Chocolate Explosion

By Matthias Mittermeier

A sophisticated recipe for a white chocolate dessert from Michelin-Star Chef Matthias Mittermeier for Original Beans chocolatier.  This Chocolate Explosion has white chocolate popcorn piled on sour cherry jelly, filled with Milk Chocolate Jelly, Joghurt Balls and Yuzu Caviar.
  • Prep Time:

    75 minutes

  • Category:

    Dessert

  • Servings:

    4

Ingredients

Joghurt Ball
  • 400g Greek natural yoghurt 
  • 100g Cream
  • 50g Sugar
  • 1g Xanthan gum (SOSA)
Lime - Muscavado Sugar Sand
  • 220g Spelt flour
  • 180g roasted Almond semolina
  • 180g soft Butter
  • 120g Sugar
  • 80g dark muscavado Sugar (SOSA) 
  • 7 Pieces Lime-Abrasion
Yuzu Caviar
  • 400ml Water 
  • 100g Glucose 1:1 
  • 10 drops Yuzu Essence (SOSA) 
  • 5g Alginate (SOSA) 
  • 2g Gelespesa (SOSA) 
  • 1000 ml Water 
  • 10g Clour(SOSA)
White Chocolate Popcorn
Yuzu – Matcha - Edelweiß Cremeux
Chocolate H2O
Milk Chocolate Jelly
Gelatine Mix
  • 100g ground Gelatine 
  • 200g Bloom
  • 600ml Water
Sour Cherry Jelly
  • 45g Sugar
  • 8g Pectin NH (LOUIS FRANCOIS) 
  • 465g sour Cherry Puree (BOIRON) 
  • 180g frozen sour Cherries  
  • 130g invert Sugar
  • 96g Gelatine mix
Dark Spray Couverture
  • 300g dissolved Original Beans Piura 75%
  • 300g hot Cacao Butter
  • 465g sour Cherry Puree (BOIRON) 
  • 180g frozen sour Cherries  
  • 130g invert Sugar
  • 96g Gelatine mix

Preparation

Joghurt Ball
  1.  Mix everything to a mass.

Lime - Muscavado Sugar Sand
  1. Knead very quickly and add the dough to the cooling overnight. 
  2. Then squeeze the dough through a "sprinkling sieve" and bake at 170 ° C for about 12 minutes. 
  3. After baking and cooling, mix the crumble in the Thermomix briefly.

Yuzu Caviar
  1. Mix 400 ml water with the sugar, the food, the alginate and the Gelespesa smooth. 
  2. Then mix the remaining water and clour smoothly. Pick up the ALGINAT solution with the Caviar Maker (100% chef) and then drip into the Clour mixture drop by drop. 
  3. After 1 minute, remove the caviar drops from the Clour bath and rinse with lukewarm water. 
  4. Store in the fridge.

White Chocolate Popcorn
  1. Bring the milk and cream to a boil, add the white chocolate and mix. 
  2. Soak the gelatine, squeeze it out and stir it in. Stir in the egg whites. 
  3. Fill the fond in an ISI siphon and screw on 2 gas cartridges and, a la minute, spray into liquid nitrogen in bursts and serve immediately.

Yuzu – Matcha - Edelweiß Cremeux
  1. To create a puree ade egg, egg yolk, heated butter, sugar and tea powder to the Thermomix at 95°C.
  2. Add Yuna (Edel Weiss) and let melt. 

Chocolate H2O
  1. Mix water and albumin until smooth and allow to warm to 50°C.
  2. Next stir in the egg whites and stir in the dissolved couverture, mix until smooth and emulsify.
  3. Fill the rear of the gourmet whip with 2 gas cartridges in a row (shake well before use).
  4. Fill espuma into small SILICONE DOME molds (SILICOMART: SF006 / Ø 3 cm) and then freeze.

Milk Chocolate Jelly
  1. Mix the sugar and the pectin and add the milk, mix and bring to a boil.
  2. Stir in the couverture, mix until smooth and emulsify.
  3. Fill into small SILICON-ball moulds by filling funnel (PAVONI: LS05) and then shock-freeze.

Gelatine Mix
  1. Stir all ingredients together and store at a cool place.

Sour Cherry Jelly
  1. Mix the sugar, pectin and puree. 
  2. Next add the cherries and syrup. Mix well and bring to a boil.
  3. After stir in the gelatine mix and combine all. 
  4. Fill the fond via filling funnel into small SILICON-ball-shapes (PAVONI: LS05), then shock-freeze.

Dark Spray Couverture
  1. Mix butter and couverture together. 
  2. Fill mixture in an electric spray gun.

Plating
  1. Immerse a large ladle in a liquid nitrogen bath for approx. 2 minutes
  2. Dip the trowel into the yoghurt mixture, dip it back into the liquid nitrogen and carefully remove the frozen yoghurt bowl and store in the blast freezer.
  3. Put some lime muscovado sugar sand in the frozen bowl and add 3 spots of Cremeux each. 
  4. Add 3 sprayed Chocolate H20 Dôme and 3 scoops of milk chocolate jelly. 
  5. Cut the sour cherry jelly into small cubes and add them as well. 
  6. Add some yuzu caviar to the bowls. 
  7. Add the frozen white chocolate popcorn.
  8. Á la minute and serve immediately.

Chef Matthias Mittermeier

"Original Beans gives me the opportunity to express my deep respect for nature."
Matthias Mittermeier no longer sees himself as a classic pastry chef but as a technician & food designer. His special fields in the sweet sector are certainly avant-garde, such as the development of new working techniques (floating tartlets) or the use & effect of gelling and binding agents (vegan mousse cake with the same consistency as classically produced mousse cakes).
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