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Home / Chocolate Crater Plated Dessert

Chocolate Crater Plated Dessert

Chocolate Crater Plated Dessert

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

  • Components Of Recipe
  • Chocolate Fondant Cream
  • Milk Chocolate Gelato
  • Crispy Chocolate Cake
  • Warm Chocolate Foam
  • Chocolate Crumble
  • Cocoa Nib Powder
  • Milk Chocolate Pudding
  • Chocolate Sauce
  • Final Assembly

Chocolate Fondant Cream

250g (8.8oz)
100g (3.5oz)
400g (14.1oz)
400g (14.1oz)

Method of Preparation

  1. In a medium saucepan, combine together the water, glucose and cream and bring to a boil.
  2. Pour over the chocolate pistols and homogenize with an immersion blender.
  3. Pour into a container and cool over an ice bath.
  4. Use as needed in final assembly.

Milk Chocolate Gelato

3000g (105.8oz)
150g (5.3oz)
540g (19.0oz)
60g (2.1oz)
300g (10.6oz)
200g (7.1oz)
200g (7.1oz)
40g (1.4oz)

Method of Preparation

  1. Combine all ingredients in a large plastic bucket.
  2. Mix well for 2-3 minutes using an immersion blender.
  3. Allow to age overnight in a refrigerator or place immediately into batch freezer and process according to machine instructions.
  4. Use as needed in final assembly.

Crispy Chocolate Cake

130g (4.6oz)
80g (2.8oz)
80g (2.8oz)
20g (0.7oz)
1.6g (0.6oz)
150g (5.3oz)
25g (0.9oz)
50g (1.8oz)
1g (0.04oz)

Method of Preparation

  1. Combine all of the ingredients in a blender and puree until smooth.
  2. Strain the mix through a chinois.
  3. Place into an iSi® foam canister and charge with three N2O cartridges.
  4. Expel the mixture into a Styrofoam® cup punched with holes filling it only about half way.
  5. Microwave for approximately 55 seconds.
  6. Remove from microwave and place directly into a freezer to cool slightly.
  7. Unmold from the cup once cooled and tear into random sized pieces.
  8. Place the pieces into a dehydrator and dehydrate until crispy.
  9. Use as needed in final assembly.

Warm Chocolate Foam

500g (17.6oz)
4g (0.1oz)
24g (0.8oz)
200g (7.1oz)

Method of Preparation

  1. In a small saucepan, bring the milk to a boil while stirring constantly.
  2. Pour over the chocolate and blend with an immersion blender until homogenized and smooth.
  3. Place the ganache into a blender and shear the and into the mixture until just blended.
  4. Pour the warm liquid directly into an iSi® Thermo Whip and charge with two N2O cartridges.
  5. Reserve in a warm water bath until ready to expel.
  6. Use as needed in final assembly.

Chocolate Crumble

100g (3.5oz)
100g (3.5oz)
70g (2.5oz)
30g (1.1oz)
100g (3.5oz)
1.5g (0.5oz)

Method of Preparation

  1. Place butter, sugar, flour, sifted , almond flour and fleur de sel in a 5qt mixer with a paddle and mix at a low speed slowly building to medium speed make sure not to over mix.
  2. Finish mixing by hand creating a smooth dough.
  3. Place in the refrigerator until firm.
  4. Using a cheese grater crumble the dough and bake on a parchment lined sheet tray at 325°F/163°C.
  5. Once cool, reserve in an airtight container.
  6. Use as needed in final assembly.

Cocoa Nib Powder

120g (4.2oz)
80g (2.8oz)
50g (1.8oz)

Method of Preparation

  1. Place all of the ingredients in a food processor and blend until a powder consistency is reached.
  2. Reserve in an airtight container with desiccant packs.
  3. Use as needed in final assembly.

Milk Chocolate Pudding

50g (1.8oz)
150g (5.3oz)
250g (8.8oz)
63g (2.2oz)
25g (0.9oz)
25g (0.9oz)

Method of Preparation

  1. In a small saucepan, combine together the , cream, milk and sugar, whisking constantly. Bring to a boil over medium-high heat.
  2. In a medium sized bowl, whisk together the and egg yolks.
  3. While whisking, pour the boiling liquid over the mixture in the bowl and mix until completely homogenous.
  4. Pour the mixture back into the pot and whisk constantly over medium-high heat and bring to a boil.
  5. Once at a boil, immediately pour the pastry cream out onto a plastic wrap lined sheet tray.
  6. Cover with plastic wrap and cool immediately in the refrigerator.
  7. Once the pastry cream has completely cooled, place into a bowl and stir until smooth.
  8. Place in a squeeze bottle and reserve under refrigeration.
  9. Use as needed in final assembly.

Chocolate Sauce

200g (7.1oz)
50g (1.8oz)
190g (6.7oz)

Method of Preparation

  1. In a small saucepan, combine the milk and glucose and bring to a boil.
  2. Remove from heat and gradually pour over , stirring to combine.
  3. Place into a container and cool over an ice bath.
  4. Reserve in the refrigerator and use as needed in final assembly.

Final Assembly

as needed
as needed

Method of Preparation

  1. Using a small brush, paint a line with the Chocolate Sauce on the desired plate.
  2. In a piping bag with a St. Honore Tip, pipe an organic shaped line across the plate with the Chocolate Fondant Cream.
  3. Place a few small mounds of Chocolate Crumble and the Cocoa Nib Powder around the plate.
  4. Place a few small pieces of the Crispy Chocolate Cake on the dessert.
  5. In a squeeze bottle, squeeze the Milk Chocolate Pudding into small dots around the plate.
  6. Using a quenelle spoon, place a quenelle of the Milk Chocolate Gelato on a small mound of the Chocolate Crumble.
  7. Using an iSi® gun filled with the Warm Chocolate Foam, expel a large mound in the center of the plate.
  8. Place a very thin, pulled sugar ribbon on the dessert.
  9. Garnish with Borage Flowers from The Chef’s Garden and serve immediately.

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
4450 Fortune Ave. NW Concord, NC 28027        Tel: 704.707.0300        Fax: 704.707.0301        Toll-Free: 866.977.3435
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