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Tropical Cacao


Chocolate, Coconut, Banana, Nibs
Recipe by Evan Sheridan
Executive Pastry Chef, The Umstead Hotel and Spa, Cary, NC

 

Coconut Chocolate Cream

11.46 oz/325 g coconut puree
2.8 oz/79 g organic granulated sugar
0.35 oz/10 g cocoa powder
3.5 oz/100 g whole eggs
1.4 oz/40 g egg yolks
2.3 oz/67 g deZaan Intense milk chocolate
0.3 oz/9 g gelatin, bloomed
0.035 oz/1 g salt

In a saucepan, combine coconut puree with sugar and cocoa powder and bring to a simmer. Whisk together eggs and egg yolks and temper into the coconut mixture. Cook, stirring, to 185°F.
Pour over chocolate in bowl and emulsify. Blend in drained gelatin and salt. Cast in 1.5” sphere mold and allow to set in freezer.

Banana-Anise Gelato

28 oz/792 g whole milk
7 oz/198 g heavy cream 35%
3.5 oz/99 g milk powder
8.3 oz/238 g granulated sugar
2.8 oz/80 g glucose powder
0.14 oz/4 g ice cream stabilizer
2.1 oz/60 g egg yolks, whisked lightly
17.6 oz/500 g banana puree
5 pieces star anise

In saucepan, combine milk, cream, milk powder, sugar, glucose powder and stabilizer and cook to 185°F. Temper in egg yolks. Strain and cool. Blend banana puree in by hand and then either Pacotize or process in batch freezer.

Amarena Cherry Custards

1 Tahitian vanilla bean
10.5 oz/300 g heavy cream
0.7 oz/20 g granulated sugar
2.6 oz/74 g egg yolks
0.21 oz/6 g gelatin, bloomed
0.21 oz/6 g Pre Gel amarena cherry juice
Pre Gel amarena cherry pieces

Infuse vanilla into cream and heat; add sugar. Temper egg yolks into mixture and heat to 185°F. Stir in drained gelatin. Strain and cast into micro flavor bar molds; add in chopped amarena cherry pieces.
Freeze until set.

Coconut Foam

17.6 oz/500 g coconut puree
0.17 oz/5 g gelatin, bloomed
1.76 oz/50 g granulated sugar
0.026 oz/0.75 g xanthan gum
Zest of 1 lime

Heat the coconut puree with the bloomed gelatin and sugar until the gelatin completely melts. Blend in xanthan gum. Allow to set. Break up and load into ISI siphon with 3 charges.

Candied Cacao Nibs

3.5 oz/100 g granulated sugar
1.76 oz/50 g water
3.5 oz/100 g roasted cacao nibs

In heavy saucepan, cook sugar and water to soft ball stage. Add cacao nibs and stir off heat until crystallized.

Banana Nib Tuiles

7 oz/198 g confectioners’ sugar
3 oz/86 g softened butter
3.5 oz/99 g banana puree
2 oz/58 g cake flour, sifted
Candied Cacao Nibs, to taste

Cream confectioners’ sugar with softened butter. Add puree, then cake flour. Spread onto sheet pan lined with baking mat and bake at 350°F. Halfway through baking, sprinkle nibs over batter.
Bake until browned and cut into shapes.

ASSEMBLY

Un-mold the chocolate coconut spheres and Amarena cherry custards. Break the banana nib tuiles into small, irregular pieces. Dispense the coconut foam into liquid nitrogen and bread up into tiny pieces with a whisk.  Store this in a freezer and refresh with liquid nitrogen when needed. Plate a small mound of the candied cocoa nibs on the left side of the plate. Plate the chocolate coconut orb on the right side of the plate. Place 2 of the Amarena cherry bars on opposite sides of the plate. Quenelle the banana anise gelato on top of the candied cocoa nibs. Partially cover the chocolate coconut orb with the frozen and refreshed coconut foam. Place broken pieces of the banana nib tuile over top of the orb and quenelle.
Garnish with fresh herbs and flowers.

Recipe from The Gelato Mystery Challenge
The Chicago Restaurant Pastry Competition 2015

 

Tags: chocolate, recipes, The Chicago Restaurant Pastry Competition, coconut, banana, Evan Sheridan