Jerusalem artichokes

Used products: Jerusalem artichokes

  • 14 piece(s)
    Jerusalem artichokes

Preparation: Jerusalem artichokes

Bake artichokes at 180°C until soft and place them in cold water.
Discard artichoke centres and fry.

Aroma apple gel

Used products: Aroma apple gel

  • 200 ml
    apple juice
  • 13 g
    thickening agent

Preparation: Aroma apple gel

Thicken apple juice with food thickener.

Aroma apple sticks

Used products: Aroma apple sticks

  • 2 piece(s)
  • Q.S.
    balsamic apple vinegar

Preparation: Aroma apple sticks

Peel apples and cut them into thin sticks.
Mix apple sticks with a bit of vinegar.

Venezuela chocolate ganache

Used products: Venezuela chocolate ganache

Preparation: Venezuela chocolate ganache

Mix cream and invert sugar, and bring to a boil.
Strain over chocolate and blend.
Incorporate butter at 40°C.

Alunga™ chocolate syphon

Used products: Alunga™ chocolate syphon

Preparation: Alunga™ chocolate syphon

Mix cream and milk, and bring to a boil.
Pour boiling mixture over sugar and egg yolks.
Bring back to a boil, pour over chocolate and mix with hand blender.
Leave to cool, mix in egg whites and pour into syphon.
Charge with one cartridge and place in fridge for two hours. 

Crispy cocoa nibs

Used products: Crispy cocoa nibs

  • 84 g
  • 74 g
    caster sugar
  • 0.4 g
  • 74 g
    cacao nibs
  • 74 g
    caster sugar

Preparation: Crispy cocoa nibs

Mix water, salt and first portion of caster sugar, and bring to a boil.
Add cocoa nibs and boil for five minutes.
Strain and add second portion of caster sugar to liquid.
Bring back to a boil, add cocoa nibs and boil for five minutes.
Strain and bake cocoa nibs in an oven at 150°C for 20 minutes.

Finishing and assembly:

Fry Jerusalem artichokes and pipe dark chocolate ganache into them.
Pipe apple gel and place thin apple sticks into them.
Add crispy cocoa nibs and deposit Alunga™ chocolate with syphon.
Finish off with oxalis (wood sorrel) and chocolate decoration.