Bread with chocolate, oil and salt

A dessert tasting of memories. Nandu Jubany sets out on his journey as a Chocovic ambassador with a dessert inspired by a classic in both our cuisine and our childhood. The combination of bread, Maragda chocolate, olive oil and coarse grain salt brings delicious memories to mind of when we were children. A dessert, or teatime dish, from yesteryear that Nandu elevates to the gourmet delicatessen category

syrup TPT

Ingredients Preparation
  • 75g
    boiling water
  • 75g
    sugar

Bring the sugar and the water to the boil. Chill and set aside. Mix the two ingredients and chill.

caramelised crispy bread roll

Ingredients Preparation
  • 4g
    round mini bread rolls
  • 150g
    Syrup TpT

Cut the base off the mini bread roll and scrape out as much of the crumb as possible. Fill it with kitchen paper without pressing too hard to prevent it losing its shape and without allowing the paper to get caught on the bread. Dry in the oven at 170ºC for 20 minutes. Bake the bases between parchment paper with a weight placed on the top for 12 minutes. Take out of the oven, remove the paper from the inside and paint with syrup. Dry again in the oven at 170ºC for 20 minutes, turning them to ensure they dry evenly. Store in an airtight container.

chocolate foam

Ingredients Preparation
  • 58g
    Full cream milk
  • 4g
    sugar
  • 2g
    invert sugar
  • 6g
    Cocoa powder Selection 22
  • 35g
    dextrose
  • 0.95g
    hot Procrema 5 neutral
  • 11g
    single cream
  • 23g
    water

Mix together the water, the milk, the cream, the cocoa and the cold dextrose. Place on the heat and when the temperature reaches 40ºC add the sugar (neutral and invert). When the temperature reaches 85ºC turn off the heat and add the broken up couverture. Beat to pasteurize. Leave to mature and process in the sorbet maker

chocolate ice cream

Ingredients Preparation
  • 360g
    Maragda
  • 13g
    gelatin leaves
  • 1650g
    35% cream
  • 105g
    coffee beans
  • 23g
    Coffee powder

Boil the milk and the powdered cocoa. Pour over the egg yolks mixed with the sugar. Cook on the hob to 85ºC. Stir in the chocolate. Leave to rest for 5 minutes and process in the food processor. Load the syphon with two charges and keep cold.

assembly

Ingredients Preparation
  • As needed
    Crispy mini bread roll
  • As needed
    chocolate foam
  • As needed
    Maragda
  • As needed
    extra virgin olive oil
  • As needed
    Maldon salt

Fill half the mini bread roll with the chocolate foam. Add a scoop of ice cream and finish filling with more foam. Cover and serve on a plate. Add the olive oil and the salt to serve.

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