Guanaja Chocolate Cremoso Recipe
cocoa nib crumble, seaweed snow, toasted rice mousse
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Ingredients
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Cocoa Nib Crumble
Seaweed Snow
Toasted Rice Mousse
Method
Cocoa Nib Crumble
- 1
Prepare the Cocoa Nib Crumble
Preheat your oven to 180°C (350°F). In a mixing bowl, combine cocoa nibs, brown sugar, all-purpose flour, and sea salt. Melt the unsalted butter and mix it into the dry ingredients until crumbly.
- 2
Bake the Crumble
Spread the mixture onto a baking sheet and bake for 10-12 minutes until golden and crisp. Let it cool completely before breaking it into small pieces.
Seaweed Snow
- 3
Prepare the Seaweed
In a saucepan, bring 200 ml of water to a boil. Add the dried seaweed and let it steep for 5 minutes. Remove from heat and let it cool.
- 4
Create the Seaweed Snow
Using a blender, blend the seaweed mixture until smooth. Strain through a fine mesh sieve. For the snow effect, slowly add liquid nitrogen while whisking the seaweed liquid until it forms a fluffy, snow-like texture.
Toasted Rice Mousse
- 5
- 6
Prepare the Gelatin
Soak the gelatin sheets in cold water for 5 minutes until soft. Once the rice mixture is done, remove from heat and stir in the soaked gelatin until dissolved.
- 7
Make the Mousse
In a separate bowl, whip the heavy cream and sugar until soft peaks form. Fold the whipped cream and vanilla extract into the rice mixture gently. Pour into serving glasses and chill for at least 2 hours to set.
