Chocolate, são thomé, earl grey and beetroot byPeter Goossens
Serves 4
Ingredients
São thomé mousse
100g sugar
400g cream
80g egg yolks
380g callebaut são thomé chocolate
130g callebaut milk chocolate
20g callebaut cocoa powder
650g cream, partly whipped
Dulce de leche
1 tin condensed milk
100g purée of ripe mangoes
1 tbsp mango vinegar
Bronze chocolate rocks
200g são thomé chocolate
3g earl grey tea
60g callebaut chocolate pearls
150g tapioca starch
Bronze powder
Beetroot and cherry tuile
300g morello cherry purée
100g juice of centrifuged beetroot
White bread
Beetroot and cherry gel
300g morello cherry purée
100ml juice of centrifuged beetroot
40g agar agar
Verjus, to taste
Method
São thomé mousse
Use the sugar to make a golden caramel and deglaze with the cream, bring to the boil and mix in the beaten egg yolks. Stir with a wooden spoon until temperature reaches 85c and pour, through a sieve, over the pieces of chocolate. Leave to cool to around 35c and fold in the partly-whipped cream. Mix 1/3 of the mousse with some feuilletines and divide between hemispherical moulds, leave to cool and stick the two halves together. Freeze. Divide the rest of the mousse between slightly smaller moulds and press into a small pastille. Leave to cool briefly, smooth into a pebble shape and roll in the cocoa powder.
Dulce de leche
Boil a tin of condensed milk in water for 3 hours, cool briefly and mix with a purée of ripe mangoes. Finish with the mango vinegar. Place in a piping bag.
Bronze chocolate rocks
Infuse the são thomé chocolate with the earl grey tea, in a vacuum bag, at 70c in a bain-marie for 5 minutes. Pass the chocolate through a sieve and mix with callebaut chocolate pearls. Now slowly mix in some tapioca starch and roll until the desired shape is achieved, add tapioca until dry granules are formed. Colour with bronze powder.
Beetroot and cherry tuile
Mix ¾ morello cherry purée (from boiron) with ¼ juice of centrifuged beetroot and sweeten slightly. Soak in a few slices of white bread (without crust) and place in a dryer at 60c overnight. Break off small pieces.
Beetroot and cherry gel
Mix ¾ morello cherry purée with ¼ juice of centrifuged beetroot and sweeten slightly. Bring to the boil with the agar agar. Remove from pan, blend, sieve and add a few drops of verjus to taste. (verjus made from ice wine)
Presentation
Place 3 são thomé mousses on a cold, dark plate. Finish off with dollops of dulce de leche, bronze pearls, crumble and the blood sorrel leaves.
Find out more about Peter Goossens
Bitter chocolate millefeuille byGaetan Trovato
Serves 8
Ingredients
Bitter chocolate
Chocolate pastry
15g dark chocolate (75% cocoa)
20g cream
1 egg
10g brown sugar
40g passion fruit sauce
10ggelatin
Mousse
200gdark chocolate (70% cocoa)
Edible gold leaf
150g chocolate Amedei milk
30g sugar
1 egg
1 pinch of salt
80g whipped cream
80g Italian meringue
20g butter cream
Star anise ice cream
150g milk
150g cream
25g sugar
40gglucose
4 star anise
Spiced truffle
40gsugar
10g honey
100gcream
150gmilk chocolate
10gglucose
2ggingerbread
100gwhite chocolate
100gpowdered sugar
Method
Bitter chocolate
Melt the chopped chocolate in the hot cream. Whiskthe egg and sugar and incorporate the chocolate and creaminto the mixture. Dissolve the gelatin in the passion fruit sauce.On a 15×15 square base layer with cookedchocolate pastry, passion fruit jelly, and thechocolate mixture and freeze. Once frozencut intobars of3x8.
Mousse
Melt the chocolate in a water bath at 40ºC andstir in the butter, one third of Italian meringue and whipped cream until the mixture is elastic.Stir in the remaining cream, mixed with theegg,a pinch of salt and sugar. Transfer the mousseinto a piping bag with ribbed edges.
Star anise ice cream
Mix the cream,milk,sugar, glucose and star anise, and heatup to 80ºC and leave to infuse until cool and filter. Put the mixture into ice cream maker.
Spiced truffle
Melt the sugar and honey to 140ºC.Remove from the heat andpour in the cream, glucose, chopped chocolate and spices. Once at 30ºC seal and cool. Once cold, roll the chocolate and dip into the powdered sugar.
Find out more about Chef Trovato.
Il Cioccolato byHeinz Beck
Serves 12
Ingredients
Milk foam
600ml milk
100g grue de cacao
25g glucose syrup
Cocoa butter
Guanaja dark chocolate (70%)
Creamy chocolate
250ml milk
250ml cream
80g egg yolks
70g sugar
5g gelatin
250g guanaja dark chocolate (70%)
Cocoa sablè
230g butter
200g sugar
350g flour
100g cocoa
2g salt
Ice cream of milk reduction
1ml whole milk
100g sugar
Rice chips
2.2l water
250g carnaroli rice
4g salt
10g cocoa powder
Garnish
Edible flowers
Method
Milk foam
Bring milk to the boil, pour the grue de cacao into it and infuse for 5 minutes. Pass through a fine strainer and add the glucose syrup. Mount in a water-bath to obtain a very dense foam. Rest for 1 minute, remove the foam, pour into moulds and blast chill at -30°c. Remove from moulds and spray with a mixture 1:1 made with cocoa butter and guanaja dark chocolate.
Creamy chocolate
Bring milk, cream, sugar and yolks to 82°c. Add gelatin previously soaked in cold water. Pour all on the melted chocolate, emulsify, filter and store in refrigerator. Once thickened, mix and store in a pastry bag.
Cocoa sablè
Mix butter, sugar, flour, cocoa and salt. Pour in a mixer and blast. Pour on a plate and bake at 160°c for 10-13 minutes.
Ice cream of milk reduction
Pour milk and sugar into a small saucepan. Cook over a medium flame and simmer until it is reduced to half. Sieve and freeze.
Rice chips
Bring the water and salt to a boil, add rice and cook for 24 minutes. Filter, add the cocoa powder and blend in a thermomix to obtain a smooth and creamy mixture. Spread thin on a silpat, dry in oven at 60°c for 6 hours, remove from oven and let stand at room temperature for 2 days. Heat the oil to 200°c and fry the chips for a few seconds.
To serve
Place a spoon of cocoa sablè in the middle of the platter and lay above two rectangles of frozen milk foam. Decorate with some drops of creamy chocolate, one spoon of ice cream of milk reduction, chocolate flavored rice chips and garnish with edible flowers.
Find out more about Heinz Beck.
World of Valrhona’s Chocolate byVincenzo Guarino
ngredients
Chocolate cream
25g dark chocolate 66%
25g cream
10g milk
10g sugar
10g egg yolks
Milk chocolate brownie
20g egg yolks
8g milk chocolate 36%
8ghazelnuts
15g butter
15g sugar
Dark chocolate foam
40g dark chocolate 55%
40g cream
40g egg whites
Sugar sphere
50g Isomalt
3g red food coloring
Caramel ganache
10g caramel chocolate
5g cream
2g butter
2g glucose syrup
Method
Using the egg yolks, sugar and milk prepare the english cream and pour it on the chocolate then mix and let it cool in a fridge. Prepare the sugar sphere and fill it with the chocolate foam (mix the ingredients and pour it in a whipped cream canister).
Place the chocolate cream on the plate and the brownie on top. Place the chocolate foam-filled sugar sphere on the brownie, add the caramel ganache and decorate with edible flowers and berries.
Find out more about ChefGuarino on his.
