Name: Chocolate Custard Cream with Spiced Raspberries and Cocoa Nib Tuile
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT1H12M0.000S
Yield: 4 servings
Ingredients: 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; 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; 1/2 cup isomalt; 1/2 cup cocoa nibs; 1/4 cup ground shortbread cookies; Raspberries for garnish

Directions

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.
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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Chocolate Custard Cream with Spiced Raspberries and Cocoa Nib Tuile

Chocolate Custard Cream with Spiced Raspberries and Cocoa Nib Tuile

Chocolate sheet:

Cocoa nib cream:

Port sauce:

For cocoa nib tuiles:

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