Ocoa by Davide Oldani

Ingredients:

For Ocoa mousse:

433g cream
110g warm cream
40g glucose syrup
170g chocolate – Davide used his own Or Noir chocolate

Mango sorbet:

100g Mango
500g water
150g Glucose
100g sugar
1.5g saffron

Blown chocolate:

440g melted Cacao Barry Pureté Ocoa chocolate (70%)
40g sunflower oil

Ocoa foam:

500g water
50g Cacao Barry Pureté Ocoa chocolate (70%)
50g sugar
5g lecithine

Procedure:

For mousse:

Melt the chocolate in a microwave oven.
Melt the glucose in the 110g of warm cream.
Whip the 433g of cream.
Combine the melted chocolate with the 110g of cream/glucose mixture.
When mixture is luke warm combine with the whipped cream and set in chosen mould.

For mango:

Melt the sugar and saffron in the water together with the glucose.
Blend with the mango until you get a smooth mixture.
Mix in the ice cream machine.

For blown chocolate:

Mix together the chocolate and the sunflower oil.
Put the mixture in a siphon with two gas cartridges.
Put the mixture into a container and put it into a sous vide to extract air.
When volume grows, put into refrigerator for one hour.

For Ocoa foam:

Combine the ingredients and bring them to the boil.
Make foam with a minipimer.