Glazed veal sweetbreads with coffee, bitter cocoa and mote wheat

For the sweetbreads:

• Make a beef stock.
• Put the sweetbreads in cold salted water for several hours so that they bleed.
• Blanch them for a few minutes bringing them to the boil from cold water, let them cool in the water.
• Clean them by removing the excess fat and skin.
• Season them with salt and pepper and brown them in a non-stick frying pan with butter and olive oil.
• Place the sweetbreads in a pan and cover with the brown stock, leave to cook until soft.

For the cocoa sauce:

• Reduce the red wine and add with the stock left over from cooking the sweetbreads.
• Thicken the sauce with cornstarch and make it shiny but adding a few cubes of butter.
• Finally, add the cocoa.

For the garnishes:

• Mote wheat stew.
• Ground coffee.

Decoration:

• Coffee caramel.
• Micro-sprouts.

SET UP

• In a frying pan, glaze the sweetbreads with the cocoa sauce, adding it little by little until they are completely covered.
• Place the sweetbreads on a deep plate, next to the mote wheat stew and on the other side, the coffee grounds.
• Decorate with the coffee caramel and the sprouts.
• Observations:
• Once bled, bleached, cleaned, seasoned and browned, the sweetbreads can be cooked in a vacuum with a brown base (15% to 20% of the weight of the sweetbreads) at 70 ºC for 180 minutes.