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Friday, 15 February, 2013

Recipes from Mauricio Montiel – dolce nero #2

During the 3 days Workshop at 2am:lab, Montiel taught the participants how to mix their own chocolate paint and gelatin molds for  chocolate sculpturing.

egg

 

White Paint

50 g              coverture 35%

50 g              cacao butter

 

-       melt the butter, coverture and mix

-       warm to 35 degree Celsius and temper with mycryo (+/- 1 gram)

-       blend

 

Black Paint

66 g              coverture 70%

33 g              cacao butter

 

-       melt the butter, coverture and mix

-       warm to 35 degree Celsius and temper with mycryo (+/- 1 gram)

-       blend

 

Red Paint

200 g              coverture 70%

800 g              cacao butter

     8 g              yellow coloring powder

     2 g              red coloring powder

 

-       melt the butter, coverture and mix

-       blend in the colors, first yellow & second red

-       mix with a blender

-       warm to 35 degree Celsius and temper with mycryo (+/- 1 gram)

-       blend again

 

gelatin

 

Gelatin Molds

 

1000 g                        water

  800 g                        sugar

  400 g                        glucose

  250 g                        gelatin sheets

 

-       warm the water with sugar and glucose

-       once sugar is dissolved, add the hydrated gelatin sheets

-       pour into molds & let set in the fridge

 

 

 

POSTED BY Food Lab AT GMT +8 10:00am | No Comments
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Thursday, 14 February, 2013

Recipes from Mauricio Montiel – dolce nero

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.

bonbons2

 

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

 

bonbons

 

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

POSTED BY Food Lab AT GMT +8 10:31am | No Comments
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Friday, 2 December, 2011

Mauricio Montiel – dolcenero montiel

Mauricio Montiel, thank you very much!

 

After hosting Will Goldfarb in November at the 2am:lab, we had the pleasure having Mauricio montiel from dolcenero montiel. After more then 3 years with oriol balaguer mestre in spain, montiel decided to go back to his home country and follow his vision to change mexicos chocolate world. Not only with daring ingredients like grasshopper in his bonbons, but also with following a philosophy which is just natural to him.

Handmade, innovative, creative and tasty chocolate!

You will start to understand when you see Mauricio tempering, molding, scraping, polishing, etc. his chocolate, while listening to his favorite rock music, entering a trance just known to few.

Workshop

In the 2 days hands on workshop our students got an inside on the art of chocolate. From tempering, molding, filling bonbons to designing and creating a chocolate egg sculpture.

Eager to learn / teach as much as possible in such a short time, the workshop ran from morning until evening without a break.

“You might not like me, but that is not what this is about. I am here to teach you and that I will”

And truly he did, facing his own Singaporean challenge and adapting to the high level of humidity.

 

Dinner

To show case the possibilities of chocolate and montiels creativity we asked him to come up with a special menu.

AMBEDO

kind of melancholic trance in which you become completely absorbed in vivid sensory details, which leads to a dawning awareness of the haunting fragility of life

Consisting of 8 courses using chocolate in balance of sweetness and savory, each course reflected an emotional state –

sadness

homesickness

uneasiness

tenderness

fondness

happiness

loneliness

darkness

fullness

 

Following his nature the dishes were innovative, daring, creative and tasty, for example White chocolate, coriander seeds and olive oil dressing or uneasiness – duck confit in cocoa butter and vanilla, mezcal sorbet, macadamia oil powder and crispy hazelnut rice.


POSTED BY Food Lab AT GMT +8 5:50am | No Comments
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