HANOS horeca groothandel
Foodxperience

Structures of chocolate

This dessert consists of various chocolate textures.

Ingredients

10gagar +
170gWhite chocolate
400gWhipped cream
125gmilk
35gEgg yolks

6gCreamy gel
10gDextrose
100gexotic fruit purée

290gsugar
240gglucose
190gwater
100gStrawberry purée
10gmilk powder
8gemulbinder
0.4gCitras
50ginvert sugar
375gFresh strawberries

50gsugar
4gemulbinder
100gRed fruit

100gglucose
200gsugar
100gIsomalt
50gwater
90gdark chocolate (70%)
obulato

Preparation

  1. Mix everything except the chocolate and heat to 80°C. Melt the chocolate and mix with the rest. Fill the ring molds. Freeze.

  1. Mix everything with an immersion blender or blender. Fill a piping bag or bottle. Refrigerate overnight.

  1. Heat water with invert sugar and glucose to 40°C. Add sugar, milk powder, and emulbinder and heat to 85°C. Let this sorbet base rest in the refrigerator.
  2. Blend the puree with the fresh strawberries. Add 100 grams of sorbet base and the citras. Fill a rowzer cup with the mixture and freeze.

  1. Combine everything and bring briefly to a boil. Let cool and refrigerate.

  1. Mix sugar, isomalt, glucose, and water and cook to 160°C. Let cool to 140°C and mix in the chocolate. Pour onto a silpat and let harden. Grind finely.
  2. Place 1 obulato on a fleximat and sift the powder over it with a fine sieve. Bake for four minutes at 165°C.