Cocoa Sponge Cake & Salted Caramel Cremeux “Sandwich” with Davao Coconut Pudding

Salted Caramel 

1. Cook the sugar and water for caramel, up to golden brown colour
2. Then add cream and whisk until it is mixed
3. Then add salt to taste

Cremeux

1. Bloom the gelatine sheets into the iced cold water
2. Whisk egg yolk and sugar until its pale
3. Scald the milk and cream
4. Add the milk mixture into the egg mixture slowly and mix it with rubber spatula or wooden spoon
5. Pour the mixture back into a clean sauce pan
6. Heat the mixture to 78°C and add the gelatine and mix
7. Into a bowl or jug add the mixture and the 120g caramel and mix it with rubber spatula or wooden spoon until the caramel is dissolve.
8. Let it set

Coco Sponge

1. Into a bowl whisk the egg yolk, egg whites and sugar.
2. Fold in the cocoa powder
3. Into the flat trey with baking paper and bake it to the oven 180°C for 14 minutes

Davao Coconut Pudding

1. Combined the coconut milk, condense milk and sugar into the sauce pan.
2. Medium heat and bring the mix into boil, Stir it occasionally
3. Gently add the corn starch and mix, until it is thicken to paste and let it set.

White Chocolate Soil

1. Make sugar syrup by heating up the sugar and water to 135°C
2. Then add the chocolate

Dark Chocolate Soil

1. Make sugar syrup by heating up the sugar and water to 135°C
2. Then add the chocolate

Strawberry Sauce

1. Add everything into the sauce pan and cook up the strawberry until its soft or ready to blitz and passed it into the fine strainer.

Macerated Strawberries

1. ​​​​​​​Dust cut strawberries with icing sugar

 Tempered Chocolate

1. Let the water heat up, then put the heat to medium
2. Put a bowl over and add the chocolate
3. Heat the chocolate to 50°C
4. Then pour most of the chocolate into the clean sanitised bench, keep the chocolate moving until the temperature will go down to 28°C
5. Bring the temperature up again to 31°C to 32°C and the chocolate will be ready to use.​​​​​​​