Chocolate gel

I figured out how to make pliable chocolate jelly with agar-agar





The application could lend itself towered chocolate linguini with blackberry pearls, and creme fraiche?

Comments

  1. NicoleJanuary 31, 2011 at 7:29 PM

    Looks strange but tasty.

    ReplyDelete
  2. JohnOctober 1, 2011 at 8:20 PM

    What hydrocolloids did you use to get that texture?

    ReplyDelete
  3. chefsadrummerOctober 2, 2011 at 12:10 AM

    Chocolate coconut veil
    400 coconut milk
    300 dark chocolate
    100 sugar
    3.4 agar agar

    Simmer milk, sugar and agar agar for 2 minutes so agar is hydrated, pour onto chocolate to make ganache, pour onto acetate sheets and using a palet knife get to max 2mm let it set and va va voom

    Keeps for a few days keep covered as itl sweat.
    Everyone says you need gellan for this type of gel but who can afford it and with agar it should keep it's gel upto 60c anyway?
    Hope this helps.

    ReplyDelete

Post a Comment

Popular posts from this blog

Never Ending Chestnut Saga

Image
With the massive influx of chestnuts the other week things got a little out of control. personally the highlight was the tarts (2.0) the low point was throwing out a 2L bucket of puree that had turned sour. Not far from the bottom rung of the ladder was some shit chestnut chocolate cookies i made. I just dont know, I veered too far of course, yogurt was added and nowhere near enough sugar, they were just shit. They resurfaced whilst doing another re-arrange/cleanup of the cool room on Friday, on Saturday they surfaced again and the guilt set in. They all made their way into the blender and turned into cookie crumbs. then into the Hobart with some softened butter, sugar flour a cup of water and became the base to some pretty snazzy chestnut chocolate ricotta and honey cheesecakes. the actual recipe for the base will always remain a mystery but i quickly jotted down the cheese part down for future reference, enter iota carrageenan , aka irish moss. This enabled me to set the che...
Read more

Birthday Black Forrest

Image
Its my beautiful wifes birthday today and now since the morning sickness has almost passed she's requested a Black Forrest Cake. So I made a monster one! In layers from bottom up, the cake is as follows... Chocolate mud cake (sub booze for cherry brine), cherry jam, sour cherries, almond nougatine whipped cream, chocolate mud cake, cherry jam, sour cherries, almond nougatine whipped cream, chocolate ganache, pitted fresh cherries. I believe it'll leave us incapacitated, to be honest I'm a little scared.
Read more

Festive fun at Ricky's

Image
The sago Plum Pudding strikes again. Steamed Plum pudding takes center stage wearing a veil of white chocolate pastry cream accompanied by the luscious eggnog ice cream atop crushed popcorn and almond tuille. And to its right the unmistakeable rhubarbra currently sitting in her own juices. Sorry I don't know what has gotten into me. A slight variation on Nana's, this time I steamed the cakes in the combi oven after the bowls being badboybubby mummified in cling wrap. Best effort yet. Nana traditionally served hers with a lemon sauce here I chose the rhubarb in its place. The currents are just for show really ultimately the tasted way to tart but hey. Whatever At 16 bucks a throw. Whatever.
Read more