Sweet Cacao Caviar

Sweet Cacao Caviar

  • High profit
Recipe for 10 caviar tins
Caviar is seen as one of the most luxurious and delicate ingredients in the world. This dessert offers the same opulence in a more approachable and affordable way for our customers. Sweet Caviar has been a signature of Hakkasan since I joined the company. Flavors are easily changed throughout the years to showcase seasonal ingredients. Utilizing the cacao powder Noir Intense inside of the caviar eliminates the need to use any colour, as it provides a deep charcoal colour naturally. The flavour provides a strong bitter chocolate flavor, while also playing off of the cherry flavours to provide a floral taste.
Refrigeration : possible | Freezing : possible | Room temperature : not possible

Cherry marmelade

Used products: Cherry marmelade

  • 160 g
    Cherry purée
  • 24 g
  • 1 g
    pectin NH
  • 50 g
    IQF cherries

Preparation: Cherry marmelade

  1. Place puree in pot and bring to 40°C.
  2. Combine sugar and pectin, then add to puree.
  3. Cook for 2 minutes on medium heat until thickened.
  4. Fold through IQF cherries, and cool completely. Fill 20g per tin.

Vanilla bean cremeux

Used products: Vanilla bean cremeux

Preparation: Vanilla bean cremeux

  1. Combine milk, heavy cream, and scraped vanilla bean and bring to simmer.
  2. In separate bowl, whisk together yolks and sugar.
  3. Temper hot mixture into eggs, then return to pot and cook until 85°C.
  4. Pour crème anglaise over white chocolate and cocoa butter.
  5. Add salt and emulsify with hand blender.
  6. Strain mixture, then use immediately to fill caviar tins 40g each.

Feuilletine Crunch

Preparation: Feuilletine Crunch

  1. Melt chocolates together in microwave.
  2. Add salt and feuilletine and gently fold together.
  3. Roll between two pieces of parchment paper to 1mm thickness. Chill.
  4. Cut out 9 cm wide rounds and reserve for plating.

Dark chocolate mousse

Used products: Dark chocolate mousse

Preparation: Dark chocolate mousse

  1. Melt together dark chocolate and butter. Add salt.
  2. In separate bowl, whisk together egg yolks and granulated sugar.
  3. In mixing boil, whisk egg whites on medium speed until medium peak meringue.
  4. Whisk egg yolks mixture into chocolate mixture, combining well.
  5. Finish by folding meringue into chocolate mixture gently, careful not to deflate.
  6. Fill tins 40 g each.

Chocolate Caviar

Used products: Chocolate Caviar

Preparation: Chocolate Caviar

  1. Place oil in deep container and place in freezer for at least 1 hour.
  2. Combine sugar, cacao powder, and agar agar.
  3. In pot, warm water to 40°C. Add sugar mixture.
  4. Bring mixture to a boil.
  5. Cool mixture to 70°C, place in piping bag.
  6. Stream chocolate mixture into oil while mixing to create small pearls.
  7. Strain pearls out of oil, then store in smaller container submerged in oil.


Used products: Assembling

  • 40 g
    vanilla bean cremeux
  • 20 g
    cherry marmelade
  • 40 g
    Dark chocolate mousse
  • Q.S. g
    Pailleté feuilletine Crunch
  • Q.S. g
    Cacao Caviar pearls

Preparation: Assembling

  1. In the caviar tin, start by piping the vanilla cremeux evenly in the bottom.
  2. Freeze.
  3. Pipe the cherry marmalade evenly on top.
  4. Next, pipe 40g of chocolate mousse evenly on top.
  5. Let set in the cooler for at least 2 hours, then reserve for service.
  6. To finish plating, place a round of feuilletine crunch on top of mousse.
  7. Finish by adding a layer of caviar pearls to cover.
  8. Remove one pearl and completely coat in gold leaf.
  9. Place gold pearl back towards the top edge.
  10. Serve with ice cream or sorbet for restaurant applications.

TIPS : Make sure tip of piping bag is cut small (1mm) to make caviar pearls. Too large of a cut and the pearls will come out large, resulting in a less realistic look.