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Wednesday, 27 February, 2013

Recipe Ambedo dinner collaboration with Mauricio Montiel from dolce nero #2

Sadness

 sadness

 

Marinated prawn 

   8  pc      prawn

  50 g        sake

 

-       sous vide the prawn and the sake, marinate for 20 min

-       using a skewer to maintain the shape of the prawn while flashing it in a pan

-       serve cold

 

Mushroom powder

30 g                dry shitake

  5 g                 nori

  1 g                 salt

 

-       blend all ingredients in the thermomix to a powder

-       sieve

 sadness2

 

Toasted black sesame seed biscuit

 133 g              black sesame paste

157 g              egg whites

  65 g              yolks

  32 g              flour

  10 g              sesame oil

   2 g                salt

   3                   siphon charges

 

-       melt the coverture and chocolate butter, set aside

-       sieve the flour and ginger

-       mix the egg whites, yolks, flour, black sesame paste, sesame oil and salt

-       pour the mix into a 500g siphon and charge with 3 charges

-       shake well, then rest in the fridge for 10 min

-       cut the base of disposal cups cross wise

-       fill 1/3 of the cup with the mix

-       cook in the microwave for 20 seconds on 1000 watt

 

 transpar

 

Black transparence

500 g              water

  80 g              tapioca flour

    4 g               squid ink

 0,5 g               salt

 

-       boil water, salt and tapioca flour until the mixture starts thickening

-       add the squid ink and spread the mix thin on a silpat

-       back on 80 degrees Celsius for 60 min

-       take off the silpat and portion

 

aromatic Chocolate Dressing

 

40 g                chocolate 28%

32 g                olive oil

12g                 coriander seeds

 

-       toast the coriander seeds

-       warm the olive oil pour over the seeds and infuse for 30 min

-       with a pestle and mortal, crack the seeds in the oil and strain

-       melt the chocolate and mix with the oil

POSTED BY Food Lab AT GMT +8 10:52am | No Comments
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Tuesday, 19 February, 2013

Ambedo – dinner collaboration with Mauricio Montiel from dolce nero

Fondness

fondness

 

Filet of suckling pig

400 g              filet of suckling pig

 

-       sous vide the suckling pig

-       cook in the steamer on 64 degrees Celsius for 45 min

-       cool down right away &  portions into 50 g

-       coat with Mole and set aside

-       before using regenerate on 90 degree Celsius

 pigmole

Mole coating

  80   g                        mole

250   g                        chicken stock

    1,5 g                        salt

    3    g                        kappa

 

-       dilute the mole in the stock and salt

-       add kappa and warm up

-       keep on a warm spot

-       cover the portioned suckling pig filet

 

Spicy chocolate foam

180 g              chocolate 28%

  20 g              red curry paste

400 g              coco nut milk

  4,2 g              egg white powder

  4,2 g              sugar

 

-       melt the chocolate and keep warm

-       heat milk with curry paste. Strain and cool

-       mix all ingredients in a bowl, using a hand blender to create bubbles

-       remove the bubbles with a slotted spoon and serve

POSTED BY Food Lab AT GMT +8 6:42pm | No Comments
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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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