Torment
Olivier Vidal, France 
Gastronomic dessert of Cuban dark chocolate and exotic fruit
With this dessert, my idea is to combine a Cuban couverture and milk chocolate caramel with the delicate aroma of exotic fruit.
Once mounted, this dessert brings out a number of contrasts both in texture and temperature.
During the tasting we recommend that you break the chocolate tube garnished with a chocolate ganache to discover little by little the savours in textures within which will likely induce a multitude of emotions.
Recipe for 10 Gastronomic desserts
Victoria Pineapple Marmalade
- sugar 28 g
- Diced Victoria pineapple 281 g
- vanilla bean 1/2
- corn starch 4.5 g
- fresh lime juice 8 g
- Malibu 8 g
- Turn sugar, pineapple and vanilla into a sauce
- Thin the cornstarch with lime juice and Malibu
- Bring to quick boil, put aside
Fresh candied mango
- fresh mango purée 65 g
- sugar 28 g
- atomised glucose 9 g
- NH pectin 1.4 g
- fresh lime juice 5 g
- Heat the purée
- Mix NH pectin with sugars
- Pour into the purée and bring to boil
- Add lime juice
- Mix marmelade with the candied fruit
- Spread mixture onto sheets 2 mm thick in 5 x 17 cm rectangles
- Place in freezer
Caramelised nuggets of hazelnut
- minced hazelnut 52 g
- sugar 25 g
- water 10 g
- butter 2 g
- Combine sugar and water and heat to 115°C
- Add minced nuts, sand
- Caramelize, then add butter
Crunchy praline
- hazelnut praline base 125 g
(same as dessert) - caramelised nuts
- couverture of caramel milk
- Mix the praline, the nuts with the coating
- Spread onto a sheet: 2 mm thick in a 28 x 14 cm rectangle
Pinacolada Sherbet
- water 150 g
- sugar 30 g
- inverted sugar
- fructodant (stabilizer) 4 g
- Victoria pineapple purée 150 g
- coconut purée 100 G
- fresh lime 8 g
- zest of lime ½
- Combine water, sugars and fructodant
- Pasteurise at 85°C
- Pour into a pacojet mixing bowl over the purées
- Mix, freeze and crush
Sherbet of Cuba
- water 294 g
- inverted sugar 40 g
- sugar 58 g
- stabilizer 7 g
- Cacao Barry Cuba 100% Origine 70% 200 g
- Caco Barry masse de cacao Grand Caraque chocolate 30 g
- Combine water, sugars and the stabilizer
- Pasteurise at 85°C
- Pour into mixing bowl over chocolates
- Mix, freeze and crush
- Marble the 2 ice creams
- Remove the mould from the praline and place a 1.4 cm frame in its place
- Spread the ice cream then freeze
- Cut 10 bars 2.5 cm wide
- Place in freezer
Milk chocolate caramel Chantilly cream
- cream 90 g
- glucose 4 g
- inverted sugar 4 g
- caramel milk couverture 128 g
- cream 180 g
- Bring 1st cream and sugars to boil
- Pour over chocolate
- Mix and add second cold cream
- Refrigerate for 2 hours
- Make thin tablets of dark chocolate: 14 x 2.5 cm
- Whip the Chantilly with a beater
- Drop in a spiral on the thin tablets
- Place in refrigerator
Dark Cuba chocolate ganache 70%
- water 28 g
- cream 24 g
- glucose 126 g
- dark Cacao Barry Cuba 100% Origine chocolate 70% 37 g
- Cacao Barry masse de cacao Grand Caraque chocolate 26 g
- Bring water, cream and glucose to boil
- Pour over chocolates and mix
- Make paper-thin tubes of dark chocolate
- Garnish with a ganache
The shaping of a dessert
- Take rectangular dessert plates
- Set the 2 mm candied fruit in the centre of the plate then place the marbled chocolate sherbet next to the pinacolada sherbet on the crunchy praline biscuit
- On top of the sherbets, drop a scoop of caramel Chantilly
- Finish the garnish with a fine tube of chocolate
Dessert made at the World Chocolate Masters 2005 Finals in France.
