The Midnight Orchard: Smoked...The Midnight Orchard: Smoked Dark Chocolate Crémeux & Sea Buckthorn

A sophisticated balance of 70% Valrhona dark chocolate, the sharp acidity of sea buckthorn, and a textural hazelnut 'soil' infused with applewood smoke.

Ingredients

Cooking Instructions

1. 01

   To make the crémeux: Whisk egg yolks and 30g of sugar until pale. Heat milk and cream in a saucepan until just simmering.

2. 02

   Temper the yolks by slowly pouring the hot cream mixture over them while whisking constantly. Return to the pan and cook to 82°C (180°F), stirring continuously to create a custard (crème anglaise).

3. 03

   Place chopped chocolate in a bowl. Pour the hot custard over the chocolate through a fine-mesh sieve. Let sit for 1 minute, then emulsify using an immersion blender until glossy. Chill for at least 4 hours.

4. 04

   For the Sea Buckthorn Gel: Combine puree and remaining sugar with agar-agar in a small pot. Bring to a boil for 1 minute. Pour into a tray and refrigerate until set firm.

5. 05

   Once the gel is set, transfer to a high-speed blender and process until completely smooth and fluid. Pass through a sieve into a piping bag.

6. 06

   Prepare the 'soil' by tossing crushed hazelnuts and cocoa nibs with a touch of melted butter and smoked salt. Toast at 160°C for 8 minutes until fragrant.

7. 07

   Plating: Place a generous 'soil' base on a chilled plate. Quenelle the chocolate crémeux on top. Pipe dots of the sea buckthorn gel around the crémeux. Garnish with micro-shiso or edible gold leaf.