Recipe courtesy of Christopher Kostow

Chocolate Custard Cream with Spiced Raspberries and Cocoa Nib Tuile

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  • Level: Intermediate
  • Total: 1 hr 12 min
  • Prep: 1 hr
  • Cook: 12 min
  • Yield: 4 servings
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Chocolate sheet:

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

Port sauce:

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


  1. 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.;
  2. 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.
  3. 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.
  4. 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.;
  5. To make the cocoa nib tuiles: Preheat the oven to 375 degrees F.
  6. 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.
  7. To assemble: 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.