Pastry Chef Chad Guay
Table 1280 |Atlanta
Scharffen-Berger Smoked Chocolate Tart, Blackberry Sorbet, Jack Daniels Ice Cream, Tonka Cream
Pastry Chef Chad Guay of Table 1280 – Atlanta, GA
Adapted by StarChefs.com
Yields: 12 Servings
Ingredients:
Smoked Chocolate:
- 6 pounds 72% bitter chocolate
- 1 cigar
Chocolate Sweet Dough:
- 300 grams butter
- 60 grams icing sugar
- 105 grams almond flour
- ½ teaspoon salt
- 3 eggs
- 50 grams cocoa powder
- 385 grams all-purpose flour
Smoked Chocolate Tart:
- ½ pound butter
- ¼ cup sugar
- ½ cup coffee
- ½ pound smoked chocolate
- 2 teaspoons salt
- 12 ounces eggs
- ½ Tablespoon Jack Daniels
Chocolate Croquant:
- 8 ounces fondant
- 1 cup corn syrup
- 4 ounces crème de cocoa
- 1 ounce chocolate
Tonka Cream:
- 1 quart heavy cream
- 8 ounces sugar
- 1 vanilla bean, seeds only
- 1 Tonka bean, crushed
- 8 egg yolks
Blackberry Sorbet:
- 1 kilogram blackberries, pureed
- 133 grams glucose
- 3.3 grams sorbet stabilizer
- 743 grams water
- 342 grams sugar
Jack Daniels Ice Cream:
- 2 quarts heavy cream
- ½ quart milk
- 1 pound 1 ounce sugar
- 3 vanilla beans
- 8 grams stabilizer
- 1 ounce glucose
- 15 egg yolks
- ½ cup Jack Daniels
To Assemble and Serve:
- Grated Smoked Chocolate
- Pimenton
Method:
For the Smoked Chocolate:
Place chocolate into a hotel pan and place over ice. Break cigar into pieces and place in the heating element of a smoker. Put the chocolate into the smoker and smoke at 100ºF for 45 minutes. Pull chocolate from smoker and chill.
For the Chocolate Sweet Dough:
Cream butter and sugar, and add almond flour and salt. Add eggs one at a time. Add cocoa powder and flour. Chill and roll into desired tart shells.
For the Smoked Chocolate Tart:
Bring butter, sugar, and coffee to a boil. Pour over chocolate to melt. Whisk in eggs and liquor. Pour into tart shell and bake at 200˚F for 30 minutes, or until set.
For the Chocolate Croquant:
Add first three ingredients to a saucepan and cook to 165˚C.
Stir in chocolate. Pour onto silpat and let cool overnight. Crush
into small 2-inch pieces. Grind to a powder in Robot Coupe. Sprinkle
desired amount on silpat and bake until melted.
For the Tonka Cream:
Bring cream, sugar, and beans to a boil. Temper in yolks and cook to desired thickness. Allow to set overnight. Strain.
For the Blackberry Sorbet:
Combine all ingredients and bring to a boil. Strain and spin in ice cream maker.
For the Jack Daniels Ice Cream:
Bring ½ quart heavy cream, milk, sugar, vanilla bean, stabilizer and glucose to a boil. Temper into egg yolks. Return to heat and cook until thickened, then strain into remaining cream. Add Jack Daniels and spin in ice cream maker.
To Assemble and Serve:
Garnish tart with grated chocolate and a sprinkle of pimenton dulce, and plate on top of Tonka Cream. Top with a quenelle of Blackberry Sorbet, a quenelle of Jack Daniels Ice Cream, and a shard of Chocolate Croquant.
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