Winter Chocolate Forest with Raspberry Sorbet

Let's prepare it!

Chocolate crumbles method Mix all the ingredients in a food processor to a crumb-like texture.
Spread the mixture on a silicon mat and let it rest for one hour in the fridge.
Pre-heat oven to 165¬įC.¬†
Bake the base for 20 minutes, then remove it and let it cool at room temperature.
Chocolate Marou "Lam Dong" mousse method Make a traditional cream Anglaise with cream, milk and egg yolk.
Incorporate melted chocolate with gelatine.
Whip the cream and fold in the mixture.
Store in the fridge.
Cherry sorbet method Combine sugar, stabilizer and glucose.
Add water with balsamic vinegar and boil. 
Add the cherry puree and mix with a hand mixer. 
Let it rest for 5 hours. 
Mix again with a hand mixer before pouring into the ice cream machine.
Pistacchio candied method In a medium saucepan over medium heat combine the sugar with 570gr of water.
When the sugar has dissolved, add the pistachio and reduce the heat to medium-low.
Simmer until the pistachio is tender, it will take about 45 - 50 min.
Drain the pistacchio well.
Pour 1t of canola oil into a large saucepan and bring the oil to 190* over medium heat.
Whisk the icing sugar in a medium bowl with 30gr of water to create a slurry.
In small batches toss the walnut in the slurry to coat and transfer with a slotted spoon to the oil.
Fry until golden brown, for about 2 min and a half to 3 min.
Remove the pistacchio with a spider strainer and transfer it to a baking sheet lined with parchment paper.
When the Pistacchio nuts are cooled enough to handle but still soft, separate them from each other.
Season with salt to taste.
Cherry gel method In a medium bowl, boil for 2 min Morello cherry puree and lemon peel with vanilla.
In a small saucepan combine the agar-agar with 120gr of water.
Place over medium heat, bring to simmer and whisk for 5 min to hydrate the agar-agar.
Slowly whisk in the cherry mixture with lemongrass juice.
Pour into a baking dish and refrigerate for 1 hour until set.
Once set, cut into pieces and puree in a blender until smooth.
Season with salt.
Pass through a fine-mesh tamis.
Finalize dish Spoon the chocolate crumble on the plate with chocolate mousse pistachio candied and cherry gel.
Add the sesame sponge with edible flower and gold powder.
Quenelle the raspberry sorbet before serving the dish.

Ingredients to prepare

Chocolate Crumble
- Butter 230gr
- Salt 7gr
- Sugar 75gr
- Brown sugar 175gr
- Flour 225gr
- Cocoa powder 40gr
- Dark chocolate caraibe 64% 230gr

Chocolate Marou "Lam Dong" Mousse
- Cream 80gr
- Milk 80gr
- Yolk 32gr
- Sugar 12gr
- Whipped cream 350gr
- Dark Choco Marou Lam ńźŠĽďng 100gr
- Milk Chocolate 50gr

Cherry gel
- Morello cherry puree 600gr
- Sugar 100gr
- Agar Agar 5gr
- Lemon Peel 5gr
- Vanilla bean 2gr
- Lemongrass juice 25gr
- Water 120gr

Cherry Sorbet Step 1
- Sugar 315gr
- Stabilizer 7gr
- Glucose 135gr

Cherry SorbetStep 2
- Water 620gr
- Balsamic vinegar 5gr

Cherry Sorbet Step 3
- Cherry Puree 1400gr

Candied Pistachio
- Pistachio 250gr
- Sugar 125gr
- Water 600gr
- Salt 2gr
- Canola oil 1000gr

Finalize dish
- Chocolate crumble 140gr
- Chocolate mousse 80gr
- Cherry gel 60gr
- Cherry sorbet 60gr
- Candied pistachio 30gr
- Edible flower 5gr
- Gold powder 2gr
- Sesame sponge 15gr