Chocolate
Chocolate / Shochu / Sesame
- Prep time 2 hours
- Cook time 30 minutes
- Serves 10
Author Notes
Chef Charles Coulombeau from Yozora brings a masterful fusion of French pastry techniques and Japanese flavors with his Chocolate, Shochu, and Sesame Dessert. Each element of this dish offers a blend of rich textures, deep chocolate notes, and the unique touch of black sesame and Shochu, creating an indulgent experience that tantalizes the palate. —damianotrulli
What You'll Need
Ingredients
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3.5 oz (100 g) Guanaja chocolate
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2.6 oz (75 ml) heavy cream
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0.7 oz (20 g) unsalted butter
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0.7 oz (20 g) black sesame paste
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3.5 oz (100 g) cocoa powder
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6.75 oz (200 ml) water
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1.35 oz (40 ml) Shochu
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1.75 oz (50 g) brown sugar
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0.35 oz (10 g) agar-agar
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11.8 oz (335 ml) heavy cream
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3.5 oz (100 ml) milk
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0.5 oz (15 g) glucose
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1 gelatin sheet
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4.9 oz (140 g) egg yolks
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8.8 oz (250 g) Guanaja chocolate
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1.7 oz (50 ml) shochu
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3.5 oz (100 g) powdered sugar
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1.75 oz (50 g) unsalted butter
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3.5 oz (100 g) egg whites
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1.05 oz (30 g) flour
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0.7 oz (20 g) cocoa powder
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4.4 oz (125 ml) heavy cream
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4.4 oz (125 ml) milk
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1 oz (30 g) egg yolks
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0.7 oz (20 g) sugar
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2.1 oz (60 g) black sesame paste
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1.75 oz (50 g) Feuilletine
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1.75 oz (50 g) black sesame seeds
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1.4 oz (40 g) Guanaja chocolate
Directions
- Bring the cream to a boil. Pour it over the chocolate in three parts, stirring with a spatula after each addition. Add the butter in small cubes and the black sesame paste. Whisk to emulsify the mixture. Let it set for 2 hours before use.
- In a saucepan, combine water, cocoa powder, shochu, and brown sugar. Bring to a boil, then add agar-agar. Simmer for a few minutes, pour the mixture into a container, and let it set in the fridge. Once firm, blend the mixture into a smooth gel.
- Boil the milk, cream, shochu, and glucose. Gradually whisk in the egg yolks and pour the mixture over the chocolate. Add the pre-hydrated gelatin. Cool in the fridge for 6 hours.
- Mix all ingredients together. Spread thinly on a silicone mat and bake at 350°F (180°C) for 5 minutes.
- Heat the milk and cream in a saucepan. In a separate bowl, blanch the egg yolks with the sugar. Pour the hot liquid over the egg mixture and cook for a few minutes. Stir in the sesame paste and chill.
- Chocolate Mousse Same custard method as above, adding chocolate and gelatin before blending into the mousse.
- Mix all ingredients together. Spread on a baking sheet and refrigerate. Assembly: Layer the black sesame ganache, Shochu gel, chocolate cream, sesame custard, chocolate mousse, and sesame crunch to create a refined, elegant dessert. Serve chilled.
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