This exotically delicious layered dessert is not your average chocolate cake! Its special ingredient is Japanese Mugicha barley tea, which blends with the smoky flavours of this dessert to create a unique toasty richness. For more amazing dessert creations from Chef Stefan Rose, follow us on Candia Professional UK Instagram.
Makes enough for around 60 cube moulds
Boil the milk and cream (1) then add the tea bags infuse for 30 minutes. Strain and collect 180g of infusion (top up with milk if necessary). Add the gelatine mass, pour over the partially melted milk chocolate. Mix with a spatula then blend to perfect the emulsion by adding the cold cream (2), blend again.
Makes 1 x gastro size tray @ 700g per tray
Using the whisk attachment on low speed, beat the eggs, invert sugar, sugar, toasted almond powder, and salt until smooth and well combined. Sift the Cacao Powder, baking powder and cornstarch. Gradually fold the dry ingredients into the egg mixture. To prepare the ganache, heat the cream until it begins to simmer. Remove from heat and stir in the soft butter and Dark Couverture until smooth. Blend. Gently fold the ganache into the cake batter until fully incorporated. Spread out in Silpans 700g grams per tray. Bake at 170C for 10 minutes until springs back when touched lightly. Remove sponge onto cool trays to cool down. Cut into squares ahead of assembly.
Makes enough for 30 cube moulds
Make crème anglaise to 81C
Emulsify onto Chocolate, blend until smooth.
Pipe 10g of namelaka into cube mould and freeze. Add chocolate crémeux, followed by chocolate sponge. Freeze.
Melt cocoa butter and chocolate to 40-45C, blend. Dip Cubes in Chocolate.
Finally, spay those cubes with the same mixture, at a similar temperature, then go over the coating with a heat gun to lightly melt the chocolate.
Boil together milk and cream, add tea, infuse 20 mins, pass. Whisk all ingredients together, reboil the hot infusion & make anglaise to 81C. Pass through a fine sieve. Chill for 4 hours in fridge (if time allows) Blend. Freeze in Pacojet containers overnight.
Dry Caramelise caster sugar until a deep caramel colour. Separately, Heat together cream, glucose and salt and deglaze caramel. Reboil to 107C. Cool to 50C before blending in butter until smooth.
Cook the dried ingredients in water and egg white in a pan until thickened. Cool. Blend and pipe onto trays (lightly greased), baking at 170C on low fan for around 12-15 minutes until crunchy. (Remove a piece from the oven and leave to cool to test). Store in airtight containers.
Boil, chill & blend.
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