- 1 3/4 cup heavy cream
- 1 cup water
- 1/2 cup sugar
- 1 1/2 teaspoons carrageenan
- 1 cup 40 percent dark chocolate chips, melted
Cocoa nib cream:
- 1 cup heavy cream, plus 1 cup
- 1 cup cocoa nibs
- 4 sheets bronze gelatin, bloomed
- 1/4 cup egg whites
- 1/2 cup sugar
- 3 cups port
- 4 cloves
- 2 sticks cinnamon
- 1 star anise
- 1 whole allspice
For cocoa nib tuiles:
- 1/2 cup isomalt
- 1/2 cup cocoa nibs
- 1/4 cup ground shortbread cookies
- Raspberries for garnish
To make the chocolate sheet:
In a saucepan, mix the cream, water, sugar, and carageenan. Add the melted chocolate and bring to a boil, stirring continuously. Pour through a chinois onto an acetate-lined quarter sheet pan. Let set.
To make the cocoa nib cream:
Bring 1 cup of the cream to a boil in a saucepan with the cocoa nibs. Simmer for 5 minutes, and then pour into a blender and blend well. Transfer to a bowl and add the gelatin.
In a medium bowl, whip the whites and sugar to medium peaks. Fold the whites into the cocoa nib mixture. Whip the remaining 1 cup cream to soft peaks and fold into the nibs-egg white mixture. Pour onto an acetate lined quarter sheet pan.
To make the port sauce:
In a small saucepan, simmer the port with the cloves, cinnamon, star anise, and allspice until it reduces to a syrup consistency.
To make the cocoa nib tuiles:
Preheat the oven to 375 degrees F.
Grind the isomalt, cocoa nibs, and shortbread cookies into a fine powder. Sift onto a parchment paper-lined sheet tray. Bake for 7 minutes. Let cool slightly and cut into desired shape.
Gently place the chocolate sheet atop the cocoa nib cream sheet. Using a ring cutter, cut out a circle or square. Top with a similar size cocoa nib tuile. Garnish with a few fresh raspberries dressed in the port sauce.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.