Reef Chocolate Raspberry Wild Fennel
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.
Recipe components
Chocolate Creme Fraiche Cake
Preparation | Ingredients |
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Preparation 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. | Ingredients
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Alto El Sol 65% Chocolate Cremeux
Preparation | Ingredients |
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Preparation Anglaise Method. Add Gelatin. Pour over chocolate. | Ingredients
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Chocolate Sable
Preparation | Ingredients |
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Preparation Robocoupe all ingredients. | Ingredients
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Wild Fennel Cream
Preparation | Ingredients |
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Preparation 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. | Ingredients
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