“Carbon Black” - Plated Dessert
“Carbon Black”
I decided to challenge myself by creating a plated dessert using only a sample of Dezaan's Carbon Black cocoa that I had in my cupboard. The results were amazing! This cocoa has an intense nutty and bitter flavor that really elevated the dessert's aroma and taste. I am so pleased with how it turned out and if you want to try it too, check out the recipe below.
“Carbon Black” - Plated Dessert
Cocoa crumbs
30g ground almonds
20g plain flour
25g cold butter
10g carbon black cocoa powder
10g brown sugar
1g salt
Preheat the oven to 160°C (320°F) and line a baking tray with parchment paper.
In a bowl, mix the ground almonds, flour, carbon black cocoa powder, brown sugar, and salt.
Add the cold butter and use your fingers to rub the butter into the dry ingredients until it resembles coarse breadcrumbs.
Spread the mixture on the prepared baking tray and bake for 12-15 minutes or until golden brown. Let cool and break into crumbs.
Financier
25g Butter
30g Icing sugar
15g Ground almonds
5g Carbon black cocoa powder
5g Plain flour
25g Egg whites
Preheat the oven to 180°C (350°F) and prepare a financier mold.
In a saucepan, melt the butter over medium heat until it starts to brown and smells nutty.
In a mixing bowl, combine the icing sugar, ground almonds, carbon black cocoa powder, and plain flour.
Add the egg whites to the dry ingredients and mix well.
Add the browned butter and mix until fully combined.
Pour the batter into the prepared mold and bake for 10-12 minutes or until golden brown. Let cool.
Creme diplomat
125g Whole milk
25g Caster sugar
30g Yolks
5g Plain flour
10g Cornflour
5g Carbon black cocoa powder
50g heavy cream, whipped
In a saucepan, heat the milk and half the caster sugar over medium heat.
In a mixing bowl, whisk together the yolks, remaining caster sugar, plain flour, cornflour, and carbon black cocoa powder.
Slowly pour the hot milk into the yolk mixture while whisking continuously.
Pour the mixture back into the saucepan and cook over low heat until thickened.
Transfer the mixture to a bowl and cover with plastic wrap, making sure the wrap touches the surface of the cream to prevent a skin from forming.
Chill the cream in the refrigerator until completely cooled.
Once cooled, fold in the whipped heavy cream.
Cocoa sauce
100g Water
40g Caster sugar
1g salt
20g Carbon black cocoa powder
30g Cocoa butter
In a saucepan, heat the water, caster sugar, and salt over medium heat until the sugar dissolves.
Add the carbon black cocoa powder and cocoa butter and whisk until fully combined and smooth.
Remove from heat and let cool.
Coral tuile
95g Water
8g Plain flour
5g Carbon black cocoa powder
Whisk together all the ingredients until smooth.
Heat a pan with a thin layer of neutral oil with a high smoke point, such as canola oil.
Once the oil is hot, pour in the tuile batter, but be careful as the batter will splatter due to the water content in the batter leaving the oil.
Cover the pan with a mesh splatter shield to avoid getting hit with hot oil and wait for the splattering to subside.
Cook the tuile for a few minutes until the bubbles subside and the surface becomes matte, and the edges start to lift away from the pan.
Using an offset spatula, tongs, or tweezers, gently remove the tuile and place it on parchment paper to absorb excess liquid.
Plating:
To plate the dessert, create two intersecting lines of cocoa sauce on the plate. Next, pipe three rosettes of creme diplomat in the center of the crossing. Add pieces of financier and cocoa crumbs around the rosettes, then add another rosette on top. Finally, decorate the dessert with the coral tuile.
Check out the full video here: https://www.instagram.com/p/CqcxQ-SIATt/
Ps: if you are looking for more plated dessert ideas, recipe for components and new techniques, join my pastry chef community The Dessert Lab, more info here: www.thedessertlab.co
