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CHOCOLATE STUDIO | RECIPES | Plated Desserts and Verrines

Sicilian Blood Orange Granita

& Whipped Milk Chocolate
Yield
1 Plated Dessert
The fresh cream notes of Guittard’s 31% cacao Crème Française white chocolate shell is the perfect canvas for the juicy Sicilian blood orange granita, tart yuzu curd, and decadent Guittard 38% cacao Soleil d’Or milk chocolate namelaka.

White Chocolate Shell

Ingredients
Directions
  1. 1

    Temper the red cocoa butter to 30°C/86°F. Splatter it on a demo sphere mold 7 cm in diameter.

  2. 2

    Temper pearl silver cocoa butter to 30°C/86°F. Spray it into the splattered mold. Allow this to crystallize.

  3. 3

    Line the mold with tempered white chocolate, flip over and remove any excess chocolate. Allow to crystallize. Remove from mold. Heat the tip of an 11 mm piping tube and punch out the chocolate at the top of one sphere per dessert.

Bizcocho

Ingredients
  • 150 gPistachio praline paste
  • 150 gEgg whites
  • 1 gSalt
Directions
  1. 1

    Mix the paste, egg whites and salt together. Place the mixture in a siphon. Charge it two times. Shake vigorously. Pierce the bottom of a paper cup with the tip of a knife. Squirt a portion of the batter 1/3 up from the bottom of the cup. Microwave 25–30 seconds, cooking one cake at a time. Reserve the finished cake upside down in the cooler.

Whipped Milk Chocolate Namelaka

Ingredients
Directions
  1. 1

    Soak the gelatin in the water until the gelatin is hydrated. Warm the cream and pour over the milk chocolate. Blend thoroughly with a stick blender.

  2. 2

    Add the cold cream and blend. Cool overnight.

  3. 3

    The next day, whip until mousse‑like texture is achieved.

Yuzu Curd

Ingredients
  • 347 gBoiron PGI Siracusa Lemon purée
  • 347 gBoiron Yuzu purée
  • 578 gSugar
  • 12 gLime zest
  • 578 gWhole eggs
  • 438 gUnsalted butter
Directions
  1. 1

    Blend all the ingredients except the butter. Cook on low direct heat, whisking constantly until a temperature of 85°C/185°F is achieved. Remove from the heat and cook in an ice bath.

  2. 2

    Blend in the butter when the curd temperature drops to 40°C/104°F. Strain and reserve in the cooler.

Sicilian Blood Orange Toffee

Ingredients
  • 900 gBoiron PGI Sicilian Blood Orange purée
  • 560 gHoney
  • 336 gSalted butter, cold
Directions
  1. 1

    Reduce the purée and honey to 340g before adding butter. Blend it in a Vita Prep until it is creamy. Reserve at room temperature.

Sicilian Blood Orange Granita

Ingredients
  • 250 gBoiron PGI Sicilian Blood Orange purée
  • 560 gwater
  • syrup at 30° Baume
Directions
  1. 1

    Mix all together. Freezer in silicone molds.

  2. 2

    Grate on a box grater into a frozen tray. Reserve in freezer.

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