Ingredients
Cacao bean shell
Mannitol
Brown food coloring
Red food coloring
Cacao bean silicone mold
Gold leaf powder
Spiced bread
700g honey
240g Brown sugar
360g milk
360g eggs
450g flour
36g baking powder
6g orange zest
16g spices mix
40g rum
4g salt
Tonka bean foam
375gheavy cream
375gmilk
75grice
1tonka bean
80gbrown sugar
Coffee jelly
200gespresso
1gagar agar
Cacao streussel
150galmond flour
150gbutter
150gflour
150gcaster sugar
20gcocoa powder
100gcacao bean
Cacao sorbet
1Lwater
200 brown sugar
100ginvert sugar
60gcacao powder
250g99% chocolate
7gice cream stabilizer
Orange skin puree
120gorange skin
120gcaster sugar
140gorange juice
30gbutter
Orange skins
3 oranges
Syrup
Chocolate mousse
180gegg whites
50gcaster sugar
80gbutter
180g64% chocolate, melted
100gegg yolks
100g70% chocolate chopped
15g cacao beans, chopped
Cacao skin tea
500gwater
25gcacao bean skin
50gmolasses
Method
Cacao bean shell
Heat manitol to 200ºC. Add a few drops of both colorings to obtain a cacao bean colour.Remove from heat and cool to180º C. Pour mixture into silicone mold until a1/3 of the mold is covered. Move the mold so that the mixure covers and forms a thin film over the surface of the mold.Let it cool. Remove from mould. Sprinkle with gold leaf powder.Store in a cool dry place.
Spiced bread
Boil milk, brown sugar, honey, spice mix and orange zest. Place in a bowl over ice. Cool to 36ºC.Add eggs, flour and rum.Refrigerate over night.Remove from the fridge. Add baking powder.Preheat oven to 180ºC. Line a sheet pan with silpat. Spread mixture.Bake for 25min.Set aside and cool.
Tonka bean foam
Mix cream, milk, brown sugar and tonka bean. Bring to a boil. Cover and infuse for 3 hours.Then strain mixture. Add rice. Simmer until al dente.Strain mixture into a bowl. Cool and pour into siphon. Charge with 2 N2O chargers.
Coffee jelly
Bring coffee and agar agar to a boil. Boil for 2 min.Pour onto a tray. Let cool. Cut into1.5cm x1.5cm squares.
Cacao streussel
Mix all the ingredients in a large bowl. Using your fingers tips work in butter. Roll pastry to 2cm thick. Line a sheet pan with pastry.Rest pastry in the fridge overnight.Place into a preheated over of 160c. Bake for 45min.Store in a cool dry place.
Cacao sorbet
Heat water, brown sugar and invert sugar to 40ºC.Add ice cream stabilizer and heat to 85ºC.Melt the chocolate. Add cacao powder, water and sugar mixture.Let rest in the fridge overnight.Churn in ice cream machine.
Orange skin puree
Place orange skins in cold water. Bring to a boil, refresh with cold water. Repeat this two times.Place boiled orange skins in cold water. Bring to boil and simmer for 25 minutes until soft.Place the orange skins and the rest of ingredients in the Thermomix at 60ºC for 10min at medium speed.
Orange skins
Peel orange. Cut orange skin into 5mm x 7cm strips.Place orange skins in cold water. Bring to boil, refresh with cold water.Place orange skins again in cold water. Bring to boil and simmer for 15 minutes.Place orange skins in a 80% syrup. Bring to boil and simmer for 25 minutes. Place the skins onto a sheet pan. Place in a dehydrater oven overnight.Store in a cool dry place.
Chocolate mousse
For meringue. Place egg whites and caster sugar into a bowl. Whisk until a soft peak. Set aside.Bring butter to temperature butter. Mellt chocolate. Place into a mixer. Whisk at medium speed.Add egg yolks slowly to mixture.Preheat oven to 180ºC.Fold in meringue to chocolate mixture. Fold in chopped chocolate and cacao beans.Line a sheet pan with silpat. Spread mixture. Bake for 35 minutes.Cool and freeze.
Cacao skin tea
Bring all ingredients to boil.Infuse 30min and pass.Cool and store in the fridge.
To serve
Spread two spoons of cacao bean streussel in the center of a plate or deep bowl. Place 1 mannitol cacao bean shell over streussel.Place 25g of chocolate mousse, 25g of spice bread inside cacao shell. Pipe three dots of orange skin puree over mousse and the bread.Cover with the tonka bean foam and place a quenelle of cacao sorbet in the center.Spread coffee jelly squares and orange skins on top.Cover with second manitol cacao bean shell on top.Serve with cacao skin tea.