Plated Dessert – Mayan Gold - John Costello

Callebaut

Callebaut

Standard Supplier 17th November 2014

Plated Dessert – Mayan Gold - John Costello

Plated Dessert – Mayan Gold

The dessert contains a chocolate and praline mousse, apricot fruit salad and a crunchy cacao biscuit, all built into the shape of an ink pot. Also on the plate are a chocolate sauce, praline powder, apricot fluid gel, apricot sorbet on a Tanzanian chocolate Crunch, garnished with an apricot crisp feather and a white chocolate page.

Recipe – 7 plates

Ingredients

  • Apricot sorbet:
  • Apricot puree 250g
  • Apricot juice 100g
  • Water 25g
  • Sugar 100g
  • Vanilla Pod ½
  • Glucose Syrup 30g
  • Apricot crisp:
  • Apricot juice 200g
  • Sugar 35g
  • Film powder 4g
  • Crunch biscuit:
  • Salted Butter 300g
  • Sugar brown 300g
  • Bres 400g
  • Cocoa nibs 100g
  • Tanzania cocoa powder 60g
  • Flour 40g
  • Apricot Fruit Salad:
  • Apricots (cubed) 250g
  • Sugar 20g
  • Apricot brandy 10g
  • Chocolate red wine 30g
  • Chocolate and Praline Mousse:
  • Cream -35% fat (A) 150g
  • Praline hermitage 150g
  • Chocolate – Alto El Sol 150g
  • Cream - 35 % fat (B) 450g
  • Apricot fluid gel:
  • Apricot juice 150g
  • Sugar 80g
  • Gellan F 8g
  • Apricot Brandy Jelly Cubes:
  • Apricot puree 70g
  • Apricot Brandy 20g
  • Sugar 20g
  • Powdered Gelatine 8g
  • Water 40g
  • Chocolate Crunch:
  • Fondant 100g
  • Glucose Syrup 100g
  • Isomalt 100g
  • Tanzanian cocoa mass 70g
  • Praline powder:
  • Praline Hermitage 60g
  • Maltradextrin 40g
  • Chocolate Sauce:
  • Compound Chocolate 114g
  • Chocolate (Madirofolo) 114g
  • Milk 116g
  • Glucose 43g
  • Mycryo 17g
  • Cocoa powder 8g
  • Spray Chocolate:
  • Cocoa butter 150g
  • Red Cocoa butter 20g
  • Mexican dark chocolate 200g

Method

Apricot sorbet:
Heat together to 90°ᶜ in the Mycook/Thermomix
Pour into frozen Pacojet beaker and freeze
Apricot crisp:
Mix together with stick blender
Stencil onto Silpat
Dehydrate for five hours
Crunch biscuit:
Cream butter and sugar together
Add cocoa nibs
Add Bres
Add sieved flour and cocoa powder
Place into frame and bake 160°ᶜ for 20 minutes
Remove from oven and cut to required size
Apricot Fruit Salad:
Heat apricots and sugar
Add apricot brandy and chocolate red wine
Remove from heat and cool
Spoon into silicone moulds and freeze
Chocolate and Praline Mousse:
Heat cream A, praline and chocolate to 40°ᶜ in the Mycook/Thermomix
Allow to cool slightly
Whip cream (B) to soft peaks and fold into above
Apricot fluid gel:
Mix sugar and Gellan F together
Heat apricot juice and add sugar and Gellan F
Mix using a stick blender
Once cooled, continue to mix until soft
Apricot Brandy Jelly Cubes:
Soak gelatine in water
Warm puree, brandy and sugar
Add soaked gelatine
Refrigerate until required
Chocolate Crunch:
Cook the fondant, glucose and Isomalt to 148°ᶜ
Add cocoa mass
Pour onto Silpat
Once cooled, blend to small pieces
Praline powder:
Mix together
White Chocolate Page:
Spread chocolate onto transfer
Place into tube and allow to crystallise
Chocolate Sauce:
Heat together to 50°ᶜ in Mycook/Thermomix
Store until required
Spray Chocolate:
Combine and melt to 40°ᶜ
Assembly -
Inkpot:
Pipe chocolate and praline mousse halfway into ink pot mould
Place apricot fruit salad into middle
Continue to pipe mousse until 5mm from top of mould
Top with a piece of crunch biscuit
Freeze
Remove from freezer and moulds
Spray with chocolate
Plate:
As picture