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Parfait of ‘gold chocolat’ with apple and sumac

Parfait of ‘gold chocolat’, apple and saffron chutney, apple pie foam, crisp of florentine mix and sumac.

Ingredients

400ggold caramel chocolate callets
1units.itemsbox of elisettes dark with salted caramel
500gparfait from Debic

sumac
silicone baking mat
florentine mix

600gApple
1units.itemsCinnamon stick
1units.itemsOrange
100gApple cider vinegar
1gsaffron
175gSugar
Xanthan
20gGinger syrup

2units.itemsCinnamon stick
500gApple juice
100gSugar
1units.itemsvanilla pod
3units.itemsStar anise
70gprocrema
500gFull-fat yogurt
3units.itemsgelatin sheet

500ggreen apple coulis
Xanthan
200gcane sugar
1units.itemschocolate almonds cinnamon

500gWhite chocolate callets

Preparation

  1. Melt the gold chocolate au bain-marie.
  2. Whip the parfait base for 2 minutes with the KitchenAid.
  3. Mix the melted chocolate with the parfait base and let it whip for another 1 minute in the KitchenAid.
  4. Using a piping bag, pipe the mixture into a rectangular mold and gently press an elisettes cookie into it until it is sunken in the center of the mixture.
  5. Then use a palette knife to smooth the mixture in the mold.
  6. Place the filled mold in the freezer.

  1. Preheat the oven to 160°C with the humidity at 10%.
  2. Place the silicone mat on a stainless steel baking tray.
  3. Using a fine sieve, sprinkle the florentine mix about 2 to 3 mm thick onto the silicone mat.
  4. Sprinkle the sumac on top of the florentine mix.
  5. Bake for 6-8 minutes in the preheated oven.
  6. Place the silicone mat with the florentine mix facing down on the workbench and immediately remove the silicone mat.
  7. Place the florentine mass on the warm baking tray and immediately fold into the desired shape.

  1. Peel the apples and cut them into fine brunoise.
  2. Collect the brunoise in the apple cider vinegar.
  3. Then bring all ingredients except the xanthan together to a boil and simmer on low heat for about 4 minutes.
  4. Remove the chutney from the heat and carefully thicken with xanthan so that the liquid nicely coats the apple cubes.

  1. Soak the gelatin sheets in cold water.
  2. Bring the apple juice, sugar, cinnamon, star anise, and vanilla to a boil and let cool down to about 40°C.
  3. Strain the mixture after cooling.
  4. Dissolve the gelatin sheets in the apple mixture.
  5. Add the yogurt and procrema and blend smooth with a hand blender.
  6. Fill a siphon and charge with 1 cartridge.

  1. Blend the sugar syrup and apple coulis with a hand blender.
  2. Press through a fine sieve with a ladle.
  3. Carefully thicken this mixture with xanthan so it becomes slightly thicker and does not run too thinly on the plate.

  1. Place the chocolate drops in a half shaving dish and cover with aluminum foil.
  2. Bake for 25 minutes in a preheated oven at 145°C.
  3. Let cool on the workbench for 3 to 5 minutes, then gently stir the mixture with 2 forks until you have nice chunks, then let cool and crush the chunks to the desired size.