Gastronomic dessert of Cuban dark chocolate and exotic fruit
With this dessert, my idea is to combine a Cuban couverture and milk chocolate caramel with the delicate aroma of exotic fruit.
Once mounted, this dessert brings out a number of contrasts both in texture and temperature.
During the tasting we recommend that you break the chocolate tube garnished with a chocolate ganache to discover little by little the savours in textures within which will likely induce a multitude of emotions.
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Torment - 2nd place 'Chocolate Dessert', finals 2005
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Recipes 2006 - 07
Chocolate desserts
Torment - 2nd place 'Chocolate Dessert', finals 2005
Recipe for 10 Gastronomic desserts
Victoria Pineapple Marmalade
· sugar 28 g
· Diced Victoria pineapple 281 g
· vanilla bean 1/2
· corn starch 4.5 g
· fresh lime juice 8 g
· Malibu 8 g
Turn sugar, pineapple and vanilla into a sauce
Thin the cornstarch with lime juice and Malibu
Bring to quick boil, put aside
Fresh candied mango
· fresh mango purée 65 g
· sugar 28 g
· atomised glucose 9 g
· NH pectin 1.4 g
· fresh lime juice 5 g
Heat the purée
Mix NH pectin with sugars
Pour into the purée and bring to boil
Add lime juice
Mix marmelade with the candied fruit
Spread mixture onto sheets 2 mm thick in 5 x 17 cm rectangles
Place in freezer
Caramelised nuggets of hazelnut
· minced hazelnut 52 g
· sugar 25 g
· water 10 g
· butter 2 g
Combine sugar and water and heat to 115°C
Add minced nuts, sand
Caramelize, then add butter
Crunchy praline
· hazelnut praline base 125 g
(same as dessert)
· caramelised nuts
· couverture of caramel milk
Mix the praline, the nuts with the coating
Spread onto a sheet: 2 mm thick in a 28 x 14 cm rectangle
Pinacolada Sherbet
· water 150 g
· sugar 30 g
· inverted sugar
· fructodant (stabilizer) 4 g
· Victoria pineapple purée 150 g
· coconut purée 100 G
· fresh lime 8 g
· zest of lime ½
Combine water, sugars and fructodant
Pasteurise at 85°C
Pour into a pacojet mixing bowl over the purées
Mix, freeze and crush
Sherbet of Cuba
· water 294 g
· inverted sugar 40 g
· sugar 58 g
· stabilizer 7 g
· Cacao Barry Cuba 100% Origine 70% 200 g
· Caco Barry masse de cacao Grand Caraque chocolate 30 g
Combine water, sugars and the stabilizer
Pasteurise at 85°C
Pour into mixing bowl over chocolates
Mix, freeze and crush
Marble the 2 ice creams
Remove the mould from the praline and place a 1.4 cm frame in its place
Spread the ice cream then freeze
Cut 10 bars 2.5 cm wide
Place in freezer
Milk chocolate caramel Chantilly cream
· cream 90 g
· glucose 4 g
· inverted sugar 4 g
· caramel milk couverture 128 g
· cream 180 g
Bring 1st cream and sugars to boil
Pour over chocolate
Mix and add second cold cream
Refrigerate for 2 hours
Make thin tablets of dark chocolate: 14 x 2.5 cm
Whip the Chantilly with a beater
Drop in a spiral on the thin tablets
Place in refrigerator
Dark Cuba chocolate ganache 70%
· water 28 g
· cream 24 g
· glucose 126 g
· dark Cacao Barry Cuba 100% Origine chocolate 70% 37 g
· Cacao Barry masse de cacao Grand Caraque chocolate 26 g
Bring water, cream and glucose to boil
Pour over chocolates and mix
Make paper-thin tubes of dark chocolate
Garnish with a ganache
The shaping of a dessert
Take rectangular dessert plates
Set the 2 mm candied fruit in the centre of the plate then place the marbled chocolate sherbet next to the pinacolada sherbet on the crunchy praline biscuit
On top of the sherbets, drop a scoop of caramel Chantilly
Finish the garnish with a fine tube of chocolate.
Victoria Pineapple Marmalade
· sugar 28 g
· Diced Victoria pineapple 281 g
· vanilla bean 1/2
· corn starch 4.5 g
· fresh lime juice 8 g
· Malibu 8 g
Turn sugar, pineapple and vanilla into a sauce
Thin the cornstarch with lime juice and Malibu
Bring to quick boil, put aside
Fresh candied mango
· fresh mango purée 65 g
· sugar 28 g
· atomised glucose 9 g
· NH pectin 1.4 g
· fresh lime juice 5 g
Heat the purée
Mix NH pectin with sugars
Pour into the purée and bring to boil
Add lime juice
Mix marmelade with the candied fruit
Spread mixture onto sheets 2 mm thick in 5 x 17 cm rectangles
Place in freezer
Caramelised nuggets of hazelnut
· minced hazelnut 52 g
· sugar 25 g
· water 10 g
· butter 2 g
Combine sugar and water and heat to 115°C
Add minced nuts, sand
Caramelize, then add butter
Crunchy praline
· hazelnut praline base 125 g
(same as dessert)
· caramelised nuts
· couverture of caramel milk
Mix the praline, the nuts with the coating
Spread onto a sheet: 2 mm thick in a 28 x 14 cm rectangle
Pinacolada Sherbet
· water 150 g
· sugar 30 g
· inverted sugar
· fructodant (stabilizer) 4 g
· Victoria pineapple purée 150 g
· coconut purée 100 G
· fresh lime 8 g
· zest of lime ½
Combine water, sugars and fructodant
Pasteurise at 85°C
Pour into a pacojet mixing bowl over the purées
Mix, freeze and crush
Sherbet of Cuba
· water 294 g
· inverted sugar 40 g
· sugar 58 g
· stabilizer 7 g
· Cacao Barry Cuba 100% Origine 70% 200 g
· Caco Barry masse de cacao Grand Caraque chocolate 30 g
Combine water, sugars and the stabilizer
Pasteurise at 85°C
Pour into mixing bowl over chocolates
Mix, freeze and crush
Marble the 2 ice creams
Remove the mould from the praline and place a 1.4 cm frame in its place
Spread the ice cream then freeze
Cut 10 bars 2.5 cm wide
Place in freezer
Milk chocolate caramel Chantilly cream
· cream 90 g
· glucose 4 g
· inverted sugar 4 g
· caramel milk couverture 128 g
· cream 180 g
Bring 1st cream and sugars to boil
Pour over chocolate
Mix and add second cold cream
Refrigerate for 2 hours
Make thin tablets of dark chocolate: 14 x 2.5 cm
Whip the Chantilly with a beater
Drop in a spiral on the thin tablets
Place in refrigerator
Dark Cuba chocolate ganache 70%
· water 28 g
· cream 24 g
· glucose 126 g
· dark Cacao Barry Cuba 100% Origine chocolate 70% 37 g
· Cacao Barry masse de cacao Grand Caraque chocolate 26 g
Bring water, cream and glucose to boil
Pour over chocolates and mix
Make paper-thin tubes of dark chocolate
Garnish with a ganache
The shaping of a dessert
Take rectangular dessert plates
Set the 2 mm candied fruit in the centre of the plate then place the marbled chocolate sherbet next to the pinacolada sherbet on the crunchy praline biscuit
On top of the sherbets, drop a scoop of caramel Chantilly
Finish the garnish with a fine tube of chocolate.
