|Cocoa Powder Callebaut CP||50g|
|Cups Milk||1 1/4|
|Cocoa Nibs Callebaut Nibs-S||100g|
Warm the mild and add the yeast.
Mix the yolks into the yeast mix and add to the flour to make a batter.
Leave the batter to rest for 20 minutes.
Cook the blinis in a shallow pan sprinkle the cocoa nibs on the top before it has finished cooking.
Caramelise the sugar and add the pineapple with the vanilla seeds.
Cook the pineapple until all the liquid has gone.
|Syrup (30 brix)||145g|
|Cacao Barry "Alto El Sol" Chocolate||280g|
Whisk up on a mixer until frothy.
Melt the chocolate and fold into the egg.
Whip the cream and fold into the chocolate mix.
|Callebaut Milk Chocolate Select 823NV||50g|
|Callebaut "Mycryo" Cocoa butter in powder NCB||12g|
Remove from the heat and add the sour cream and lemon juice.
Churn the sorbet in an ice cream machine.
|Cacao Barry "Alto El Sol" Chocolate||40g|
Blitz, scrape sides and bottom with spatula if need to.
Blitz for about 2 minutes until the powder forms.
|Dark Chocolate Callebaut 70-30NV 70 %||50g|
|Milk Chocolate Callebaut 823NV||25g|
|Cacao Barry Extra Bitter Cocoa Powder||40g|
When the water starts to boil add the cocoa powder and mix.
Remove from the heat and pour over the milk and dark chocolate.
Stir until melted, strain the mix though muslin.
Weigh out 600 ml of the chocolate syrup and add the Algin and blitz with a hand blender for 1 min or until the mix gets thicker.
Mix the calcinc in the cold water until it dissolved.
Use a syringe to drop the chocolate syrup in to the water to make the little drops.
Leave to infuse for 10 minutes.
Use a hand blender and blend the mix; at the same time add the rest of the Soya milk.
Spoon the foam from the top of the mix on to the plate.
Fry the belini to a diameter of 4 inch round, place between paper until cool.
Cut the belini to a 3 inch square.
Fill 4 mm tubes with the pineapple and freeze.
Pipe the chocolate Alto el Sol mousse on to the belini about 5mm thick.
Remove the pineapple from the tube and place in the centre of the mousse.
Roll the belini up making sure that the pineapple stays in the middle.
Place the belini in a plastic tube 4 cm wide x 10 cm long and freeze.
Remove from the freezer and clean the end with a hot knife.
Pipe the tonka cream on top with a spiral motion.
Place the chocolate sea salt stick on top of the cream.
Place the belini on the plate at the left end.
Place the chocolate powder in a line in the middle and place a scoop of sorbet on top.
Place the caviar in a dish at the right end with a small amount of ice under it.
Finish by spooning on some mint foam.