Chocolate yuzu miso

Preparation: over 2 hours
Cooking time: 10 to 30 mins
Serves 16-20

Ingredients

For the aerated chocolate

  • 500g/1lb 2oz good quality milk chocolate (minimum 40% cocoa solids)
  • 2 tbsp sunflower oil

For the yuzu purée

  • 125ml/4fl oz yuzu juice
  • 150ml/5fl oz sugar syrup
  • 5½g agar-agar
  • salt, for seasoning
  • citric acid, for seasoning

For the miso salt

  • 10g/¼oz dried miso powder
  • 20g/¾oz sea salt flakes

Method

  1. For the aerated chocolate, melt the chocolate with the sunflower oil and leave to infuse for 1 hour.

  2. Strain into an espuma gun and charge with 2 bulbs.

  3. Spray 100g/3½oz into a plastic container and place into a vacuum pack machine. Then place in a sous-vide machine and turn off when the chocolate reaches the top of the container.

  4. Leave in the fridge for at least 2 hours. Remove from container and cut into 4 portions.

  5. For the yuzu purée, mix the yuzu juice, sugar syrup and agar-agar together. Place in a pan and bring up to the boil. Pour into a container and leave to set.

  6. Once set, transfer to a blender and blend until smooth. Strain and if needed, season with a little salt and citric acid.

  7. For the miso salt, gently coat the salt in the miso powder and store in an airtight container until needed.

  8. To serve, pipe 5 dots of the yuzu purée across each portion of the aerated chocolate and dust with 4 to 5 grains of the miso salt.

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