Reef Chocolate Raspberry Wild Fennel

The California coast is surrounded by reefs and wild fennel grows everywhere all year long.
Alto el sol chocolate cremeux gives a rich dominant sourness and red fruits flavor which is the perfect pairing with raspberry and the floral aspect of the wild fennel leaves a fresh palate toward the end of the degustation.
I wanted to use locally sourced products (fennel) and represent the ocean through a self-handmade reef plate in collaboration with a local Pottery Artist Michael Totah.

Chocolate Creme Fraiche Cake

Ingredients Preparation
  • 285g
    almond flour
  • 225g
    powdered sugar
  • 15g
    Cornstarch
  • 50g
    Cocoa powder
  • 50g
    Guayaquil
  • 115g
    butter
  • 420g
    Egg yolk
  • 90g
    egg whites
  • 60g
    sugar
  • 125g
    Crème fraiche 38%

Robocoupe all dry indredients, add yolks, add melted butter and melted chocolate (base). Make french meringue with egg white and sugar,  fold in base. Stir in Creme fraiche. Bake 350F.

Alto El Sol 65% Chocolate Cremeux

Ingredients Preparation
  • 100g
    milk
  • 100g
    cream
  • 40g
    egg yolks
  • 40g
    sugar
  • 90g
    Alto El Sol
  • 3g
    gelatin leaves

Anglaise Method. Add Gelatin. Pour over chocolate.

Chocolate Sable

Ingredients Preparation
  • 300g
    A.P. flour
  • 10g
    baking powder
  • 50g
    Extra Brute
  • 200g
    butter
  • 2g
    salt
  • 70g
    almond flour
  • 120g
    powdered sugar
  • 60g
    whole egg(s)
  • 100g
    brown butter

Robocoupe all ingredients.

Wild Fennel Cream

Ingredients Preparation
  • 345g
    cream
  • 35g
    powdered sugar
  • 1g
    vanilla paste
  • 1g
    Fennel Pollen
  • 230g
    mascarpone

Infuse Fennel Pollen overnight with Cream. Mix Vanilla Paste and Mascarpone. Strain Fennel Cream and mix with Mascarpone mixture. Add Powdered Sugar and whip to medium whip.

Get in Touch