Created by
  • Tor Stubbe - Danish finalist at World Chocolate Masters 2015, works at Bojesen and Oialla

Jerusalem artichokes

Ingredients Preparation
  • 14piece(s)
    Jerusalem artichokes

Bake artichokes at 180°C until soft and place them in cold water.
Discard artichoke centres and fry.

Aroma apple gel

Ingredients Preparation
  • 200ml
    apple juice
  • 13g
    thickening agent

Thicken apple juice with food thickener.

Aroma apple sticks

Ingredients Preparation
  • 2piece(s)
  • Q.S.
    balsamic apple vinegar

Peel apples and cut them into thin sticks.
Mix apple sticks with a bit of vinegar.

Venezuela chocolate ganache

Ingredients Preparation
  • 95g
    38% cream
  • 8g
    invert sugar
  • 23g
    salted butter
  • 105g

Mix cream and invert sugar, and bring to a boil.
Strain over chocolate and blend.
Incorporate butter at 40°C.

Alunga™ chocolate syphon

Ingredients Preparation
  • 125g
    38% cream
  • 125g
    whole milk
  • 25g
  • 25g
    egg yolks
  • 110g
  • 75g
    egg white

Mix cream and milk, and bring to a boil.
Pour boiling mixture over sugar and egg yolks.
Bring back to a boil, pour over chocolate and mix with hand blender.
Leave to cool, mix in egg whites and pour into syphon.
Charge with one cartridge and place in fridge for two hours. 

Crispy cocoa nibs

Ingredients Preparation
  • 84g
  • 74g
    caster sugar
  • 0.4g
  • 74g
    cacao nibs
  • 74g
    caster sugar

Mix water, salt and first portion of caster sugar, and bring to a boil.
Add cocoa nibs and boil for five minutes.
Strain and add second portion of caster sugar to liquid.
Bring back to a boil, add cocoa nibs and boil for five minutes.
Strain and bake cocoa nibs in an oven at 150°C for 20 minutes.

Finishing and assembly:

Fry Jerusalem artichokes and pipe dark chocolate ganache into them.
Pipe apple gel and place thin apple sticks into them.
Add crispy cocoa nibs and deposit Alunga™ chocolate with syphon.
Finish off with oxalis (wood sorrel) and chocolate decoration. 

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