You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Professional
GUANAJA 70% CHOCOLATE
Made with Guanaja 70%
An original recipe by Kevin Rabateaud & Frederic Anton, Le Jules Verne - Paris
9 stepsMAKES 10 PORTIONS
Recipe Step by Step
Step01
HERBAL MUCILAGE SORBET
715g Cacao juice
80g Sugar
25g Inverted sugar
8,5g Profiber
250g Verjuice
12g Tarragon
12g Mint
12g Chervil
15g Green shiso
Heat the cacao juice, sugar, and inverted sugar to 105°F (40°C), add the glucose powder mixed with the Profiber, and bring to a boil. Take off the heat, add the verjuice, and leave to mature for 24 hours. The next day, give the cold syrup with the fresh herbs an extensive blend in the Vitamix. Churn, mold, then freeze. Turn out and store.
Step02
GUANAJA CHOCOLATE SIPHON MIX
735 g Whole milk
1,2 g Pectin X58
2 g Soft brown sugar (1)
95 g Egg yolks
40 g Soft brown sugar (2)
20 g Bloomed gelatin
180 g GUANAJA 70%
40 g Green shiso leaves
Heat the whole milk to 105°F (40°C), add the pectin X58 mixed with the soft brown sugar(1) and boil for 1 minute. Pour into the blanched egg yolks and soft brown sugar(2), combine, then heat to 180°F (82°C). Take the mixture off the heat, add the melted bloomed gelatin, then pour this onto the Guanaja chocolate and blend along with the green shiso leaves, taking care to get rid of any air bubbles. Once the mixture is cold, blend until smooth, pour into a siphon, insert 2 cartridges, and shake vigorously.
Step03
STEEPING SYRUP
200 g Cacao juice
17 g Oabika
10 g Green shiso leaves
5 g Mint leaves
Heat all the ingredients to 175°F (80°C), infuse for 10 minutes, then blend and strain through a chinois.
Step04
FLOURLESS MOIST GUANAJA SPONGE
To make the base, dilute the cornstarch and fine salt in cold water. Bring the mixture to a boil, then weigh out 400g and make the ganache using this as a hot base by pouring it into the Guanaja chocolate and stirring. Add the egg yolks to the ganache, followed by the sifted cornstarch. Mix until smooth and allow it to cool to 95°F (35°C) before using a spatula to gently fold in the egg whites beaten to stiff peaks with the sugar.
Spread the entire mixture on a 53 x 42cm baking pan and bake at 340°F (170°C) for 30 minutes. Transfer onto a rack as soon as it is out of the oven. Cut into pieces using a 4cm-diameter cookie cutter, then lightly soak the pieces in the herbal soaking syrup.
440g Water
27 g Cornstarch
3 g Fine salt
400 g Base mixture
265 g GUANAJA 70%
80 g Egg yolks
30 g Cornstarch
200 g Egg whites
90 g Sugar
27 g Cornstarch
3 g Fine salt
400 g Base mixture
265 g GUANAJA 70%
80 g Egg yolks
30 g Cornstarch
200 g Egg whites
90 g Sugar
Step05
GREEN SHISO CRÉMEUX
80 g Egg whites
60 g Egg yolks
55 g Brown sugar
75 g Verjuice
90 g Butter
12 g Bloomed gelatin
20 g Green shiso leaves
Heat the egg whites and yolks with the brown sugar and verjuice in a bain-marie until thick. Remove from the heat, add the butter and melted bloomed gelatin, and blend. The next day, give the green shiso leaves a long blend in the Vitamix, then strain them through a very fine sieve.
Step06
HERBAL MUCILAGE SAUCE
420 g Cacao juice
21 g Oabika
35g Verjuice
3,2 g Pectin NH
1,4 g Soft brown sugar
4 g Shiso
4 g Mint
4 g Tarragon
4 g Chervil
Heat the cacao juice, Oabika and verjuice to 105°F (40°C), add the pectin NH mixed with the soft brown sugar, and boil for 1 minute. Take the mixture off the heat, add the herbs, blend briefly, and leave to infuse for 10 minutes, then strain. Once cold, blend again, taking care to get rid of any air bubbles.
Step07
HERB POWDER
50 g Mint leaves
50 g Chervil leaves
50 g Green shiso
Dry the herbs for 24 hours in a temperature-controlled cabinet before blending in the Vitamix.
Step08
CARAMELIZED COCOA NIBS
20 g Water
50g Sugar
1,4g Fine salt
120g Nibs
As needeed Cocoa butter
Make a sugar syrup using the water, sugar, and salt at 245°F (118°C), then pour the cocoa nibs into the syrup and coat them until the syrup clusters around the nibs.
Keep cooking over low heat, stirring constantly until caramelized, then add the cocoa butter and stir vigorously to loosen all the nibs from one another. Spread the hot pieces of cocoa nibs in a thin layer on a Silpat non-stick mat.
Keep cooking over low heat, stirring constantly until caramelized, then add the cocoa butter and stir vigorously to loosen all the nibs from one another. Spread the hot pieces of cocoa nibs in a thin layer on a Silpat non-stick mat.
Step09
GREEN SHISO GEL
105 g Verjuice
65 g Water
40 g Sugar
4 g Agar-Agar
8,6 g Green shiso leaves
Heat the verjuice and water to 105°F (40°C), add the sugar and agar-agar, and bring to a boil for 2 minutes. Cool, then blend the gel with the green shiso leaves in the Vitamix. Strain through a very fine chinois and store.
Assembly and finishing
As needeed Mini mint shoots
As needeed Green oxalis mini leaves
Place the Guanaja sponge in the base of a plate. Pipe on the green shiso crémeux and sprinkle generously with caramelized cocoa nibs. Place the first scoop of herb sorbet on top, then cover it with the Guanaja chocolate siphon mix. Give it a fine sprinkling of herb powder. Place a quenelle of herb sorbet in the center, marbled with the green shiso gel. Finally, add a few fresh herb shoots and pour on the herb-infused mucilage sauce.