Cocoa Cardamom Pudding

artisans-and-chefs manufacturing

artisans-and-chefs

Part 1: True Dark Pudding

Ingredients

175ml Milk
10g Corn Starch
1 Cardamom Pod (crushed)
50g Sugar
30g Egg Yolks
45g deZaan True Dark Cocoa Powder
25g Cocoa Butter

Method

Melt the cocoa butter over a bain-marie. Mix in cocoa powder with an immersion blender to smooth paste. Set aside until ready to use.
In a bowl add sugar, cornstarch and egg yolks. Mix to a smooth paste.
Bring to a simmer the milk & cardamom in a pan. Take off heat and cover. Infuse for 5-10 minutes.
Return to heat and bring back to a simmer.
Strain milk into egg yolk mixture, tempering the mixture.
Return mixture to heat and cook until thickened (about 1-2 minutes).
Once mixture is thick, pour over cocoa mixture and blend with immersion blender until smooth.
Refrigerate until ready to use.

Part 2: Rich Terracotta Pudding

Ingredients

175ml Milk
12g Corn Starch
50g Sugar
30g Egg Yolks
45g deZaan Rich Terracotta Cocoa Powder
25g Cocoa Butter

Method

Melt the cocoa butter over a bain-marie. Mix in cocoa powder with an immersion blender to smooth paste. Set aside until ready to use.
In a bowl add sugar, corn starch and egg yolks. Mix to a smooth paste.
Bring to a simmer the milk.
Temper milk into egg yolk mixture.
Return mixture to heat and cook until thickened (about 1-2 minutes).
Once mixture is thick, pour over cocoa mixture and blend with immersion blender until smooth.
Refrigerate until ready to use.

Part 3: Carbon Black Crumble

Ingredients

80g Brown Sugar
85g Flour
20g deZaan Carbon Black Cocoa Powder
2g Salt
47g Butter (cold and cubed)

Method

Preheat oven to 165ºC.
Prepare sheet tray with baking paper.
In a mixing bowl, add all dry ingredients.
Mix (paddle attachment) until combined.
Add in cold butter, mix on low speed until mixture becomes crumbly.
Bake at 165ºC for 8-10 minutes (depending on oven strength).
Once baked, take out of oven and let cool for 10 minutes (quicker way to cool is to slide baking paper off of sheet tray onto flat countertop).

Part 4: Cardamon Vanilla Chantilly

Ingredients

100g Cream (35%)
1 Cardamom Pod (crushed)
1g Vanilla Paste
400g Cream (35%)
50g Confectioners' Sugar

Method

Bring 1st cream, cardamom & vanilla to a simmer. Take off heat and cover. Infuse for 5 minutes.
Strain cream into a container and add 2nd cream. Refrigerate a minimum of 3 hours.
Add cold cream & sugar into a mixing bowl. Whip to soft/medium peaks.
Transfer to container. Ready to use immediately.

Part 5: Preparation and Assembly

Method

Pipe puddings into verrines, alternating between both types of pudding.
Add in a large spoon full of chantilly.
Finish by sprinkling the crumble over the top of the chantilly.
Can be stored in the refrigerator (without crumble) for 1 day.
For best results, finish with chantilly & crumble to order.

MORE RECIPES FOR True Dark

True Dark Macaron with Yuzu and Szechuan

True Dark Black Forest Chouquette

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