Aroma
Jerusalem artichokes
14 Jerusalem artichokes
- Bake artichokes at 180°C until soft and place them in cold water.
- 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
- Peel apples and cut them into thin sticks.
- 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
- Mix cream and invert sugar, and bring to a boil.
- Strain over chocolate and blend.
- 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
- Mix cream and milk, and bring to a boil.
- Pour boiling mixture over sugar and egg yolks.
- Bring back to a boil, pour over chocolate and mix with hand blender.
- Leave to cool, mix in egg whites and pour into syphon.
- 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
- Mix water, salt and first portion of caster sugar, and bring to a boil.
- Add cocoa nibs and boil for five minutes.
- Strain and add second portion of caster sugar to liquid.
- Bring back to a boil, add cocoa nibs and boil for five minutes.
- Strain and bake cocoa nibs in an oven at 150°C for 20 minutes.
Finishing
- Fry Jerusalem artichokes and pipe dark chocolate ganache into them.
- Pipe apple gel and place thin apple sticks into them.
- Add crispy cocoa nibs and deposit Alunga™ chocolate with syphon.
- Finish off with oxalis (wood sorrel) and chocolate decoration.