SPICY COCOA FIBRES WITH SMOKED SALT AND ORANGE AND ROSEMARY ICE CREAM
INGREDIENTS
Brownie:
320 gr eggs
420 gr sugar
250 gr Manjari 64% couverture chocolate
400 gr butter
200 gr flour
175 gr hazelnuts (toasted, chopped)
Ras el hanout ganache (spice mixture)
600 gr Andoa 70% couverture chocolate
400 gr inverted sugar
1 litre cream
25 gr ras el hanout
Andoa 70% chocolate mousse:
300 gr milk
200 gr vanilla
360 gr sugar
300 gr pasteurised egg yolk
600 Andoa 70% couverture chocolate
1.5 litres lightly beaten cream
150 gr cream
150 gr sugar
10 gr salt
Almond crémeux:
220 gr milk
220 gr cream
50 gr sugar
100 gr egg yolks
5 sheets gelatine
560 gr Almande chocolate
40 gr cocoa fibre
Chocolate cake foam:
268 gr Manjari couverture chocolate
250 gr egg whites
160 gr egg yolks
40 gr sugar
64 gr toasted flour
PREPARATION
Brownie: Beat the eggs with the sugar. Melt the chocolate with the butter. Mix the eggs with the melted chocolate, then add the flour and chopped hazelnuts. Transfer to an oven pan and bake at 200ºC for 10 minutes.
Ras el hanout ganache: Boil the cream then pour over the chocolate with the spices and beat, while gradually adding the inverted sugar. Turn into a mould and leave to cool for 24 hours.
Chocolate mousse: Infuse the vanilla in the milk. Blend then strain. Mix in the egg yolks and sugar and make a custard. Add the chocolate. Beat then leave to cool to 35ºC. Meanwhile, lightly beat the cream with the sugar. Mix everything together until smooth. Add a pinch of salt. Transfer to a piping bag.
Almond crémeux: Mix the cream, milk and sugars with the cocoa fibre. Add the egg yolks and make a custard (85ºC). When the right texture is reached, remove from the heat and add the chocolate so that it melts. Transfer to a kitchen robot with the gelatine.
Chocolate cake foam: Melt the chocolate. Mix all the ingredients in a kitchen robot and add the melted chocolate. Transfer to a siphon with 2 cartridges. Take a plastic glass, make a hole in the bottom and fill half way up with the chocolate mixture. Cook in the microwave for 40 seconds.
TO SERVE
See photo. Serve with a spoonful of orange ice cream and a few flakes of smoked salt.