Ingredients
Chocolate sauce (Spherification)
75gr cocoa powder
60gr sugar
40gr glucose
250ml water
60gr (40gr water+20gr sugar) syrup
1 gelatin sheet
QS: Mint essence
Chocolate foam
425gr milk
100gr cream
20gr honey
2pc egg yolk
35gr sugar
250gr dark chocolate
50gr jivara chocolate
Chocolate soil
100gr Butter
100gr Brown sugar
100gr Caster Sugar
100gr Almond powder
100gr Flour
50 to 100gr cocoa powder
Mint Sorbet
450gr water
250gr Caster Sugar
27gr glucose
4.5 gr Stab
150gr Mint leaves
75gr lemon juice
250gr milk
Qs Mint essence
Mint Gel
220gr Mint Puree
110gr Syrup
3gr Agar Agar
5gr Sugar
Method
Chocolate sauce (Spherification)
Mix (1) together, boil 10 seconds àadd gelatin à cool down à add mint essence à freeze in half sphere mold à then glaze in Sosa Vegetable gelatin (50gr per Liter of Vanilla syrup) to set as a spherification.
Chocolate foam
Mix all together (apart from dark chocolate and jivara chocolate) then cook at 85 degrees (crème anglaise) then pour on the remaining chocolate. Fill a syphon gun and charge two times, keep in fridge.
Chocolate soil
Mix all together, keep on the fridge then grated it cook in oven at 155 degrees 12 minutes.
Mint Sorbet
Make syrup with water and sugar à at 50degrees add glucose and Stab à Boil. Mix on the side the lemon juice, mint leaves and grind it then add the syrup on the top à infuse 2 hours. Cool down then mix, add milk, strain. Put on paco bowl à keep on the fridge overnight.
Mint Gel
Bring puree and syrup to boil, and then add (2) agar and sugar mixed, boil again 10 seconds. Keep the chiller overnight, blend and pass through a sieve.
To serve
On the plate spread soil, mint gel and put into a chocolate sphere on the middle. Fill the sphere with chocolate espuma, gel and sorbet, crumble and close with a chocolate spherification. Present as desired.