The word Namelaka is a japanese term for creamy texture and the technique for making this creamy texture comes from the Valrhona school of pastry.
8.5 g silver gelatin sheets
200 g whole milk
10 g glucose syrup
400 g Dark 65% chocolate
375 g heavy cream
Soak gelatin in ice water until softened; squeeze out excess water and set aside.
In a small pot, bring milk and glucose to a boil. Add gelatin and stir to dissolve.
Place 65% chocolate into a bowl and pour glucose mixture over it, whisking until smooth.
With a hand-held blender, combine chocolate mixture and blend well to emulsify.
Line 3 ring molds of 16 cm (6 inch) with acetate, pour in mixture and freeze until ready for use.
80g Powdered sugar
80 g Almond in powder
Mix all ingredients. Spend the dough or Chinese if you do not have one, in a rather fine mesh strainer
Put the mixture into a siphon and, following the instructions, insert a gas canister and shake before the next step.
Pierce the bottom of about 5-6 plastic cups with a knife, for easy removal the cake.
Fill the cups with a third siphoned dough
Cook 35-40 ´´in the microwave (depending on your strength), maximum power.
140 g butter, cold, cubed
65 g light brown sugar
125 g all-purpose flour
50 g finely ground whole wheat flour
40 g coarsely ground whole wheat flour
3 g salt
25 g buckwheat honey
Preheat the oven to 175°C/350°F. Line a baking sheet with parchment paper. Using a stand
mixer, paddle all of the ingredients on medium speed until the mixture is crumbly in
texture. Do not overmix. Transfer to the baking sheet and spread in an even layer. Bake
until golden brown, about 15 minutes. Allow to cool to room temperature. Break into
small pieces and transfer to a dry, airtight container