Salty Caramel Ganache, Chocolate Sablé, Cacao Nib Tuile, Dark Chocolate Sorbet, and Dark Chocolate Globe

Adapted by StarChefs.com
August 2011
Yield: 4 Servings

INGREDIENTS:

Salty Caramel Ganache
500 grams heavy cream
25 grams Maldon salt
262 grams sugar
water
31 grams glucose
125 grams butter
150 grams pâte de cacoa (100%)
75 grams dark chocolate (66%)
225 grams milk chocolate
Chocolate Sablé
200 grams butter
120 grams sugar
3 grams kosher salt
40 grams almond flour
64 grams egg yolks
12 grams sifted cocoa powder
320 grams all-purpose flour
Cacao Nib Tuile
50 grams sugar
50 grams glucose
45 grams butter
10 grams honey
Pinch salt
12 grams heavy cream
50 grams cacao nib
Dark Chocolate Sorbet
125 grams sugar
37 grams glucose
750 grams water
2 grams stabilizer
300 grams dark chocolate
To Assemble and Serve
2 dark chocolate globes, in 2 halves
4 to 8 sheets Gold-leaf paper

METHOD:

For the Salty Caramel Ganache:
In a heavy pot over medium heat, bring the heavy cream and the salt to a boil. Remove from heat and set aside. In a separate saucepan, add the sugar, enough water to wet the sugar, and the glucose, and cook until the desired color of the caramel is reached. Add the butter to the caramel. Once the butter melts, add the hot cream mixture to the caramel mixture. In a bowl, combine the pâte de cacoa, dark chocolate, and milk chocolate. Pour the hot salted caramel mixture over the chocolate. Combine the mixture using a burr mixer and pour into molds. Allow to sit overnight.

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For the Chocolate Sablé:
Preheat the oven to 300°F. Add the butter, sugar and, salt to a bowl and cream. Add the almond flour and egg yolks to the creamed butter and combine. Add the sifted cocoa power and flour to the mixture and combine, but do not over-mix. Chill the dough overnight. Roll out the firm dough in a sheet and cut into the desired mold. Bake the Chocolate Sablé at 300°F for 10 minutes.


For the Cacao Nib Tuile:
Preheat the oven to 300ºF. Line a baking sheet with a silicone mat. In a sturdy pot, bring the sugar, glucose, butter, honey, salt, and the heavy cream to a boil. Add the cacao nibs to the boiling mixture. Transfer the mixture to the silicone mat and allow to cool. Shape the cooled tuile batter into the desired mold. Transfer the baking sheet to the oven and bake for 10 minutes or until done. Allow to cool to room temperature. Reserve in an air-tight container


For the Dark Chocolate Sorbet:
In a sturdy pot, bring the sugar, glucose, water, and the stabilizer to a boil. Add the dark chocolate to the mixture and melt. Remove the chocolate mixture from heat and strain. Cool the sorbet base and spin in an ice cream maker according to the manufacturer’s instructions.


To Assemble and Serve:
On a serving plate, arrange one half of the dark chocolate globe so that the concave surface is resting at a 45º angle, facing upward. Top the Chocolate Sablé with the Salty Caramel Ganache. Plate a quenelle of the Dark Chocolate Sorbet and gently wrap it in gold-leaf paper. Set the scoop of the sorbet atop the ganache. Top the sorbet with the Cacao Nib Tuile. Gently rest the dessert inside the hemisphere of the dark chocolate globe that is fixed to the plate. Carefully affix the remaining half of the dark chocolate globe to its partner. Serve.