Name: Salted Chocolate with Chestnut Gel & Cocoa Nib Praline
Prep time: 1 h
Cook time: 45 min
Total time: 4 h
Yield: 6
Ingredients: 100 g whole milk; 150 g whipping cream; 15 g glucose powder (3½ teaspoons); 205 g dark chocolate (Manjari 70 g + Caribbean 135 g); 50 g clarified butter (3 tbsp + 2 tsp); 170 g whole milk; 30 g egg yolks (2 large); 70 g candied chestnuts (7 pieces); 130 g chestnut paste (smooth); 4 g xanthan gum (1½ tsp); 300 g hazelnuts; 160 g superfine sugar; 130 g cocoa nibs; 40 g grapeseed oil; 6 g fleur de sel; 700 g whole milk; 160 g whipping cream; 160 g superfine sugar; 35 g piloncillo sugar; 25 g instant dry milk powder; 15 g unsweetened cocoa powder; 5 g super neutrose; 140 g Peruvian mass

Prep time

60 mins

Cook time

45 mins

Total time

240 mins

Servings

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This plated dessert combines truffle ganache, chestnut gel, cocoa nib praline, and chocolate sorbet. The components are intended to contrast soft, crisp, and cold textures on the same plate.

Truffle ganache

Warm the milk, cream and glucose to a gentle boil, then pour over the chocolates. Emulsify with an immersion blender until glossy, taking care not to incorporate air. Blend in the clarified butter and leave the ganache at room temperature until ready to plate.

Chestnut gel

Prepare a classic crème anglaise base without sugar. Pour the hot mixture over the candied chestnuts and chestnut paste, then blend until completely smooth. Add xanthan gum and blend briefly to thicken, before chilling to set into a spoonable gel.

Cocoa nib praline

Toast the hazelnuts to amplify their aroma. Cook the sugar to a deep caramel and pour over the nuts, allowing it to harden fully. Break into pieces and blend to a smooth paste. Add cocoa nibs, then blend again to incorporate their roasted bitterness. Finish with grapeseed oil and fleur de sel for a glossy, balanced praline.

Chocolate sorbet

Heat the milk and cream gently before combining with sugars, milk powder, cocoa and stabiliser. Bring to a brief boil and pour over the chopped Peruvian mass. Chill thoroughly for structure, then churn until smooth and freeze to firm up before serving.

Assembly

Pipe a smooth comma of truffle ganache into each bowl. Add a quenelle or spoonful of chestnut gel, placing it partly over the ganache for contrast. Spoon a band of cocoa nib praline alongside. Finish with a cold scoop of chocolate sorbet and serve immediately for the ideal texture balance.

Serving notes

Warm the spoon before scooping the gel for a clean oval shape.
Serve in shallow bowls to keep the components distinct.