Part 1: Puffed Cracker
Ingredients
Method- 227g Bread Flour
- 8g Carbon Black Cocoa Powder
- 113g Water (room temp)
- 28g Butter (soft)
- 28g Vegetable Oil
- 7g Yeast (instant)
- 5g Granulated Sugar
- 2g Baking Soda
- 3g Salt
- 3g Lime Juice
- 3g Barley Malt Syrup
- Combine all the ingredients in the bowl of a stand mixer. Mix on low to combine.
- Continue mixing on medium speed to reach full gluten development. Approximately 8-10 minutes.
- Once fully developed, knead by hand a few folds to even it out.
- Place the dough in a lightly greased bowl and rest the dough for about 10 minutes, covered with plastic wrap and chill overnight. About 12 hours.
- Preheat the oven to 176 C
- Divide the dough in four. With flour, roll each piece thin, about one tenth to a quarter cm.
- Transfer the dough to a sheet of parchment. Cut the dough into 3.75 cm.
- Bake for about 2 minutes, or until the crackers have puffed up. Reduce the temp to 148 C and continue to bake for approximately 5-8 minutes. Crackers should be crisp.
- Cool and store in an airtight container.
Part 2: Cocoa Beet Mousse
Ingredients
Method- 7g Gelatin (powdered)
- 35g Water
- 206g Heavy Cream (1)
- 3g Salt
- 62g Sugar
- 30g Cocoa Butter
- 23g Milk Powder
- 28g Crimson Red Cocoa Powder
- 85g Red Beet Puree
- 142g Heavy Cream (2)
- Bloom the gelatin in the water. Set aside.
- In a pot combine the heavy cream (1), salt, sugar, cocoa butter, milk powder and cocoa powder.
- Heat on medium. Stir and cook just until smooth. All of the sugar, salt, cocoa butter should be completely dissolved. Do not bring to a boil. Add in the bloomed gelatin and dissolve.
- Off the heat, blend in the beet puree. Strain.
- Let the base set overnight, minimum of 8 hours or until set.
- Once set, combine the base and the heavy cream (2) in the bowl of a stand mixer. With a whisk, whip until stiff peaks.
- Bag and chill.
Part 3: Assembly
Method- Poke a small opening at the base of the puffed crackers.
- With the mousse in a piping bag, pipe into the base of the cracker and fill completely.
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