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Makes 10 units
Recipe Step by Step
01
OQO CHOCOLATE FLAN
132g Cream
125g OQO 73%
30g Xylitol Sugar
150g Water
0,5g Iota
0,5g Kappa
438g Total weight
Whip the cream and mix with the chocolate, blend and set aside.
Meanwhile, whip the water with the sugar and the gelling agents.
Combine with the chocolate base and fill the molds, then freeze and remove from the mold.
Keep refrigerated.
Meanwhile, whip the water with the sugar and the gelling agents.
Combine with the chocolate base and fill the molds, then freeze and remove from the mold.
Keep refrigerated.
02
CHOCOLATE SOIL
50g OQO 73%
10g Maltodextrin
2g Maldon salt
62 g Total Weight
Melt OQO 73% and add the maltodextrin together with the salt, stir until it forms lumps.
Store in the refrigerator.
Store in the refrigerator.
03
MODENA GEL
240g Balsamic vinegar
25g Cocoa powder
3g Gelcrem cold
268g Total weight
Reduce the balsamic vinegar to 50 grams, mix with the cocoa and gelcrem to form a gel.
Set aside in a piping bag in the refrigerator.
Set aside in a piping bag in the refrigerator.
04
CRUNCHY CARAMEL
93g Fondant
46g Isomalt
46g Glucose
62g OQO 73%
247g Total weight
Heat the three sugars in a saucepan until they reach 150ºC.
Remove from the heat and add the blended chocolate until a paste forms.
Stretch on a Silpat mat, cool, break into pieces and blend in a Thermomix.
Sprinkle on a Silpat forming a thin layer and cook at 180ºC without fan for 4 minutes.
Take out and form into irregular paper shapes, set aside.
Remove from the heat and add the blended chocolate until a paste forms.
Stretch on a Silpat mat, cool, break into pieces and blend in a Thermomix.
Sprinkle on a Silpat forming a thin layer and cook at 180ºC without fan for 4 minutes.
Take out and form into irregular paper shapes, set aside.
05
KOMUNTU CRÉMEUX
125g Water
25g Hot Inulin
20g Oligofructose
75g KOMUNTU 80 %
245g Total weight
Heat the water in a saucepan to 70ºC.
Mix the sugar with the inulin.
Sprinkle the mixture onto the water at 70ºC, blending with a Thermomix until dissolved.
Add the chocolate couverture and continue mixing with a blender.
Set aside in the refrigerator covered with film for at least 1 hour.
Mix the sugar with the inulin.
Sprinkle the mixture onto the water at 70ºC, blending with a Thermomix until dissolved.
Add the chocolate couverture and continue mixing with a blender.
Set aside in the refrigerator covered with film for at least 1 hour.
Assembly and finishing
ASSEMBLY AND FINISHING TOUCHES :
Place a little crémeux on the base of the plate, the flan in the center, a little soil, caramel and gel around it. Finish with some white alder flowers.