Plated desserts

Made with: Waina 35%

Steps: 4

An original recipe by L’École Valrhona Guest Chef, Lincoln Carson

Recipe steps


  • 300gwhole milk
  • 35gglucose syrup
  • 3.5eagelatin sheets (gold)
  • 490gWaina 35%
  • 600gwhipping cream
  1. Melt the WAINA 35% chocolate gently to 45°C (115°F)
  2. Combine the milk and glucose syrup and bring to a scald.
  3. Bloom the gelatin in cold water.
  4. Dissolve the bloomed gelatin in milk.
  5. Strain and emulsify into the melted WAINA 35% chocolate to create a thin ganache.
  6. Using an immersion blender, combine the cream into the chocolate ganache and continue to emulsify.
  7. Pour into desired vessels and allow to crystallize refrigerated for 6-8 hours.


  • 125gMandarin or tangerine juice
  • 330geggs
  • 190gcake flour
  • 140Sugar
  • 1gsalt
  • 75gButter (melted)
  • 1eaMandarin zest
  • .5gVanilla bean
  1. Using a vita prep or similar blender, combine the mandarin juice, eggs, zest and vanilla bean.
  2. Bring to a high enough speed to create a vortex and slowly add the sugar and salt.
  3. Continue increasing the speed to maintain a strong vortex and slowly add the flour; blend very well.
  4. Add the melted butter and blend until homogenous.
  5. Strain the batter and load into a .5 liter siphon container. Charge with 2 chargers and shake vigorously.
  6. To finish, shake the siphon, invert it, and deposit the cake batter into a microwave-safe container that has been lightly greased. Pyrex or ceramic is recommended and a general shape that is taller rather than wider is also recommended. It is possible to use disposable paper cups or similar, but be careful of molds that may be coated in wax or plastic.


  • 200gCampari
  • 300gWater
  • 50gsugar
  • 16gpectin
  • 500gsugar
  • 100ginvert sugar
  • 8gCitric acid
  1. Combine 50 g of sugar and pectin until well buffered.
  2. Blend into the combined water and Campari using an immersion blender.
  3. Bring to a simmer.
  4. Blend in the invert sugar and sugar and continue heating until a simmer is again reached. Blend throughout this process.
  5. Add citric acid while blending, and immediately pour into a lightly greased tray or mold.
  6. Allow to set fully under refrigeration before either cutting to shape or puréeing into a smooth jam/gel consistency.


  • 160gPassion fruit puree, Boiron
  • 175gSugar
  • 550gwhipping Cream
  1. At a gentle simmer, reduce the passion fruit puree by half.
  2. Bring the sugar and cream to a scald, and using an immersion blender combine the reduced passion fruit purée with the cream mixture.
  3. Allow the Syllabub to set under refrigeration prior to whipping until stiff enough to form a quenelle.
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