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February 29, 2008
View Comments | Post CommentParmeggiano and Chocolate Pairing
This was a dish I made for TGRWT #9, a monthly-ish food blog challenge. Here's how I made it. The next post will describe whether it was any good.
- Parmeggiano and Cocoa Crisp Mille-feuille (Napoleon), layered with Chocolate-Parmeggiano Chantilly
- Chocolate-Parmeggiano Chantilly with Parmeggiano Pebbles
- Chocolate Truffle "Planets," rolled in Parmeggiano
For the truffles, I made a quick ganache using 1:1.5 ratio of cream to 60% cacao Ghirardelli chocolate. I got that ratio from this article, and it's definitely an improvement on the Cook's Illustrated truffle ganache recipe, which uses a 1:2 ratio, but adds butter and corn syrup, That's also no bad because white people hate corn products now.
Anyway, I chilled the ganache, then rolled it into spheroids, then rolled them in grated Parmeggiano-Reggiano. Then I had an inspiration, which I got from seeing this beautiful creation several years ago. I don't know why it came to me now. So I chilled the truffles again, broke up an extra cocoa tuile, infra, then sliced each truffle in half delicately, got the cut side a little melty (using my overkill torch), and put the tuile in there, making them look like, I think, little planets.
For the mille-feuille, I first made a rectangular stencil out of some cardboard and made rectangular parmesan tuiles (just freshly grated parmesan, baked for five or six minutes at 375-ish), and cocoa tuiles (I used the French Laundry Cookbook recipe). Then I whipped up a quick batch of parmesan-chocolate "chantilly", by using parmesan broth instead of water. I started stacking the tuiles, painting (with a paintbrush) each one with a thin layer of the chantilly.
The paint streak in the center of the dish is also chocolate chantilly, which I kept soft and creamy and light. I then sprinkled some Parmeggiano pebbles (Parmeggiano + food processor) over it to give some textural contrast.
Posted by Barzelay at February 29, 2008 4:43 AM | Comments (0) | Science, Technology
