Shoal - Chia Feng Tsai

Chia Feng Tsai Taiwan
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Shoal

Passion Fruit Agar

150 g Fruit'Purée Passion fruit Capfruit
0.75 g vanilla beans
120 g sugar
1.5 g PG-10 agar
3.75 agar agar

  1. Boil together Fruit'Purée Passion fruit Capfruit and vanilla beans.
  2. Add PG-10 agar and agar agar, and bring to a boil again.
  3. Pass through sieve and pour into mould.
  4. Leave to cool and cut into small pieces.

Passion Fruit Bubbles

300 g Fruit'Purée Passion fruit Capfruit
9.6 g yuzu flowers
192 g sugar
16.8 g egg white powder

  1. Boil together Fruit'Purée Passion fruit Capfruit and yuzu flowers.
  2. Leave to infuse for 5 minutes and pass through sieve. Leave to cool in refrigerator.
  3. Add sugar and egg white powder, and create bubbles with hand blender.

Fresh Grapefruit

200 g grapefruit (fresh)

Add to sour cream and white chocolate Chantilly.

Chocolate Chips

200 g Cacao Barry® milk chocolate couverture Alunga™ 41% cocoa
3.3 g sea salt

  1. Mix together tempered chocolate and sea salt.
  2. Add to chocolate and spice sablé.

Chocolate and Spice Sablé

90 g unsalted butter
100 g sugar
4 g sea salt
1.5 g lemon zest
20 g hazelnut powder
80 g almond powder
2 g mixed spice powder
10 g Cacao Barry® Mycryo® Cocoa Butter
95 g flour
20 g Cacao Barry® cocoa powder Plein Arôme

  1. Mix together unsalted butter, sugar, sea salt and lemon zest.
  2. Add hazelnut powder and almond powder.
  3. Mix in spices, cocoa butter, flour and cocoa powder.
  4. Make into a dough with unrefined pieces and bake at 160°C for 15 minutes.

Chocolate and Black Tea Smoothie

76 g sugar
14 g invert sugar
52 g dextrose powder
60 g skimmed milk powder
4 g stabiliser
38 g black tea leaves
660 g water
75 g Cacao Barry® dark chocolate couverture Ocoa™ 70% cocoa
40 g Cacao Barry® milk chocolate couverture Alunga™ 41% cocoa

  1. Boil together water and black tea leaves and leave to infuse for 5 minutes. Rescale to 180 g and pour over chocolates. Emulsify with hand blender.
  2. Mix in sugar, invert sugar, stabiliser, skimmed milk powder and dextrose.
  3. Freeze with nitrogen.

Sour Cream and White Chocolate Chantilly

127 g cream (35%)
0.5 g gelatine sheets
10 g water
0.5 g vanilla beans
55 g Cacao Barry® white chocolate Zéphyr™ 34% cocoa
150 g sour cream
7.5 g kirsch (45%)

  1. Bring cream to a boil, then add gelatine sheets.
  2. Add chocolate and mix with hand blender.
  3. Add sour cream and kirsch, and mix until smooth.
  4. Store in refrigerator and whip when cool.