Meg Galus, Executive Pastry Chef, shows her composed sphere Chocolate "Nougat" from season 3's Episode 2 of the Emmy-winning series, Chicago Restaurant Pastry Competition.
Yield: 10 servings
Flourless Chocolate Sponge:
- 10.5 oz/300 g dark chocolate, 64%
- 3.5 oz/100 g unsalted butter
- 10.5 oz/300 g egg whites
- 0.07 oz/2 g salt
- 3.5 oz/100 g granulated sugar
- 7 oz/200 g egg yolks
1. Melt the chocolate and the butter together; cool.
2. Whip the egg whites with salt and sugar on medium speed. When the whites form soft peaks, whisk the egg yolks into the chocolate mixture. Continue whipping the whites to medium-stiff peaks. Whisk one-third of the whites into the base. Fold the remaining two-thirds of the whites into the base. Spread quickly on a half sheet pan lined with parchment. Bake at 300°F until edges just start to pull away, about 20 minutes. Place in freezer to cool – do not completely freeze.
3. Flip the cake onto a fresh sheet of parchment and peel off bottom layer. Cut rounds with 2” ring mold (2” high) – leave the cake in the molds. Freeze molds with cake inside and make cremeux. Reserve some scraps for plating.
- 10.5 oz/300 g milk chocolate
- 10.5 oz/300 g heavy cream
- 10.5 oz/300 g whole milk
- 5 oz/140 g egg yolks
- 1.4 oz/40 g granulated sugar
- 0.17 oz/5 g gelatin, bloomed
- 0.03 oz/1 g salt
- 0.3 oz/8 g vanilla extract
1. Melt the chocolate; keep warm.
2. Make an anglaise with the cream, milk, yolks, and sugar. Add the drained gelatin and strain. Emulsify slowly into the milk chocolate. Stir in the salt and vanilla extract. Cast into ring molds with cake rounds – fill to the top. Freeze.
3. To unmold, lightly torch the sides of the molds and pop the cake/cremeux stacks out. Reserve in cooler.
- 31.7 oz/900 g granulated sugar
- 10.5 oz/300 g water
- 14 oz/400 g trimoline, divided
- 2.4 oz/68 g gelatin, bloomed
- 12.7 oz/360 g PreGel Torrone Paste
1. Cook sugar, water, and 3.5 oz/100 g trimoline to 110°C.
2. Place drained gelatin and trimoline in bowl of stand mixer. Pour sugar syrup over gelatin and begin to whip slowly, increasing speed to med-high as mixture thickens. When mixture is still warm but very fluffy, take off mixer and stir in torrone paste. Spread onto a half sheet pan lined with silpat and dusted with sucreneige. Place in freezer to set. When completely set, turn out onto cutting board and cut into ¾” cubes.
Whipped Honey Anglaise:
- 4.2 oz/120 g egg yolks
- 5.1 oz/145 g Ellis Farms honey
- ½ vanilla bean
- 17.6 oz/500 g half-and-half
- Pinch of salt
- 0.07 oz/2 g gelatin, bloomed
Make an anglaise with the egg yolks, honey, vanilla bean, half-and-half, and salt. Add the drained gelatin and strain. Chill completely. Place in ISI canister and charge twice. Keep very cold.
- 10.5 oz/300 g DeZaan white chocolate
- 17.6 oz/500 g hazelnut praline 60%
- 13.2 oz/375 g cornflakes
- 3.5 oz/100 g toasted coconut
- 3.5 oz/100 g Caramelia croquants
- 1.76 oz/50 g pistachios
- 2.6 oz/75 g sliced almonds
- 1.76 oz/50 g hazelnut pralinettes
1. Melt the chocolate and stir in the praline.
2. Combine all the dry ingredients and stir into the chocolate mixture. Make sure everything is mixed evenly. Spread out into a thin layer and let set (may need to place in cooler for a few minutes).
- 2.2 lb/1 kg DeZaan chocolate 70%
- 3.5 oz/100 g cocoa butter
- White chocolate cocoa butter spray, as needed
1. Temper the chocolate. Spray the sphere molds with a heavy coat of cocoa butter and place in the freezer.
2. Paint a thin layer of chocolate into the molds – should be thick enough to not be able to see through and not have any weak spots. Place in freezer to set.
- 10.5 oz/300 g granulated sugar
- 13.2 oz/375 g water
- 4.2 oz/120 g crème fraiche
- 4.2 oz/120 g cocoa powder
- 7 oz/200 g DeZaan chocolate
- 2.1 oz/60 g PreGel Torrone Paste
Bring the sugar, water, crème fraiche, and cocoa powder to a boil. Add the chocolate and torrone paste and bring back to a boil, stirring often. Strain and reserve.
- 2.2 lb/1 kg Whole Sweeteners Organic Cane Sugar
- Granulated sugar, as needed (2.2 lb/1 kg)
Process in cotton candy maker according to manufacturer’s instructions. Reserve for plating.
- 0.7 oz/20 g freeze-dried apricots
- 0.7 oz/20 g freeze-dried cherries
- 0.7 oz/20 g freeze-dried orange peel
- 0.7 oz/20 g freeze-dried mangoes
- 1.76/50 g pistachios
- 0.7 oz/20 g candied violets
- Micro flowers
1. Crush dried fruits, nuts and violets in a spice grinder to form a powder.
2. Place a small pile of flourless cake crumbs in the center of the plate. Form a pool of chocolate sauce around the cake crumbs. Place the bottom half of a sphere on the cake. Place the stacked cake/cremeux in the center of the half sphere. Surround with pieces of marshmallow and rocher. Break the top half of the sphere to create an organic “lid”. Place the lid on top of the bottom half, balancing carefully. Dispense whipped honey anglaise into the cavity. Fill the hole with cotton candy. Sprinkle the powders over the entire sphere and plate. Garnish with the micro flowers and prepared fruit-nut-violet powder.