Chocolate Ganache Gluten-Free Plated Dessert

Prepare tray lined with parchment paper and lightly sprayed with pan release.

Combine water, salt, and sugar and heat until dissolved.

Melt the chocolates and place in a mixer fitted with the paddle attachment. Gradually incorporate the butter until smooth.

Slowly add the hot syrup while mixing. Add the eggs and mix until fully combined.

Spread evenly into the prepared tray.

Bake at 275°F / 135°C for approximately 45 minutes.

Cool completely before use.

Melt the chocolate.

Add grapeseed oil and cacao nibs and mix until evenly combined.

Spread a thin layer over the frozen brownie.

Freeze until set.

This recipe is designed for one half-sheet tray.

Dissolve the sugar in the hot water.

Melt the chocolate.

Gradually emulsify the hot syrup into the chocolate, creating a smooth and glossy ganache while minimizing air incorporation.

Place an adjustable frame around the prepared brownie and crispy layer before pouring the ganache. The frame is necessary to contain the ganache and achieve the final height of the dessert.

Pour the ganache into the frame and level the surface.

Allow to crystallize overnight before cutting into desired portions.

Combine sugar, glucose powder, and stabilizer.

Heat water to 40°C / 104°F and whisk in the dry ingredients.

Bring to 85°C / 185°F while stirring continuously.

Cool rapidly over an ice bath and mature for a minimum of 3 hours (overnight ideally).

Add guava purée and blend until smooth.

Process in an ice cream machine according to the manufacturer's instructions.

Combine sugar and agar.

Whisk into the guava purée and bring to a boil.

Cook for 1 minute while whisking continuously.

Chill completely.

Blend until smooth and glossy.

Combine sugar and agar.

Heat the yuzu juice and simple syrup.

Whisk in the agar mixture and bring to a boil.

Cook for 1 minute while whisking continuously.

Chill completely. Blend until smooth and glossy.

Combine the sugar,  Natur Emul, and pectin NH.

Warm the guava purée and egg yolks to 45°C / 113°F.

Whisk in the dry ingredients and continue mixing.

Cook to 85°C / 185°F while stirring continuously. Cool the mixture to 40°C / 104°F.

Gradually add the softened butter and emulsify with an immersion blender until smooth and glossy.

Refrigerate until set.

Combine all dry ingredients.

Rub in the cold butter until a coarse streusel forms.

Bake at 325°F / 160°C for 15–18 minutes, stirring once during baking.

Cool completely and reserve in an airtight container.