Daco

Used Cacao Barry products

Daco

Created by
  • Dan Forgey
    USA finalist at World Chocolate Masters 2015, works at Norman Love Confections
Level
level 3
Used Cacao Barry products
Recipe components

Shell

IngredientsPreparation
  • 260g
    flour
  • 3bean(s)
    vanilla bean
  • 3g
    salt
  • Q.S.
    lime zest
  • 1piece(s)
    whole egg(s)
  • 73g
    water

Blend flour, vanilla, salt and lime zest in food processor.
Add egg and water, and blend into dough.
Kneed by hand until smooth and leave to rest.
Roll out until thin and fry in cocoa butter at 175°C.

Spiced Chocolate Cake

IngredientsPreparation
  • 120g
    boiling water
  • 170g
    35% cream
  • 170g
    Plugrá butter
  • 250g
    sugar
  • 150g
    whole egg(s)
  • 4g
    vanilla paste
  • 155g
    flour
  • 40g
    cocoa powder
  • 3g
    salt
  • 1spoon(s)
    cinnamon powder
  • 1spoon(s)
    chipotle
  • 1spoon(s)
    cumin
  • 1spoon(s)
    smoked paprika

Blend together hot water and cocoa mass, add cream and set aside.
Blend butter and sugar until light. Add eggs bit by bit, followed by vanilla paste.
Sift together all dry ingredients. Alternately add chocolate mixture and dry ingredients to butter mixture.
Blend until smooth and pipe into mould.
Bake at 175°C for 10 minutes.

Chocolate Sorbet

IngredientsPreparation
  • 750g
    water
  • 100g
    skimmed milk powder
  • 50g
    invert sugar
  • 7g
    ice cream stabiliser
  • 50g
    cocoa mass
  • 260g
    Lactée Barry
  • 2g
    vanilla paste
  • 90g
    sugar

Mix water and milk powder, and heat to 80°C.
Mix together sugar and stabiliser, and whisk into previous mixture.
Bring to 90°C, and whisk in chocolate and vanilla.
Blend until smooth and strain. Leave to mature for 1 hour before churning.

White Chocolate Avocado Crémeux

IngredientsPreparation
  • Q.S.
    salt
  • 58g
    egg yolks
  • 2piece(s)
    lime
  • 6piece(s)
    avocado
  • 8g
    silver gelatin leaves

Remove avocado flesh and pass through fine mesh.
Add lime juice and salt to taste. Set aside.
Heat milk, and temper in egg yolks and sugar. Cook until thick.
Strain over chocolate, add gelatine and blend smooth.
Scale 250 g of avocado mixture and blend with chocolate mixture. Keep warm until needed.

Pineapple and Mango Batonnets

IngredientsPreparation
  • 1Q.S.
    pineapple(s)
  • 1Q.S.
    mango(s)
  • 75g
    Fruit'Purée Banana Capfruit
  • 1piece(s)
    lime
  • Q.S.
    salt

Peel mango and pineapple, and cut into batonnets.
Mix with Fruit'Purée Banana Capfruit and lime, and add salt to taste.