Chocolate Crater Plated Dessert

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Ingredients

  • as needed pulled sugar ribbon
  • as needed Borage flowers from The Chef’s Garden

Chocolate Fondant Cream

  • 250 gr. water
  • 100 gr. glucose DE40
  • 400 gr. heavy cream, 38% fat
  • 400 gr. PreGel Cacao Essenziale™ Tanzaka 72% (Fine Dark Chocolate Couverture)

Milk Chocolate Gelato

  • 3000 gr. whole milk
  • 150 gr. heavy cream, 38% fat
  • 540 gr. sugar
  • 60 gr. PreGel Dextrose (Sweetening Agent)
  • 300 gr. PreGel Totalbase (Water & Milk Base – Cold Process)
  • 200 gr. white chocolate, melted
  • 200 gr. PreGel Cacao Essenziale Tanzaka 72% (Fine Dark Chocolate Couverture)
  • 40 gr. PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean)

Crispy Chocolate Cake

  • 130 gr. egg whites
    80 gr. egg yolks
    80 gr. sugar
    20 gr. all-purpose flour
    1.6 gr. baking powder
    150 gr. PreGel Cacao Essenziale™ Tanzaka 72% (Fine Dark Chocolate Couverture) – CET720
    25 gr. vegetable oil
    50 gr. heavy cream, 38% fat
    1 gr. salt

Warm Chocolate Foam

  • 500 gr. skim milk
  • 4 gr. PreGel Five Star Chef Pastry Gelatin Base
  • 24 gr. PreGel Five Star Chef Albumissimo (Egg White Base)
  • 200 gr. PreGel Cacao Essenziale Tanzaka 72% (Fine Dark Chocolate Couverture)

Chocolate Crumble

  • 100 gr. butter
  • 100 gr. granulated sugar
  • 70 gr. all-purpose flour
  • 30 gr. PreGel Cacao Togo (Cocoa Powder)
  • 100 gr. almond flour
  • 1.5 gr. fleur de sel

Cocoa Nib Powder

  • 120 gr. PreGel Cacao Essenziale Tanzaka 72% (Fine Dark Chocolate Couverture)
  • 80 gr. tapioca maltodextrin
  • 50 gr. roasted cocoa nibs

Milk Chocolate Pudding

  • 50 gr. PreGel Cacao Essenziale Azima 44% (Fine Milk Chocolate Couverture)
  • 150 gr. heavy cream, 38% fat
  • 250 gr. whole milk
  • 63 gr. sugar
  • 25 gr. PreGel 5-Star Chef Pastry Select™ Pastry Cream Superior (Hot Process)
  • 25 gr. egg yolks

Chocolate Sauce

  • 200 gr. whole milk
  • 50 gr. glucose DE40
  • 190 gr. PreGel Cacao Essenziale Tanzaka 72% (Fine Dark Chocolate Couverture)

Method

Chocolate Fondant Cream

  1. In a medium saucepan, combine together the water, glucose and cream and bring to a boil.
  2. Pour over the chocolate pistols and homogenize with an immersion blender.
  3. Pour into a container and cool over an ice bath.
  4. Use as needed in final assembly.

Milk Chocolate Gelato

  1. Combine all ingredients in a large plastic bucket.
  2. Mix well for 2 – 3′ using an immersion blender.
  3. Allow to age overnight in a refrigerator or place immediately into batch freezer and process according to machine instructions.
  4. Use as needed in final assembly.

Crispy Chocolate Cake

  1. Combine all of the ingredients in a blender and puree until smooth.
  2. Strain the mix through a chinois.
  3. Place into an iSi foam canister and charge with three N2O cartridges.
  4. Expel the mixture into a Styrofoam cup punched with holes filling it only about half way.
  5. Microwave for approximately 55″.
  6. Remove from microwave and place directly into a freezer to cool slightly.
  7. Unmold from the cup once cooled and tear into random sized pieces.
  8. Place the pieces into a dehydrator and dehydrate until crispy.
  9. Use as needed in final assembly.

Warm Chocolate Foam

  1. In a small saucepan, bring the milk to a boil while stirring constantly.
  2. Pour over the chocolate and blend with an immersion blender until homogenized and smooth.
  3. Place the ganache into a blender and shear the PreGel Five Star Chef Pastry Gelatin Base and PreGel Five Star Chef Albumissimo (Egg White
  4. Base) into the mixture until just blended.
  5. Pour the warm liquid directly into an iSi Thermo Whip and charge with two N2O cartridges.
  6. Reserve in a warm water bath until ready to expel.
  7. Use as needed in final assembly.

Chocolate Crumble

  1. Place butter, sugar, flour, sifted PreGel Cacao Togo (Cocoa Powder), almond flour and fleur de sel in a 5qt mixer with a paddle and mix at a low speed slowly building to medium speed make sure not to over mix.
  2. Finish mixing by hand creating a smooth dough.
  3. Place in the refrigerator until firm.
  4. Using a cheese grater crumble the dough and bake on a parchment lined sheet tray at 163 °C.
  5. Once cool, reserve in an airtight container.
  6. Use as needed in final assembly.

Cocoa Nib Powder

  1. Place all of the ingredients in a food processor and blend until a powder consistency is reached.
  2. Reserve in an airtight container with desiccant packs.
  3. Use as needed in final assembly.

Milk Chocolate Pudding

  1. In a small saucepan, combine together the PreGel Cacao Essenziale Azima 44% (Fine Milk Chocolate Couverture), cream, milk and sugar, whisking constantly.
  2. Bring to a boil over medium-high heat.
  3. In a medium sized bowl, whisk together the PreGel 5-Star Chef Pastry Select Pastry Cream Superior (Hot Process) and egg yolks.
  4. While whisking, pour the boiling liquid over the mixture in the bowl and mix until completely homogenous.
  5. Pour the mixture back into the pot and whisk constantly over medium-high heat and bring to a boil.
  6. Once at a boil, immediately pour the pastry cream out onto a plastic wrap lined sheet tray.
  7. Cover with plastic wrap and cool immediately in the refrigerator.
  8. Once the pastry cream has completely cooled, place into a bowl and stir until smooth.
  9. Place in a squeeze bottle and reserve under refrigeration.
  10. Use as needed in final assembly.

Chocolate Sauce

  1. In a small saucepan, combine the milk and glucose and bring to a boil.
  2. Remove from heat and gradually pour over PreGel Cacao Essenziale Tanzaka 72% (Fine Dark Chocolate Couverture), stirring to combine.
  3. Place into a container and cool over an ice bath.
  4. Reserve in the refrigerator and use as needed in final assembly.

Assembly

  1. Using a small brush, paint a line with the Chocolate Sauce on the desired plate.
  2. In a piping bag with a St. Honore Tip, pipe an organic shaped line across the plate with the Chocolate Fondant Cream.
  3. Place a few small mounds of Chocolate Crumble and the Cocoa Nib Powder around the plate.
  4. Place a few small pieces of the Crispy Chocolate Cake on the dessert.
  5. In a squeeze bottle, squeeze the Milk Chocolate Pudding into small dots around the plate.
  6. Using a quenelle spoon, place a quenelle of the Milk Chocolate Gelato on a small mound of the Chocolate Crumble.
  7. Using an iSi® gun filled with the Warm Chocolate Foam, expel a large mound in the center of the plate.
  8. Place a very thin, pulled sugar ribbon on the dessert.
  9. Garnish with Borage Flowers from The Chef’s Garden and serve immediately.
Source: http://www.pregelrecipes.com/