Home > Recipes > Desserts > Xocolate y árbol - Chocolate and tree

Xocolate y árbol - Chocolate and tree

Asgeir Sandholt
Iceland
  • Hot Chocolate Mousse

    Whole fat milk 270 g
    Sugar 50 g
    Agar Agar 1 g
    Carma Madagascar origine rare 64% 160 g
     

    Heat the milk
    Add the sugar together with the agar agar and bring to a boil
    Emulsify with the melted chocolate
    Keep the mousse in a siphon at ca.45°C
    Serve à la minute
     

  • Cocoa Nibs´Ice Cream

    Full fat milk 315 g
    Non fat milk powder 22 g 
    Sugar 70 g
    Inverted sugar 6 g
    Powdered glucose 22 g
    Single cream 36% 115 g
    Egg yolks 20 g
    Cocoa nibs 65 g
    Stabilizer 2.5 g
     

    Mix half of the sugar with the stabilizer
    Heat the milk together with the milk powder
    Add the sugars followed by the cocoa nibs and the sugar-stabilizer mix at 45°C
    Mix together the egg yolks and cream
    Add to the previous mixture and heat to 85°C
    Remove the cocoa nibs and leave to cool
    Place the ice cream in a pacojet box and freeze
     

  • Guava Core

    Neutral gel 500 g
    Guava purée 50 g
    Birch liqueur 50 g
     

    Mix all the ingredients together
    Pipe into silicon moulds
    Freeze
     

  • Guava Tonic Sauce with fresh Mango Brunoise

    Guava purée 70 g
    Fresh lemon juice 12 g
    Tonic water 35 g
    Sugar 30 g
    Apple pectin 2 g 
    Birch liqueur 20 g
    Fresh mango in cubes 25 g  
     

    Mix together the sugar and the pectin
    Bring the guava purée, the lemon juice and tonic water to a boil
    Add the sugar-pectin mix and stir
    Once the sauce has cooled down, add the birch liqueur and blend
    Finally incorporate he fresh mango cubes
     

  • Lime Jelly

    Neutral gel 20 g
    Lime honey 5 g
    Fresh lime juice 10 g
    Lime zest 1 g
     

    Mix all ingredients together and blend

     

  • Caramelized Birch Marshmallow

    Sugar 30 g
    Guava purée 9 g 
    Inverted sugar 9 g
    Gelatin 2 g
    Inverted sugar 12 g 
    Infused birch water 5 g
     

    Soak the gelatin in cold water
    Boil the sugar, 90g inverted sugar and guava purée to 116°C
    Meanwhile stir the rest of the inverted sugar together with the birch water
    Pour the hot sugar mixture over the birch mixture and whip
    While still hot, add the gelatin
    As soon as the marshmallow has reached the wanted texture, pour into frames and leave to cool
    Cut into cubes and dust with a mix of corn starch and icing sugar
     

  • Cocoa Nibs´Nougatine

    Sugar 37 g
    Pectin NH 1 g
    Butter 33 g
    Glucose syrup 12 g 
    Cocoa nibs 37 g
    Water 2.5 g
     

    Mix the sugar together with the pectin
    Add the butter, glucose and water
    Cook until it thickens
    Add the cocoa nibs and spread thinly on a baking sheet
    Bake at 180°C until golden brown
     

  • Guava Caramel Cream

    Sugar 37 g
    Butter 15 g
    Single cream 36% 22 g
    Guava purée 50 g
    Glucose syrup 5 g
    Cacao Barry Lactée Superieure 38, 2% 50g
    Salt 0.5 g
    Rose pepper 1 g 
     

    Heat the cream together with the guava purée, set aside
    Make a dry caramel with the sugar
    Stir in the glucose, followed by the butter and salt
    Deglaze with the cream
    Add the rose pepper seeds and bring to a boil
    Emulsify with the chocolate
    Mix everything well with a hand blender and leave to crystallize
     

  • Chocolate Spray

    Carma Madagascar origine rare 64% 80 g
    Cacao Barry Lactée Superieure 38, 2% 70 g
    Cocoa butter 80 g
     

    Mix all ingredients and keep hot

  • Finishing

    Decoration: Rose pepper and fennel leaves

    Assembling:
    Freeze the ice cream
    Fill half of the moulds with ice cream, add the guava core and close by adding more ice cream, freeze
    Place some of the guava caramel on the plate
    Lay a piece of cocoa nibs nougatine on top
    Cut the marshmallow into cubes, place on the plate and caramelize
    Take the ice cream out of the moulds, spray and place them on top of the coca nibs nougatine
    Place the guava – tonic sauce around the ice cream
    Followed by the mango cubes, topped with lime jelly
    Decorate with the rose pepper and fennel leaves
    Finally take the siphon with the hot chocolate mousse and spray on the plate a la minute  

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Ecole de Boulangerie et Patisserie de Paris
Robot Coupe
Irinox
Prefamac
Salon de chocolat
Chocolate Masters Creative Line
Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
Chocolate World
Miwe
 Bragard
Elishout
Lenotre
Olmeca Altos
Whirlpool
Ecole de Boulangerie et Patisserie de Paris
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