- 4
Ingredients
- For the 40% syrup:
- 1/3 cup water
- 1/2 cup sugar
- For the frozen chocolate pastille:
- 11/4 cup water
- 1/3 cup 40% syrup (see previous step)
- 1 oz cocoa paste
- 1/2 oz cocoa powder
- 1/4 cup Napoleon mandarin liqueur
- 1/4 sheet gelatin (previously rehydrated in cold water)
- 1/2 vanilla pod
- grated peel of 1/2 mandarin
- a 2 x 1" flexipan mould
- For the lime ganache:
- 83/4 oz 70% cooking chocolate, diced
- 3 oz milk chocolate, diced
- 13/4 oz inverted sugar
- 6 tbsp single cream (35% fat)
- 51/2 tbsp lime juice
- 1/4 cup butter
- grated peel of 3 limes
- 1 transparent sheet
- For the chocolate caramel squares:
- 1/3 cup glucose
- 3/8 cup Isomalt
- 7 oz fondant
- 31/4 oz cocoa paste
- For the lime encerradito:
- lime ganache (see previous step)
- chocolate caramel squares (see previous step)
- For the mille feuilles ganache:
- 4 tbsp single cream (35% fat)
- 31/2 oz 70% cooking chocolate
- For the chocolate caramel slices:
- 7 oz chocolate caramel pastille (see previous step)
- diced nibs
- To finish:
- Maldon salt
- cocoa powder in a sprinkler
- grated peel of a mandarin
- grated peel of a lime
- grated peel of an orange
Preparation
Step 1
For the 40% syrup:
1. Mix both ingredients together and bring to the boil.
For the frozen chocolate pastille:
1. Put the water, syrup, vanilla and cocoa into a pan. Bring to the boil and remove from the heat.
2. Add the cocoa paste and the gelatin, stir and beat until the mixture is smooth and leave to cool.
3. Add the mandarin peel and mandarin liqueur.
4. Freeze in a flexipan mould that is in the shape of a pastille.
5. Remove the mould and keep in the freezer.
For the lime ganache:
1. Bring the cream to the boil and add it to the diced chocolate in the food processor.
2. Blend and add the inverted sugar, the butter and the juice and freshly grated lime peel. Blend until you have a smooth ganache and leave to rest.
3. Once it has rested, fill the cylinders (¾" diameter) made out of the transparent sheet.
4. Leave to cool and crystallize the chocolate.
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. Spread on a piece of greaseproof paper, cut into pastilles and keep 2 pastilles to make the mille feuilles slices.
4. Place a caramel pastille in the oven at 345ºF for 4 min so that it dissolves, remove from the oven and roll out thinly.
5. While still hot, transfer to a piece of greaseproof paper and cut it into 1¼" squares.
For the lime encerradito:
1. Put a lime truffle cylinder, cut to ¾" high, on top of a chocolate caramel square.
2. Place another square on top and place in the salamandra so the caramel moulds round the ganache and the heat softens the texture.
3. Turn the position over and shape the other side of the encerradito.
For the mille feuilles ganache:
1. Bring the cream to the boil and add the diced cooking chocolate.
2. Blend until you get a smooth and thick texture.
For the chocolate caramel slices:
1. Place a chocolate caramel pastille in the oven at 345ºF.
2. Use a rolling pin to roll it out into a thin sheet. Then, sprinkle the nibs on top of the chocolate caramel.
3. Return to the oven for a few seconds so all the ingredients melt together.
4. While still hot into uneven ¾" pieces.
Final Steps & Preparation:
1. Sprinkle one side of a rectangular plate with the cocoa powder.
2. Place a spoonful with the lime encerradito on the other side. Grate the lime peel and sprinkle a few crystals of Maldon salt over it.
3. Use an icing bag to put a little truffle in the center of the plate and stick pieces of the chocolate caramel with nibs in it. Sprinkle the grated orange rind on top.
4. Finally, cut the frozen chocolate pastille in 4 pieces and put them at the other end of the plate, opposite the cocoa powder, and top with the grated mandarin peel.