Notice: Undefined index: recookie in /var/www/vhosts/ on line 38

Home / Chocolate-Coconut




Recipe Created By:
Michael Laiskonis

  • Components Of Recipe
  • Chocolate Cremeux
  • Coconut Sorbet
  • Mango Pearls
  • Cocoa Sablee
  • Lime Meringue
  • Vanilla Salt
  • Caramel Sauce
  • Chocolate Sauce

Chocolate Cremeux

250g (8.8oz)
20g (0.7oz)
50g (1.8oz)
1g (0.03oz)
250g (8.8oz)
2 sheets
20g (0.7oz)
2g (0.1oz)
210g (7.4oz)

Method of Preparation

  1. Place in a mixing bowl, along with glucose, , and salt. Begin heating cream. Bloom gelatin in water #1.
  2. Meanwhile, combine agar agar with water #2. Place in a small sauce pan and gently bring to a boil, holding a simmer for one minute.
  3. Once cream has boiled, remove from heat and gradually incorporate into the chocolate. Follow with the agar mixture. Add the gelatin and emulsify with an immersion blender. Transfer to forms and freeze.

Coconut Sorbet

20g (0.7oz)
3g (0.1oz)
365g (12.9oz)
150g (5.3oz)
75g (2.6oz)
500g (17.6oz)
10g (0.4oz)

Method of Preparation

  1. Combine sucrose #1 and .
  2. Heat water to 50°C/120°F. Whisk in stabilizer, then sucrose #2 and and bring to a boil for about 30 seconds. Remove from heat, chill, and allow syrup to mature for at least 4 hours.
  3. Combine syrup, , and , and process in batch freezer.

Mango Pearls

150g (5.3oz)
25g (0.9oz)
5g (0.2oz)
1.7g (0.06oz)
0.3g (0.01oz)
100g (3.5oz)

* can be replaced with

Method of Preparation

  1. Combine the , sucrose, and . Gently warm and reserve.
  2. Combine agar agar and locust bean gum, and then disperse into the water. Transfer to a small sauce pan.
  3. Bring this mixture just to a boil, reduce heat and simmer for 2-3 minutes.
  4. Remove from heat and incorporate into the warm mango base.
  5. Drop the mixture into cold vegetable oil (40°F/5°C), allowing 5-10 minutes to fully set. Transfer pearls to cool water to rinse, and then drain.

Cocoa Sablee

175g (6.2oz)
35g (1.2oz)
2g (0.07oz)
2g (0.07oz)
110g (3.9oz)
55g (1.9oz)
140g (4.9oz)

Method of Preparation

  1. Sift the , and together. Place the butter in the bowl of a mixer fitted with a paddle attachment and beat at medium speed until the butter is soft and creamy. Add the sugars and salt; beat for another 1 or 2 minutes. Reduce the speed to low and slowly add the sifted dry ingredients.
  2. Transfer the dough to a work surface, divide in half and shape the dough into a cylinders, roughly 1½ inches in diameter. Wrap the cylinders in plastic wrap and chill them for at least 1 hour.
  3. Slice the dough into individual cookies about ½ inch thick. Divide the cookies on the baking sheets, allowing ample space between them. Bake at 160°C/320°F for 12-15 minutes. Remove from oven and allow to cool.

Lime Meringue

85g (3.0oz)
2.5g (0.087oz)
0.5g (0.017oz)
50g (1.75oz)
150g (5.3oz)

Method of Preparation

  1. Combine the , , and . Disperse into the liquids and blend well with an immersion blender.
  2. Transfer to the bowl of an electric stand mixer and whip to a slightly firm peak.

Vanilla Salt

120g (4.2oz)
10g (0.4oz)
1g (0.0oz)

Method of Preparation

  1. Combine all ingredients and store in a covered container.

Caramel Sauce

225g (7.9oz)
50g (1.8oz)
2g (0.1oz)
15g (0.5oz)
180g (6.3oz)
25g (0.9oz)

Method of Preparation

  1. In a medium saucepan, combine , , , and . Cover and cook to a medium amber color. Meanwhile, heat cream until warm.
  2. Remove caramelized sugar from heat and deglaze with the cream. Return to low heat to completely dissolve sugar.
  3. Remove from heat and emulsify butter into the caramel.

Chocolate Sauce

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

Method of Preparation

  1. In a small saucepan, combine milk and glucose and bring to a boil.
  2. Remove from heat and gradually pour over chocolate, stirring to combine.