recipe

Cocoa Textures

Christophe Tuloup

back

Recipe in 8 steps

Mucicao sorbet

Water	165 g	21.9 %
Spray-dried glucose	30 g	3.9 %
Dextrose	15 g	1.9 %
Caster sugar	90 g	11.9 %
MUCICAO	450 g	59.9 %
Super neutrose	1,12 g	0.1 %
Total	751g	100%

Mucicao gel

MUCICAO	400 g	93.4 %
Agar-agar	8 g	1.8 %
Caster sugar	20 g	4.6 %
Total	428g	100%

Mucicao jelly

MUCICAO	500 g	98.0 %
Agar-agar	5 g	0.9 %
Caster sugar	5 g	0.9 %
Total	510g	100%

Mucicao siphon

Whole milk	150 g	12.9 %
Gold gelatin	4,5 g	0.3 %
Water	40 g	3.4 %
Mucicao reduced to 180 g	360 g	31.1 %
Faisselle cheese	150 g	12.9 %
Egg yolks	75 g	6.4 %
Liquid cream	375 g	32.4 %
Total	1154g	100%

Madong® chocolate cream

Liquid cream 35% fat	250 g	25.2 %
Whole milk	250 g	25.2 %
Egg yolks	100 g	10.1 %
Invert sugar	50 g	5.0 %
Dark chocolate MADONG 70%	340 g	34.3 %
Total	990g	100%

Cocoa / Fleur de sel sablé

Softened butter	140 g	26.8 %
Caster sugar	45 g	8.6 %
Brown sugar	115 g	22.0 %
Fleur de sel	8 g	1.5 %
T55 flour	160 g	30.7 %
COCOA POWDER 22/24%	28 g	5.3 %
Baking soda	25 g	4.7 %
Total	521g	100%

Ganache with cocoa nibs

Liquid cream 35% fat	115 g	16.0 %
Glucose syrup	15 g	2.0 %
Invert sugar	15 g	2.0 %
COCOA NIBS GUATEMALA	25 g	3.4 %
White chocolate DIAPASON 33%	170 g	23.7 %
Cream with 35% fat	375 g	52.4 %
Total	715g	100%

Cocoa-nib flavoured nougatine

Caster sugar	300 g	29.2 %
Pectin NH	5 g	0.4 %
Butter	250 g	24.3 %
Glucose syrup	100 g	9.7 %
COCOA NIBS GUATEMALA	350 g	34.1 %
MUCICAO	20 g	1.9 %
Total	1025g	100%

Final assembly

Place two strips of cocoa-nib flavoured nougatine in a staggered pattern on the plate.

Pipe dots of Madong chocolate cream into the empty spaces.

Sprinkle the fleur de sel cocoa shortbread crumbs over the top and cover them with Mucicao from the siphon.

Finish off with the jellied Mucicao cubes and gel.

Place a quenelle of sorbet between the two nib-flavoured nougatine waves, then grate the roasted cocoa bean over the dessert using a microplane grater.