Maurico Montiel from dolce nero gave a hands on chocolate workshop at 2am:lab in December 2011. We are very happy that he allowed us to share some of his personal recipes.
Pepper Soy Bonbon Filling
45,2 g cream
15,1 g soy sauce
5 g black pepper
75,3 g coverture 64%
9,5 g glucose
4,1 g invert sugar
7,6 g butter
3,3 g cocoa butter
- bring cream and black pepper to the boil & infuse for 30 min
- warm infusion & strain
- heat infusion with glucose and invert sugar until dissolved
- add butter and cool to 75-80 degree Celsius
- pour over the coverture & emulsify by hand with a rubber spatula
- creating a smooth texture by using the hand and folding cocoa butter and soy sauce in
- cool to a 34 degree Celsius and fill
- close within 12 hours
Sake bonbon Filling
39 g cream
16,4 g sake
41 g coverture 70%
39 g coverture 30%
0,1 g salt
4,1 g glucose
9,5 g invert sugar
5,4 g butter
5,4 g cocoa butter
- heat up cream, glucose and invert sugar
- incorporate butter and cool to 75-80 degrees Celsius
- poor over coverture and salt – emulsify by hand with rubber
- creating a smooth texture by using the hand and fold in the cocoa butter
- cool to a 34 degree Celsius and fill
- close within 12 hours
The watermelon carpaccio from Mugaritz is known to almost everyone. Loving the idea and having 2 watermelons left, we started a little experiment on freeze – thawing and dehydrating whole watermelons.
First we peeled the watermelon to just leave a thin layer of the peel on them. We pickled the white part of the peel in kaffir lime leaf brine, the green part tends to be very tough.
We froze them for 24 hours, if you use very big watermelons freeze them for 48 hours so they are frozen to the core. Then defrost until completely thawed, approximately another 12 hours.
repeat the process 3 times to break the fibers. you will end up with a lot of clear watermelon juice which can be use for granite, cocktails, mocktails, ice cubes,…
dry the watermelon at 90 degree celsius for 10-12 hours.
we are still working on dishes using this watermelon, sweet and savory. it is not very sweet, the texture reminds of semi dried tomato.
Every time we were making fresh mangosteen puree we ended up with 90% skin & seeds, after a little research we found recipes which used the whole fruit and not just the flesh, but mainly drinks and medicinals use.
Very informative read is http://herbs-treatandtaste.blogspot.sg/2011/07/mangosteen-fruit-information-health.html
After many experiments we end up with a crisp made from the skin which can be flavored and sweetened to low the strong flavor of the tannins, most important is to serve it really dry, as soon as it starts to pull humidity the tannins get stronger.
Mangosteen Bark recipe for 20 serving
300g Mangosteen skin
50ml Balsamic vinegar
80g Icing Sugar
100ml Yuzu Juice (concentrated)
Blend mangosteen skin with 120ml water until smooth.
Add balsamic vinegar, yuzu juice and icing sugar to the blender.
Blend until smooth.
Spread thinly on a silpat and dehydrate at 120degrees for 20 minutes
DOWNLOAD KOCHI YUZU BOOK HERE
Alcohol bubbles on the beauty and the beast
Product: Sucrose ester
250 grams Bourbon
250 grams Apple juice
100 grams Grand Marnier
50 grams Pernod
150 grams Pomelo juice
100 grams Lime juice
50 grams Mangosteen puree
100 grams Syrup
10g Sucrose ester (Sucro)
Bring Syrup and Sucrose ester to a boil, whisking carefully.
Add juices off heat, and then alcohols, emulsifying with a hand blender.
Strain, and reserve until needed.
Sucrose esters are obtained by esterifying sucrose with edible fatty acids from palm oil. This enables them to be used as emulsifiers in virtually all food products. All sucrose esters can be declared as ‘emulsifier E473’ or ‘sucrose esters’.
Sucrose esters are used in many food categories such as bakery, confectionery, cereals, dairy, ice cream and sauces. Manufacturers have multiple reasons to work with sucrose esters, for example it can improve the production process by reducing mixing time or keeping viscosities low. Sucrose esters are also more and more used in low fat alternatives. In these products the mouth feel provided by fat has to be maximised, an emulsifier makes the fat globules much smaller and therefore provides good eating properties. A bakery product will have a finer crumb structure and a softer texture, the stability of dairy or sauces will be improved, the texture of a mousse finer and ice cream a better flavour.
Although sucrose esters are categorised as emulsifiers their function is not only emulsification. Functions such as aeration, texturisation, protein protection or starch interaction and fat or sugar crystallisation are often used. Sucrose esters are unique in a way that they can boost other emulsifiers and improve the air bubble structure or prevent proteins from browning or keep starches from early staling. The effect on sugar and fat crystallisation is primarily used in confections to prevent fat bloom in chocolate and to accelerate crystallisation in fine grained sugar confection.
255g egg yolks
300g 72% kayambe
270g Guanaja 70%
3sheets gelatin leaves
Place the chocolate in a large plastic bowl. Bring the milk and cream to a boil with 1⁄2 of the sugar. In a separate whisk together the egg yolks and remaining sugar. Temper the milk into the egg yolk mixture then add the remaining milk return to the sauce pan and cook as for crème anglaise (84C to 86C). Remove from heat. Add the gelatin and whisk vigorously. Add the chocolate in 3 or 4 increments, whisking vigorously each time. Pass through a fine mesh sieve. Pour into containers and refrigerate overnight.
after visiting Kochi, Japan for more then a week. meeting local farmers, manufacturers & restaurateurs. the 2am:lab team is finalizing the last elements of the Kochi Yuzu Booklet, which will be presented on the 15th of January 2013 at the 2am:lab.
here is a little preview of what is coming up
Yuzu pickling liquid
100g yuzu juice
3nos bay leaves
800g rock salt
385g white sugar
50ml hibiscus juice
10g young ginger, grated
pomelo, thin slices
1kg kingfish, scaled, filets separated
Combine the rocksalt and sugar and make into a paste with the sake and hibiscus juice. Spread a thin layer of this mixture on a large piece of plastic wrap. Place the fish skin side down. Spread a light coat of the grated young ginger on top of the fish followed by the pomelo slices.
Top with the rest of the salt/sugar mixture.followed by the other half of the fish, flesh side down. Wrap tightly with the plastic wrap and place in a large ceramic dish. Top with a heavy weight and refrigerate for 24-36 hours depending on the thickness of the fish.
Remove from the refrigerator and remove the fish. Rinse well, pat dry and vacuum seal until needed.
Inspired by the travelling magicians from the last centuries, who were using their talents in illusion to entertain and amuse the crowd. Researching deep into the elements of magic, ritual, tradition, occult and mysticism.
Roberto Cortez and the 2am:lab team used these magical tools to create a culinary show in which common ingredients were transformed into food magic.
Roberto had a late call to the culinary world at 25 years after being a musician all his life, he found himself drawn to the endless creativity of food. Starting culinary school and leaving it before graduation, bored by the creative limitations.
Starting a career as a private chef, he quickly became one of the most asked-for-chefs in the US, working independent from any restaurants or chefs style, Roberto developed his own style of cuisine, which is daring, progressive and delicious!
Hungry to push his creativity more and more, Roberto created the CR8 dining group in Los Angeles, which hosts dining experiences in different locations with art installations, unique themes and limited to a maximum 12 guests.
Celebrating the first anniversary of the 2am:lab, we wanted to collaborate with someone very special. With introducing Roberto Cortez for the first time to Asia with its amazing produce and food, this was a truly unique experience for our guest.
thank you to Jimmy Oh, which was taking care of photos and videos.
A special thank you to Comfortable Records for creating all the music to fit the Illustrious magic concept.
New ideas and inspirations with PCB transfer sheets.
In this catalogue you will discover textures of isomalt, dehydrated fruit purees, tapioca, chocolate, tart dough with cocoa butter transfer sheets