Chewy Milk Chocolate

ingredients preparation
  • 633g
    cold heavy cream
  • 110g
  • 110g
  • 3g
  • 223g
  • 8g
    silver gelatin leaves
  • 4g
    Tahitian vanilla

Yield: 6 assembled spheres

  1. Place heavy cream and water in a medium sized sauce pan.
  2. Combine sucrose and agar well, then whisk well into liquids.
  3. Bring to a boil, stirring occasionally.
  4. Stir in chocolate melted to 35C, then bloomed gelatin and vanilla.
  5. Strain and cast immediately into bottom half of large sphere molds.

Belgian Chocolate Cake

ingredients preparation
  • 245g
  • 425g
  • 140g
    egg yolks
  • 140g
    egg white
  • 110g
  • 48g
    all-purpose flour

Yield: shallow ½ pan

  1. Melt together chocolate and butter to 35C.
  2. In stand mixer with whip attachment, beat egg yolks, egg whites and sugar until 3X volume.
  3. Remove from mixer and stir in chocolate and butter mixture. Fold in sifted flour.
  4. Transfer to a parchment lined shallow half pan and bake at 325F for 15-18 minutes.
  5. Cool completely. Cut into 1.5” squares. Place on top of Chewy Milk Chocolate layer in sphere molds.

Milk Chocolate Cremeux

ingredients preparation
  • 350g
    heavy cream 40%
  • 363g
    whole milk
  • 100g
    cane sugar
  • 5g
  • 80g
  • 55g

Yield: 6 assembled spheres

  1. Place heavy cream and milk in a medium sized sauce pan.
  2. Combine sugar and kappa well, then whisk well into liquids.
  3. Bring to a boil, stirring occasionally. Remove from heat.
  4. Stir in yogurt immediately and then chocolate melted to 35C.
  5. Strain and cast immediately into top half of large sphere molds.
  6. Freeze assembled sphere.

Crumpled Cocoa Tuile

ingredients preparation
  • 75g
    softened butter
  • 50g
    10 X
  • 25g
  • 5g
    Tahitian vanilla
  • 105g
    egg white
  • 60g
    all-purpose flour

Yield: 50 crumpled tuiles

  1. In small stand mixer, cream butter, powdered sugar, cocoa powder, and vanilla extract. Scrape.
  2. Add egg whites, mix on low speed until combined. Scrape bowl well.
  3. Add sifted flour. Mix until just combined, finish by hand with plastic spatula.
  4. Spread out onto on silicone baking mat in approximate 4” by 3” rectangles. Freeze 20 minutes.
  5. Bake for 4-5 minutes; create crumpled shapes on tuile form or balled up plastic wrap.
  6. Reserve in airtight container.


Chocolate Sable Crumble

ingredients preparation
  • 40g
    whole egg(s)
  • 120g
    softened butter
  • 35g
    powdered sugar, sifted
  • 25g
    almond flour
  • 120g
    all-purpose flour
  • 30g
  • 3g
    baking powder

Yield: six cut circles and crumble for 6 plates

  1. Scald butter and mix with powdered sugar, egg yolks, almond flour, and salt.
  2. Add flour, cocoa powder, baking powder and mix until well combined.
  3. Grate dough into silicone mat; bake at 320F (160C) until slightly crispy.
  4. Cut shapes while warm or ool and break into pieces. Reserve for assembly.

Buddha Hand Citrus Strips

ingredients preparation
  • 1piece(s)
    Buddha hand citrus
  • 120g
  • 120g
  • 2g

Yield: 24 portions

  1. Make syrup by bringing sucrose, water and glucose to boil; cool.
  2. Slice Buddha hand citron paper thin on gravity fed slicer. Cut slices into 3rds length wise.
  3. Brush each slice with the simple syrup. Dehydrate at 140F overnight.

To assemble Excelsior!

  1. Place one chocolate sable crumble on large slate or plate to resemble pavement.
  2. Add one completed chocolate sphere, making sure to showcase chocolate cake inclusion.
  3. Place a chocolate cake cube on either side of sphere.
  4. Add two crumpled cocoa tuiles over the top and around the sphere.
  5. Drape eight buddha hand citrus strips over the top of the dessert.
  6. Garnish with four round raspberry slices.

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