Dec 18, 2017 Last Updated 6:31 AM, Nov 9, 2017
 
 

'Dark and Stormy'

'Dark and Stormy'
Laurie Jon Moran's 'Dark and Stormy'. Photo by Battman


Laurie Jon Moran, Executive Pastry Chef at Le Bernardin, New York, NY, and one of DessertProfessional.com's Top 10 Pastry Chefs in America 2013, shares his 'Dark and Stormy' recipe.


Read more about Chef Laurie Jon Moran's Top 10 Pastry Chef 2013 Honors.


 

Yield: 8 servings

Domain de Canton Gel:

14 oz/400 g Domain de Canton
3.5 oz/100 g water
0.88 oz/25 g granulated sugar
0.17 oz/5 g agar agar

1. Combine all ingredients in a pot and bring to a boil. Boil for 4 minutes and pour into a container and refrigerate.

2. When completely set and cold, blend until smooth, adding a little lime juice to taste. Pipe a small amount of the gel into the bottom of a glass.

Ariguani Chocolate Mousse:

0.05 oz/1.5 g gelatin leaves
4.16 oz/118 g milk
4 oz/113 g Ariguani 72% chocolate
0.7 oz/20 g Coeur de guanaja 80% chocolate
7.68 oz/218 g 36% heavy cream

1. Bloom the gelatin in ice water for 20 minutes, then drain thoroughly.

2. Bring the milk to a boil, incorporate the gelatin and emulsify with the chocolate a third at a time. Cool the ganache to about 95°F/35°C. Meanwhile, whip the cream to soft peaks.

3. Fold the ganache into the cream. Pipe the mousse into the glass, about half full.

Infusion for Ginger Foam:

5.3 oz/150 g sliced young ginger
24.7 oz/700 g water
4.9 oz/140 g granulated sugar

1. Place all ingredients in a pot and bring to a boil. Simmer for 5 minutes.

2. Cover and leave to cool. Pour into a container and leave until the next day.

Ginger Foam:

15 oz/425 g Ginger Infusion
2.6 oz/75 g lime juice
0.26 oz/7.5 g Versa Whip
0.09 oz/2.5 g xanthan gum

1. Strain the liquid and rescale. Place the infusion and lime juice in a blender and process on speed 6. Shear the Versa Whip and xanthan gum into the liquid and continue to blend for about 5 minutes.

2. Once the liquid has thickened it can be whipped in a mixer and placed in a piping bag and will hold for several hours.

Chocolate Tuile:

4.2 oz/120 g water
1.4 oz/40 g glucose syrup
4.2 oz/120 g cocoa powder
4.2 oz/120 g granulated sugar

1. Bring the water and glucose to a simmer in a small pot and whisk in the cocoa powder and sugar. Boil for 60 seconds, whisking constantly. Pour into a piping bag and let cool until the mixture has cooled down enough to handle.

2. Cut a very small opening in the piping bag and pipe very thin, straight lines onto a silicone baking mat. Dry at 230°F/110°C until crisp, 1 ½ - 2 hours.

Cacao Nib Crumble:

7 oz/200 g cacao nibs
7 oz/200 g Pearle Croquants

Combine.

Assembly:

Pipe a small amount of the Domain de Canton Gel over the chocolate mousse, top with a teaspoon of Cacao Nib Crumble and pipe Ginger Foam to the top of the glass. Garnish with Chocolate Tuile sticks.

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