fbpx
Home Recipes Marble Dessert Bar’s Chocolate - Soba Cha - Milk - Sea Salt

Marble Dessert Bar’s Chocolate – Soba Cha – Milk – Sea Salt

Yield: 6 servings


Soft Chocolate Pudding

  • 475 g milk
  • 25 g heavy cream
  • 100 g granulated sugar, divided
  • 15 g cornstarch
  • 80 g egg yolks
  • 100 g 68% chocolate
  1. Heat up milk, heavy cream and half of the sugar in saucepan.
  2. In bowl, mix together the remaining sugar, cornstarch, and the egg yolks until smooth.
  3. Combine the two mixtures in the saucepan and cook to 185˚F.
  4. Pour over chocolate and blend until the mixture is smooth and has a soft texture.
  5. Let set in refrigerator overnight.

Soba Cha Foam

  • 1 sheet gelatin
  • 450 g milk
  • 80 g granulated sugar
  • 400 g heavy cream
  • 20g roasted soba cha
  1. Bloom gelatin sheet in cold water.
  2. Bring milk, sugar, and heavy cream to a light boil.
  3. Infuse soba cha for about 10 minutes, or to taste.
  4. Add the bloomed gelatin sheet.
  5. Cool down the mixture and fill into siphon canister, then add 2 charges.

Chocolate – Sea Salt Crumble

  • 200 g demerara sugar
  • 200 g unsalted butter
  • 165 g all-purpose flour
  • 200 g almond flour
  • 35 g cocoa powder
  • 3 g sea salt
  1. Mix demerara sugar and butter to creamy texture.
  2. Combine and sift together the flour, almond flour, cocoa powder and sea salt.
  3. Mix the dry ingredients into the creamed butter and sugar.
  4. Roll out into sheets, freeze, then bake at 325˚F for about 10 minutes.

Milk Ice Cream

  • 885 g milk
  • 250 g heavy cream
  • 60 g milk powder
  • 180 g granulated sugar
  • 60 g dextrose
  1. Heat together milk and heavy cream.
  2. Add milk powder a small amount at a time.
  3. Mix the sugar and dextrose together, then add to the heated mixture at 113˚F.
  4. Cook the mixture to 185˚F.
  5. Rest overnight, then spin in an ice cream machine.

Plating

  1. Pipe the soft chocolate pudding in the middle of the dish.
  2. Sprinkle sea-salt chocolate crumble all over the pudding.
  3. Scoop milk ice cream and place on the pudding in the middle of the plate.
  4. Apply soba-cha foam on top until the foam drip down to cover ice cream scoop.
  5. Place chocolate meringue on top and push down gently.
  6. Dust cocoa powder around side of the meringue so the dust falls on the foam, as well.
Guest Author
Guest Author
Pastry Arts Magazine welcomes guest authors to share their knowledge and insights in a variety of categories. To become a guest author, visit our contributor page for more information.

LATEST ISSUE

LATEST PODCAST

MOST POPULAR

LATEST NEWS

Dawn Foods Announces First-Ever Sourdough Donut Mix

Donut industry leader continues 100-year legacy with introduction of innovative, new products that cater to latest consumer trends Leading global bakery manufacturer and ingredients supplier Dawn...

Guittard Now Nut Free

Guittard Chocolate, the family company that has expertly crafted chocolate in the San Francisco Bay Area since 1868, is proud to announce that its...