Bread with chocolate, oil and salt

A dessert tasting of memories. Nandu Jubany sets out on his journey as a Chocovic ambassador with a dessert inspired by a classic in both our cuisine and our childhood. The combination of bread, Maragda chocolate, olive oil and coarse grain salt brings delicious memories to mind of when we were children. A dessert, or teatime dish, from yesteryear that Nandu elevates to the gourmet delicatessen category

Recipe

Created by

Nandu Jubany -

syrup TPT

ingredients	preparation
75g boiling water 75g sugar	Bring the sugar and the water to the boil. Chill and set aside. Mix the two ingredients and chill.

caramelised crispy bread roll

ingredients	preparation
4g round mini bread rolls 150g Syrup TpT	Cut the base off the mini bread roll and scrape out as much of the crumb as possible. Fill it with kitchen paper without pressing too hard to prevent it losing its shape and without allowing the paper to get caught on the bread. Dry in the oven at 170ºC for 20 minutes. Bake the bases between parchment paper with a weight placed on the top for 12 minutes. Take out of the oven, remove the paper from the inside and paint with syrup. Dry again in the oven at 170ºC for 20 minutes, turning them to ensure they dry evenly. Store in an airtight container.

ingredients

preparation

4g

round mini bread rolls
150g

Syrup TpT

Cut the base off the mini bread roll and scrape out as much of the crumb as possible. Fill it with kitchen paper without pressing too hard to prevent it losing its shape and without allowing the paper to get caught on the bread. Dry in the oven at 170ºC for 20 minutes. Bake the bases between parchment paper with a weight placed on the top for 12 minutes. Take out of the oven, remove the paper from the inside and paint with syrup. Dry again in the oven at 170ºC for 20 minutes, turning them to ensure they dry evenly. Store in an airtight container.

chocolate foam

ingredients	preparation
58g Full cream milk 4g sugar 2g invert sugar 6g DCP-20R03-CV 35g dextrose 0.95g hot Procrema 5 neutral 11g single cream 23g water	Mix together the water, the milk, the cream, the cocoa and the cold dextrose. Place on the heat and when the temperature reaches 40ºC add the sugar (neutral and invert). When the temperature reaches 85ºC turn off the heat and add the broken up couverture. Beat to pasteurize. Leave to mature and process in the sorbet maker

chocolate ice cream

ingredients	preparation
360g CHD-O68MARA 13g gelatin leaves 1650g 35% cream 105g coffee beans 23g Coffee powder	Boil the milk and the powdered cocoa. Pour over the egg yolks mixed with the sugar. Cook on the hob to 85ºC. Stir in the chocolate. Leave to rest for 5 minutes and process in the food processor. Load the syphon with two charges and keep cold.

assembly

ingredients	preparation
Crispy mini bread roll chocolate foam CHD-O68MARA Extra virgin olive oil Maldon salt	Fill half the mini bread roll with the chocolate foam. Add a scoop of ice cream and finish filling with more foam. Cover and serve on a plate. Add the olive oil and the salt to serve.