Chocolate "Encerraditos" with Jamaica Pepper Ice Cream and Pineapple and Muscovado Ravioli Recipe

4

Ingredients

For the chocolate caramel squares:
1/2 cup sugar
1/3 cup glucose
3/4 cup water
3 Tbsp cocoa paste, chopped
For the chocolate ganache cylinders:
3/4 cup single cream (35% fat)
3/4 oz fresh eucalyptus leaves
101/2 oz 70% cooking chocolate
1/4 cup salted butter
For the chocolate encerraditos:
16 chocolate and eucalyptus ganache cylinders
32 chocolate caramel squares
For the basic syrup:
1/2 cup sugar
1/2 cup water
For the liquid cocoa croquant:
1 oz cocoa paste
1 tbsp glucose
4 tbsp basic syrup (see previous step)
For the Jamaica pepper ice cream:
2 cups milk
4 tbp sugar
1/2 oz Jamaica peppers
1/4 cup glucose
3/4 oz ice cream stabilizer
3 egg yolks
For the pineapple slices:
1 pineapple, medium sized
For the muscovado sugar gelatin:
4 oz muscovado sugar
11/4 cup water
4 sheets gelatin (previously rehydrated in cold water)
For the pineapple and muscovado ravioli:
12 pineapple slices (see previous step)
83/4 oz muscovado sugar gelatin (see previous step)
For the liquid cocoa caramel:
3 tbsp sugar
2 tbsp glucose
11/2 tbsp water
1/4 cup cocoa paste
3/4 cup water
To finish:
cocoa powder

Preparation

Step 1

For the chocolate caramel squares:
1. Heat the sugar, glucose and water to 325ºF (when the mixture will caramelize).
2. Remove from the heat and gently add the cocoa paste and leave the chocolate caramel to cool.
3. Put a caramel slice between 2 Silpat liners in the oven at 345ºF for 4 min.
4. When it dissolves, remove from the oven and spread between 2 Silpats to make a thin caramel sheet.
5. Once you have a thin caramel sheet, transfer it to a piece of greaseproof paper and return it to the oven for a few seconds and then cut it into 16 squares (1¼ x 1¼").

For the chocolate ganache cylinders:
1. Bring the cream to the boil and infuse the fresh eucalyptus leaves for 5 minutes. Press the mixture through a sieve to extract all the cream (add more cream if necessary to rectify the weight).
2. Blend the chocolate and the eucalyptus cream (175ºF) together until it dissolves. Finally add the softened butter.
3. Make 2 ¾" cylinders out of transparent sheets and fill them with the ganache. Freeze.
4. On the day that they are to be used, thaw and cut into ½" high cylinders. Leave the ganache to dry and come up to room temperature.

For the chocolate encerraditos:
1. Just before serving, assemble the chocolate and eucalyptus encerradito, by placing a ganache cylinder on a chocolate caramel square and then covering with the other square.
2. Grill on both sides and allow the caramel to warm and take on the shape of the ganache.

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

For the liquid cocoa croquant:
1. Mix the 3 ingredients together in the Thermomix and blend at 140ºF for 5 minutes.
2. Sieve the mixture into an icing bag and leave to rest in the fridge for 8 hours.
3. Cut the cocoa paste into thin 12" long strips and place them on a Silpat liner. Bake in the oven at 325ºF for 6 minutes.
4. Bulk them up when you remove them from the oven.

For the Jamaica pepper ice cream:
1. Bring the milk to the boil and infuse with the Jamaica peppers (the infusion time will depend on the state of the pepper and you should therefore taste it).
2. Remove from the heat. Beat the egg yolks, sugar and stabilizer until the mixture is white and then add to the milk.
3. Heat to 185ºF.
4. Leave to stand in the fridge for 8 hours.
5. Add powdered Jamaica pepper if necessary when processing the mixture in the ice cream maker.

For the pineapple slices:
1. Peel and cut the pineapple into 12 thin slices (0.5 mm)

For the muscovado sugar gelatin:
1. Bring the water and muscovado sugar to the boil and then dissolve the gelatin in this syrup.
2. Pour a ¼" layer into a dish and leave to set in the fridge.

For the pineapple and muscovado ravioli:
1. Cut the muscovado gelatin into ¾ x ¾ " squares and wrap them around the pineapple slices. Cut off any excess pineapple.

For the liquid cocoa caramel:
1. Heat the sugar, glucose and 1½ tbsp of water to 325ºF (caramel).
2. Deglaze with ¾ cup of water and dissolve the cocoa paste in the liquid. Check the consistency and add more water or reduce the liquid to get a texture that is similar to liquid caramel.

Final Steps and Preparation:
1. Draw 2 long lines with the liquid cocoa caramel along the side of a long dish.
2. Arrange two pineapple and muscovado raviolis on the opposite side and leave a space between them.
3. Place 2 chocolate encerraditos on top of the lines of liquid cocoa caramel
4. Finally, sprinkle the encerraditos with cocoa powder, place two small quenelles of Jamaica pepper ice cream between the raviolis and heap up the cocoa croquants on top of the quenelles.