Smoked Guanaja Crémeux with...Smoked Guanaja Crémeux with Roasted Mission Figs and Bay Leaf Gelato

An exquisite interplay of 70% smoked dark chocolate crémeux, balsamic-glazed black mission figs, fragile cocoa nib tuiles, and an aromatic bay leaf-infused gelato.

Ingredients

Cooking Instructions

1. 01

   Prepare the Bay Leaf Gelato: In a saucepan, bring 200ml whole milk, 100ml heavy cream, and bruised bay leaves to a simmer (82°C). Remove from heat, cover, and infuse for 30 minutes. Whisk 3 egg yolks with 60g caster sugar until pale. Strain the warm dairy over the yolks, return to gentle heat, and cook to 83°C stirring constantly until it coats the back of a spoon. Strain, chill over an ice bath, and churn in an ice cream maker according to manufacturer instructions. Freeze until set.

2. 02

   Make the Smoked Crémeux: Bring remaining 100ml milk and 150ml cream to a simmer. Whisk remaining 2 egg yolks with 25g sugar. Temper hot dairy into the yolks, return to low heat, and cook to 82°C to create an anglaise. Pour hot anglaise over chopped Guanaja chocolate in three additions, emulsifying with an immersion blender to achieve a glossy, elastic core. Stir in smoked sea salt. Pour into silicon ring molds and refrigerate for at least 4 hours to crystallize.

3. 03

   Bake the Cocoa Nib Tuile: In a small pot, melt butter, glucose syrup, and remaining 25g caster sugar until fully dissolved and bubbling. Fold in cocoa nibs. Spread thinly onto a silicone baking mat and bake at 170°C (340°F) for 8–10 minutes until caramelized and lace-like. Cool completely, then break into organic shards.

4. 04

   Roast the Figs: Preheat oven to 200°C (400°F). Arrange fig halves cut-side up on a parchment-lined tray. Drizzle with wildflower honey and aged balsamic vinegar. Roast for 7–9 minutes until tender, slightly caramelized, and weeping syrupy juices. Baste immediately with pan juices.

5. 05

   Assembly: Unmold the smoked chocolate crémeux onto the center of chilled ceramic plates. Arrange two roasted fig halves alongside, spooning reduced balsamic pan juices across the plate. Crown the crémeux with a delicate cocoa nib tuile shard. Finish with a warm-spoon quenelle of bay leaf gelato and a sparse pinch of smoked sea salt.