Dark chocolate canneloni with almond and cocoa nib ice cream
This recipe combines the flavours of Brazil in a excitingly delicious dessert. Single Origin chocolate Brazil has a powerful cocoa body with nice fresh fruity hints. Perfect for pairing with exotic flavours such as pineapple and rounding it off with the creaminess of the almond crémeux. Making this recipe requires some advanced pastry skills, especially the chocolate cannelloni. It can be replaced with a ready-made chocolate cup, of course.
- Level:
-
Medium
Cocoa nib ice cream
Ingredients: Cocoa nib ice cream
-
7.1 ozcaster sugar
-
1.9 ozdextrose
-
4.4 ozatomised glucose
-
1.8 ozinulin
-
0.2 ozstabilizer
Preparation: Cocoa nib ice cream
Mix together.
Ingredients: Cocoa nib ice cream
-
2.5 lbwhole milk
-
8.8 oz35% cream
-
3.4 oz0% fat powdered milk
-
3.5 ozegg yolks
-
7.1 ozNIBS-S502
Preparation: Cocoa nib ice cream
Add these with the previous mixture to the pasteuriser and pasteurise overnight. Then turn into ice cream.
Almond crémeux
Ingredients: Almond crémeux
-
6.7 ozwater
-
1.8 ozglucose syrup DE 60
-
1.8 ozinvert sugar
-
1.4 oz0% fat powdered milk
Preparation: Almond crémeux
Mix together and bring to a boil.
Ingredients: Almond crémeux
-
0.8 ozgelatin mass
Preparation: Almond crémeux
Pour the previous mixture over the chocolate to melt.
Add the gelatine mass and emulsify.
Ingredients: Almond crémeux
-
5.5 ozunsweetened almond paste
-
0.9 lb35% cream
Preparation: Almond crémeux
Add to the mixture and emulsify.
Cool down to 4°C.
Spicy pineapple salad
Ingredients: Spicy pineapple salad
-
3.5 ozpineapple puree
-
3.5 ozwater
-
3.5 ozsugar
Preparation: Spicy pineapple salad
Cook into syrup and leave to cool.
Ingredients: Spicy pineapple salad
-
1 piece(s)diced pineapple
-
Q.S.pink peppercorn powder
-
Q.S.fresh ginger
-
Q.S.fresh coriander
-
1 pod(s)Tahitian vanilla
Preparation: Spicy pineapple salad
Mix together with the rest of the ingredients.
Brazil chocolate mousse
Ingredients: Brazil chocolate mousse
-
4.2 ozwhole milk
-
1.1 ozinvert sugar
Preparation: Brazil chocolate mousse
Mix and heat up to 40°C.
Ingredients: Brazil chocolate mousse
Preparation: Brazil chocolate mousse
Pour the previous mixture over the chocolate and emulsify.
Ingredients: Brazil chocolate mousse
-
7.4 ozhalf whipped cream 35%
Preparation: Brazil chocolate mousse
Fold in the chocolate mixture when it has cooled to 35°C.
Comments