Serves 12
Ingredients
Milk foam
600ml milk
100g grue de cacao
25g glucose syrup
Cocoa butter
Guanaja dark chocolate (70%)
Creamy chocolate
250ml milk
250ml cream
80g egg yolks
70g sugar
5g gelatin
250g guanaja dark chocolate (70%)
Cocoa sablè
230g butter
200g sugar
350g flour
100g cocoa
2g salt
Ice cream of milk reduction
1ml whole milk
100g sugar
Rice chips
2.2l water
250g carnaroli rice
4g salt
10g cocoa powder
Garnish
Edible flowers
Method
Milk foam
Bring milk to the boil, pour the grue de cacao into it and infuse for 5 minutes. Pass through a fine strainer and add the glucose syrup. Mount in a water-bath to obtain a very dense foam. Rest for 1 minute, remove the foam, pour into moulds and blast chill at -30°c. Remove from moulds and spray with a mixture 1:1 made with cocoa butter and guanaja dark chocolate.
Creamy chocolate
Bring milk, cream, sugar and yolks to 82°c. Add gelatin previously soaked in cold water. Pour all on the melted chocolate, emulsify, filter and store in refrigerator. Once thickened, mix and store in a pastry bag.
Cocoa sablè
Mix butter, sugar, flour, cocoa and salt. Pour in a mixer and blast. Pour on a plate and bake at 160°c for 10-13 minutes.
Ice cream of milk reduction
Pour milk and sugar into a small saucepan. Cook over a medium flame and simmer until it is reduced to half. Sieve and freeze.
Rice chips
Bring the water and salt to a boil, add rice and cook for 24 minutes. Filter, add the cocoa powder and blend in a thermomix to obtain a smooth and creamy mixture. Spread thin on a silpat, dry in oven at 60°c for 6 hours, remove from oven and let stand at room temperature for 2 days. Heat the oil to 200°c and fry the chips for a few seconds.
To serve
Place a spoon of cocoa sablè in the middle of the platter and lay above two rectangles of frozen milk foam. Decorate with some drops of creamy chocolate, one spoon of ice cream of milk reduction, chocolate flavored rice chips and garnish with edible flowers.
Find out more about Heinz Beck.