Hot Dark Chocolate Foam with Campari

By corlear

Ingredients

• For the hot chocolate foam:
• 7 oz 70% cooking chocolate
• 1 1/2 cup single cream (35 fat)
• 1 1/2 cup egg whites
• 1 1-pint ISI foaming canister
• 1 N|2O cartridge
• For the basic syrup:
• 1/8 cup sugar
• 1 1/2 tbsp water
• For the Campari gelatin:
• 3 oz Campari
• 1/4 cup basic syrup (see previous step)
• 3/4 sheet gelatin (previously rehydrated in cold water)
• For the blood orange gelatin:
• 1 1/4 cup blood orange juice
• 2 tsp grated blood orange rind
• 1 tsp sorbet stabilizer
• For the nibs croquant circles:
• 1 oz fondant
• 1/2 oz glucose
• 11/2 oz ground nibs
• 1/2 oz Isomalt
• To finish:
• 2 oz crystallized orange peel, diced

Details

Servings 4

Preparation

Step 1

For the hot chocolate foam:
1. Bring the cream to the boil, add the diced chocolate and stir until it is completely dissolved.
2. When the ganache is warm, add the egg whites and blend lightly. Sieve.
3. Fill the canister, foam and put in a bain marie at 160ºF.

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

For the Campari gelatin:
1. Heat the syrup to 120ºF and dissolve the gelatin in it. Add the Campari.
2. Leave to set in a dish.

For the blood orange gelatin:
1. Squeeze the blood orange juice.
2. Dissolve the stabilizer in a third of the juice and heat to 185ºF.
3. Add the rest of the juice and leave to stand in the fridge for 8 hours.
4. Add the freshly grated orange rind and process in the ice cream maker.

For the nibs croquant circles:
1. Grind the nibs in the food processor
2. Heat the fondant, glucose and Isomalt to 325ºF, (caramel).
3. Remove from the heat and add the ground nibs. Stir gently with a spatula. Leave to cool.
4. Place a nibs croquant slice between 2 Silpat liners in the oven at 345ºF for 4 minutes.
5. Remove and use a rolling pin to roll it out into a thin slice.
6. Remove the Silpat liner and transfer the slice to a piece of greaseproof paper.
7. Heat the slice in the oven and use a pastry cutter to cut out 3" diameter semi-circles

Final Steps & Preparation:
1. Put a few pieces of orange peel in the middle of a soup plate and a spoonful of Campari gelatin on one side.
2. Place a quenelle of orange sorbet on top of the crystallized orange. Lean 2 pieces of nibs croquant against the sorbet.
3. Stir the hot chocolate foam and fill the other side of the dish.