Chocolate Recipe
Cremeux, Sponge, and Crystalized Chocolate, Buttered Popcorn Ice Cream, Cherry Gel
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Ingredients
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Cremeux
Sponge
Crystalized Chocolate
Buttered Popcorn Ice Cream
Cherry Gel
Method
Cremeux
- 1
Prepare the Chocolate Cremeux
Melt dark chocolate and heavy cream in a double boiler. In a separate bowl, whisk together egg yolks and sugar until pale. Gradually mix in the melted chocolate mixture. Add vanilla extract and blend until smooth. Pour into molds and chill until set.
Sponge
- 2
Make the Chocolate Sponge
Preheat the oven to 180°C (350°F). Beat eggs and sugar until fluffy. Fold in flour and cocoa powder, then melted butter. Pour into a baking pan and bake for 20-25 minutes. Let cool before cutting.
Crystalized Chocolate
- 3
Prepare Crystalized Chocolate
Combine dark chocolate, glucose syrup, and water in a saucepan. Heat until melted and combined, then let cool slightly before spreading on a silicone mat. Allow to set and break into shards.
Buttered Popcorn Ice Cream
- 4
Create Buttered Popcorn Ice Cream
Infuse heavy cream and milk with popcorn and salt by heating gently. Strain and mix in sugar and vanilla extract. Churn in an ice cream maker until set.