Oct 18, 2019 Last Updated 6:31 AM, Nov 9, 2017

Cocoa Sablé, Espresso Chocolate Caramel, Maldon Salt

Cocoa Sablé, Espresso Chocolate Caramel, Maldon Salt by Michael Laiskonis.

"Michael Laiskonis, Creative Director, Institute of Culinary Education in New York, NY, shares his Cocoa Sablé, Espresso Chocolate Caramel, Maldon Salt recipe in the DessertProfessional.com Dessert Trio column."


In DessertProfessional.com's latest issue, the Dessert Trio column features three different dessert perspectives on espresso, from three top pastry chefs, François Payard, Michael Laiskonis and Angela Pinkerton. Click the following to see recipes and notes by:
François Payard | Angela Pinkerton


Notes: I’ve long been a coffee fiend – and I also love integrating its deep complex flavor into dessert. Here, a dash of espresso matches the intensity of cocoa and caramel while also providing a nice bitter contrast.

Cocoa Sablé:

  • 6.17 oz/175 g unsalted butter, softened
  • 2.3 oz/65 g confectioners’ sugar
  • 0.07 oz/2 g finely ground espresso
  • 0.07 oz/2 g salt
  • 5 oz/140 g cake flour 
  • 0.7 oz/20 g cocoa powder
  • 0.07 oz/2 g baking powder

1. Process the butter, confectioner’s sugar, espresso, and salt in a food processor.

2. Add the flour, cocoa powder, and baking powder, mixing until thoroughly combined.

3. Pipe the mixture into a single layer within a sprayed Silform mold.

4. Bake at 160˚C/320˚F for 15-20 minutes or thoroughly baked.

Espresso Chocolate Caramel: 

  • 6 oz/170 g granulated sugar
  • 3.5 oz/100 g glucose syrup
  • Water, as needed to cover
  • 4 oz/115 g heavy cream (35% fat)
  • 1.4 oz/40 g brewed espresso
  • 1.9 oz/55 g unsweetened chocolate
  • 3.8 oz/110 g unsalted butter

1. In a heavy, non-reactive saucepan, combine the sucrose and glucose, with water to cover. Gently cook to a medium caramel.

2. Off heat, deglaze the caramel with the cream and espresso, whisking to combine. Pour over the unsweetened chocolate and allow to cool to 35˚C/95˚F before stirring in the butter. Allow to fully cool to room temperature.


  • Dark chocolate décor 
  • Maldon salt
  • Gold leaf
  • Confectioners’ sugar

Pipe a small amount of the caramel into each of the Cocoa Sablé bases. Garnish with chocolate décor, Maldon salt, a dusting of confectioners’ sugar, and gold leaf.

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