Modern Chocolate Mont Blanc

Whip eggs and sugar until light and fluffy.

Sift in flour and cocoa, fold gently.

Add melted butter and fold.

Spread on a tray, bake at 180°C (350°F) for 10–12 minutes.

Cool and cut into desired rounds/discs.

Bloom gelatin in cold water.

Heat a small portion of chestnut purée, add gelatin to dissolve.

Mix with remaining purée and flavoring.

Whip cream to soft peaks and fold in gently.

Pipe or mold over sponge bases. Freeze until firm.

Pour hot cream over chocolate; emulsify until smooth.

Add cold cream, mix, and chill overnight.

Whip before use until smooth and pipeable.

Cook the base:
Combine sugar, glucose syrup, milk, vanilla, and salt in a saucepan.
Bring to a boil, stirring constantly, until the mixture reaches 230°F (110°C).

Add cocoa nibs:
Remove from heat and stir in the chopped cocoa nibs evenly.

Cool:
Let the mixture cool slightly until it thickens enough to handle (it will become glossy and sticky).

Bake:
o    Preheat oven to 350°F (175°C).
o    Spread small thin circles or shapes of the mixture onto a silicone mat or parchment-lined baking tray.
o    Bake for 8–10 minutes, or until golden brown and bubbling.

Shape (optional):
While warm, you can shape the tuiles over a rolling pin or mold for curved shapes.

Cool & store:
Let cool completely until crisp. Store in an airtight container with silica gel to keep crunchy.

Cook Sugar:
Combine isomalt and glucose in a small pot.
Cook to 160°C (caramel/hard crack stage).
Remove from heat.

Color & Flavor:
Add raspberry powder and coloring if needed.
Stir gently to combine, avoid incorporating air bubbles.

Spread:
Pour onto a silicone mat (Silpat) or baking parchment.
Let it cool completely until solid.

Grind:
Once hard, break into small pieces and blend into fine powder.

Bake to Form Opaline:
Sift the powder evenly onto a Silpat in a thin layer or desired stencil shape.
Bake at 160–170°C for 3–5 minutes, or until melted and glossy.
Remove from oven, cool slightly, and shape while warm if needed (curve, twist, etc.).

Boil sugar + water to 118°C.

Begin whipping egg whites, then slowly pour hot syrup while whipping.

Continue whipping until cool and stiff.

Pipe and dry at 80°C for 3–4 hours.

Heat & dissolve sugars:
In a saucepan, combine water, sugar, glucose syrup, dextrose, and skim milk powder.
Heat to 85°C while stirring until all solids dissolve completely.

Add stabilizer (optional):
Whisk in the sorbet stabilizer and maintain at 85°C for 1 minute.
Remove from heat and cool down to 35–40°C.

Add yogurt and yuzu:
Whisk in the Greek yogurt, yuzu juice, and zest (if using).
Blend with an immersion blender until completely smooth.

Mature the mix:
Chill in the refrigerator for 4–6 hours (or overnight) to hydrate proteins and stabilizers.

Freeze the beaker:
Pour the mix into Pacojet beakers, seal, and freeze at -20°C or lower for at least 24 hours.

Pacotize:
Just before service, pacotize 1–2 times depending on desired texture.
Serve immediately or keep at service temperature (-12°C).