Gastronomic Chocolate Dessert

Alistair Birt

Alistair Birt

14th May 2013
Alistair Birt

Gastronomic Chocolate Dessert

Gastronomic Chocolate DessertNumber of portions 8


  • Chocolate soil
  • 100g sugar
  • 35 water
  • 40g 100% chocolate
  • Crystallised fennel seeds
  • 50g sugar
  • 20 g water
  • 50g fennel seeds
  • Apple liquid gel
  • 100g apple juice
  • 20g sugar
  • 5g lemon juice
  • ¼ vanilla pod
  • 5g gelificationt vegetal en pols
  • Caramalised apple
  • 4 granny smith apple
  • 40g sugar
  • 20 butter
  • Apple jelly
  • 150g apple juice
  • 2g agar agar
  • 20g sugar
  • Prune centre
  • 100g argen prunes
  • 100g rum
  • Lemon juice
  • Stock syrup
  • Chocolate mousse
  • 225 Soa Thome dark chocolate
  • 45g sugar
  • 20g water
  • 75g egg yolk
  • 285 whipping cream
  • Feullatine base
  • 200g feullatine
  • 200g milk chocolate
  • 2g crystallised fennel
  • Chocolate sponge
  • 50g Whole eggs
  • 25g egg yolk
  • 50g unsalted butter
  • 40g caster sugar
  • 12.5 flour
  • 12.5 cornflour
  • 15g cocoa powder
  • Rum soaked prunes
  • 100g argen prunes
  • 100g rum
  • Apple sorbet
  • 400 apple puree
  • 100 apple juice
  • Vanilla
  • Lemon juice
  • 50g trimoline
  • 140g stock syrup


Chocolate soil
Cook sugar to 135C
Whisk in the chocolate until crystallised
Crystallised fennel seeds
Cook sugar to 118C
Add seeds and mix until crystallised
Apple liquid gel
Boil all ingredients
Allow to set
Blitz till smooth
Caramalised apple
Peel and cut the apple into 1/8
Make a dark caramel
Add the apples and cook out, add the butter.
Apple jelly
Reduce apple juice to 100g
Add sugar boil
Whisk in agar and boil
Set in shallow
Cut into cubes
Prune centre
Wash the prunes in warm water
Place into a container pour over the rum and allow to soak for 1 month min
Take the prunes out and puree with the lemon and stock syrup to taste
Chocolate mousse
Finely chop the the dark chocolate.
Melt the dark chocolate in a bain-marie to 40°C.
Whisk the egg yolks in a mixing machine.
Simultaneously boil the sugar and water. Cool to 121°C, slowly pour the syrup over the egg yolks and whisk to a full sabayon.
Whisk mixture until cool.
Whisk the cream to the ribbon stage.
Fold both the cream and sabayon together.
Fold 1/3 of the mixture into the chocolate. Then fold it all together
Feullatine base
Melt chocolate
Fold through feullatine and fennel seeds
Spread thinly and cut disks
Chocolate sponge
Mix together the egg, egg yolks and sugar over the bain-marie. Heat up to 40°C.
Sieve together the flour, cornflour and cocoa powder.
Whisk until ribbon stage. Transfer to a larger bowl.
Add a small amount of the sabayon to melted butter to bind.
Add the flour, cornflour and cocoa powder to the sabayon. Add the butter mixture and add together.
Sprinkle chopped hazelnuts onto the silpat mat.
Spread the sponge mixture onto the silpat mat., carefully spread with a palette knife.
Bake at 200°C for 15 minutes.
Allow to cool in wire rack. Cut into the discs.
Rum soaked prunes
Wash the prunes in warm water
Place into a container pour over the rum and allow to soak for 1 month min
Apple sorbet
Churn in packojet
Swipe the fluid gel across the plate
Lay a bed of soil
Place the other components in and around the soil

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