Chocolate and Mandarin Encerraditos with Mandarin Sorbet

By corlear

Note: Eat the dish by alternating a spoon with the encerradito and one with the sorbet.

Ingredients

• For the chocolate caramel squares:
• 1/2 cup sugar
• 1/3 cup glucose
• 1/3 cup water
• 3 tbsp cocoa paste, diced
• For the mandarin ganache:
• 41/4 oz 70% cooking chocolate
• 5 1/2 oz cooking chocolate, milk
• 3/4 cup single cream (35% fat)
• 4 tbsp mandarin juice
• 1/2 oz inverted sugar
• 1/2 oz butter
• the grated rind of 4 mandarins
• For the chocolate and mandarin encerraditos:
• 8 mandarin ganache cylinders (see previous step)
• 16 chocolate caramel squares (see previous step)
• Maldon salt
• For the mandarin sorbet:
• 2 cups mandarin juice
• 113/4 tbsp glucose
• 2 tsp sorbet stabilizer
• grated rind of 2 mandarins
• For the mandarin reduction:
• 1/2 cup mandarin juice
• 1/2 oz glucose
• the rind of 1 mandarin
• To finish:
• Maldon salt
• the grated rind of 1 mandarin

Details

Servings 4

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 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 mandarin ganache:
1. Infuse the grated mandarin peel with the boiled cream for 5 minutes. Strain.
2. Put the diced chocolate in the food processor and add the mandarin cream.
3. Add the inverted sugar, mandarin juice and butter, making sure that the ganache is at room temperature.
4. Make 2 ¾" cylinders out of transparent sheets and fill them with the mandarin ganache. Freeze.
5. 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 and mandarin encerraditos:
1. Just before serving, assemble the mandarin encerradito by placing a ganache cylinder on a chocolate caramel square and cover with another square.
2. Grill on both sides and allow the caramel to warm and take on the shape of the ganache.

For the mandarin sorbet:
1. Heat a ½ cup of mandarin juice, the glucose and stabilizer to 185ºF.
2. Leave to stand in the fridge for 8 hours.
3. Mix the syrup with the rest of the freshly squeezed mandarin juice and the grated rind.
4. Process in the ice cream maker.

For the mandarin reduction:
1. Simmer the mandarin juice and the glucose together and reduce until the mixture has the consistency of liquid caramel.
2. Leave to cool and put in a baster.

Final Steps & Preparation:
1. Take 4 spoons per person: 2 dessert spoons and 2 coffee spoons.
2. Put the mandarin encerraditos in the large spoons, sprinkle with Maldon salt, grated mandarin peel and drizzle the mandarin reduction.
3. Put the mandarin sorbet on the small spoon.