Silken White Chocolate, Coffee Panade, Kiwi Salad, and White Chocolate-Caramel Tuile

Adapted by
February 2013
Yield: 15 Servings


Silken White Chocolate
610 grams white chocolate
8 gold gelatin sheets, bloomed
866 grams soymilk
50 grams glucose syrup
50 grams inverted sugar
666 grams cream
White Chocolate-Caramel Tuile
160 grams white chocolate
400 grams fondant
200 grams glucose syrup
200 grams isomalt
Coffee Panade
150 grams sugar
90 grams butter
12 grams salt
150 grams almond meal
90 grams flour
60 grams coffee, finely ground
Kiwi Salad
Fresh kiwi
lemon juice
simple syrup
olive oil


For the Silken White Chocolate:
In a medium bowl over a double boiler, melt white chocolate to 45°C. In a small saucepot, combine gelatin, 450 grams soymilk, glucose, and inverted sugar and heat to 55°C. Remove mixture from heat and cool to 40°C. Transfer melted chocolate to food processor, pour in a little of the warm soy mixture, and blend until ganache breaks. With the motor running, continue adding soy mixture to obtain a tight, shiny emulsion. Add remaining soy mixture and blend till homogenous. In a large bowl, scale 1077 grams soy ganache and stir in cream and remaining 416 grams soymilk. Season with salt, pour into desired molds, and chill 4 hours to set.

For the White Chocolate-Caramel Tuile:
Preheat oven to 200°C. Melt white chocolate and set aside. In a saucepot, combine fondant, glucose, and isomalt and cook to 160°C. Remove syrup from heat and cool to 140°C. Pour syrup into the melted chocolate and mix well. Pour onto a silicone sheet and cool until fully hardened. Break up white-chocolate caramel and grind in spice grinder to a fine powder. On a parchment-lined sheet pan, sift powder into an even layer. Using a #5 round cutter, shape the powder into circles. Bake for 1 to 2 minutes, just until the powder melts and turns shiny. Transfer parchment to a flat table and cool.

For the Coffee Panade:
Preheat oven to 350°F. In the bowl of a stand mixer with a paddle attachment, cream sugar, butter, and salt. Mix in almond meal, flour, and coffee. On a parchment-lined sheet tray crumble the dough into an even layer and bake until the mixture barely begins to darken. Pass mixture through a tamis to create a crumble.

For Kiwi Salad:
Peel and quarter kiwis. Toss with lemon juice, simple syrup, olive oil, and salt.

To Assemble and Serve:
Unmold Silken White Chocolate and center on plate. Spoon small pile of Coffee Panade on top of Silken White Chocolate. Place two Kiwi Salad quarters on top of Silken White Chocolate, and one beside it. Balance a White Chocolate-Caramel Tuile on top of the kiwi quarters.