High Tide Waffle

Chocolate Sable

Robot coupe all ingredients together

Roll the dough to 3mm and cut disks 

Wrap sable around metal rings

Place sable and metal rings inside waffle iron.

Chocolate Waffle

Melt Chocolate, butter, oil, and trimoline together to 45°C 

Mix eggs and creme fraiche together 

Fold in the chocolate/butter mixture

Fold in Flour , Cocoa powder, powdered sugar, salt, almond flour, and baking powder.

Whisk everything together in a mixing bowl to make a batter.

Pipe in the center of the metal rings with the sable bands that are already in the waffle iron.

Bake for 1 minute and 45 seconds.

Macadamia Crunch 

Heat the Sable in the oven until it's warm. 

Place all other ingredients into the bowl of a stand mixer with the paddle attachment. 

Combined warm sable into mixing bowl and paddle all ingredients until it forms a paste

Place in a piping bag and pipe the crunch into desired molds.

Mango Gel

Mix all the  ingredients together cold.

Bring all ingredients to a boil.

Add to a piping bag and leave to cool down. 

Pipe at 20 C

Diced Mango

Bruimoise the fresh mango

Add on top of the exotic curd during assembly

Exotic Curd

Boil all purees and lime juice with the sugar.

Pour over the eggs and temper. 

Cook the curd (crème anglais method)

Add the butter and burr mix. 

Chocolate Ganache

Heat the cream, butter, and glucose together in a pot. 

Pour over the chocolate into a separate container.

Burr mix and pour into a piping bag.

Pipe at 25 C

Assembly and finishing

Cut the chocolate waffle in half 

With a metal circle cutter, cut out a disc in the center of the  Macadamia crunch 

Place the macadamia crunch in the center of the waffle.

Pipe exotic curd in the center of the Macadamia crunch cut out.

Place diced mangos on top of exoitic curd.

Make your chocolate decor of hexagon and game pieces. 

Place the chocolate decor hexagon on top of the curd and diced mangos then close the waffle.

Pipe exotic compote in the holes of the top of the waffle.

Add chocolate decor game pieces on each end of the hexagon decor and serve.

Chocolate Sable

Robot coupe all ingredients together

Roll the dough to 3mm and cut disks 

Wrap sable around metal rings

Place sable and metal rings inside waffle iron.

Chocolate Waffle

Melt Chocolate, butter, oil, and trimoline together to 45C 

Mix eggs and creme fraiche together 

Fold in the chocolate/butter mixture

Fold in Flour , Cocoa powder, powdered sugar, salt, almond flour, and baking powder.

Whisk everything together in a mixing bowl to make a batter.

Pipe in the center of the metal rings with the sable bands that are already in the waffle iron.

Bake for 1 minute and 45 seconds.

Peanut Crunch

Flash Chocolate Sable in the oven until it's warm. 

Add the chocolate, peanut paste and chopped peanuts into a stand mixer bowl with the paddle attachment.

Place warm baked sable pieces into a stand mixer bowl and paddle it until the mix is combined into a crunchy paste. 

Fill desired disc mold with peanut crunch and freeze until its firm to the touch.

Chocolate Ganache

Heat the cream, butter, and glucose together in a pot. 

Pour over the chocolate into a separate container.

Burr mix and pour into a piping bag.

Pipe at 25 C

Caramelized Banana

Make a dry  caramel with the sugar

Deglaze with butter 

Add fresh banana 

Deglaze with Banana Puree

Add lime zest and lime juice

Assembly and Finishing

Pipe Caramelized banana in the bottom holes of the waffle.

Add a dot of tempered chocolate to the peanut crunch disc and attach to the end of the waffle with the caramelized banana. 

Pipe the chocolate ganache in the holes on the top of the waffle. 

Dust with powdered sugar and shaved chocolate and serve.

Chocolate Waffle

Melt Chocolate, butter, oil, and trimoline together to 45C 

Mix eggs and creme fraiche together 

Fold in the chocolate/butter mixture

Fold in Flour , Cocoa powder, powdered sugar, salt, almond flour, and baking powder.

Whisk everything together in a mixing bowl to make a batter.

Pipe in the center of the metal rings with the sable bands that are already in the waffle iron.

Bake for 1 minute and 45 seconds.

Chocolate  Parfait

Mix all the ingredients together in a mixing bowl

Pour into a sifon 

Add two air containers to the Sifon and shake it well to add air.

Inject into a piping bag with a large metal tip 

Pipe on Chocolate discs 

Reserve in freezer

Chocolate Ganache

Heat the cream, butter, and glucose together in a pot. 

Pour over the chocolate into a separate container.

Burr mix and pour into a piping bag.

Pipe at 25 C

Chocolate Sable

Robot coupe all ingredients together

Roll the dough to 3mm and cut disks 

Wrap sable around metal rings

Place sable and metal rings inside waffle iron.

Assembly and finishing

Pipe chocolate ganache into the bottom holes of the chocolate waffle. 

Add feuilletine over the ganache to prevent it from leaking. 

Fill top holes of the chocolate waffle with chocolate ganache

Pipe the chocolate Parfait over the top of the waffle 

Top the parfait with shaved chocolate and serve.