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Pastry Chef Chris Ford
Trummer’s on Main
7134 Main Street
Clifton, VA 20124
(703) 266-1623

www.trummersonmain.com

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Chocolate Soup, Cocoa Nib  Sherbet, Cinnamon Marshmallow, and Devil's Food Cake
 
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    Related Photos
  • Chef Clayton Miller, Pastry Chef Chris Ford, and Owner-Mixologist Stefan Trummer of Trummer's On Main - Clifton, VA

     

     



  • Chris Ford

    Chocolate Soup, Cocoa Nib Sherbet, Cinnamon Marshmallow, and Devil’s Food Cake
    Pastry Chef Chris Ford of Trummer’s on Main - Clifton, Virginia
    Adapted by StarChefs.com
    Yield: 15 Servings

     

    INGREDIENTS
    Cocoa Nib Sorbet:
    411 grams whole milk
    73 grams heavy cream
    97 grams sugar
    67 grams cocoa nibs
    ½ teaspoon vanilla extract

    Chocolate Soup:
    490 grams whole milk
    20 grams cocoa nibs
    15 grams cocoa powder
    1 dried vanilla bean
    140 grams 55% Valrhona chocolate
    ¼ teaspoon cornstarch
    30 grams muscavado light brown sugar

    Cinnamon Marshmallow:
    187 grams water
    175 grams sugar
    11 grams corn syrup
    30 grams egg whites
    3 sheets silver gelatin
    ½ teaspoon vanilla extract
    ½ teaspoon cinnamon

    Chocolate Fudge Cake:
    354 grams boiling water
    85 grams cocoa powder
    227 grams butter
    434 grams brown sugar
    159 grams eggs
    1½ teaspoons vanilla extract
    300 grams cake flour
    2¼ teaspoons baking powder
    ¾ teaspoon baking soda
    ¾ teaspoon salt

    To Assemble and Serve:
    Valrhona crunchy dark chocolate pearls
    Cocoa nibs

    METHOD
    For the Cocoa Nib Sorbet:
    In a medium saucepot, combine the milk, cream, sugar and cocoa nib and bring to a rolling boil. Let stand at room temperature for 30 minutes to infuse the flavors. Strain through a chinois and chill over an ice bath. Once chilled, add the vanilla extract. Freeze in a Pacojet canister and spin. Freeze.

    For the Chocolate Soup:
    In a saucepot, bring the whole milk, cocoa nibs, cocoa powder, and vanilla bean to a boil. Lower the heat and add chocolate, stirring constantly for about 2 minutes to completely dissolve the chocolate. Add the cornstarch and bring to a boil while stirring, until a heavy cream consistency has been reached. Strain through a cheesecloth-lined chinois and chill over an ice bath. Finally, add the brown sugar while the mixture is still hot, and stir to dissolve. Chill over an ice bath.

    Cinnamon Marshmallow:
    In a saucepot, bring 87 grams of the water, sugar and corn syrup to 248ºF. When this mixture reaches 230ºF, start whipping the egg whites in a standing mixer until foamy. Bloom the gelatin in ice-cold water. When the sugar syrup reaches 248ºF, remove from the heat and stir the gelatin in, until it is fully dissolved. While the mixer is on medium, slowly and carefully pour the sugar syrup into the egg whites. Once the syrup is added, pour in the remaining water, vanilla extract and cinnamon. Increase the speed of the standing mixer to 9 and whip for about 12 minutes, or until the mixture is at the stiff ribbon stage. Once this texture is achieved, fill a pastry bag fitted with a large circle tip and pipe circles onto a parchment-lined sheet tray that are 3 inches in diameter. With a hot spoon, make a small well in each marshmallow circle; this will hold the sherbet. Place in the walk-in so marshmallows can set, about 2 hours.

    For the Chocolate Fudge Cake:
    Preheat the oven to 350ºF. Combine the boiling water with the cocoa powder, and whisk together. Let the cocoa stand until it reaches room temperature. Cream the butter and sugar in a standing mixer with a paddle attachment. Slowly add the eggs, making sure they are evenly incorporated. Add the vanilla extract. Sift the flour, baking powder, baking soda and salt together in a separate bowl, and then add them all at once to the butter-egg mixture. Mix on medium speed until the dry ingredients are fully incorporated. Slowly pour in the cocoa mixture and mix on low to high speed to form an even batter. Pour the cake batter into a parchment-lined 9-inch x 13-inch loaf pan, and bake in the oven for 15 minutes or until a toothpick inserted is clean. Cool and break the cake into bite-sized pieces.

    To Assemble and Serve:
    Plate the marshmallow off-center towards the right of the bowl, at 3 o'clock. In an abstract way plate the cake pieces and chocolate pearls around the marshmallow. Sprinkle cocoa nibs over the marshmallow as well. Plate a quenelle of cocoa nib sherbet in the well of the marshmallow. Pour the chocolate soup opposite of the marshmallow, at 9 o'clock.

     

     

     

     

     

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