Anarchy

Flavoured chocolate waters (7 types)

Ingredients Preparation

BASE FOR CHOCOLATE WATERS (7 types)

  • 1,5l
    water
  • 500g
    Alto El Sol
  • 500g
    Alunga™
  • 500g
    Lactée Supérieure
  • 500g
    Fleur de Cao™
  • 500g
    Inaya™
  • 500g
    Mexique
  • 500g
    Ghana

For each chocoalte, heat 1,5 l of water to 85°C and pour it over the chocolate, blend in a mixer until homogenous in consistency. Pour into a Superbag placed in a high-sided recipient large enough to hold the filtered water from the mixture, and leave to filter in the refrigerator for 12 hours.

LIQUORICE AND CHOCOLATE WATER

  • 500g
    Alto el Sol 65% Chocolate Water
  • 20g
    liquorice paste

Whisk and set aside.

PORCINI AND CHOCOLATE WATER

  • 500g
    Alunga 41% chocolate water
  • 3g
    powdered porcini

Whisk and set aside.

YUZU AND CHOCOLATE WATER

  • 500g
    Lactée Supérieure 38.2% chocolate water
  • 50g
    yuzu juice

Whisk and set aside.

TONKA BEAN AND CHOCOLATE WATER

  • 500g
    Fleur de Cao™ 70% chocolate water
  • 2bean(s)
    grated Tonka

Whisk and set aside.

BALSAMIC AND CHOCOLATE WATER

  • 500g
    Inaya 65% chocolate water
  • 10g
    balsamic cream

Whisk and set aside.

PEANUT AND CHOCOLATE WATER

  • 500g
    Mexique 66% chocolate water
  • 80g
    peanut paste

Whisk and set aside.

CARDAMOM AND CHOCOLATE WATER

  • 500g
    Ghana 40% chocolate water
  • 5g
    cardamom

Whisk and set aside.

Texturized chocolate waters (7 types)

Ingredients Preparation
  • 200g
    TPT sugar and water
  • 6g
    agar
  • 0,6g
    xanthan gum

For each texturized chocolate water, mix the flavoured chocolate waters with all the ingredients in a saucepan and bring the mixture to the boil. Blend with a mixer. Sieve the mixture and place in a pastry bag. Store in the refrigerator.

Chocolate water Jellys (7 types)

Ingredients Preparation
  • 2,5g
    agar
  • 50g
    sugar

Combine all the ingredients with 500 g of each texturized chocoalte water (see above) in a saucepan and bring the mixture to the boil.

Pour into 2 moulds measuring 20 x 12.5 cm and 1 cm high. Let set in the refrigerator.
Unmould the gelatin and cut into 0.4cm cubes. Set aside.

 

 

Cream base

Ingredients Preparation
  • 3750g
    milk
  • 3750g
    cream
  • 750g
    sugar
  • 37,5g
    Cremodan (stabiliser)

In a pot, warm the milk together with the cream and 500 g of the sugar.
Heat to 40°C.
Add the rest of the sugar, 250g, already mixed with the CSIM stabilizer.
Heat the mixture to 85°C. 

 

Chocolate creams without spices (7 types)

Ingredients Preparation

ALUNGA 41% CHOCOLATE CREAM

  • 600g
    Alunga™

Mix with 1l cream base (see above)

MEXIQUE 66% CHOCOLATE CREAM

  • 400g
    Mexique

Mix with 1l cream base (see above)

INAYA 65% CHOCOLATE CREAM

  • 400g
    Inaya™

Mix with 1l cream base (see above)

GHANA 40% CHOCOLATE CREAM

  • 600g
    Ghana

Mix with 1l cream base (see above)

FLEUR DE CAO 70% CHOCOLATE CREAM

  • 380g
    Fleur de Cao™

Mix with 1l cream base (see above)

LACTÉE SUPÉRIEURE 38.2% CHOCOLATE CREAM

  • 620g
    Lactée Supérieure

Mix with 1l cream base (see above)

ALTO EL SOL 65% CHOCOLATE CREAM

  • 400g
    Alto El Sol

Mix with 1l cream base (see above)

Chocolate Creams

Ingredients Preparation

COFFEE AND ALUNGA 41% CHOCOLATE CREAM

  • 750g
    Alunga 41% chocolate cream
  • 18g
    ground coffee

Combine the ingredients using a whisk until the mixture is homogenous.
Reserve in the refrigerator.

SPICY PEPPER AND MEXIQUE 66% CHOCOLATE CREAM

  • 700g
    Mexique 66% chocolate cream
  • 1,5g
    chili pepper

Combine the ingredients using a whisk until the mixture is homogenous. 
​Reserve in the refrigerator.

GINGER AND INAYA 65% CHOCOLATE CREAM

  • 700g
    Inaya 65% chocolate cream
  • 2,1g
    grated ginger

Combine the ingredients using a whisk until the mixture is homogenous. 
​Reserve in the refrigerator.

CARDAMOM AND GHANA 40% CHOCOLATE CREAM

  • 750g
    Ghana 40% chocolate cream
  • 7,5g
    cardamom

Combine the ingredients using a whisk until the mixture is homogenous. 
​Reserve in the refrigerator.

TONKA BEAN AND FLEUR DE CAO 70% CHOCOLATE CREAM

  • 690g
    Fleur de Cao™ 70% chocolate cream
  • 1,5g
    Tonka beans

Combine the ingredients using a whisk until the mixture is homogenous. 
​Reserve in the refrigerator.

SAFFRON AND LACTÉE SUPÉRIEURE 38.2% CHOCOLATE CREAM

  • 760g
    Lactée Supérieure 38.2% chocolate cream
  • 0,6g
    saffron

Combine the ingredients using a whisk until the mixture is homogenous. 
​Reserve in the refrigerator.

JAVA PEPPER AND ALTO EL SOL 65% CHOCOLATE CREAM

  • 700g
    Alto el Sol 65% chocolate cream
  • 4/5As needed
    java pepper

Combine the ingredients using a whisk until the mixture is homogenous. 
​Reserve in the refrigerator.

Pralines (6 types)

Ingredients Preparation

PINE NUT

  • 150g
    pine nut paste
  • 150g
    Lactée Supérieure

In the mixer bowl, combine the nut paste and milk chocolate.
Set the machine temperature to 37°C and mix for several minutes.
Set aside.

 

PISTACHIO

  • 150g
    pistachio paste
  • 150g
    Lactée Supérieure

In the mixer bowl, combine the nut paste and milk chocolate. 
Set the machine temperature to 37°C and mix for several minutes. 
Set aside;

PEANUT

  • 150g
    peanut paste
  • 150g
    Lactée Supérieure

In the mixer bowl, combine the nut paste and milk chocolate. 
Set the machine temperature to 37°C and mix for several minutes. 
Set aside.

HAZELNUT

  • 150g
    hazelnut paste
  • 150g
    Lactée Supérieure

In the mixer bowl, combine the nut paste and milk chocolate. 
Set the machine temperature to 37°C and mix for several minutes. 
Set aside.

  • 150g
    almond paste

ALMOND

  • 150g
    Lactée Supérieure

In the mixer bowl, combine the nut paste and milk chocolate. 
Set the machine temperature to 37°C and mix for several minutes. 
Set aside.

WALNUT

  • 150g
    walnut paste
  • 150g
    Lactée Supérieure

In the mixer bowl, combine the nut paste and milk chocolate. 
Set the machine temperature to 37°C and mix for several minutes. 
Set aside.

Brownie

Ingredients Preparation
  • 6As needed
    whole egg(s)
  • 540g
    sugar
  • 340g
    butter
  • 120g
    Extra Brute
  • 150g
    flour
  • 540g
    Ghana

Gently warm the butter until it melts; set aside.
Beat the eggs together with the sugar at 30°C. 
Add the melted butter and stir to emulsify. 
In another bowl, combine the flour with the cocoa powder, sift and add to the mixture. 
Add the chopped chocolate and stir. Bake in a preheated 170°C oven for 25 to 30 minutes. 
Cut into 1cm cubes. 
Store in an airtight container at room temperature.

Sachertorte

Ingredients Preparation
  • 420g
    egg yolks
  • 300g
    whole egg(s)
  • 860g
    almond paste 50%
  • 260g
    confectioner's sugar
  • 200g
    flour
  • 200g
    Extra Brute
  • 200g
    unsalted butter
  • 500g
    egg white
  • 300g
    sugar
  • 300g
    Grand Caraque

Mix the egg yolk with marzipan, the whole egg and icing sugar in the mixer until combined. At the same time, combine the flour and cocoa powder and sift. 
Melt the butter over low heat and add it to the cacao paste. 
Place the sugar and egg whites in a bowl, warm over a bain Marie and once the sugar has dissolved, whip to form a meringue.
When the whites are very stiff, fold in the first mixture and the dry ingredients. Bake at 200°C for 20 min. Cut into 1cm cubes. Store in an airtight container.

Chocolate foam

Ingredients Preparation
  • 1200g
    Alto El Sol
  • 1200g
    Lactée Supérieure
  • 300g
    Fleur de Cao™
  • 300g
    Praliné 50% Hazelnuts
  • 960g
    milk
  • 6g
    xanthan gum
  • 600g
    sugar
  • 720g
    egg white
  • 720g
    egg yolks
  • 3600g
    cream

In a saucepan, bring the combined milk and cream to the boil.
Add egg, already beaten together with the sugar and xanthan gum; bring the mixture to 85 °C.
Pour the warm mixture over the chocolates and praliné.
With a whisk, beat to combine. Cool the mixture quickly in an ice bath.
When cool, add the egg whites and use a mixer to blend. Place 650 g of the mixture in a siphon or cream whipper with three chargers and set aside.

Chocolate Siphon Cake

Ingredients Preparation
  • 2400g
    Alto El Sol
  • 2500g
    egg white
  • 1600g
    egg yolks
  • 1600g
    sugar
  • 20g
    salt
  • 400g
    flour
  • 40g
    baking powder
  • 120g
    Extra Brute

Melt the chocolate and keep at 45 °C. 
Add the egg whites and yolks using a mixer. Add the salt, flour, cocoa and baking powder. Mix until a homogenous mixture is formed.
Strain the mixture and place 650 g of it in a 1l siphon or cream whipper with three chargers.
With the filled whipper, fill half a 33 ml plastic glass. 
Cook for 45 seconds in a microwave at maximum power. 
Place the plastic glasses upside down on a cooling rack. 
When cool, take out the plastic glass, remove the baked cake from the glass and break into approximately 1.5 cm cubes. 
Store in a sealed container at room temperature.

Chocolate caramel

Ingredients Preparation
  • 1000g
    sugar paste
  • 500g
    glucose
  • 500g
    isomalt
  • 200g
    Alto El Sol
  • 22drop(s)
    citric acid solution

In a pan, warm the fondant, isomalt and glucose to 135°C.
Add the citric acid and continue to heat the mixture to 160°C.
Once the temperature of the sugar mixture falls to 145°C, add the chocolate and stir.
Pour out and stretch on two silicone-coated parchment papers, aiming for the thinnest layer possible; cut in 2 x 2 cm squares, set aside.

Chocolate sauce

Ingredients Preparation
  • 320g
    cream
  • 560g
    water
  • 800g
    sugar
  • 520g
    Extra Brute

In a saucepan, bring the mixture of cream, water and sugar to the boil.
Remove from heat and add the cocoa powder; blend in a mixer.
Strain and reserve in the refrigerator.

 

Chocolate ice cream

Ingredients Preparation
  • 3920g
    water
  • 6820g
    whole milk
  • 780g
    cream
  • 800g
    Extra Brute
  • 3600g
    dextrose
  • 600g
    saccharose sugar
  • 140g
    stabilizer
  • 740g
    low fat powdered milk
  • 600g
    invert sugar
  • 2000g
    Fleur de Cao™

In a saucepan, combine the water milk, cream, cocoa powder and dextrose and heat to 40°C.
Add the CSIM stabilizer, powdered milk and invert sugar; bring the mixture up to 85°C.
Pour over the chocolate and blend in a mixer.
Strain and let the mixture rest in the refrigerator for at least 12 hours.
Once cool, churn into ice cream.

Chocolate Sorbet

Ingredients Preparation
  • 5480g
    water
  • 1800g
    sugar
  • 320g
    invert sugar
  • 200g
    dextrose
  • 1200g
    Extra Brute
  • 400g
    liquid glycerine
  • 750g
    vodka

In a saucepan, combine the water, sugar, invert sugar and dextrose and bring to a boil.
Pour the warm mixture over the chocolate and cocoa powder.
Let the mixture cool in the freezer.
When the mixture is cool, pour it over the combined glycerine and vodka and mix.
Strain and let sit in the refrigerator for at least 12 hours.
Churn into sorbet.

 

Chocolate granité

Ingredients Preparation
  • 1200g
    water
  • 40g
    Extra Brute
  • 150g
    Alto El Sol
  • 6leaf/leaves
    gelatin
  • 60g
    mandarin orange liqueur

In a saucepan, bring the water to a boil, add the already moistened gelatin sheets.
Pour this hot mixture over the couverture chocolate and the cocoa powder and blend in a mixer.
To finish the recipe, add the liqueur and stir. Strain and put in 5x2.5cm moulds 1cm deep; freeze.

 

Crunchy cocoa nibs

Ingredients Preparation
  • 1000g
    cacao nibs
  • 500g
    sugar
  • 100g
    water

Place the sugar and water in a pan and bring to the boil.
Remove from heat and add the cocoa nibs, stirring with a wooden spoon until the sugar mixture sticks to the nibs.
Remove the crunchy nibs, drain and spread on a silicone mat to cool. Set aside.

 

Rosemary oil

Ingredients Preparation
  • 1000g
    sunflower oil
  • 200g
    fresh rosemary

In a vacuum-sealable bag, place the oil and rosemary and vacuum seal. Heat in a water bath to 60°C for 3 hours. Strain and let cool. Set aside.

Chilli pepper oil

Ingredients Preparation
  • 1000g
    sunflower oil
  • 120g
    chili pepper

In a vacuum-sealable bag, place the oil and pepper and vacuum seal.
Heat in a water bath to 60°C for 3 hours.
Strain and let cool. Set aside.

 

Ginger oil

Ingredients Preparation
  • 1000g
    sunflower oil
  • 300g
    fresh ginger

In a vacuum-sealable bag, place the oil and ginger sliced in rounds and vacuum seal.
Heat in a water bath to 60°C for 3 hours.
Strain and let cool. Set aside.

 

Finishing and assembling the dish

Ingredients Preparation
  • Q.S.
    cacao nibs
  • Q.S.
    Pop Rocks

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