Two Chocolate Consommes

Directions

1. 1
   Day 1: Set up an ice bath in a large bowl.
2. 2
   Soften the gelatin in a bowl of cold water.
3. 3
   Squeeze out the water and set the gelatin aside in a strainer.
4. 4
   Bring the 1,333g water to a simmer in a saucepan over medium-high heat.
5. 5
   Add the chocolate and whisk until it comes to a boil.
6. 6
   Remove from the heat and whisk in the gelatin.
7. 7
   Mix with an immersion blender and pour into a medium bowl.
8. 8
   Set into the ice bath to chill down quickly.
9. 9
   Once cool, pour into a half-size hotel pan and freeze overnight.
10. 10
    Day 2: Early in the day, line a half-size perforated hotel pan with several layers of cheesecloth.
11. 11
    Unmold the frozen block into it (in the restaurant, we use a blowtorch on the back of the pan to release the consomme quickly; at home you could set the pan into a sink of hot water) and set the perforated pan into the hotel pan.
12. 12
    Cover with plastic wrap and refrigerate for 36 hours.
13. 13
    Day 3: Set up an ice bath in a large bowl.
14. 14
    Line a strainer with several layers of cheesecloth and pass the flavored water from the bottom of the hotel pan through it.
15. 15
    Discard all the solids.
16. 16
    Weigh 500 g of the flavored water.
17. 17
    Pour the flavored water into a blender and add the gellan F a few grains at a time.
18. 18
    Pour into a saucepan and heat to 190F.
19. 19
    Return to the blender and add the calcium lactate a few grains at a time.
20. 20
    Pour into a medium bowl and set into the ice bath.
21. 21
    Stir constantly until cooled and set.
22. 22
    Refrigerate until youre ready to serve.
23. 23
    Day 1: Set up an ice bath in a large bowl.
24. 24
    Soften the gelatin in a bowl of cold water.
25. 25
    Squeeze out the water and set the gelatin aside in a strainer.
26. 26
    Bring the 1,920 g water to a simmer in a saucepan over medium-high heat.
27. 27
    Add the chocolate and whisk until it comes to a boil.
28. 28
    Remove from the heat and whisk in the gelatin.
29. 29
    Mix with an immersion blender and pour into a medium bowl.
30. 30
    Set into the ice bath to chill down quickly.
31. 31
    Once cool, pour into a half-size hotel pan and freeze overnight.
32. 32
    Day 2: Early in the day, line a half-size perforated hotel pan with several layers of cheesecloth.
33. 33
    Unmold the frozen block into it and set the perforated pan over the hotel pan.
34. 34
    Cover with plastic wrap and refrigerate for 36 hours.
35. 35
    Day 3: Set up an ice bath in a large bowl.
36. 36
    Line a strainer with several layers of cheesecloth and pass the flavored water from the bottom of the hotel pan through it.
37. 37
    Discard all the solids.
38. 38
    Weigh 500 g of the flavored water.
39. 39
    Pour the flavored water into a blender and add the gellan F and gellan LT 100 a few grains at a time.
40. 40
    Pour into a saucepan and heat to 190F.
41. 41
    Return to the blender and add the calcium lactate a few grains at a time, then add the glucose.
42. 42
    Pour into a medium bowl and set into the ice bath.
43. 43
    Stir constantly until cooled and set.
44. 44
    Refrigerate until youre ready to serve.
45. 45
    Shear the consommesyoure slicing through the gelswith an immersion blender, keeping the blender under the surface to avoid making air bubbles.
46. 46
    (In the restaurant, we remove any resulting air bubbles in the Cryovac machine.)
47. 47
    Put the dark chocolate consomme in a saucepan and bring it to just under a simmer over low heat.
48. 48
    Dont heat it more than this, or the consomme will set.
49. 49
    Fill each glass about one-third full with the dark chocolate consomme.
50. 50
    Float the white chocolate consomme on top (pour it slowly over the back of a spoon).
51. 51
    Garnish with a few chocolate pearls.
52. 52
    Leftovers will keep for 2 days in the refrigerator.