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.
Recipe

Chocolate Creme Fraiche Cake
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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
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Anglaise Method. Add Gelatin. Pour over chocolate. |
Chocolate Sable
Ingredients | Preparation |
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Robocoupe all ingredients. |
Wild Fennel Cream
Ingredients | Preparation |
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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. |