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Recipe Step by Step
360g Valrhona Dulcey
Boil cream and pour over chocolate.
Immersion blend and chill overnight before whipping.
Press tightly into silpats and store in fridge.
Cut with cutter for bases
720g Cookie Butter
300g Valrhona Guanaja 70%
175g Popped Wheatberries
Pinch Sea Salt
Chocolate Shiny Glaze
Combine all ingredients and bring to boil. Strain and chill.
Heat to 80*F to use
200g Milk Powder
300g Glucose Powder
960g Brown Sugar
2ea Vanilla Beans
24g IC Stabilizer
Bring cream, milk, half sugar, and glucose powder, vanilla to a boil
Temper into yolks, milk powder, stabilizer and other half of sugar.
Cook to nape with nibs
Let nibs steep overnight. Strain before churning
3150g Whipped Cream
Boil milk and cream
Temper into yolks and sugar
Add malt and cook to nape
Add gelatin and pour over chocolate
Immersion blend VERY WELL
Fold in whipped cream
Malto Mousse Assembly
Pipe mousse into desired mold
Push crespelle cube inside mousse until covered
Freeze molds overnight and unmold the next day.
Glaze with chocolate glaze directly from freezer at 80*F
Place glazed mousse on wheatberry crisp base and store in fridge until ready to plate.
Brown Sugar Pastry Cream
30g Malt Powder
150g Brown Sugar
AN Vanilla Paste
Bring cream and milk to a boil.
Temper into yolks, sugar, malt, and cornstarch.
Return to pot and whisk until mixture is thick and boils.
Add vanilla paste and transfer to mixer.
Add butter and mix until cool.
Store in fridge
Brown Sugar Wheatberry Beignets
1500g King Arthur Galahad Flour
500g King Arthur Lancelot Flour
1400g Whole Egg
Mix all ingredients until combined except butter.
Add butter slowly and increase speed until dough cleans the bowl.
Proof overnight in the fridge
Roll and cut desired size.
Proof donuts for 30min at room temperature before frying.
300g Brown Sugar
150g Ground Wheatberries
Mix to combine
Coat donuts after frying
Cocoa Nib Crumble
Mix all ingredients except chocolate and nibs until crumble consistency is achieved.
Bake on Silpat at 250*F for 12 minutes.
Cool and toss with melted chocolate and nibs.
Fridge until ready to be stored.
140g AP Flour
1/8 tsp Salt
25 grams Sugar
3g Vanilla Extract
28g Melted Butter
Combine all wet ingredients and whisk well.
Add all dry ingredients and blend.
Chill overnight before cooking on a crepe pan.
Layer vanilla crepes with 50g of brown sugar pastry cream
Freeze overnight and cut into small cubes
Assembly and finishing
Glaze Malto mousse and place on wheatberry crisp base.
Whip Dulcey Chantilly until soft peak. Place in piping bag with rose petal tip.
Fry donuts and coat with wheatberry sugar
Place Malto mousse in middle of plate
Pipe (3) sets of Dulcey Chantilly petals- one on top, two on the sides
Place (3) wheatberry beignets- one on top, two on the sides
Place (2) pieces of cocoa nib crumble next to beignets
Garnish with shiso greenery, logo plaque and tempered chocolate sticks
Quenelle gelato on top of Cantonese cocoa nibs.
Tempered Chocolate Sticks/ Yolan logog
Cantonese Cocoa Nibs