Excelsior

Yield: 6 assembled spheres

1. Place heavy cream and water in a medium sized sauce pan.
2. Combine sucrose and agar well, then whisk well into liquids.
3. Bring to a boil, stirring occasionally.
4. Stir in chocolate melted to 35C, then bloomed gelatin and vanilla.
5. Strain and cast immediately into bottom half of large sphere molds.

Yield: shallow ½ pan

1. Melt together chocolate and butter to 35C.
2. In stand mixer with whip attachment, beat egg yolks, egg whites and sugar until 3X volume.
3. Remove from mixer and stir in chocolate and butter mixture. Fold in sifted flour.
4. Transfer to a parchment lined shallow half pan and bake at 325F for 15-18 minutes.
5. Cool completely. Cut into 1.5” squares. Place on top of Chewy Milk Chocolate layer in sphere molds.

Yield: 6 assembled spheres

1. Place heavy cream and milk in a medium sized sauce pan.
2. Combine sugar and kappa well, then whisk well into liquids.
3. Bring to a boil, stirring occasionally. Remove from heat.
4. Stir in yogurt immediately and then chocolate melted to 35C.
5. Strain and cast immediately into top half of large sphere molds.
6. Freeze assembled sphere.

Yield: 50 crumpled tuiles

1. In small stand mixer, cream butter, powdered sugar, cocoa powder, and vanilla extract. Scrape.
2. Add egg whites, mix on low speed until combined. Scrape bowl well.
3. Add sifted flour. Mix until just combined, finish by hand with plastic spatula.
4. Spread out onto on silicone baking mat in approximate 4” by 3” rectangles. Freeze 20 minutes.
5. Bake for 4-5 minutes; create crumpled shapes on tuile form or balled up plastic wrap.
6. Reserve in airtight container.

Yield: six cut circles and crumble for 6 plates

1. Scald butter and mix with powdered sugar, egg yolks, almond flour, and salt.
2. Add flour, cocoa powder, baking powder and mix until well combined.
3. Grate dough into silicone mat; bake at 320F (160C) until slightly crispy.
4. Cut shapes while warm or ool and break into pieces. Reserve for assembly.

Yield: 24 portions

1. Make syrup by bringing sucrose, water and glucose to boil; cool.
2. Slice Buddha hand citron paper thin on gravity fed slicer. Cut slices into 3rds length wise.
3. Brush each slice with the simple syrup. Dehydrate at 140F overnight.

1. Place one chocolate sable crumble on large slate or plate to resemble pavement.
2. Add one completed chocolate sphere, making sure to showcase chocolate cake inclusion.
3. Place a chocolate cake cube on either side of sphere.
4. Add two crumpled cocoa tuiles over the top and around the sphere.
5. Drape eight buddha hand citrus strips over the top of the dessert.
6. Garnish with four round raspberry slices.