Recipe by Heinz Beck: Chocolate
Ingredients for 12 people
For the milk foam
600 ml of fresh milk
100 g of cocoa nibs
25 g of glucose syrup
Cocoa butter
Guanaja dark chocolate, 70%
For the cremeux
250 ml Milk
250 ml Cream
80 g Egg yolks
65 g Sugar
5 g Animal gelatin
250 g Guanaja dark chocolate, 70%
For the cocoa shortbread
230 g of butter
200 g of sugar
350 g of flour
100 g of cocoa
2 g of salt
For the rice chips
2200 ml of water
250 g of Carnaroli rice
4 g of salt
10 g of cocoa powder
Finishing
Edible Flowers
Method
For the Milk Foam
Bring the milk to a boil, pour in the cocoa nibs, and let it infuse for 5 minutes. Strain through a fine sieve and add the glucose syrup.
Whisk over a double boiler to obtain a very dense foam. Let it rest for 1 minute, remove the foam, pour it into the appropriate molds, and chill in the negative.
Unmold from the mold and spray with a 1:1 mixture of cocoa butter and 70% Guanaja dark chocolate.
For the cremeux
Bring the milk, cream, sugar, and egg yolks to 82°C. Add the previously softened gelatin in cold water. Pour everything over the melted chocolate, emulsify, filter, and store in the refrigerator.
Once thickened, mix with a whisk and store in a piping bag.
For the cocoa shortbread
Combine the butter, sugar, flour, cocoa, and salt. Pour into a stand mixer and, using the paddle attachment, sand until crumbly.
Transfer to a baking sheet and bake at 160°C for 10-13 minutes.
For the rice chips
Bring the water to a boil with salt, add the rice, and cook for 24 minutes. Strain, add the cocoa powder, and blend in a food processor until smooth and creamy.
Spread thinly on a silicone baking mat, dry in the oven at 60°C for about 6 hours, remove from the oven, and let it rest at room temperature for two days.
Fry for a few seconds in hot oil (about 200°C).
Plating
Place a spoonful of cocoa sablé in the center of the plate and delicately arrange two rectangles of frozen milk foam on top. Decorate the sides with dollops of chocolate cream, cocoa rice chips, and garnish with edible flowers.
Heinz Beck's Photo: Antonio Saba
