Dark chocolate canneloni with almond and cocoa nib ice cream

This recipe combines the flavours of Brazil in a excitingly delicious dessert. Single Origin chocolate Brazil has a powerful cocoa body with nice fresh fruity hints. Perfect for pairing with exotic flavours such as pineapple and rounding it off with the creaminess of the almond crémeux. Making this recipe requires some advanced pastry skills, especially the chocolate cannelloni. It can be replaced with a ready-made chocolate cup, of course.
Level:
Medium

Cocoa nib ice cream

Ingredients: Cocoa nib ice cream

  • 7.1 oz
    caster sugar
  • 1.9 oz
    dextrose
  • 4.4 oz
    atomised glucose
  • 1.8 oz
    inulin
  • 0.2 oz
    stabilizer

Preparation: Cocoa nib ice cream

Mix together.

Ingredients: Cocoa nib ice cream

  • 2.5 lb
    Whole milk
  • 8.8 oz
    35% cream
  • 3.4 oz
    0% fat powdered milk
  • 3.5 oz
    egg yolks
  • 7.1 oz
    NIBS-S502

Preparation: Cocoa nib ice cream

Add these with the previous mixture to the pasteuriser and pasteurise overnight. Then turn into ice cream.

Almond crémeux

Ingredients: Almond crémeux

  • 6.7 oz
    water
  • 1.8 oz
    glucose syrup DE 60
  • 1.8 oz
    invert sugar
  • 1.4 oz
    0% fat powdered milk

Preparation: Almond crémeux

Mix together and bring to a boil.

Ingredients: Almond crémeux

Preparation: Almond crémeux

Pour the previous mixture over the chocolate to melt.
Add the gelatine mass and emulsify.

Ingredients: Almond crémeux

  • 5.5 oz
    unsweetened almond paste
  • 0.9 lb
    35% cream

Preparation: Almond crémeux

Add to the mixture and emulsify.
Cool down to 4°C.

Spicy pineapple salad

Ingredients: Spicy pineapple salad

  • 3.5 oz
    pineapple puree
  • 3.5 oz
    water
  • 3.5 oz
    sugar

Preparation: Spicy pineapple salad

Cook into syrup and leave to cool.

Ingredients: Spicy pineapple salad

  • 1 piece(s)
    diced pineapple
  • Q.S.
    pink peppercorn powder
  • Q.S.
    fresh ginger
  • Q.S.
    fresh coriander
  • 1 pod(s)
    Tahitian vanilla

Preparation: Spicy pineapple salad

Mix together with the rest of the ingredients.

Brazil chocolate mousse

Ingredients: Brazil chocolate mousse

  • 4.2 oz
    Whole milk
  • 1.1 oz
    invert sugar

Preparation: Brazil chocolate mousse

Mix and heat up to 40°C.

Ingredients: Brazil chocolate mousse

Preparation: Brazil chocolate mousse

Pour the previous mixture over the chocolate and emulsify.

Ingredients: Brazil chocolate mousse

  • 7.4 oz
    half whipped cream 35%

Preparation: Brazil chocolate mousse

Fold in the chocolate mixture when it has cooled to 35°C.