Bitter chocolate textures
by
- Dessert
- Medium
- 8
- 2 hours
PT2H
This lavish chocolate dessert from Paul Foster manages to be both extravagant and natural at the same time. It features a few nifty components but all add up to a harmonious dessert bursting with bitter chocolate flavours and textures a chocoholic will love.
Ingredients
- 8 tbsp of buttermilk
Bitter ganache
- 250g of 85% chocolate pistoles
- 450g of double cream
Chocolate chantilly
- 450g of 55% chocolate pistoles
- 400ml of water
- ice cubes
Chocolate soil
- 200g of caster sugar
- 200g of ground almonds
- 120g of plain flour
- 100g of cocoa powder
- 135g of butter , melted
Malt ice cream
- 6 egg yolks
- 20g of sugar
- 40g of malt extract
- 200ml of buttermilk
To serve
- 10 cacao nibs
- 4 sprigs of mint
Equipment
- Paco jet
Method
1
For the ice cream, whisk the egg yolks with the sugar and malt extract until thoroughly combined
- 6 egg yolks
- 20g of sugar
- 40g of malt extract
- 200ml of buttermilk
2
Bring the milk to the boil and slowly whisk into the egg mixture. Pour back into a pan and heat to 80°C, stirring continuously. Pass through a chinois (or a fine strainer) straight into a bowl set over ice
3
Once chilled, pour into a paco jet container and freeze until hard. Use the paco jet to process just before serving. Alternatively, use a traditional ice cream maker and follow the manufacturers instructions
4
For the bitter ganache, boil the double cream and pour over the chocolate pistoles. Stir gently until completely melted and emulsified. Place in the fridge to set
- 250g of 85% chocolate pistoles
- 450g of double cream
5
For the chantilly, bring the 400ml of water to the boil and pour over the 450g of chocolate in a large metal bowl. Stir until completely melted. Place the bowl on top of a bowl of ice and whisk until thick and aerated. Spoon into a container and keep in the fridge until needed
- 400ml of water
- 450g of 55% chocolate pistoles
- ice cubes
6
Mix all of the ingredients for the chocolate soil together well and spread evenly onto a baking tray lined with parchment paper. Bake at 160°C/gas mark 3 for 20 minutes, stirring every 5 minutes. Once cooked, leave to cool then store in an airtight container
- 200g of caster sugar
- 200g of ground almonds
- 120g of plain flour
- 100g of cocoa powder
- 135g of butter , melted
7
Remove the ganache from the fridge and allow to come up to room temperature. Spoon onto the bottom of each bowl, followed by the soil. Quenelle the Chantilly into the bowls and sprinkle it with cocoa nibs, Add a quenelle of ice cream onto each bowl. Add a spoonful of buttermilk and scatter some torn mint leaves over the plate
- 10 cacao nibs
- 4 sprigs of mint
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Bitter chocolate textures
