Kouichi Izumi

World finals 2005 Best Dessert

• Moelleux au chocolat

  unsalted butter 55g
  Cacao Barry Extra-bitter Guayaquil 138g
  egg white 123g
  sugar 28g
  egg yolk 55g

  1. Melt unsalted butter and Cacao Barry Extra-bitter Guayaquil.
  2. Make merengue by egg white and sugar.
  3. Add egg yolk to 1. and then add 2.
  4. Pour 3. to tray and freeze it.
  5. Bake by oven before using.

• Crème chocolat Guayaquil

  cam 85g
  milk 85g
  Cacao Barry Extra-bitter Guayaquil 125g

  1. Boil cream and milk and emulsify them with Cacao Barry Extra-bitter Guayaquil.

• Crème mangue epicee

  mangue epicee puree 250g
  sugar 15g
  Cacao Barry Beurre de cacao Mycryo 28g
  gelatin 2g

  1. Mix mangue epicee and sugar and then add heat to 70 ℃.
  2. Add Cacao Barry Mycryo and gelatin to 1. After melting both, emulsify them.

• Chanttily chocolat Cuba

  cream 100g
  invert sugar 10g
  starch syrup 10g
  Cacao Barry Cuba 100% Origine 56g
  cream 184g

  1. Make ganache by using except cream 184g and cool down.
  2. Add 1. to cream 184g and whip by mixer.

• Appareil chocolat blanc

  Cacao Barry Mycryo 100g
  Cacao Barry Blanc Satin 300g

  1. Melt Mycryo and Cacao Barry Blanc Satin.

• Caramel exotic

  sugar 107g
  starch syrup 60g
  cream 28g
  sea salt at Christmas island 1g
  vanilla beans 1piece
  unsalted butter 30g
  passion fruit puree 92g
  mango puree 27g
  coconut puree 27g

  1. Make caramel by using sugar, starch syrup and salt.
  2. Add unsalted butter to 1. and then add cream.
  3. After adding 3 kinds of puree to 2., boil them to 108 ℃.

• Crème chocolat blanc coco

  milk 122g
  coconut pulp 20g
  Cacao Barry Blanc Satin 207g
  gelatin 3g
  cream 230g

  1. Roast coconut pulp and add flavor of the coconut to milk.
  2. Boil 1. and add gelatin and then emulsify it and Cacao Barry Blanc Satin.
  3. After cooling down 2., mix it to whipped cream.

• Mangue marinade

  fresh mango 1 piece
  tequila 10g

  1. Cut fresh mango into slice and die-cut it by flower shape.
  2. Cut remaining mango(150g) into cube and then add tequila.

• Tuile dentelle croustillantes amandes

  sugar 150g
  pectin 2.5g
  unsalted butter 100g
  starch syrup 50g
  mineral water 50g
  some sliced almond

  1. Add heat to unsalted and starch syrup and add sugar and pectin. And then, boil them.
  2. Add mineral water to 1. and boil again.
  3. Cool down 2.
  4. Thin 3. by chablon and put sliced almond. And then bake it by oven. After baking, make it curve.

• Finishing

  1. Pipe ‘Caramel exotic’ on plate and put Moelleux au chocolat. Pour Crème chocolat Guayaquil to center and cover it with sliced mango.
  2. Pipe ‘Chantilly chocolat Cuba’ on 1. put ‘Tuile dentelle croustillantes amandes’ on it and then put chocolate decoration.
  3. Pipe ‘Chantilly chocolat Cuba’.
  4. Make dish by ‘Appareil chocolat blanc’ and pour ‘ Crème chocolat blanc coco’ to the dish. Pipe ‘ Crème mangue’ epicee at the center. Keep it in freezer.
  5. Put 4. on 3. and scatter ‘Mangue marinade’.