Maracaibo Chocolate
Maracaibo Chocolate
Get this quick and easy dessert recipe by Martin Yan from Back to Basics.
  • Technique Baking
  • Preparation Time 45 minutes
  • Cooking Time 45 minutes
  • Yield 4 servings
  • Vanilla-flavoured Palm oil
  • 1 Vanilla bean
  • 1 bottle of Red palm oil
  • Maracaibo Chocolate
  • 250 grams fresh Cream
  • 250 grams fresh Milk
  • 75 grams Sugar
  • 100 grams Egg yolks
  • 200 grams Maracaibo chocolate 70%
  • 30 grams Baguette
  • 5 grams Maldon sea salt
  • Raspberry Jelly
  • 500 grams Raspberry puree
  • 75 grams Sugar
  • 10 grams Gelatin powder
  • 30 millilitres Water
  1. To prepare Vanilla-flavoured Palm Oil:
  2. Place a halved vanilla bean along with its seeds in a bottle of red palm oil, and leave to infuse over a week
  3. Shake the bottle well each day to ensure proper distribution of flavour in the oil
  4. Once the oil is properly infused, remove the vanilla bean, rinse it with clean water, and leave it to dry at room temperature
  5. Used pods may be buried in sugar to make vanilla sugar
  1. To prepare Maracaibo Chocolate:
  2. Combine cream, milk, sugar, and yolks in a metal pan
  3. Heat the mixture over a gentle flame until it reaches 85°C, then mix in the chocolate to form a rich and smooth blend
  4. Place the mixture in the chiller and allow to set.
  5. Meanwhile, thinly slice with clarified butter.
  6. Place on a baking tray, and bake in preheated oven at 160°C, until light-brown and crispy
  7. Remove the chocolate mixture from the chiller and quenelle it
  8. The mixture should be enough to form ten egg-shaped quenelles
  9. Lightly dab the quenelles with vanilla-flavoured palm oil, then sprinkle on some sea salt
  10. Torch briefly, until the chocolate surface gains a glossy appearance
  11. Top each quenelle with a baguette slice and set atop thin squares of raspberry jelly
  12. Garnish as appropriate with a dark chocolate and serve immediately
  1. To make Raspberry Jelly:
  2. Set raspberry puree and sugar to boil.
  3. Dissolve gelatin powder in water, then mix into hot raspberry puree
  4. Pour out into a flat, rectangular pan so that it forms a thin layer
  5. Then leave to cool

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