For 10 servings:
CRISPY COCOA NIB TUILE
- 20 g Butter
- 15 g Glucose
- 30 g Granulated sugar
- 1 g Pectin NH
- 3 g Water
- 30 g Cocoa nibs
Melt the butter with the glucose in a saucepan.
Gradually add the sugar mixed with the pectin.
Whisk until it reaches a boil, then add the water.
Next, add the cocoa nibs.
Immediately spread the mixture between two sheets of parchment paper and place it in the freezer for a few minutes.
Remove the top sheet, then bake in the oven at 170°C (340°F) for about 10 minutes.
Once out of the oven, cut out discs to the desired diameter.
RASPBERRY COULIS
- 800 g Raspberry puree
- 15 g Xanthan gum
Blend the raspberry puree and xanthan gum without heating the ingredients. Keep refrigerated.
EVACAO MOUSSE
- 105 g Sugar
- 66 g Glucose
- 36 g Water
- 22 g Egg yolks
- 165 g Fresh egg whites
- 273 g Evocao 72% Chocolate
- 460 g Cream
Melt the Evocao chocolate at 40°C (104°F).
Cook the sugar, glucose, and water to 118°C (244°F), then pour over the egg whites and egg yolks.
Whip the cream until it reaches a soft consistency.
Once the pâte à bombe (egg mixture) reaches its maximum volume, combine it with the melted chocolate.
Gently fold in the softly whipped cream.