Volcano | deZaan

artisans-and-chefs manufacturing

artisans-and-chefs

Part 1: Reconstituted Shortbread

Ingredients

Crumble:

150g Almond Flour
82g White Rice Flour
36g Cornstarch
30g deZaan Rich Terracotta cocoa powder
150g Raw Sugar
2g Fleur de Sel (Salt)
150g Margarine Vegan (80% fat)

Shortbread:

140g Dark Chocolate 67%
2g Fleur de sel (Salt)
558g Crumble (see above for recipe)

Method

Crumble:

Mix all ingredients until crumble texture forms (using paddle attachment).
Sprinkle onto a baking tray & bake at 150°C/302°F. for approx. 25min.
Cool & briefly blitz in a Food processor to form an uneven powder.
Sieve with a large sieve to remove large chunks.

Shortbread:

Melt chocolate to 40°C/ 104°F, add salt & fold in powdered crumble.
Spread into a 6cm diameter stencil (1cm thick), slightly pressing down to retain the difference in texture.
Bake at 160°C/320°F for 5 min. Refrigerate until cool.

Part 2: Tahini Carbon Black Mousse

Ingredients

630g Water
25g Pectin X58
204g Granulated Sugar
2g Calcium Lactate
68g deZaan Carbon Black cocoa powder
85g Black Tahini
5g Fleur de Sel (Salt)
680g Flora 31% Fat

Method

Blend pectin with sugar, calcium lactate, carbon black into water before cooking to 85°C/185°F.
Pour onto tahini & salt. Emulsify with an immersion blender.
Whip Flora to a creamy, yogurt texture & fold into pectin base at 50°C/122°F.
Pipe into molds, flatten the tops before blast freezing for assembly.

Part 3: Blood Orange Coulis

Ingredients

384g Blood Orange Puree
6.5g Pectin NH
60g Granulated Sugar
50g Inulin
As Necessary - Vanilla

Method

Blend all ingredients into puree at room temperature (approx. 22°C/72°F)
Cook to 85°C/185°F before cooling.
Reheat for finishing.

Part 4: Carbon Black Chocolate Spray

Ingredients

Method

Melt chocolate & cocoa butter to 45°C/113°F.
Add Carbon Black & blend with immersion blender until smooth.
Refer to assembly for further instructions.

Part 5: Assembly

Method

Unmold mousses & pierce center with a toothpick.
Dip into carbon black chocolate mixture.
Spray with carbon black chocolate mixture to form large & uneven droplets with a spray gun.
Place onto reconstituted shortbread discs.
Melt blood orange coulis to approx. 40°C/104°F. Pipe 20g into the centre of the cavities to finish.

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