Anarchy

BASE FOR CHOCOLATE WATERS (7 types)

For each chocoalte, heat 1,5 l of water to 85°C and pour it over the chocolate, blend in a mixer until homogenous in consistency. Pour into a Superbag placed in a high-sided recipient large enough to hold the filtered water from the mixture, and leave to filter in the refrigerator for 12 hours.

LIQUORICE AND CHOCOLATE WATER

Whisk and set aside.

PORCINI AND CHOCOLATE WATER

Whisk and set aside.

YUZU AND CHOCOLATE WATER

Whisk and set aside.

TONKA BEAN AND CHOCOLATE WATER

Whisk and set aside.

BALSAMIC AND CHOCOLATE WATER

Whisk and set aside.

PEANUT AND CHOCOLATE WATER

Whisk and set aside.

CARDAMOM AND CHOCOLATE WATER

Whisk and set aside.

For each texturized chocolate water, mix the flavoured chocolate waters with all the ingredients in a saucepan and bring the mixture to the boil. Blend with a mixer. Sieve the mixture and place in a pastry bag. Store in the refrigerator.

Combine all the ingredients with 500 g of each texturized chocoalte water (see above) in a saucepan and bring the mixture to the boil.

Pour into 2 moulds measuring 20 x 12.5 cm and 1 cm high. Let set in the refrigerator.
Unmould the gelatin and cut into 0.4cm cubes. Set aside.

In a pot, warm the milk together with the cream and 500 g of the sugar.
Heat to 40°C.
Add the rest of the sugar, 250g, already mixed with the CSIM stabilizer.
Heat the mixture to 85°C. 

ALUNGA 41% CHOCOLATE CREAM

Mix with 1l cream base (see above)

MEXIQUE 66% CHOCOLATE CREAM

Mix with 1l cream base (see above)

INAYA 65% CHOCOLATE CREAM

Mix with 1l cream base (see above)

GHANA 40% CHOCOLATE CREAM

Mix with 1l cream base (see above)

FLEUR DE CAO 70% CHOCOLATE CREAM

Mix with 1l cream base (see above)

LACTÉE SUPÉRIEURE 38.2% CHOCOLATE CREAM

Mix with 1l cream base (see above)

ALTO EL SOL 65% CHOCOLATE CREAM

Mix with 1l cream base (see above)

COFFEE AND ALUNGA 41% CHOCOLATE CREAM

Combine the ingredients using a whisk until the mixture is homogenous.
Reserve in the refrigerator.

SPICY PEPPER AND MEXIQUE 66% CHOCOLATE CREAM

Combine the ingredients using a whisk until the mixture is homogenous. 
​Reserve in the refrigerator.

GINGER AND INAYA 65% CHOCOLATE CREAM

Combine the ingredients using a whisk until the mixture is homogenous. 
​Reserve in the refrigerator.

CARDAMOM AND GHANA 40% CHOCOLATE CREAM

Combine the ingredients using a whisk until the mixture is homogenous. 
​Reserve in the refrigerator.

TONKA BEAN AND FLEUR DE CAO 70% CHOCOLATE CREAM

Combine the ingredients using a whisk until the mixture is homogenous. 
​Reserve in the refrigerator.

SAFFRON AND LACTÉE SUPÉRIEURE 38.2% CHOCOLATE CREAM

Combine the ingredients using a whisk until the mixture is homogenous. 
​Reserve in the refrigerator.

JAVA PEPPER AND ALTO EL SOL 65% CHOCOLATE CREAM

Combine the ingredients using a whisk until the mixture is homogenous. 
​Reserve in the refrigerator.

PINE NUT

In the mixer bowl, combine the nut paste and milk chocolate.
Set the machine temperature to 37°C and mix for several minutes.
Set aside.

PISTACHIO

In the mixer bowl, combine the nut paste and milk chocolate. 
Set the machine temperature to 37°C and mix for several minutes. 
Set aside;

PEANUT

In the mixer bowl, combine the nut paste and milk chocolate. 
Set the machine temperature to 37°C and mix for several minutes. 
Set aside.

HAZELNUT

In the mixer bowl, combine the nut paste and milk chocolate. 
Set the machine temperature to 37°C and mix for several minutes. 
Set aside.

ALMOND

In the mixer bowl, combine the nut paste and milk chocolate. 
Set the machine temperature to 37°C and mix for several minutes. 
Set aside.

WALNUT

In the mixer bowl, combine the nut paste and milk chocolate. 
Set the machine temperature to 37°C and mix for several minutes. 
Set aside.

Gently warm the butter until it melts; set aside.
Beat the eggs together with the sugar at 30°C. 
Add the melted butter and stir to emulsify. 
In another bowl, combine the flour with the cocoa powder, sift and add to the mixture. 
Add the chopped chocolate and stir. Bake in a preheated 170°C oven for 25 to 30 minutes. 
Cut into 1cm cubes. 
Store in an airtight container at room temperature.

Mix the egg yolk with marzipan, the whole egg and icing sugar in the mixer until combined. At the same time, combine the flour and cocoa powder and sift. 
Melt the butter over low heat and add it to the cacao paste. 
Place the sugar and egg whites in a bowl, warm over a bain Marie and once the sugar has dissolved, whip to form a meringue.
When the whites are very stiff, fold in the first mixture and the dry ingredients. Bake at 200°C for 20 min. Cut into 1cm cubes. Store in an airtight container.

In a saucepan, bring the combined milk and cream to the boil.
Add egg, already beaten together with the sugar and xanthan gum; bring the mixture to 85 °C.
Pour the warm mixture over the chocolates and praliné.
With a whisk, beat to combine. Cool the mixture quickly in an ice bath.
When cool, add the egg whites and use a mixer to blend. Place 650 g of the mixture in a siphon or cream whipper with three chargers and set aside.

Melt the chocolate and keep at 45 °C. 
Add the egg whites and yolks using a mixer. Add the salt, flour, cocoa and baking powder. Mix until a homogenous mixture is formed.
Strain the mixture and place 650 g of it in a 1l siphon or cream whipper with three chargers.
With the filled whipper, fill half a 33 ml plastic glass. 
Cook for 45 seconds in a microwave at maximum power. 
Place the plastic glasses upside down on a cooling rack. 
When cool, take out the plastic glass, remove the baked cake from the glass and break into approximately 1.5 cm cubes. 
Store in a sealed container at room temperature.

In a pan, warm the fondant, isomalt and glucose to 135°C.
Add the citric acid and continue to heat the mixture to 160°C.
Once the temperature of the sugar mixture falls to 145°C, add the chocolate and stir.
Pour out and stretch on two silicone-coated parchment papers, aiming for the thinnest layer possible; cut in 2 x 2 cm squares, set aside.

In a saucepan, bring the mixture of cream, water and sugar to the boil.
Remove from heat and add the cocoa powder; blend in a mixer.
Strain and reserve in the refrigerator.

In a saucepan, combine the water milk, cream, cocoa powder and dextrose and heat to 40°C.
Add the CSIM stabilizer, powdered milk and invert sugar; bring the mixture up to 85°C.
Pour over the chocolate and blend in a mixer.
Strain and let the mixture rest in the refrigerator for at least 12 hours.
Once cool, churn into ice cream.

In a saucepan, combine the water, sugar, invert sugar and dextrose and bring to a boil.
Pour the warm mixture over the chocolate and cocoa powder.
Let the mixture cool in the freezer.
When the mixture is cool, pour it over the combined glycerine and vodka and mix.
Strain and let sit in the refrigerator for at least 12 hours.
Churn into sorbet.

In a saucepan, bring the water to a boil, add the already moistened gelatin sheets.
Pour this hot mixture over the couverture chocolate and the cocoa powder and blend in a mixer.
To finish the recipe, add the liqueur and stir. Strain and put in 5x2.5cm moulds 1cm deep; freeze.

Place the sugar and water in a pan and bring to the boil.
Remove from heat and add the cocoa nibs, stirring with a wooden spoon until the sugar mixture sticks to the nibs.
Remove the crunchy nibs, drain and spread on a silicone mat to cool. Set aside.

In a vacuum-sealable bag, place the oil and rosemary and vacuum seal. Heat in a water bath to 60°C for 3 hours. Strain and let cool. Set aside.

In a vacuum-sealable bag, place the oil and pepper and vacuum seal.
Heat in a water bath to 60°C for 3 hours.
Strain and let cool. Set aside.

In a vacuum-sealable bag, place the oil and ginger sliced in rounds and vacuum seal.
Heat in a water bath to 60°C for 3 hours.
Strain and let cool. Set aside.