Smoked Chocolate Marquise Recipe

Melt Chocolate and Butter

In a heatproof bowl, melt the dark chocolate and unsalted butter together over a pot of simmering water until smooth. Remove from heat and let cool slightly.

Prepare Chocolate Mixture

In a separate bowl, whisk together eggs, sugar, and smoked sea salt until light and fluffy. Gradually fold in the melted chocolate mixture until well combined.

Set and Chill

Pour the mixture into a lined mold and refrigerate for at least 4 hours or until set.

Combine Ingredients

In a saucepan, combine passion fruit puree, yuzu juice, sugar, and eggs. Whisk together over low heat until thickened.

Finish with Butter

Remove from heat and stir in the unsalted butter until fully incorporated. Strain through a fine sieve and cool in the refrigerator.

Mix Ingredients

In a bowl, combine all-purpose flour, powdered sugar, and egg whites. Mix until smooth, then fold in melted butter and cocoa nibs.

Bake Gavottes

Spread the mixture thinly on a baking sheet and bake at 180°C (350°F) for approximately 8-10 minutes until golden. Cool and break into pieces.

Blend Bananas

In a blender, combine ripe bananas, heavy cream, milk, sugar, and vanilla extract. Blend until smooth.

Chill and Churn

Chill the mixture in the refrigerator for an hour, then churn in an ice cream maker according to manufacturer's instructions.