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Skill Level » Advanced

Red Fruits and Chocolate Textures

Posted by: AUI

Active Time

1 Hour
45 Minutes

Total Time

5 Hour
20 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

1.6 oz Raspberry and Chocolate Flexible Ganache 953 g Raspberry and Chocolate Flexible Ganache

5.0 oz Chocolate Rocks 143 g Chocolate Rocks

1.8 oz Raspberry Pearls 504 g Raspberry Pearls

2.5 oz Strawberry Custard 525 g Strawberry Custard

15.1 oz Microwave Chocolate Sponge Cake 883 g Microwave Chocolate Sponge Cake

9.8 oz Strawberry Sorbet 1185 g Strawberry Sorbet

2.6 oz Strawberry Whipped Gel 527 g Strawberry Whipped Gel

Fresh strawberry as Needed Fresh strawberry as Needed

Freeze Dried Whole Blackberry, 400g as Needed Freeze Dried Whole Blackberry, 400g as Needed (672085) (672085) Qty: 1

Directions

Remove the Raspberry and Chocolate Flexible Ganache from the frame and cut into 3.9in/10cm x 0.6in/1.5cm pieces. Place on to desired plate and top with the remaining ingredients as desired to create a textured effect.

1Raspberry and Chocolate Flexible Ganache

Ingredients

0.1 oz Sheet Gelatin, Gold 2 g Sheet Gelatin, Gold (018040) (018040) Qty: 1

2.1 oz Honey 60 g Honey

1.4 oz Glucose Syrup 40 g Glucose Syrup (505092) (505092) Qty: 1

12.7 oz Heavy cream 360 g Heavy cream

7.1 oz FROZEN PUREE, RASPBERRY, 1 KG 200 g FROZEN PUREE, RASPBERRY, 1 KG (655008) (655008) Qty: 1

0.1 oz Agar-Agar, 500g 3 g Agar-Agar, 500g (672146) (672146) Qty: 1

9.2 oz Onyx 73% Dark Couverture Coins 260 g Onyx 73% Dark Couverture Coins (500573) (500573) Qty: 1

1.1 oz Raspberry Compound 30 g Raspberry Compound (011106) (011106) Qty: 1

Directions

Bloom the gelatin and set aside. Combine the honey, glucose, cream raspberry puree and agar agar in a saucepan and bring to a boil. Melt the chocolate slowly in the microwave. Once the dairy mixture has come to a boil, strain the gelatin and and whisk in. Pour the mixture over the melted chocolate and combine until smooth. Fold in the raspberry compound and spread in a frame on to a half sheet pan lined with a Silikomart Silkmat (591030) and place in the refrigerator to set for 2 hours.

2Chocolate Rocks

Ingredients

3.5 oz Onyx 73% Dark Couverture Coins 100 g Onyx 73% Dark Couverture Coins (500573) (500573) Qty: 1

1.4 oz Maltosec, 500g 40 g Maltosec, 500g (672166) (672166) Qty: 1

0.1 oz NAT EXTRACT OF LIQUORICE POWDER, 500G 2 g NAT EXTRACT OF LIQUORICE POWDER, 500G (672520) (672520) Qty: 1

0.0 oz Kosher salt 1 g Kosher salt

Red Fruit-Hibiscus Powder,500g as Needed Red Fruit-Hibiscus Powder,500g as Needed (672077) (672077) Qty: 1

Directions

Melt the chocolate slowly in the microwave and then add in the Maltosec, 500g, licorice and salt. Continue stirring until you get a dough texture. Place in the freezer for 5 minutes. Rub the dough together in your hands to create rock pieces. Toss the rocks in the Red Fruit-Hibiscus Powder,500g to coat.

3Raspberry Pearls

Ingredients

Oil, Sunflower as Needed Oil, Sunflower as Needed

12.3 oz FROZEN PUREE, RASPBERRY, 1 KG 350 g FROZEN PUREE, RASPBERRY, 1 KG (655008) (655008) Qty: 1

2.7 oz Water 77 g Water

0.1 oz Agar-Agar, 500g 3 g Agar-Agar, 500g (672146) (672146) Qty: 1

1.3 oz Granulated sugar 37 g Granulated sugar

1.3 oz Water 37 g Water

Directions

Prepare Simple Syrup: Combine the 1.32 oz of water and 1.32 oz of sugar in a saucepan and bring to a boil.
Place the sunflower oil in the freezer to chill. Mix the raspberry puree, simple syrup, water and agar agar together in a sauce pan and bring to a boil while continuously stirring. Remove from the heat and allow to cool, being careful not to let it curdle. Pour the cooled mixture in to a squeeze bottle and slowly drop in to the chilled oil. Leave them for 5 minutes and then strain out of the oil. Wash the pearls with hot water before use.

4Strawberry Custard

Ingredients

14.1 oz CHILLED PUREE, STRAWBERRY, 1 KG 400 g CHILLED PUREE, STRAWBERRY, 1 KG (655061) (655061) Qty: 1

1.1 oz CHILLED PUREE, LEMON, 1 KG 31 g CHILLED PUREE, LEMON, 1 KG (655056) (655056) Qty: 1

0.9 oz Gelcrem Cold, 500g 26 g Gelcrem Cold, 500g (672136) (672136) Qty: 1

1.2 oz Granulated sugar 34 g Granulated sugar

1.2 oz Water 34 g Water

Directions

Prepare Simple Syrup: Combine the 1.24 oz water and 1.24 oz sugar in a saucepan and bring to a boil.
Blend all ingredients together with a stick blender until you get a creamy and shiny texture.

5Microwave Chocolate Sponge Cake

Ingredients

0.9 oz Egg 480 g Egg

7.1 oz Onyx 73% Dark Couverture Coins 200 g Onyx 73% Dark Couverture Coins (500573) (500573) Qty: 1

0.6 oz Egg yolk 17 g Egg yolk

4.9 oz Granulated sugar 140 g Granulated sugar

0.0 oz Kosher salt 1 g Kosher salt

1.6 oz All-purpose flour 45 g All-purpose flour

Directions

Melt the chocolate slowly in the microwave. Then blend with the remaining ingredients. Strain the batter and pour in to a siphon container. When ready, charge with 3 c02 cartridges. Poke a small hole in the bottom of a plastic deli container and then spray the batter in to the container. Microwave for 40 seconds. Place the container upside down, then when ready, tear the sponge in to pieces for plating.

6Strawberry Sorbet

Ingredients

3.5 oz Granulated sugar 100 g Granulated sugar

35.3 oz FROZEN PUREE, STRAWBERRY, 1 KG 1000 g FROZEN PUREE, STRAWBERRY, 1 KG (655005) (655005) Qty: 1

2.8 oz Prosorbet 100 Cold, 3kg 80 g Prosorbet 100 Cold, 3kg (672164) (672164) Qty: 1

0.2 oz Ascorbic Acid, 1kg 5 g Ascorbic Acid, 1kg (672172) (672172) Qty: 1

Directions

Blend all ingredients together with a stick blender. Place in the refrigerator to rest for 2 hours, up to overnight. Process in an ice cream machine and keep frozen until ready for service.

7Strawberry Whipped Gel

Ingredients

0.1 oz Sheet Gelatin, Gold 2 g Sheet Gelatin, Gold (018040) (018040) Qty: 1

0.2 oz Water 7 g Water

1.0 oz FROZEN PUREE, STRAWBERRY, 1 KG 29 g FROZEN PUREE, STRAWBERRY, 1 KG (655005) (655005) Qty: 1

0.1 oz Lemon juice 2 g Lemon juice

0.1 oz Granulated sugar 2 g Granulated sugar

0.1 oz Water 2 g Water

Directions

Prepare Simple Syrup: Combine the 0.88 oz water and 0.88 oz sugar in a saucepan and bring to a boil.
Bloom the gelatin in the water, then melt. Add the remainder of the ingredients and blend together with a stick blender. Allow to set in the refrigerator for 10 minutes. Whip the mixture in a blender until you achieve 3 times the original volume. Pour in to a frame on a full sheet pan lined with a Silikomart Silkmat (591030). Place in the freezer to freeze for 2 hours. Cut as desired.

Flavor Profiles

Taste Profile

Sour
Sweet

Aroma Profile

Cocoa
Dairy
Fruits (citrus, tropical, berries, etc.)

Texture Profile

Chewy
Crunchy
Dense
Light
Smooth
Soft
Solid

Temperature Profile

Cold
Frozen
Room Temperature
Warm/Hot