Chocolate Sorbet
White Miso Caramel, Candied Cocoa Nibs, Cocoa Tuile
Pastry Chef Georgia Macon of Twelve | Portland, ME
Adapted by StarChefs | july 2023
INGREDIENTS
Candied Cocoa Nibs:
Yield: 3 quarts
300 grams granulated sugar
600 grams TCHO Crush This roasted cacao nibs
60 grams turbinado sugar
20 grams canola oil
Flaky salt
Urfa chile flakes
Chocolate Sorbet:
Yield: 4 quarts
600 grams TCHO dark chocolate
120 grams glucose syrup
700 grams granulated sugar
8 grams salt
40 grams vanilla extract
300 grams TCHO Super Powder unsweetened cocoa powder
Miso Caramel:
Yield: 1½ quarts
125 grams white miso paste
900 grams oat milk
1020 grams granulated sugar
100 grams glucose
Cocoa Tuile:
Yield: 150 four-inch tuiles
540 grams aquafaba, reduced by half
25 grams vanilla bean paste
12 grams fine sea salt
360 grams powdered sugar
450 grams all-purpose flour
40 grams TCHO Super Powder unsweetened cocoa powder
480 grams melted vegan butter, cooled
To Assemble and Serve:
Yield: 1 serving
Flaky sea salt
Gold leaf
METHOD
For the Candied Cocoa Nibs:
In a large rondeau, add granulated sugar and 75 grams water. Stir to hydrate the sugar. Cook mixture over medium-high heat until water has evaporated and a syrup-like texture is achieved. Stir in cacao nibs, making sure to scrape the bottom of the pan to prevent burning. Cook 6 minutes, or until sugar begins to caramelize. Remove from heat and stir in turbinado sugar and oil. Quickly transfer mixture to a parchment-lined sheet tray. Season with salt and urfa chile flakes. Let cool, then break apart any large clusters that form. Reserve.
For the Chocolate Sorbet:
Place chocolate in a heat-proof mixing bowl. Set aside. In a medium saucepan over low heat, bring glucose, sugar, salt, vanilla, cocoa powder, and 1.3 kilograms water to a simmer, whisking constantly. Pour mixture over chocolate and whisk until chocolate is fully melted. Stir in 680 grams water. Transfer mixture to a Vitamix blender. Blend 1 minute on high speed, then immediately set mixture over an ice bath and let cool. Add sorbet base to an ice cream machine and process according to the manufacturer's instructions. Freeze.
For the Miso Caramel:
Place miso in a large mixing bowl. Gradually whisk in oat milk until smooth. Set aside. In a rondeau over medium-high heat, add sugar, glucose, and 230 grams water. Cook until sugar begins to caramelize. Swirl the pan and continue cooking until caramel is a deep amber color and begins to smoke. Remove from heat and deglaze pan with milk-miso mixture. Whisk constantly and quickly. Be careful, as the mixture will foam aggressively. Once the mixture is combined, return rondeau to medium heat. Simmer 5 minutes, or until the caramel produces thick, glossy bubbles. Remove from heat and let cool. Transfer to an airtight container and reserve.
For the Cocoa Tuile:
In a medium mixing bowl, whisk together aquafaba, vanilla, salt, and sugar until smooth. Sift in flour and cocoa powder. Whisk until smooth, then add melted butter. Transfer batter into piping bags and let rest at least 30 minutes. Heat oven to 325°F with a fan at fifty percent. On a silpat-lined baking sheet, shape tuiles into thin, 4-by-3-inch rectangles. Bake 6 minutes. Using gloved hands, roll tuiles around a wooden dowel, then let cool. Store tuiles in an airtight container with silica packets.
To Assemble and Serve:
Spoon 40 grams Miso Caramel across the bottom of a small serving bowl. Top with one 60-gram scoop Chocolate Sorbet followed by 25 grams Candied Cocoa Nibs, a pinch of flaky sea salt, and 1 Cocoa Tuile. Garnish with gold leaf.
