Chocolate Chocolate Chocolate

Directions

Crunchy Chocolate Mousse

Part 1

Using a Vitamix shear the Methocel into the water on high speed for 30 seconds. Allow to hydrate for an hour and up to one day in the
refrigerator. Dehydrate at 150° F / 65° C overnight.

Part 2

Whip the Methocel in a stand mixer on high speed to full volume. Create ganache with milk and chocolate. Create soft peak meringue
with whites and sugar. Fold meringue into ganache followed by Methocel.  Spread onto lightly greased acetate. Dehydrate at
150° F / 65° C  overnight.

Épique Mousse

Cook milk, cream, invert sugar and yolks to 185° F / 85° C. Strain into partially melted chocolate. Emulsify. At 100° F / 38° C fold in soft
whipped cream. Deposit into desired mold. Blast freeze.

Petite Beurre

Mix all except last measurement of butter to form a dough.  Chill Roll dough to 3 mm and half bake at 325° F / 162° C. Process into a coarse
meal in a stand mixer. Add the remaining butter and zest. Press into desired mold and finish baking at 325° F / 162° C. Once cool, grind in a
food processor to a smooth paste.

Cacao Nib Tuile

Disperse pectin in sugar. Warm milk slightly and rain in pectin mixture. Add glucose and butter and bring to a boil, add nibs. Chill. Bake
at 310° F / 150° C.

Almond Nougatine

Toast almonds at 310° F / 155° C. Create a dry caramel add the almonds. Stir well. Pour onto a silpat, cover with a second silpat and roll as
thin as possible.

Chocolate Glaze

Hydrate gelatin in water. Heat sugar, water, glucose and evaporated milk to 217° F / 103° C. Add gelatin and chocolate. Immersion blend.

Vanilla Custard

Slowly bring all ingredients to the boil while whisking. Strain and cast into desired vessel allow to set, then refrigerate.

Orange/Tangerine Gelee

Juice a combination of best available oranges and tangerines. Hydrate gelatin and heat ¼ of juice and temper into remaining juice.
Cast on top of vanilla custard.