Chocolate Terrarium

Chocolate Terrarium

Plated desserts

Steps: 5

An original recipe by Robert Toland at the Terrain Garden Café.

Recipe steps

Chocolate Cake

  • 550gall-purpose flour
  • 22gbaking soda
  • 7gkosher salt
  • 450gbrewed coffee
  • 671gsugar, granulated
  • 171gwhole eggs
  • 33gliquid eggs yolks
  • 332gsunflower oil
  • 473gwhole buttermilk
  1. Sift flour, baking soda and salt together; set aside.
  2. Whisk coffee and cocoa powder together until thoroughly combined; set aside.
  3. Whisk sugar, eggs, and egg yolks in an electric mixer until light and frothy. Slowly stream in oil. Add coffee mixture. Add the flour mixture in three additions, alternating it with the buttermilk in two additions.
  4. Pour about 1000g of batter on to a half-sized sheet tray and bake at 325˚F until fully baked.

Milk Chocolate Namelaka

  • 1250gHeavy Cream 36%
  • 10ggelatin sheets (silver)
  • 475gJIVARA 40%
  1. In a large pot, bring the heavy cream to a boil. While the cream is heating up, bloom the gelatin in ice water. When the cream has reached a full boil, remove it from the heat and pour directly over the milk chocolate. Add the bloomed gelatin. Blend the chocolate mixture with an immersion blender until completely emulsified.
  2. Portion into Weck jars or cool for later use.

Chocolate Rock Coating

  1. Gently melt the white chocolate over a double boiler. Once the chocolate has melted, add the cocoa butter, followed by the food coloring. Blend until fully incorporated with a stick blender.
  2. Allow the mixture to cool to 85˚F (29˚C) before pouring over the frozen chocolate mousse.

Dark Chocolate Mousse

  • 425gSatilia Dark 62%
  • 900gHeavy Cream 36%
  • 6ealarge eggs, separated
  • 150gsugar, granulated, separated in half
  1. Melt the chocolate over a double boiler; reserve warm.
  2. Whip the cream to medium peaks; set aside.
  3. Whip whites with half of the sugar to medium peaks. Whip egg yolks with the other half of the sugar until full sabayon is reached. Working quickly, fold egg yolks into chocolate, then meringue, then cream. Place into pastry bags and fill desired molds. Refrigerate the remaining mousse for later use.

Matcha Crunch

  1. Gently melt the white chocolate over a double. Remove from heat and add cocoa butter, stir until all of the cocoa butter has melted. Whisk in ¼ of the matcha powder. Pour feuilletine on top and stir until the feuilletine is completely coated. Spread the mixture evenly on a full-size sheet tray and refrigerate for 5 minutes.
  2. Once the mixture has partially set, toss again in a bowl to break up into little pieces. Add the Maldon, cacao nibs and the remaining matcha powder and continue to mix. Add more matcha if necessary. Place on a sheet tray again and refrigerate for another 3 minutes. Store in a plastic container at room temperature.

Assembly and finishing

1. Once the namelaka is fully set, place one enrobed mousse “rock” inside the terrarium, just off center
2. Take a 3”x3” square of chocolate cake and break it into irregular pieces. Place these pieces of cake around the mousse rock. 
3. Avoiding the mousse rock, place matcha crunch on top of the chocolate cake, allowing some pieces of the chocolate cake to poke through. 
4. Garnish with a sunflower shoot or nasturtium leaves

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