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Warm chocolate coconut brownie with coffee ice cream and passionfruit creme anglaise
Chocolate Coconut Brownie
125 g Unsweetened Chocolate
125 g Butter
155 g Eggs
155 g Sugar
30 g Bread Flour
5 g Cocoa Powder
60 g Coconut
Melt the Chocolate and Butter together. Whip eggs and sugar in mixer to make a foam. Combine with chocolate mixture and fold in the dry ingredient mix. Bake at 350 for about 30 minutes
truffles and petite-fours
My first attempt at working with chocolate. It was a lot easier than i expected!
Busy day for me at work.. Filling tart shells with salted caramel ganache and milk chocolate.
I haven’t eaten there, but this video is the perfect example of the types of courses they apparently serve.
Previous- http://pckeith.tumblr.com/post/10984339907/evolution1
Step 5 was the first attempt at making the dish.
Step 6) Throw out everything you did in the first attempt. it was probably no good.
-not happy with the semifreddo. not enough flavor, didn’t highlight the toffee.
-tuile was ok, not modern enough
Step 7) Review, Research, Refine (come up with some new ideas based on what worked and what didn’t.) Remember to check places like Ideas in Food for inspiration! Reference books such as Larousse Gastronomique
-need a better application for the toffee. Dark Chocolate and Toffee mousse filled with orange compote?
-keep the tuile, for now
-learn how to glaze with ganache to enhance the presentation
Step 8) Keep cooking until something “Pops”
Attempt #2
Dark Chocolate and Toffee Mousse, Orange Compote, Almond Tuile
Here is the process i went through to create the dessert for my most recent competition. I think these basic steps work well for anything you want to perfect in the kitchen
Step 1) Meet the Criteria (what do you want to make?)
-Must have at least three components
-must include english toffee (a hard, brittle caramel with almonds)
-must be modern, creative, visually appealing and fairly easy to make
Step 2) Available Ingredients (What can you use?)
-all the baking essentials (flour, chocolates, eggs cream etc)
-fresh fruit
-spices
-nuts and other dry foods
Step 3) Brainstorming (write down literally any ideas you get)
-use toffee to accent the dish rather than as a main component: crumbled, dissolved, use similar flavours in other components
-think about shapes and sizes and how many components you want to have
-toffee semifreddo, parfait, ice cream, toffee crumble, caramel sugar, almond sponge cake
Step 4) Refine ideas, construct flavor profiles, design a basic outline of the dish (think about what tastes good together. start with your main component and design a web around it. Grant Achatz demonstrates this in a video. Books like The Flavor Bible
-Toffee works with almonds, orange, raspberry, chocolate, cinnamon, apple..
-I want to try an orange semifreddo with toffee crumbs in it, with a citrus coulis, and an almond tuile
-If presentation is important, start sketching. even if it doesn’t contribute to your final dish, it will help you decide how to use each component in the overall dish
Step 5) First Attempt
