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Professional
GUANAJA 70% CHOCOLATE
Made with Guanaja 70%
An original recipe by Kevin Rabateaud & Frederic Anton, Le Jules Verne - Paris
3 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.
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.