Cacao Next

Created by

level 3

This creation features an intense variety of chocolate flavors and textures balancing them with fruity and sweet herbal notes. It combines chocolate and cacao profiles from pure cacao to dark and milk chocolate, a rounded banana flavor coming from two local banana varieties from the island of Crete, bonded together with, one of the best Extra virgin olive oils in the world, the Gaea Fresh olive oil from Peloponnese. The whole is completed with sweet anise notes from fennel, star anise, and Ouzo.

The idea behind this concept is to combine the best nature can give us, with what our knowledge and science has accomplished with it. So, pure cacao and local varieties of fruit and herbs (nature side), are combined with high quality chocolates, a fresh full-flavored olive oil and interesting flavor pairings (knowledge/science side). 
It is presented in a modern and stylized version of a cacao fruit hybrid, to demonstrate  that cacao, in the future, is what we make of it; how we personalize it, infuse it with locality and ultimately make it ours. This dessert is packed with polyphenols and antioxidants among other nutrients, making it not only tasty, but functional as well.

Recipe components

Pure Cacao Crumble

Preparation

In mixer with paddle

Ingredients

Mix to obtain a homogenous dough. Chill, then pass through a coarse sift to crumble the dough.

Bake at 180°C. When it is out of the oven, dust with Mycryo™ Cacao Butter.

Fresh Banana - olive oil - fennel compote

Preparation

Make a light Caramel

Ingredients
  • 30g
    water
  • 51g
    demerara sugar
  • 15g
    butter 82%
Preparation

Combine together, then add half of the mix in caramel. Cook until tender

Ingredients
  • 150g
    Cavendish Banana, diced
  • 150g
    Cretan Dwarf Banana from Arvi, diced
  • 15g
    yuzu juice
  • 0.75g
    Vitamin C
Preparation

Then add and make flambée

Ingredients
  • 45g
    Ouzo
  • 15g
    Fennel Bulb brunoise
Preparation

Then add other half of the banana mix, and

Ingredients
  • 19g
    Gaea Fresh Extra Virgin Olive Oil
  • 3g
    fennel

Set aside to cool.

Ghana - Mexique mousse with Gaea Fresh Olive oil and banana

PreparationIngredients
Preparation

Blend and strain

Ingredients
  • 90g
    35% cream
  • 50g
    Milk 3.5%
  • 85g
    Cavendish banana
Preparation

Add in above mix and boil

Ingredients
  • 1g
    fleur de sel
  • 10g
    star anise
Preparation

Strain the above mix and pour on the chocolates, blend together with the oil and gelatin.

Ingredients
  • 175g
  • 75g
  • 40g
    Gaea Fresh Extra Virgin Olive Oil
  • 15g
    Gelatin mass 200 Bloom
Preparation

Heat up to 65°C in bain marie, then whip to sabayon. Add to the previous mix when it reaches 40°C.

Ingredients
  • 40g
    egg yolks
  • 57g
    eggs
  • 35g
    sugar
  • 12g
    water
Preparation

Semi-Whip and fold in the previous mix to complete the mousse.

Ingredients
  • 220g
    Cream 35%, semi whipped

Banana - Milk fluid Gel

Preparation

Blend and strain

Ingredients
  • 270g
    Milk 3.5%
  • 54g
    banana(s)
Preparation

Add

Ingredients
  • 0.6g
    iota carrageenan
  • 15g
    fine sugar

Boil the mix.

Let set and blend smooth, adding air with the stick blender.

Chocolate Elements

PreparationIngredients
Preparation

Use the chocolate to make dessert elements and decorations

Ingredients