Aroma - Tor Stubbe

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Jerusalem artichokes

14 Jerusalem artichokes

  1. Bake artichokes at 180°C until soft and place them in cold water.
  2. Discard artichoke centres and fry.

Aroma apple gel

200 ml Aroma apple juice
13 g Thick & Easy food thickener

Thicken apple juice with food thickener.

Aroma apple sticks

2 Aroma apples
Apple vinegar

  1. Peel apples and cut them into thin sticks.
  2. Mix apple sticks with a bit of vinegar.

Venezuela chocolate ganache

95 g fresh cream (38%)
8 g invert sugar
105 g Cacao Barry® Origin dark chocolate couverture Venezuela 72% cocoa
23 g salted butter

  1. Mix cream and invert sugar, and bring to a boil.
  2. Strain over chocolate and blend.
  3. Incorporate butter at 40°C.

Alunga™ chocolate syphon

125 g cream (38%)
125 g whole milk
25 g sugar
25 g egg yolks
110 g Cacao Barry® milk chocolate couverture Alunga™ 41% cocoa
75 g egg whites

  1. Mix cream and milk, and bring to a boil.
  2. Pour boiling mixture over sugar and egg yolks.
  3. Bring back to a boil, pour over chocolate and mix with hand blender.
  4. Leave to cool, mix in egg whites and pour into syphon.
  5. Charge with one cartridge and place in fridge for two hours.

Crispy cocoa nibs

84 g water
74 g caster sugar
0.4 g salt
74 g cocoa nibs
74 g caster sugar

  1. Mix water, salt and first portion of caster sugar, and bring to a boil.
  2. Add cocoa nibs and boil for five minutes.
  3. Strain and add second portion of caster sugar to liquid.
  4. Bring back to a boil, add cocoa nibs and boil for five minutes.
  5. Strain and bake cocoa nibs in an oven at 150°C for 20 minutes.


  1. Fry Jerusalem artichokes and pipe dark chocolate ganache into them.
  2. Pipe apple gel and place thin apple sticks into them.
  3. Add crispy cocoa nibs and deposit Alunga™ chocolate with syphon.
  4. Finish off with oxalis (wood sorrel) and chocolate decoration.