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  2. Chocolate Bar With Salted Caramel and Crispearls™

Exotic plated dessert

Inspiration:
The 2019 JCM theme ‘Thriving Nature’.
This dessert is a modernized log covered in shards of chocolate to give volume and the log part is a literal representation of nature.
Whatever we are doing to our planet, nature will always revive itself, and in theory the basil represents the planet and the ‘thriving’ element of the theme.

Recipe

Created by
  • Benjamin Dufour - Winner of the 2019 Junior Chocolate Masters and Demi Chef de Partie at Harrods, London
  1. Coconut and chocolate ganache
  2. Exotic jelly
  3. Ginger ganache
  4. Gluten free crumble
  5. Mango coulis
  6. Assembly

Coconut and chocolate ganache

ingredients preparation
  • 400g
    coconut milk
  • 120g
    Mexico dark chocolate (66%)

Heat up the coconut milk and pour on the dark chocolate.
Emulsify with a hand blender and cool it down until a pipeable consistancy.

Exotic jelly

ingredients preparation
  • 100g
    passion fruit puree
  • 40g
    mango puree
  • 20g
    ginger juice
  • 30g
    sugar
  • 5g
    NH pectin
  • 10g
    lime juice

Warm the puree and grated ginger at 60°C, add the pectin mixed with sugar.
Keep mixing until it’s boiling.
Add the lime juice.
Sieve it and add 5gr lime zest and 10gr of passion fruit seeds.
Pour on a square frame of 150mm.
Freeze it

Ginger ganache

ingredients preparation
  • 50g
    Mexico dark chocolate (66%)
  • 100g
    coconut milk
  • 40g
    glucose
  • 10g
    invert sugar
  • 5g
    ginger juice

Warm the coconut milk with the ginger until it boils.
Pour in the chocolate with glucose and invert sugar and emulsify in 3 times.
After that, use a hand blender for a perfectly smooth ganache.
Pour on top of the crumble and place in the fridge until the ganache sets.

Gluten free crumble

ingredients preparation
  • 100g
    gluten free flour
  • 50g
    coconut oil
  • 50g
    coconut sugar
  • 50g
    dry coconut
  • 2g
    sea salt

Melt the coconut oil.
Mix all together with a paddle.
Put on a silicon baking sheet and bake 10 min at 170°C.
Mix it every 5 min to break the biscuit in pieces.
Leave to cool down and add an extra 30gr of coconut oil to bring the biscuit back together.
Put in a square frame of 150mm.

Mango coulis

ingredients preparation
  • 100g
    passion fruit puree
  • 100g
    mango puree
  • 15g
    sugar
  • 1g
    xanthan gum
  • 1pod(s)
    vanilla
  • 2g
    lime zest

Mix sugar and xantham gum.
Mix all together with a hand blender and reserve it for plating

Assembly

Assemble the jelly on top of the crumble and ganache and cut in slices of 140x20mm
Put on a plate, pipe a nice tube of the coconut ganache.
Decorate with shards of chocolate covered with cocoa powder.
Pour the coulis on the sides of the plate.

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