TCHO Chocolate and Watermelon

Dark Chocolate Cake, Dark Chocolate Mousse, Watermelon Granita, Compressed Watermelon

Pastry Chef Erika Chan of The Catbird Seat | Nashville

“I love the acid and intensity of TCHO’s Hella Dark chocolate. While the tasting notes of ‘red fruit’ usually bring to mind raspberry flavors, I thought of watermelon. I grew up on the East Coast with Friendly's. The restaurant used to sell a watermelon roll with chocolate and I was inspired by that memory. This dessert uses the TCHO dark chocolate in the cake, mousse, and magic shell. The bitter acidity of it pairs great with watermelon for the summer season!” - Pastry Chef Erika Chan

---

Adapted by StarChefs  |  September 2024

INGREDIENTS

Watermelon Granita:
Yield: 4 quarts
800 grams diced watermelon 
200 grams heavy cream
120 grams granulated sugar
3 grams malic acid

Compressed Watermelon:
Yield: 2 cups
300 grams brunoise watermelon
30 grams granulated sugar
2 grams malic acid

Chocolate Mousse:
Yield: 4 cups
300 grams TCHO Hella Dark 81% dark chocolate
200 grams heavy cream
220 grams egg white
5 grams kosher salt
300 grams granulated sugar

Dragée Cacao Nibs:
Yield: 4 cups
100 grams granulated sugar
200 grams TCHO Crush This roasted cacao nibs
10 grams unsalted butter
3 grams kosher salt

Magic Shell:
Yield: 2 cups
300 grams TCHO Hella Dark 81% dark chocolate
30 grams cocoa butter

Chocolate Cake:
Yield: 1 half sheet tray
500 grams granulated sugar
300 grams all-purpose flour
80 grams TCHO Super Powder unsweetened cocoa powder
14 grams cornstarch
12 grams baking powder
8 grams kosher salt
3 grams baking soda
250 grams whole egg
185 grams neutral oil
200 grams TCHO Hella Dark 81% dark chocolate

METHOD

For the Watermelon Granita:
In a blender, combine watermelon, cream, sugar, and malic acid. Blend until smooth. Transfer mixture to a one-third hotel pan and freeze. Using a fork, stir mixture every 30 minutes until desired consistency is achieved.

For the Compressed Watermelon:
In a vacuum bag, combine watermelon, sugar, and malic acid. Compress bag and refrigerate.

For the Chocolate Mousse:
Place chocolate in a large, metal mixing bowl and set aside. In a saucepan over medium-high heat, bring cream to a simmer. Pour over chocolate. Let sit 1 minute, then whisk until mixture is smooth and fully emulsified. Set aside. In the bowl of a stand mixer fitted with a whisk attachment, whip egg whites and salt until light and frothy. Add 100 grams sugar and continue to whip until medium peaks form. Set aside. In a saucepan over high heat, bring remaining sugar and 150 grams water to 235°F. Stream syrup into egg white mixture. Continue to whip until mixture is cooled and fully combined. Transfer to a blender with chocolate ganache. Blend until smooth. Transfer to an iSi canister with two charges. Refrigerate.

For the Dragée Cocoa Nibs:
In a saucepan over medium heat, bring sugar and enough water to hydrate to 220°F. Add cacao nibs and stir until nibs crystalize. Continue to cook, stirring constantly, until sugar caramelizes. Remove from heat and stir in butter. Transfer to a parchment-lined sheet tray. Season with salt. Let cool, then transfer to an airtight container and reserve.

For the Magic Shell:
In a metal bowl set over a double boiler over low heat, add chocolate and cocoa butter. Stir until melted and fully emulsified. Set aside.

For the Chocolate Cake:
Heat oven to 325°F. Bring a pot of 300 grams water to a boil. Reduce heat and keep warm. In a mixing bowl, sift together sugar, flour, cocoa powder, cornstarch, baking powder, salt, and baking soda. Set aside. In a separate large mixing bowl, whisk together eggs and oil. Slowly incorporate flour mixture, whisking until fully combined. Set aside. Place chocolate in a large mixing bowl. Pour hot water over chocolate and let sit 1 minute. Whisk chocolate mixture until smooth, then slowly fold into flour-egg mixture. Whisk until smooth and no lumps remain. Transfer batter to a parchment-lined half sheet tray. Bake 10 minutes. Rotate tray and bake additional 10 minutes. Let cool, then portion into 2-inch squares. Dip square into Magic Shell. Let excess drip, then transfer squares to a parchment-lined sheet tray. Repeat with remaining squares. Dust tops with Dragée Cocoa Nibs. Transfer to refrigerator until Magic Shell sets.

To Assemble and Serve:
Yield: 1 serving
Place 1 square Chocolate Cake on a serving plate. Pipe Chocolate Mousse over top. Using the back of a spoon, make a small indent in Chocolate Mousse. Fill with Watermelon Granita. Top with 1 spoonful Compressed Watermelon.

---