“Tasteplotion“
Aerated Chocolate from Peru
500g cacao Barry alto el sol Peru (65%)
60g Cocoa Butter
- Heat up the couverture and the cocoa butter to 50°C.
- Fill the mixture in a cream dispenser then add CO2 and soda capsules.
- Spray couverture into a sealable box and vacuum it.
- Immediately shock freeze at -40°C.
Ginger Ganache
30g milk
200g cream
20g fresh ginger
sea salt
cacao barry tanzanie
150g origine (75%)
cacao Barry ghana
20g Origine (40,5%)
- Reduce the milk, cream, fresh ginger and sea salt to 210g and leave to set.
- Pour over the couverture and emulsify with a mixer.
Marinated Elderberries
25g sugar 25g
50g port wine
125g elderberry juice
vanilla
2g locuzoon
25g elderberries
- Caramelize the sugar.
- Add port wine, elderberry juice and vanilla and reduce to 75g.
- Add Locuzoon and boil up once again.
- Add elderberries.
Elderberry Port Wine Vinegar
10g sugar
20g port wine
40g elderberry juice
vanilla
50g elderberry Vvnegar
- Caramelize the sugar.
- Add port wine, elderberry juice and vanilla and reduce to 30g.
- Add elderberry vinegar and boil up once again.
Caramelized Walnuts
50g sugar
25g water
100g roasted walnuts
- Heat up the sugar and water to 135°C.
- Add walnuts and stir until the sugar recrystallizes.
- Chill.
- Chop into small pieces.
Walnut Chocolate Cream
200g milk
40g brown sugar
80g water
4g gellan
110g walnut paste
30g Callebaut arriba origine (39%)
- Boil up the milk and brown sugar.
- Mix water and gellan and add to the sweetened milk.
- Add walnut paste and chocolate and mix.
- Chill.
- Beat up with a mixer to create a smooth cream.
Sorbet Pearls from Elderberries
40g sugar
4g locuzoon
100g elderberry purée
40g poppy flower syrup
80g elderberry port wine vinegar (recipe above)
100g water
- Mix sugar and Locuzoon and boil up with the other ingredients.
- Chill.
- Pour in liquid nitrogen one drop at the time.
Elderberry Angel
25g sugar
5g agazoon
1g xanthazoon
200g elderberry purée
40g poppy flower syrup
- Mix the sugar, Agazoon and Xanthazoon, then boil up with elderberry purée and poppy flower syrup, and do not stir anymore.
- Chill
- Beat up with a mixer to create a smooth gel.
Couverture Balls
Cacao Barry extra-bitter
500g guayaquil (64 %)
50g cocoa butter
- Temper the couverture.
- Pour very thin hollow balls with a diameter of 6cm.
- Coat with elderberry powder.
Elderberry Foam
250g elderberry juice
25g elderberry syrup
25g poppy flower syrup
1.5g emulzoon
1.5g sucro
1g xanthazoon
- Mix all the ingredients.
- Fill into a deep recipient.
- Froth up with an aquarium pump.
Finishing
- Fill the chocolate ball with the following ingredients. (Frozen elderberry pearls, Asian chocolate cereal powder, dried elderberries, candied ginger, cornflower blossoms and white violets).
- Coat with elderberry powder and freeze.
- Put all components in a row on an elongated plate.
- The filled ball is placed in the middle and is smashed effectively before consumption, so that the pearls are spread out on the plate and all textures and tastes can be experienced together.
Other ingredients and components
- Grinded elderberries, freeze-dried
- Thin walnut leaves
- Candied ginger in slices
- Asian chocolate cereal powder
- Red-veined dock
- Wood sorrel
- Cornflower blossoms
- Violets, white