Anarchy

Anarchy

Level:
Difficult

Flavoured chocolate waters (7 types)

BASE FOR CHOCOLATE WATERS (7 types)

Preparation: Flavoured chocolate waters (7 types)

For each chocoalte, heat 1,5 l of water to 85°C and pour it over the chocolate, blend in a mixer until homogenous in consistency. Pour into a Superbag placed in a high-sided recipient large enough to hold the filtered water from the mixture, and leave to filter in the refrigerator for 12 hours.

LIQUORICE AND CHOCOLATE WATER

Used products: Flavoured chocolate waters (7 types)

  • 1.1 lb
    Alto el Sol 65% Chocolate Water
  • 0.7 oz
    liquorice paste

Preparation: Flavoured chocolate waters (7 types)

Whisk and set aside.

PORCINI AND CHOCOLATE WATER

Used products: Flavoured chocolate waters (7 types)

  • 1.1 lb
    Alunga 41% chocolate water
  • 0.1 oz
    powdered porcini

Preparation: Flavoured chocolate waters (7 types)

Whisk and set aside.

YUZU AND CHOCOLATE WATER

Used products: Flavoured chocolate waters (7 types)

  • 1.1 lb
    Lactée Supérieure 38.2% chocolate water
  • 1.8 oz
    yuzu juice

Preparation: Flavoured chocolate waters (7 types)

Whisk and set aside.

TONKA BEAN AND CHOCOLATE WATER

Used products: Flavoured chocolate waters (7 types)

  • 1.1 lb
    Fleur de Cao™ 70% chocolate water
  • 2 beans(s)
    grated Tonka

Preparation: Flavoured chocolate waters (7 types)

Whisk and set aside.

BALSAMIC AND CHOCOLATE WATER

Used products: Flavoured chocolate waters (7 types)

  • 1.1 lb
    Inaya 65% chocolate water
  • 0.4 oz
    balsamic cream

Preparation: Flavoured chocolate waters (7 types)

Whisk and set aside.

PEANUT AND CHOCOLATE WATER

Used products: Flavoured chocolate waters (7 types)

  • 1.1 lb
    Mexique 66% chocolate water
  • 2.8 oz
    peanut paste

Preparation: Flavoured chocolate waters (7 types)

Whisk and set aside.

CARDAMOM AND CHOCOLATE WATER

Used products: Flavoured chocolate waters (7 types)

  • 1.1 lb
    Ghana 40% chocolate water
  • 0.2 oz
    cardamom

Preparation: Flavoured chocolate waters (7 types)

Whisk and set aside.

Texturized chocolate waters (7 types)

Used products: Texturized chocolate waters (7 types)

  • 7.1 oz
    TPT sugar and water
  • 0.2 oz
    agar
  • 0.0 gr
    xanthan gum

Preparation: Texturized chocolate waters (7 types)

For each texturized chocolate water, mix the flavoured chocolate waters with all the ingredients in a saucepan and bring the mixture to the boil. Blend with a mixer. Sieve the mixture and place in a pastry bag. Store in the refrigerator.

Chocolate water Jellys (7 types)

Used products: Chocolate water Jellys (7 types)

  • 0.1 oz
    agar
  • 1.8 oz
    sugar

Preparation: Chocolate water Jellys (7 types)

Combine all the ingredients with 500 g of each texturized chocoalte water (see above) in a saucepan and bring the mixture to the boil.

Pour into 2 moulds measuring 20 x 12.5 cm and 1 cm high. Let set in the refrigerator.
Unmould the gelatin and cut into 0.4cm cubes. Set aside.

 

 

Base de crème

Used products: Base de crème

  • 8.3 lb
    milk
  • 8.3 lb
    cream
  • 1.7 lb
    sugar
  • 1.3 oz
    Cremodan (stabiliser)

Preparation: Base de crème

Dans une marmite, chauffer le lait et la crème avec 500 g de sucre.
Amener le mélange à 40 °C.
Ajouter le reste du sucre (250 g) pré-mélangé avec le stabilisateur Cremodan.
Amener le mélange à 85 °C.

Chocolate creams without spices (7 types)

ALUNGA 41% CHOCOLATE CREAM

Used products: Chocolate creams without spices (7 types)

Preparation: Chocolate creams without spices (7 types)

Mix with 1l cream base (see above)

MEXIQUE 66% CHOCOLATE CREAM

Used products: Chocolate creams without spices (7 types)

Preparation: Chocolate creams without spices (7 types)

Mix with 1l cream base (see above)

INAYA 65% CHOCOLATE CREAM

Used products: Chocolate creams without spices (7 types)

Preparation: Chocolate creams without spices (7 types)

Mix with 1l cream base (see above)

GHANA 40% CHOCOLATE CREAM

Used products: Chocolate creams without spices (7 types)

Preparation: Chocolate creams without spices (7 types)

Mix with 1l cream base (see above)

FLEUR DE CAO 70% CHOCOLATE CREAM

Used products: Chocolate creams without spices (7 types)

Preparation: Chocolate creams without spices (7 types)

Mix with 1l cream base (see above)

LACTÉE SUPÉRIEURE 38.2% CHOCOLATE CREAM

Used products: Chocolate creams without spices (7 types)

Preparation: Chocolate creams without spices (7 types)

Mix with 1l cream base (see above)

ALTO EL SOL 65% CHOCOLATE CREAM

Used products: Chocolate creams without spices (7 types)

Preparation: Chocolate creams without spices (7 types)

Mix with 1l cream base (see above)

Chocolate Creams

COFFEE AND ALUNGA 41% CHOCOLATE CREAM

Used products: Chocolate Creams

  • 1.7 lb
    Alunga 41% chocolate cream
  • 0.6 oz
    ground coffee

Preparation: Chocolate Creams

Combine the ingredients using a whisk until the mixture is homogenous.
Reserve in the refrigerator.

SPICY PEPPER AND MEXIQUE 66% CHOCOLATE CREAM

Used products: Chocolate Creams

  • 1.5 lb
    Mexique 66% chocolate cream
  • 15.4 gr
    chili pepper

Preparation: Chocolate Creams

Combine the ingredients using a whisk until the mixture is homogenous. 
​Reserve in the refrigerator.

GINGER AND INAYA 65% CHOCOLATE CREAM

Used products: Chocolate Creams

  • 1.5 lb
    Inaya 65% chocolate cream
  • 0.1 oz
    grated ginger

Preparation: Chocolate Creams

Combine the ingredients using a whisk until the mixture is homogenous. 
​Reserve in the refrigerator.

CARDAMOM AND GHANA 40% CHOCOLATE CREAM

Used products: Chocolate Creams

  • 1.7 lb
    Ghana 40% chocolate cream
  • 0.2 oz
    cardamom

Preparation: Chocolate Creams

Combine the ingredients using a whisk until the mixture is homogenous. 
​Reserve in the refrigerator.

TONKA BEAN AND FLEUR DE CAO 70% CHOCOLATE CREAM

Used products: Chocolate Creams

  • 1.5 lb
    Fleur de Cao™ 70% chocolate cream
  • 15.4 gr
    Tonka beans

Preparation: Chocolate Creams

Combine the ingredients using a whisk until the mixture is homogenous. 
​Reserve in the refrigerator.

SAFFRON AND LACTÉE SUPÉRIEURE 38.2% CHOCOLATE CREAM

Used products: Chocolate Creams

  • 1.7 lb
    Lactée Supérieure 38.2% chocolate cream
  • 0.0 gr
    saffron

Preparation: Chocolate Creams

Combine the ingredients using a whisk until the mixture is homogenous. 
​Reserve in the refrigerator.

JAVA PEPPER AND ALTO EL SOL 65% CHOCOLATE CREAM

Used products: Chocolate Creams

  • 1.5 lb
    Alto el Sol 65% chocolate cream
  • 4/5
    java pepper

Preparation: Chocolate Creams

Combine the ingredients using a whisk until the mixture is homogenous. 
​Reserve in the refrigerator.

Pralines (6 types)

PINE NUT

Used products: Pralines (6 types)

Preparation: Pralines (6 types)

In the mixer bowl, combine the nut paste and milk chocolate.
Set the machine temperature to 37°C and mix for several minutes.
Set aside.

 

PISTACHIO

Used products: Pralines (6 types)

Preparation: Pralines (6 types)

In the mixer bowl, combine the nut paste and milk chocolate. 
Set the machine temperature to 37°C and mix for several minutes. 
Set aside;

PEANUT

Used products: Pralines (6 types)

Preparation: Pralines (6 types)

In the mixer bowl, combine the nut paste and milk chocolate. 
Set the machine temperature to 37°C and mix for several minutes. 
Set aside.

HAZELNUT

Used products: Pralines (6 types)

Preparation: Pralines (6 types)

In the mixer bowl, combine the nut paste and milk chocolate. 
Set the machine temperature to 37°C and mix for several minutes. 
Set aside.

Used products: Pralines (6 types)

  • 5.3 oz
    almond paste

Preparation: Pralines (6 types)

ALMOND

Preparation: Pralines (6 types)

In the mixer bowl, combine the nut paste and milk chocolate. 
Set the machine temperature to 37°C and mix for several minutes. 
Set aside.

WALNUT

Used products: Pralines (6 types)

Preparation: Pralines (6 types)

In the mixer bowl, combine the nut paste and milk chocolate. 
Set the machine temperature to 37°C and mix for several minutes. 
Set aside.

Brownie

Used products: Brownie

Preparation: Brownie

Gently warm the butter until it melts; set aside.
Beat the eggs together with the sugar at 30°C. 
Add the melted butter and stir to emulsify. 
In another bowl, combine the flour with the cocoa powder, sift and add to the mixture. 
Add the chopped chocolate and stir. Bake in a preheated 170°C oven for 25 to 30 minutes. 
Cut into 1cm cubes. 
Store in an airtight container at room temperature.

Sachertorte

Used products: Sachertorte

Preparation: Sachertorte

Mix the egg yolk with marzipan, the whole egg and icing sugar in the mixer until combined. At the same time, combine the flour and cocoa powder and sift. 
Melt the butter over low heat and add it to the cacao paste. 
Place the sugar and egg whites in a bowl, warm over a bain Marie and once the sugar has dissolved, whip to form a meringue.
When the whites are very stiff, fold in the first mixture and the dry ingredients. Bake at 200°C for 20 min. Cut into 1cm cubes. Store in an airtight container.

Chocolate foam

Preparation: Chocolate foam

In a saucepan, bring the combined milk and cream to the boil.
Add egg, already beaten together with the sugar and xanthan gum; bring the mixture to 85 °C.
Pour the warm mixture over the chocolates and praliné.
With a whisk, beat to combine. Cool the mixture quickly in an ice bath.
When cool, add the egg whites and use a mixer to blend. Place 650 g of the mixture in a siphon or cream whipper with three chargers and set aside.

Chocolate Siphon Cake

Used products: Chocolate Siphon Cake

Preparation: Chocolate Siphon Cake

Melt the chocolate and keep at 45 °C. 
Add the egg whites and yolks using a mixer. Add the salt, flour, cocoa and baking powder. Mix until a homogenous mixture is formed.
Strain the mixture and place 650 g of it in a 1l siphon or cream whipper with three chargers.
With the filled whipper, fill half a 33 ml plastic glass. 
Cook for 45 seconds in a microwave at maximum power. 
Place the plastic glasses upside down on a cooling rack. 
When cool, take out the plastic glass, remove the baked cake from the glass and break into approximately 1.5 cm cubes. 
Store in a sealed container at room temperature.

Chocolate caramel

Used products: Chocolate caramel

Preparation: Chocolate caramel

In a pan, warm the fondant, isomalt and glucose to 135°C.
Add the citric acid and continue to heat the mixture to 160°C.
Once the temperature of the sugar mixture falls to 145°C, add the chocolate and stir.
Pour out and stretch on two silicone-coated parchment papers, aiming for the thinnest layer possible; cut in 2 x 2 cm squares, set aside.

Chocolate sauce

Used products: Chocolate sauce

Preparation: Chocolate sauce

In a saucepan, bring the mixture of cream, water and sugar to the boil.
Remove from heat and add the cocoa powder; blend in a mixer.
Strain and reserve in the refrigerator.

 

Chocolate ice cream

Used products: Chocolate ice cream

Preparation: Chocolate ice cream

In a saucepan, combine the water milk, cream, cocoa powder and dextrose and heat to 40°C.
Add the CSIM stabilizer, powdered milk and invert sugar; bring the mixture up to 85°C.
Pour over the chocolate and blend in a mixer.
Strain and let the mixture rest in the refrigerator for at least 12 hours.
Once cool, churn into ice cream.

Chocolate Sorbet

Used products: Chocolate Sorbet

  • 12.1 lb
    water
  • 4.0 lb
    sugar
  • 11.3 oz
    invert sugar
  • 7.1 oz
    dextrose
  • 2.6 lb
    CHD-Q70CUB
  • 14.1 oz
    liquid glycerine
  • 1.7 lb
    vodka

Preparation: Chocolate Sorbet

In a saucepan, combine the water, sugar, invert sugar and dextrose and bring to a boil.
Pour the warm mixture over the chocolate and cocoa powder.
Let the mixture cool in the freezer.
When the mixture is cool, pour it over the combined glycerine and vodka and mix.
Strain and let sit in the refrigerator for at least 12 hours.
Churn into sorbet.

 

Chocolate granité

Used products: Chocolate granité

Preparation: Chocolate granité

In a saucepan, bring the water to a boil, add the already moistened gelatin sheets.
Pour this hot mixture over the couverture chocolate and the cocoa powder and blend in a mixer.
To finish the recipe, add the liqueur and stir. Strain and put in 5x2.5cm moulds 1cm deep; freeze.

 

Crunchy cocoa nibs

Used products: Crunchy cocoa nibs

  • 2.2 lb
    cacao nibs
  • 1.1 lb
    sugar
  • 3.5 oz
    water

Preparation: Crunchy cocoa nibs

Place the sugar and water in a pan and bring to the boil.
Remove from heat and add the cocoa nibs, stirring with a wooden spoon until the sugar mixture sticks to the nibs.
Remove the crunchy nibs, drain and spread on a silicone mat to cool. Set aside.

 

Rosemary oil

Used products: Rosemary oil

  • 2.2 lb
    sunflower oil
  • 7.1 oz
    fresh rosemary

Preparation: Rosemary oil

In a vacuum-sealable bag, place the oil and rosemary and vacuum seal. Heat in a water bath to 60°C for 3 hours. Strain and let cool. Set aside.

Chilli pepper oil

Used products: Chilli pepper oil

  • 2.2 lb
    sunflower oil
  • 4.2 oz
    chili pepper

Preparation: Chilli pepper oil

In a vacuum-sealable bag, place the oil and pepper and vacuum seal.
Heat in a water bath to 60°C for 3 hours.
Strain and let cool. Set aside.

 

Ginger oil

Used products: Ginger oil

  • 2.2 lb
    sunflower oil
  • 10.6 oz
    fresh ginger

Preparation: Ginger oil

In a vacuum-sealable bag, place the oil and ginger sliced in rounds and vacuum seal.
Heat in a water bath to 60°C for 3 hours.
Strain and let cool. Set aside.

 

Finishing and assembling the dish