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Anjara
with MILLOT 74%
GUANAJA 70% CHOCOLATE
GUANAJA 70% CHOCOLATE
Made with
GUANAJA 70% |
OABIKA
Step 1
ingredients
Description
Heat the cacao juice, sugar, and inverted sugar to 105°F (40°C), add
the glucose powder mixed with the Profiber, and bring to a boil. Take
off the heat, add the verjuice, and leave to mature for 24 hours. The
next day, give the cold syrup with the fresh herbs an extensive blend
in the Vitamix. Churn, mold, then freeze. Turn out and store.
Step 2
ingredients
Description
Heat the whole milk to 105°F (40°C), add the pectin X58 mixed with
the soft brown sugar(1) and boil for 1 minute. Pour into the blanched
egg yolks and soft brown sugar(2), combine, then heat to 180°F
(82°C). Take the mixture off the heat, add the melted bloomed gelatin,
then pour this onto the Guanaja chocolate and blend along with the
green shiso leaves, taking care to get rid of any air bubbles. Once
the mixture is cold, blend until smooth, pour into a siphon, insert
2 cartridges, and shake vigorously.
Step 3
ingredients
Description
Heat all the ingredients to 175°F (80°C), infuse for 10 minutes, then
blend and strain through a chinois.
Step 4
ingredients
Description
To make the base, dilute the cornstarch and fine salt in cold water.
Bring the mixture to a boil, then weigh out 400g and make the
ganache using this as a hot base by pouring it into the Guanaja
chocolate and stirring. Add the egg yolks to the ganache, followed
by the sifted cornstarch. Mix until smooth and allow it to cool to 95°F
(35°C) before using a spatula to gently fold in the egg whites beaten
to stiff peaks with the sugar.
Step 4
ingredients
Description
Spread the entire mixture on a 53 x 42cm baking pan and bake at
340°F (170°C) for 30 minutes. Transfer onto a rack as soon as it is out
of the oven. Cut into pieces using a 4cm-diameter cookie cutter, then
lightly soak the pieces in the herbal soaking syrup.
Step 5
ingredients
Description
Heat the egg whites and yolks with the brown sugar and verjuice in
a bain-marie until thick. Remove from the heat, add the butter and
melted bloomed gelatin, and blend. The next day, give the green
shiso leaves a long blend in the Vitamix, then strain them through a
very fine sieve.
Step 6
ingredients
Description
Heat the cacao juice, Oabika and verjuice to 105°F (40°C), add the
pectin NH mixed with the soft brown sugar, and boil for 1 minute. Take
the mixture off the heat, add the herbs, blend briefly, and leave to
infuse for 10 minutes, then strain. Once cold, blend again, taking care
to get rid of any air bubbles.
Step 7
ingredients
Description
Dry the herbs for 24 hours in a temperature-controlled cabinet before
blending in the Vitamix.
Step 8
ingredients
Description
Make a sugar syrup using the water, sugar, and salt at 245°F
(118°C), then pour the cocoa nibs into the syrup and coat them until
the syrup clusters around the nibs. Keep cooking over low heat,
stirring constantly until caramelized, then add the cocoa butter and
stir vigorously to loosen all the nibs from one another. Spread the hot
pieces of cocoa nibs in a thin layer on a Silpat non-stick mat.
Step 9
ingredients
Description
Heat the verjuice and water to 105°F (40°C), add the sugar and
agar-agar, and bring to a boil for 2 minutes. Cool, then blend the gel
with the green shiso leaves in the Vitamix. Strain through a very fine
chinois and store.
Step 10
ingredients
Description
Place the Guanaja sponge in the base of a plate. Pipe on the green
shiso crémeux and sprinkle generously with caramelized cocoa
nibs. Place the first scoop of herb sorbet on top, then cover it with
the Guanaja chocolate siphon mix. Give it a fine sprinkling of herb
powder. Place a quenelle of herb sorbet in the center, marbled with
the green shiso gel. Finally, add a few fresh herb shoots and pour on
the herb-infused mucilage sauce.
