chocolate dessert...

I can't believe it's the last day of year 2009, time flies like an arrow. New Year's going to be an excited year for me. There're so many things to do, plans to choose and goals to set. I'm ready to move forward in the direction that will fulfill my potential.

Before the New Year begins, I'd like to thank you all my readers and followers for their support of Bonbini. I wish you all the happiest of holiday seasons and a very healthy and prosperous new year!

This New Year Eve, I'll be working and waiting for the countdown at Luce. We're going to serve this chocolate dessert for our guests. If you don't have any plan, please come out and countdown with us.


for the chocolate pliable
(adapted from Alinea)

- 300 g heavy cream
- 35 g invert sugar
- 35 g glucose syrup
- 1 g salt
- 1 g agar agar
- 2.5 g (1 sheet) silver gelatin sheet , bloomed (or 2.1 g gelatin powder)
- 125 g dark chocolate
- some edible gold leaf

for the dehydrated chocolate mousse
- 150 g dark chocolate, chopped
- 3 egg yolks
- 210 g egg whites
- 60 g sugar
- 1g salt

for the chocolate crumbs
- 125 g almond flour
- 75 g all-purpose flour
- 30 g cocoa powder-Dutch processed
- 125 g sugar
- 7 g salt
- 100 g unsalted butter, melted


for the chocolate pliable
1.Bring cream, invert sugar, glucose, salt and agar agar to a boil.
2.Remove from heat, stir in bloomed gelatin.
3.Pour hot cream over chopped chocolate, stir until chocolate melts.
4. Pour into prepared tray, refrigerate for an hour.

for the dehydrated chocolate mousse
1. Melt chocolate over bain-marie, keep them warm oh low heat until ready to mix.
2. Make French meringue with egg white and sugar to medium peaks.
3. Add eggs to melted chocolate, one at a time. Stir with spatula until smooth.
4. Fold in 25% of meringue, to lighten the chocolate mixture.
5. Fold in the rest of meringue.
6. Spread over the acetate sheets.
7. Dehydrate at 115F for 3 days.
8. Break into small pieces, store in an airtight containers.

for the chocolate crumbs
1.Mix all dry ingredients together in a bowl.
2.Add melted butter, incorporate by hand until well combined.
3.Bake at 300F for 15-20 minutes, stirring occasionally until crispy and dry.


Tartelette said...

Happy New Year to you!

May 2010 bring you all that you wish for and more!

Thank you for all the wonderful recipes and mouth watering pictures!

Thip said...

Thank you! Helen. Happy New Year to you too.

Vanillaorchid said...


Manggy said...

Happy new year! Awesome dessert. Time to get a dehydrator, lol :)


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