700g orange chocolate
50g milk chocolate
Borwn cocoa butter, to grease
30g cocoa butter
45g invert sugar
300g blood orange juice
70g tangerine purée
230ml carrot juice
3g gellan gum
225 rice flour
275g cane sugar
45g cocoa powder
Brush the egg-shaped silicone mould with some brown cocoa butter. Blend all the ingredients together and pour them into the silicone moulds. Let them crystallize.
Place the cream, glucose and the invert sugar syrup in a pan and let it reach 60C. Melt the jelly. Bringthe jelly to 25C and pour it into the chocolate moulds that were previously put into the blast chiller for 5 minutes.
Mix the sugar with kappa. Add the purées, then dip in the fake yolk.
Fake egg white
Mix the purée and the xanthangum when cool.
Mix gellan gum with sugar. Centrifuge carrot and ginger and add the tangerine and glucose purée.Bring to boil and then quickly cool it down in a bain-marie with water andice. Then mix everything in a mixer. Put the mixture into a half-sphere-shaped mould and freeze it.
Bring water, glucose and cocoa to the boil. On 250g of syrup base, add sugar andalginate, place in vaccum and place it in a small feeding bottle. Mix water and calcium and pour in adrop of cocoa syrup. Rinse in cold water and keep it in the fridge.
Mix all ingredients in a mixer.Spread it on a backing tray and bake it at 170C for about 15/20 minutes.
In the middle of a soup plate place the egg, surrounded by the cocoa earth.Garnish with sprouts and serve it with the cocoa caviar on one side.
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