Passionfruit Bonbons; Photo by Andrea Bricco
The tropical flavor of passionfruit coulis & the warmth of chocolate by Josh Graves of Ray’s & Stark Bar in Los Angeles
Yield: 13 servings
Special equipment: 1-oz silicone cylinder mold
1 lb/454 g dark chocolate 60%
1 oz/30 g egg whites
2.1 oz/60 g granulated sugar
1.76 oz/50 g heavy cream
2.5 oz/70 g passionfruit puree (thawed)
1 oz/30 g Valrhona Crunchy Pearls
1. Melt the chocolate over a bain marie or in the microwave.Pour the chocolate into the clean silicone mold making sure that all of the molds are full. Flip the mold over onto a wire rack with a sheet tray lined with parchment paper underneath it. Gently tap the wire rack to allow the chocolate to drip out of the mold. Flip the mold back over and scrape any excess chocolate off of the top of the mold. Place the mold onto a sheet tray lined with parchment and put it into the freezer.
2. Place the egg whites into the bowl of a stand mixer fitted with a whisk attachment and whisk on low.
3. Place the sugar into a pot and add just enough water to make it look like wet sand. Bring the sugar to a boil and cook to 248°F (120°C). Pour the hot sugar into the egg whites while the mixer is on, being careful not to get the sugar on the whisk. Turn the mixer on high and whisk until cool and the whites hold stiff peaks.
4. While the sugar is cooking and egg whites are whisking, whip the cream to soft peaks and refrigerate.
5. Pour the passionfruit puree into a bowl and fold the meringue into the puree with a whisk. With a spatula, fold in the whipped cream. Last, fold in the crunchy pearls with a spatula. Place the mousse into a piping bag and cut a small hole, but big enough for the pearls to come out. Remove the chocolate coated mold from the freezer and fill each cylinder up to 1 cm from the top. Place the filled mold back into the freezer for another 6-8 hours or until frozen solid.
6. Break up the chocolate used before and remelt over bain marie or in a microwave.
Remove the mold from the freezer and, working quickly, pour the chocolate over the top of the mold and spread with an offset spatula. Try to scrape as much chocolate off as possible, but do not worry about making the mold completely clean on top. Place back in the freezer for 1 more hour.
7. Take the mold out of the freezer and invert the mold. Quickly and gently press the bonbons out of the mold and clean any extra chocolate pieces off of the bottom. Store covered in the freezer for maximum 1 week.
2 large eggs
7 oz/200 g brown sugar
Pinch of salt
1 tsp vanilla extract
3 oz/85 g unsalted butter
8 oz/225 g 72% chocolate
2.3 oz/65 g all-purpose flour, sifted
1. Preheat a convection oven to 300°F or still oven to 325°F. Butter a 2” tall half hotel pan and line with parchment paper.
2. Place the eggs, brown sugar, salt and vanilla in a mixer bowl fitted with a whisk attachment. Whisk to a 3-second ribbon.
3. While whisking the eggs, melt the butter and chocolate over a bain marie or in a microwave.
4. Fold the eggs into the chocolate and butter, fold in the flour and place in the buttered and papered 1/2 hotel pan. Bake for 40 minutes, turning it once at 20 minutes, or until set. Cool and tear into chunks about ½” wide. Store covered in a refrigerator for 3 days maximum.
Black Cookie Crumbs
1 lb/224 g unsalted butter, softened
6.3 oz/180 g brown sugar
1.6 oz/45 g black cocoa powder
9.17 oz/260 g all-purpose flour
0.1 oz/3 g salt
0.09 oz/2.5 g baking soda
1 lb/225 g 60% chocolate morsels
0.42 oz/12 g vanilla extract
1. Preheat convection oven to 325°F or still oven to 350°F.
2. Cream the butter and sugar together.
3. Combine the cocoa powder, AP flour, salt and baking soda. Add the dry ingredients, chocolate chips egg whites and vanilla to the butter mixture and mix until combined.
Place broken-up pieces of dough onto a sheet tray lined with parchment and bake for 15 minutes. Let cool, then grind the cookies in food processor until fine. Store covered at room temperature for up to 5 days.
7 oz/200 g passionfruit puree (thawed)
0.1 oz/3 g agar agar powder
3.5 oz/100 g granulated sugar
1. Combine passionfruit puree and agar agar in a non-reactive pot. Let the agar agar hydrate for 5 minutes.
2. Whisk in the sugar and bring to a boil. Stain the mixture into a hotel pan and cool until set.
3. Place the coulis into a blender and blend until smooth. Store covered in the refrigerator up to 5 days.
7 oz/200 g 60% chocolate
1. Cut 2” wide acetate strips 8” long.
2. Temper the chocolate using your preferred method. Spread the chocolate on an acetate strip using an offset spatula. Drag a cake comb through the chocolate across the strip.Pick up the acetate and carefully twist it into a spiral. Set the strip on a tuile sheet pan to keep the shape of the spiral. Place the tuile sheet with the chocolate on it into the refrigerator just until set, no longer than 5 minutes.
3. Carefully peel off the acetate and store the chocolate curls in an airtight container in a cool and dry environment.
For plating, use a rimless entree plate about 8” in diameter. Using an offset spatula, spread the coulis on the plate, near the edge, covering about 1/4 the circumference of the plate. Place about 1 oz of brownie chunks on and around the coulis. Sprinkle about 1/2 oz of cookie crumb on and around the coulis. Place 3 bonbons on the plate. Place them at different angles, some resting on brownies some on the coulis. Carefully place 2 chocolate curls near the bonbons allowing them to rest on the bonbons for height and direction.