Dark andoa chocolate cylinder, ginger ice cream and tonka bean foam recipe

Ingredients

• 100 g Valrhona Andoa Organic 70% couverture

• 20 g self-raising flour
• 20 g sugar
• 1 pinch ground ginger
• 1 pinch bicarbonate of soda
• 6 g butter
• 6 g egg
• 1 tsp golden syrup
• 25 g hot water

• 150 g UHT 35% cream
• 100 g Valrhona Jivara couverture

Chocolate Cylinder
1. Temper on the rhodid (cellulose) acetate to form the cylinders.
Ginger Cake
2. Combine the ingredients.
3. Bake at 180°C for 15 minutes.
4. Cut out a disc to allow it to fit the base of the chocolate cylinder.
Milk Chocolate Ganache
5. Prepare one day in advance.
6. Boil the cream.
7. P our on the chocolate and emulsify. When cold, whip to a soft peak.
Ginger Ice Cream
8. Boil the liquid.
9. Add all ingredients and boil again.
10. Remove from the heat and allow to infuse.
11. Pass and churn.
Crispy Tuille
12. Cook the fondant and glucose to 153°C.
13. Add the chocolate.
14. Allow to cool.
15. Blitz and pass onto a silicone mat.
16. Bake at 160°C or until the mix bubbles.
Tonka Bean Foam
17. Boil the milk.
18. Whisk the yolk and sugar together.
19. Add the yolk mix and the Tonka bean to the milk.
20. Cook at 84°C.
21. Blitz with the hand blender to the create foam.
To Serve
22. At the bottom of the chocolate cylinder, layer the components as follows: ginger cake, milk chocolate ganache, chopped cherries, ginger cake and milk chocolate ganache.
23. On top, place a quenelle of ginger ice cream. Finish with the crispy tuille. Garnish with Tonka bean foam. (As pictured).