Black Truffle /Chestnut /Chocolate

By corlear

Ingredients

• For the basic syrup:
• 2 oz sugar
• 1/4 cup water
• For the black truffle foam:
• 1/4 cup neutral black truffle juice
• 1 1/2 tbsp salted black truffle juice
• 3/4 cup single cream (35% fat)
• 3/4 cup water
• 1 1/2 tbsp basic syrup (see previous step)
• 0.8 sheet gelatin
• For the hot chocolate soup:
• 1 1/4 cup single cream (35% fat)
• 1 cup cocoa paste
• 3/4 cup 70% cooking chocolate
• 3/4 cup Gianduja
• 1/4 cup butter
• 1 1/2 tbsp glucose
• 1 3/4 cup water
• For the caramelized chestnuts:
• 2 chestnuts, sliced
• basic syrup (see previous step)
• For the dark syrup:
• 2 oz sugar
• 1/4 cup water
• For the poached chestnuts:
• 8 whole chestnuts
• 1/4 cup dark syrup
• To finish:
• 3/4 oz fresh black truffle

Details

Servings 4

Preparation

Step 1

For the basic syrup:
1. Mix both ingredients together and bring to the boil.

For the black truffle foam:
1. Heat the syrup to 120ºF and dissolve the gelatin in it and then add the rest of the ingredients.
2. Fill the foaming canister and foam.
3. Keep in the fridge.

For the hot chocolate soup:
1. Bring the cream and water to the boil in a pan. Remove from the heat and dissolve the butter and glucose in it.
2. Melt the chocolate, cocoa paste and Gianduja in the microwave or bain marie. Leave to cool at room temperature. Add to the other mixture when they are both at similar temperatures.
3. Blend the soup in the Thermomix until smooth. Strain and keep in the fridge.

For the caramelized chestnuts:
1. Freeze the chestnuts and then use a meat slicer to cut them as finely as possible.
2. Coat the slices in syrup and poach at 275ºF for 20 min.

For the dark syrup:
1. Caramelize the dry sugar until you have a dark caramel.
2. Deglaze with the hot water.

For the poached chestnuts:
1. Simmer the chestnuts and the dark syrup in a frying pan until they absorb all the liquid and are cooked through.

Final Steps & Preparation:
1. Heat the chestnuts and the chocolate soup together. Making sure that the temperature of the soup stays under 120ºF.
2. Fill a small tumbler with the chocolate soup and serve up the truffle foam, followed by the caramelized chestnut slices.
3. Grate the fresh truffle just before serving and sprinkle over the dish.