Ingredients
Chocolate Water:
1 quart water
150 grams atomized chocolate
100 grams sugar
Chocolate Noodles:
450 grams Chocolate Water (from above)
200 grams water
150 grams sugar
3.8 grams Kappa Carageenan
1.25 grams Iota Carageenan
2.5 grams Locust Bean Gum
3 grams salt
Neutral Fluid Gel-1%:
10 grams Agar Agar
20 grams sugar
1000 grams water
Peppermint Broth:
As needed peppermint leaves
As needed mint leaves
As needed water
As needed simple syrup
As needed Neutral Fluid Gel (from above)
As needed all natural peppermint oil
White Chocolate Sorbet
1500 grams milk
700 grams water
100 grams Trimoline
100 grams Glucose
3 whole vanilla beans
20 grams sugar
16 grams Sorbet Stabilizer
900 grams white chocolate, chopped fine
100 grams Crème de Cacao
Garnish:
Cacao nibs
Special equipment:
peristaltic pump
Preparation
Chocolate Water: Heat the sugar and water to a simmer, add the sifted atomized chocolate, and return to a simmer. Emulsify, cool, and strain through a fine-mesh chinois.
Chocolate Noodles: Combine dry ingredients and mix together well. Shear into the water and chocolate water on the vita prep and blend on medium speed for 1 minute. Transfer to a pot and heat to a simmer, stirring constantly. (Make sure you have the peristaltic pump and ice bath set up before you start.) Heat to 190°F or above. Transfer to a plastic quart container and process through the pump.
Neutral Fluid Gel Base: Shear the Agar Agar and sugar into the water and bring to a boil. Reduce to a simmer and simmer for 5 minutes. Pour out into a container. Chill. Once set, shear again until fluid and pass through a chinois. Remove air in the cryovac machine.
Peppermint Broth: Blanch and shock the GREEN ONLY leaves. Squeeze out and place in the vita prep. Add a small amount of water and simple syrup and blend until super fine. Chill on an ice bath. Pass through a chinois, then pass through a cheese cloth-lined chinois. Mix 4:1 peppermint to neural fluid gel. Just before serving, add a touch of peppermint oil to taste-use peppermint oil sparingly as it is very strong.
White Chocolate Sorbet: Combine the first five ingredients and bring to a simmer. Combine the sugar and Sorbet Stabilizer and whisk in. Bring to a boil. Add chopped chocolate and emulsify with burr mixer. Cool to room temperature, add Crème de Cacao, and spin in the ice cream machine until it’s the consistency of soft serve.
To Serve: Place some chocolate noodles in the bowl and cover halfway with the broth. Scoop the ice cream and roll in cocoa nibs half way before adding to the peppermint broth and noodles.
