DARK CHOCOLATE EMULSION & CASHEW CREAM

Print

With ImageWithout Image

DARK CHOCOLATE EMULSION & CASHEW CREAM

Yield: 8

Author: ROOT Mindful Nutrition

Prep time: 1 HourInactive time: 2 HourTotal time: 3 Hour

Ingredients

DARK CHOCOLATE EMULSION

• 375g dark chocolate (70%)
• 300ml water (room temperature)
• ice cubes

CASHEW CREAM

• 130g raw cashew (soaked the day before)
• 1 vanilla stick
• 1 cinnamon stick
• 40g brown sugar
• 500ml water

SESAME TUILE

• 50g flax seeds
• 350ml water
• 50g flour
• 20g almond powder
• 60g brown sugar
• 15g black sesame seeds
• 2 Tbsp milk (non dairy)

CARAMELISED APPLES

• 1 apple
• (100ml vanilla cinnamon syrup left aside from the cashew cream)

Instructions

1. PREPARE THE DARK CHOCOLATE EMULSION: Melt the chocolate au bain marie. Meanwhile, fill a large salad bowl with water and ice cubes and sit a mixing bowl over it. Pour the water and melted chocolate inside and use a hand-held blender to whisk vigorously and incorporate air bubbles until it reaches a mousse-like texture. Reserve in a tight container in the fridge for 2 hours.
2. MAKE THE CASHEW CREAM: open the vanilla stick in half and reserve the vanilla seeds for the finishing touch. Place the vanilla & cinnamon sticks in a pan with water and sugar. Bring to a simmer and let reduce by a third. Pass the syrup through a strainer and reserve 100ml for the caramelized apple. Use a hand held blender to mix together the cashews and syrup until smooth, then add the vanilla seeds and gently blend. Reserve in the fridge for the plating.
3. CREATE THE SESAME TUILES: Heat oven to 320F (160C). Instead of using egg whites, we will use the gluey water from boiled flax seeds. Place flax seeds and water in a pan and bring to a boil. once thickened , pass through a strainer (we will only use the thickened flax water for this recipe). Mix all dry ingredients together, then add the milk and flax water to create a dough. Spread it thin on parchment paper and bake for about 15min. It should be lightly browned. Take out of the oven when done and detach carefully with a spatula to let dry. It will become crispy and you can crack the shape you want for your plate decoration.
4. CARAMELIZE THE APPLE. while the tuiles are baking, peel and cut the apple in brunoise (fine dices). Place them in a pan with the leftover vanilla cinnamon syrup and sauté until all liquid has evaporated. Reserve.
5. PLATING: Spread a spoonful of cashew cream in the center of a plate. make a quenelle of dark chocolate emulsion (using two spoons) and add caramelized apples around. Finish with a tuile subtly placed on top of the chocolate emulsion.

Nutrition Facts

Calories

516

Fat (grams)

32 g

Sat. Fat (grams)

13 g

Carbs (grams)

50 g

Fiber (grams)

9 g

Net carbs

41 g

Sugar (grams)

27 g

Protein (grams)

9 g

Sodium (milligrams)

26 mg

Cholesterol (grams)

2 mg

Disclaimer: Nutritional information included as part of this recipe is an estimate and provided as a courtesy. Although we’ve attempted to provide accurate data, this information is not a guarantee. Nutritional information was calculated with the help of online calculators. Varying factors such as product types and the way the ingredients are processed change the effective nutritional information in any given recipe.

Did you make this recipe?

Tag @root_mindfulnutrition on instagram and hashtag it #darkchocolateemulsion