Noir Intense & Wagyu Beef

Noir Intense & Wagyu Beef

While we tend to reach for cacao powder mainly for sweet applications, cacao powder is naturally sugar-free and can be an extraordinary addition to savoury dishes, balancing and enhancing flavours effectively and adding new intrigue to standard dishes. Here, Chef Jacky Lung uses Cacao Barry Noir Intense Cacao Powder to offset the fatty richness of Wagyu beef with incredible results. When using Noir Intense Cacao Powder, be careful not to overheat it, as this will intensify its bitter flavour beyond what you may prefer.

Noir cacao tartlet

Used products: Noir cacao tartlet

Preparation: Noir cacao tartlet

  1. Melt the butter and mix with the Noir Intense cacao powder until a homogeneous texture is achieved.
  2. Brush the Noir Intense cacao butter 2-3 times on top of the filo pastry.
  3. Use a flower cutter and cut the filo pastry. Bake between 2 tart moulds
  4. Bake at 160°C until having a crispy tart shell.
  5. Sauté the chickpea, tomato and green peas and season with salt and pepper.
  6. Put the vegetables in the tart shell.

Madeira Jelly

Used products: Madeira Jelly

  • 250 g
  • 12 g
    Sosa Elastic

Preparation: Madeira Jelly

  1. Warm the madeira, and add the elastic.
  2. Keep boiling 15sec.
  3. Cool down in a flat tray, and spread to 3mm thick.
  4. Cut a rectangle of 4cm x 15cm.

Noir Intense crust

Used products: Noir Intense crust

Preparation: Noir Intense crust

  1. Slice the white toast, and use the food dehydrator to dry it until it's crispy.
  2. Mix with the crispy bread and add the salt to become crumbly.
  3. Mix with the Noir Intense cacao powder with a spoon.
  4. Reserve.


Used products: Assembly

Preparation: Assembly

  1. Cook the Wagyu tenderloin sous-vide at 55°C for one hour and pan fry it.
  2. Put the Noir Intense cacao tartlet.
  3. Use the Noir Intense mayonnaise and draw two lines on the plate,
  4. Put the wagyu with the Noir Intense crust next to the lines.
  5. Roll and put the Madeira jelly, and put the veggie tartlet on top of the jelly,
  6. Put the beef jus next to the beef and finish.