Le Chocolat Sensation, Cremeax a l'Araguani, Bicuit Oreo

  • Recipe courtesy Chefs Philippe Braun and Joel Robuchon at L'Atelier De Joel Robuchon in Paris
  • Show: Giada's Weekend Getaways
  • Episode: Paris, France
Total Time:
5 hr 10 min
Prep:
40 min
Inactive Prep:
4 hr
Cook:
30 min
Yield:
12 servings
Level:
Difficult

Ingredients

FOR THE CHOCOLATE BASE:
  • 8.8 ounces cream
  • 9.5 ounces milk
  • 11.5 ounces Araguani chocolate 72 percent
    FOR THE CREMEUX:
    • 8.8 ounces whipped cream
      CHOCOLATE SAUCE:
      • 7.7 ounces (220 grams) water
      • 10.5 ounces (300 grams) sugar
      • 3.5 ounces (100 grams) cocoa powder
      • 6 ounces (170 grams) heavy cream
      • 3 pieces gelatin leaves
        FOR THE WHITE CHOCOLATE ICE CREAM:
        • 24.6 ounces milk
        • 3.5 ounces egg yolks (recommended: pasteurized or egg beaters)
        • .71 ounces (20 grams) sugar
        • 11.2 ounces ivoire chocolate, melted
        • Chocolate cookies, crumbled (recommended: Oreo)
          FOR THE CHOCOLATE BASE:

            Directions

            Warm up the cream and milk and add little by little to the chocolate. Pour about 2 ounces (50 grams) in each serving cup and cool in the refrigerator.

            Mix about 1/2-ounce (15 grams) of warm base (or glaze) with the about (3/4-ounce) 25 grams of whipped cream.

            Combine all the ingredients for the ice cream and