High profit

This Hibiscus, Pomegranate & Ocoa plated dessert combines vibrant fruit flavors with the depth of premium dark chocolate in a refined, multi-textured presentation. A light chocolate pain de Gênes made with Cacao Barry Ocoa 70% provides a rich cocoa foundation, complemented by a bright pomegranate confit and a refreshing hibiscus sorbet. A delicate chocolate chantilly brings smoothness and balance, while a crisp hibiscus opaline adds texture and visual dimension. As Chef Nicoll Notter explains, “I enjoy the way Ocoa and Fleur de Cao’s high levels of cacao pair with the sweetness of fresh pomegranate. The design of the plated dessert is fun, the chantilly encases all of the other components and the opaline adds dimension to the dessert.” The interplay of intense chocolate, floral hibiscus, and juicy pomegranate creates a sophisticated tasting experience that is both vibrant and elegant.

Level:: Medium
Makes:: 12
Shelf life:: Must be consumed upon completion

10.9 oz

American almond almond paste
10.8 oz

Eggs
2.3 oz

All purpose flour
0.1 oz

Baking powder
2.5 oz

Cacao Barry DARK COUVERTURE - OCOA™ 70% - PISTOLS - 5KG BAG
0.2 oz

Invert sugar
1.1 oz

Honey
3.4 oz

Brown butter

Place almond paste in a food processor.
Slowly stream in eggs while blending.
Once incorporated, add all purpose flour and baking powder and blend.
Mix melted Ocoa, trimoline, honey, and brown butter.
Add to the mix and continue blending until emulsified.
Place into foam canisters with two N₂O cartridges.
Siphon 100g into paper cup and cook in microwave for one minute.

9.7 oz

35% cream
1.3 oz

Invert sugar
1.3 oz

Glucose
4.8 oz

Callebaut Callebaut Signature Collection - Milk Origin Chocolate - Silky Ghana - 2.5kg - Callets
4.8 oz

Callebaut Callebaut Signature Collection - Dark Origin Chocolate - Rustic Fleur de Cao - 10kg - Callets
0.5 oz

Cacao Barry COCOA MASS - GRAND CARAQUE - PISTOLS - 3KG BUCKET
1.5 lb

35% cream

Combine heavy cream (1), invert sugar and glucose. Bring to boil.
Pour hot cream mixture over chocolates and create an emulsion.
Add cold cream (2) and blend using immersion blender.
Refrigerate for 8 hours before using.
Whip when needed.
Pipe with 15mm round pastry tip.

0.7 oz

Dried hibiscus
1.8 oz

Glucose powder
7.8 oz

Sugar
0.1 oz

Sorbet stabilizer
11.5 oz

Water
14.1 oz

Pomegranate purée

Combine all dry ingredients.
Bring the water to 40°C and slowly whisk in the dry ingredients.
Heat the mixture to 85°C.
Cool down to 4°C and mix in the pomegranate purée using an immersion blender.
Allow base to rest for 6 hours then freeze.
Paco the next day.

3.5 oz

Isomalt
2.3 oz

Fondant
1.2 oz

Glucose
Q.S.

Dried hibiscus

Combine all and cook to 130°C.
Cool on silpat.
Blend in a Robot Coupe to a powder.
Place a stencil over a silpat. Dust powder over stencil. Add broken-up pieces of dried hibiscus.
Place into 390°F oven for 2 minutes, until sugar is dissolved.