Chocolate plated dessert with cocoa gelee, cocoa nib crunch and mascarpone ice cream
Bruno Albouze · ♥ 2K likes · 48K views · 7 min video
Read about plated desserts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- chocolate discs
- butter
- sugar
- fleur de sel
- cocoa powder
- flour
- baking soda
Break the chocolate discs into small pieces. Process the butter, sugar, fleur de sel and cocoa powder; add the flour mixed with baking soda, then the chocolate pieces, and mix to combine.
Eggless chocolate crust
Spread the crust into two thin discs about 2mm thick between a silicone baking mat and parchment paper; freeze.
- milk
- toasted cocoa nibs
Infuse the milk with toasted cocoa nibs for three hours; sieve and bring back to a boil.
- acid citric
- gelatin
Whisk in citric acid so the milk separates; filter the hot liquid, add softened gelatin and freeze.
Thaw the frozen block in a strainer, keeping the clear liquid that drips out and discarding the gelatinous part.
Thawing into cocoa gelee
- sugar
- vanilla
- gelatine
Add a bit of sugar and vanilla (optional), heat to 140F / 60C, add softened gelatine, pour into a baking tray lined with a plastic sheet, refrigerate until set and cut into squares.
Macerate golden raisins in a light, hot simple syrup with armagnac, cognac, Cointreau or rum.
Macerated raisins and cocoa nib crunch
- golden raisins
- light simple syrup
- armagnac or cognac, cointreau, rum
- sugar
- water
Make a light caramel with sugar and water; stir in cocoa nibs, spread on a silicone mat, cool and break into pieces.
For the mascarpone ice cream, heat milk to 140F / 60C; whisk in honey, milk powder and egg yolks.
- cocoa nibs
- milk
- honey
- milk powder
- egg yolks
- gelatin
- mascarpone
Blend and cook to 185F / 85C, add the gelatin and mascarpone, mix well and refrigerate overnight.
Temper dark chocolate couverture: melt to 130F / 55C.
- 1 cup dark chocolate couverture
Pour about a cup of tempered chocolate onto a plastic sheet, cover with a second sheet and spread thin; once set to the touch cut into discs, flip and refrigerate; store the discs in a sealed container.
- milk
- heavy cream
- melted chocolate
- egg
For the chocolate filling, bring milk and heavy cream to a boil, add to melted chocolate, mix, add the egg and smooth with an immersion blender.
Chocolate cremeux filling
Heat the oven to 350F / 180C; flip the frozen pastry sheets onto a Silpain mat, since the dessert is served crust side up.
Lower to 275F / 135C, add the chocolate cremeux and bake 10 more minutes; turn the oven off and leave 5 minutes more if needed. Do not overbake.
Cool, remove the cake ring and cut in two portions; bake the crust and filling on the day of serving, since it does not hold refrigeration well.