Seed storage

Chocolate Snack to Go

Seed storage

Created by
  • Eun-Hye Kim
Level
level 3
Dosage
Recipe for 30 portions
Recipe components

Crispy gluten-free tuile

IngredientsPreparation
  • 60g
    egg whites
  • 114g
    sugar
  • 21g
    cream
  • 43g
    melted butter
  • 114g
    Rice flour
  • 2g
    ecklonia cava

Whisk egg whites at room temperature with white sugar to obtain a shiny and white colour. Add warm cream (40℃) and melted butter (60℃) mix. Add rice flour. Sprinkle with ecklonia cava and cocoa nibs. Leave to rest in a fridge for 30 mins. Bake at 200℃ for 4mins.

 

Chocolate basil cream

IngredientsPreparation
  • 170g
    cream 35% fat
  • 38g
    corn syrup
  • 10g
    fresh basil
  • 290g
    cold cream

Boil fresh cream and corn syrup to 85℃. Pour over Cacao Barry chocolate and emulsify. Add cold cream and leave to set in fridge overnight. Whip and use.

 

Chocolate ball

IngredientsPreparation

Melt chocolate, butter and honey until it becomes liquid. Whisk eggs and brown sugar until ribbon stage. Mix sieved dry ingredients with melted chocolate. Mix rest and pipe into half sphere mould. Bake at 175℃ for 8 minutes

 

Dark chocolate glaze

IngredientsPreparation

Boil fresh cream, basil and corn syrup to 85℃. Pour over Cacao Barry chocolate and emulsify. Use at 28℃.

Chocolate ball

IngredientsPreparation

Melt butter and honey. Mix rice pop and ground cacao nibs into above mixture. Bake at 180℃ until golden brown.

Basil yogurt pudding

IngredientsPreparation
  • 100g
    water
  • 150g
    sugar
  • 20g
    fresh basil
  • 170g
    plain yogurt
  • 50g
    basil syrup
  • 1zest
    lemon
  • 2g
    olive oil

Boil water and sugar just up to point where the sugar melts. Let it cool for 10 minutes, add basil and blend with a stick blender. Strain it through a sieve to make basil syrup. Mix yogurt and lemon zest with the above mixture. Let it harden in the refrigerator, then blend it with a blender to smoothen.