By Pastry Chef Kyra Farkas, Oriole, Chicago
Adapted by StarChefs
Chef Kyra Farkas drew inspiration from winter flavors in this dish, such as black currant. This ingredient served as not only a nostalgic point for her, but also as a key component in balancing the dark chocolate and spice notes.
CHICORY PUDDING
- 75 g chicory
- 300 g TCHO Oat My Gawd 46% oat milk chocolate
- 25 g glucose
- 5 g kosher salt
- 300 g whole milk
- 300 g heavy cream
- 100 g egg yolk
- 100 g granulated sugar
- 7 g gelatin
- Place chicory in a nonreactive container and set aside.
- In a separate nonreactive container, add chocolate, glucose, and salt. Set aside.
- In a pot over medium heat, add milk and cream.
- Cook until mixture begins to steam, then pour over chicory. Let sit 30 minutes. Strain, discarding chicory.
- Transfer liquid to a fresh pot over medium heat.
- In a mixing bowl, combine egg and sugar. Temper egg mixture, then combine with cream mixture.
- Bring egg-cream mixture to 180°F.
- Whisk in gelatin until fully dissolved. Pour gelatin mixture over chocolate.
- Using a Vitamix Commercial immersion blender, blend until smooth.
- Transfer mixture to an airtight container and refrigerate overnight.
BLACK CURRANT GELÉE
- 1 kg black currant purée
- 3 g citric acid
- 250 g granulated sugar
- Agar agar
- In a large pot over medium-high heat, bring black currant purée, citric acid, sugar, and 200 g water to a boil. Cook 2 minutes.
- Transfer to a large hotel pan and weigh mixture.
- Stir in 2 percent agar agar by weight of the liquid. Refrigerate overnight.
- The next day, using a Vitamix Commercial immersion blender, blend mixture until smooth. Strain, transfer to an airtight container, and refrigerate.
LAPSANG SOUCHONG-CHOCOLATE SORBET
Yield: 1 quart
- 135 g TCHO Choco Combo 68% dark chocolate
- 140 g granulated sugar
- 3.3 g sorbet stabilizer
- 3 g kosher salt
- 17 g TCHO Super Powder cocoa powder
- 15 g lapsang souchong tea leaves
- 70 g glucose
- Place chocolate in a nonreactive container and set aside.
- In a mixing bowl, whisk to combine sugar, stabilizer, salt, and cocoa powder. Set aside.
- In a pot over medium flame, bring 700 g water to a simmer. Remove from heat, add tea leaves, and let steep 20 minutes. Strain, then transfer 500 g tea to a clean pot over medium heat.
- Add glucose and whisk until glucose has fully melted. Whisk in sugar mixture.
- Bring to a simmer, then cook additional 1 minute.
- Pour mixture over chocolate and, using a Vitamix Commercial immersion blender, blend until smooth.
- Let cool over an ice bath. Transfer to an airtight container and freeze.
CARDAMOM MERINGUE
- 200 g granulated sugar
- 115 g egg white
- Lemon juice
- Cream of tartar
- 4 g ground green cardamom
- 5 g ground black cardamom
- In a pot over medium heat, bring sugar and ½ cup water to 240°F.
- Remove from heat and set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, whip egg whites and a splash of lemon juice.
- With the machine running on medium speed, slowly stream in sugar mixture, mixing until stiff peaks form.
- Add a pinch of cream of tartar and continue mixing until desired consistency is achieved.
- Add cardamom and mix until just combined.
- Transfer to a piping bag and refrigerate.
SALTED CARAMEL
- 300 g Okinawa sugar
- 135 g glucose
- 20 g Nielsen-Massey Madagascar bourbon pure vanilla bean paste
- 5 g kosher salt
- 175 g heavy cream
- 75 g butter
- In a pot over medium heat, bring sugar, glucose, vanilla, salt, and cream to 220°F, whisking often.
- Remove from heat and stir in butter.
- Using a Vitamix Commercial immersion blender, blend until smooth.
- Let cool, then transfer mixture to an airtight container and refrigerate.
CHOCOLATE TUILE
- 113 g butter, tempered
- 116 g powdered sugar
- 120 g egg white
- 75 g TCHO Super Powder cocoa powder
ASSEMBLY
Yield: 1 serving
- Chrysanthemum stem and leaf
- On a work surface, pipe 1 rectangle Cardamom Meringue.
- Using a blow torch, toast Cardamom Meringue until golden. Break off a shard and set aside.
- Pipe 1 small ring Cardamom Meringue in the middle of a serving bowl.
- Using a blow torch, toast Cardamom Meringue until golden brown.
- Fill the ring with Black Currant Gelée.
- Pipe 2 rings Chicory Pudding on top of Cardamom Meringue.
- Fill inside of rings with Salted Caramel.
- To the left of the Cardamom Meringue, pipe 3 dots Black Currant Gelée from biggest to smallest.
- Top Chicory Pudding rings with 1 quenelle Lapsang Souchong-Chocolate Sorbet.
- Arrange 2 Chocolate Tuiles and 1 shard toasted Cardamom Meringue around the edge of Chicory Pudding to form a pyramid.
- Garnish largest dot of Black Currant Gelée with chrysanthemum.
Featured ingredients: TCHO Oat My Gawd 46% oat milk chocolate, TCHO Choco Combo 68% dark chocolate, TCHO Super Powder cocoa powder, and Nielsen-Massey Madagascar bourbon pure vanilla bean paste
Featured equipment: Vitamix Commercial immersion blender

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