maximum 40°C), add the tonka bean, and let it cool.
Cover and infuse overnight in the refrigerator.
Strain the cream.
Heat the cream and water to 90°C.
Mix in the chocolate until you have a smooth emulsion.
Let it cool completely and transfer the mixture to a piping bag.

Soak the gelatin in water.
Heat the cream with the liqueur.
Dissolve the gelatin in it.
Pour in the chocolate and mix well.
Let cool and whip until airy.

Soak the gelatin sheets in water.
Mix the liqueur with the water.
Heat about 1/3 of the mixture and dissolve the gelatin in it.
Mix with the rest of the mixture.
Pour the mixture into the cups with the correct size for the ice shaver and place in the freezer.
When serving, place the frozen block in the shaver, shave off ice, and serve immediately.