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Tenacity - Jove Hubbard

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Chocolate streusel

125g butter
  50g sucrose
  50g turbinado
125g Pailleté feuilletine
125g all-purpose flour
  30g Cocoa
 2.3g fleur de sel


1. Mix all the dry ingredients
2. Add the cold, cubed butter and mix with a paddle until sandy streusel texture
3. Bake at 150°C for 30 minutes

St. Domingue soft ganache

125g milk
155g heavy cream (35% fat)
145g glucose syrup (d.e. 38)
285g Cacao Barry St. Domingue chocolate


1. Bring the milk, cream, and glucose to a boil.
2. Pour over the chocolate and blend to emulsify.

Chocolate semifreddo

300g St. Domingue soft ganache
225g whipped cream 



1. Fold the whipped cream into the soft ganache in three stages.
2. In a 22mm x 150mm rectangle mold, make a thin layer of the baked streusel.
3. Pipe the semifreddo over the streusel, then top with a little more streusel.
4. Freeze and unmold.

Alto el Sol cremeux

   80g water
  1.5g agar agar
   37g sorbitol powder
     1g fleur de sel
   37g glucose syrup, d.e. 38
  2.5g gelatin silver
12.5g water
 225g Cacao Barry Alto El Sol dark chocolate
 225g heavy cream (35% fat)



1. Bloom the gelatin in 12.5g water.
2. Combine the cream, glucose, fleur de sel, and sorbitol.
3. Bring to the boil.
4. Pour the hot cream mixture over the chocolate in thirds, stirring well each time.
5. Combine the agar and 80g water, boil for one minute.
6. Pour the agar mixture into the chocolate mixture then add the bloomed gelatin.
7. Blend with a hand blender until smooth.
8. Portion into rectangle bar molds and set in the refrigerator.

Mango sponge

  10g egg white powder
  90g egg yolks
  60g sucrose
  30g wondra flour
135g mango puree
  15g passion puree
  50g olive oil
    1g fleur de sel


1. Combine all ingredients and blend until smooth with a hand blender.
2. Strain and pour into a whipped cream canister. Charge with two No2 chargers and shake well.
3. Portion into cups and microwave for approximately 1 minute, refrigerate.

Ceylon cinnamon caramel

 300g sucrose
 300g heavy cream (35% fat)
   45g butter
     2g fleur de sel
0.75g Ceylon cinnamon


1. Make a dry caramel with the sucrose.
2. Deglaze with the butter, then stir in the cream gradually.
3. Add the fleur de sel and cinnamon, blend smooth.

Ceylon caramel spheres

300g Ceylon caramel
  50g water
 7.5g calcium gluconolactate
    1g ultratex 8 


1. Combine all ingredients and blend well.
2. Portion into dome moulds, freeze.
3. Once frozen, unmould and drop in the alginate bath for three minutes.
4. Remove from the bath, rinse, and reserve in the simple syrup.

Alginate setting bath

800g water
 5.6g sodium alginate
 1.6g sodium citrate


1. Combine all ingredients and mix well.

Simple syrup

300g sucrose
300g water


1. Combnine sucrose and water and bring to a boil to dissolve.

Cocoa syrup

 150g water
   75g sucrose
97.5g isomalt
   50g Cocoa nibs
   25g glucose syrup (d.e. 38)


1. Bring the water, isomalt, sucrose, and glucose to a boil.
2. Add the cocoa nibs, steep 20 minutes, strain and refrigerate.

Cocoa bubbles

250g heavy cream (35% fat)
100g cocoa syrup


1. Combine the cream and the syrup well.
2. In a large container, submerge an aerator in the cold mixture to make bubbles



1. Place a frozen semifreddo on the plate, top with the Alto el Sol cremeux.
2. Garnish with the cocoa bubbles, mango sponge, and pieces of freeze dried mango.
3. Warm the ceylon caramel sphere and place on the semifreddo just before serving.