Reef Chocolate Raspberry Wild Fennel

Reef Chocolate Raspberry Wild Fennel

Level:
Difficult
Makes:
14 servings
The California coast is surrounded by reefs and wild fennel grows everywhere all year long. Alto el sol chocolate cremeux gives a rich dominant sourness and red fruits flavor which is the perfect pairing with raspberry and the floral aspect of the wild fennel leaves a fresh palate toward the end of the degustation. I wanted to use locally sourced products (fennel) and represent the ocean through a self-handmade reef plate in collaboration with a local Pottery Artist Michael Totah.

Chocolate Creme Fraiche Cake

Used products: Chocolate Creme Fraiche Cake

  • 285 g
    almond flour
  • 225 g
    powdered sugar
  • 15 g
    Cornstarch
  • 50 g
    CP
  • 50 g
    TSK-GUA01
  • 115 g
    butter
  • 420 g
    Egg yolk
  • 90 g
    egg whites
  • 60 g
    sugar
  • 125 g
    Crème fraiche 38%

Preparation: Chocolate Creme Fraiche Cake

Robocoupe all dry indredients, add yolks, add melted butter and melted chocolate (base). Make french meringue with egg white and sugar,  fold in base. Stir in Creme fraiche. Bake 350F.

Alto El Sol 65% Chocolate Cremeux

Used products: Alto El Sol 65% Chocolate Cremeux

Preparation: Alto El Sol 65% Chocolate Cremeux

Anglaise Method. Add Gelatin. Pour over chocolate.

Chocolate Sable

Used products: Chocolate Sable

  • 300 g
    A.P. flour
  • 10 g
    baking powder
  • 50 g
    DCP-22SP
  • 200 g
    butter
  • 2 g
    salt
  • 70 g
    almond flour
  • 120 g
    powdered sugar
  • 60 g
    whole egg(s)
  • 100 g
    brown butter

Preparation: Chocolate Sable

Robocoupe all ingredients.

Wild Fennel Cream

Used products: Wild Fennel Cream

  • 345 g
    cream
  • 35 g
    powdered sugar
  • 1 g
    vanilla paste
  • 1 g
    Fennel Pollen
  • 230 g
    mascarpone

Preparation: Wild Fennel Cream

Infuse Fennel Pollen overnight with Cream. Mix Vanilla Paste and Mascarpone. Strain Fennel Cream and mix with Mascarpone mixture. Add Powdered Sugar and whip to medium whip.