Chocolate Mousse Taco

Name: Chocolate Mousse Taco
Ingredients: 272 g Sugar; 14 g Invert sugar; 124 g maltodextrin; 384 g Water; 78 g Dextrose; 6 g stabilizer; 20 g Lime juice; Chili pepper; 1100 g fermented pineapple; 120 g Melted butter; 360 g Egg white; 150 g Sugar; Callebaut Finest Belgian Chocolate Power 40; 140 g Egg yolk; 175 g Almond powder; 58 g Milk; 178 g Cream; 40 g Glucose; 32 g gelatin mass; 18 g Lime juice; 422 g cold cream; 480 g Fresh pineapple; 1 units.items Vanilla pod; 7 g cornstarch; 190 g Callebaut Finest Belgian Chocolate Arriba; 6 g Lime (zest); Fresh pineapple; 24 g White rum; dark chocolate taco; Basil cress

A delicious dessert made with a dark chocolate taco. The taco has an aerated exterior, a smooth interior, and a wavy edge.Recipe by chef Dries Delanghe.

Ingredients

272gSugar

14gInvert sugar

124gmaltodextrin

384gWater

78gDextrose

6gstabilizer

20gLime juice

Chili pepper

1100gfermented pineapple

120gMelted butter

360gEgg white

150gSugar

Callebaut Finest Belgian Chocolate Power 40

140gEgg yolk

175gAlmond powder

58gMilk

178gCream

40gGlucose

32ggelatin mass

422gcold cream

190gCallebaut Finest Belgian Chocolate Arriba

18gLime juice

480gFresh pineapple

1units.itemsVanilla pod

7gcornstarch

6gLime (zest)

24gWhite rum

Fresh pineapple

dark chocolate taco

Basil cress

caramelized popcorn

cacao nibs

cocoa nachos

Preparation

Bring the water together with the sugars and the stabilizer to 85°C.
Pour the syrup over the fermented pineapple and chili and blend everything together with an immersion blender.
Add the lime juice to the mixture and pass it through a fine sieve.
Let the mixture rest for 24 hours before churning.

Melt the chocolate and butter together to 40°C.
Whip the egg whites together with the sugar.
Add the egg yolk to the chocolate mixture and mix well.
Fold the egg white mixture into the chocolate mixture and add the almond powder.
Spread the mixture on a baking tray and bake at 175°C for 10 minutes.

Bring the cream, milk, and glucose to a boil.
Mix the glucose with the chocolate.
Pour the glucose-cream mixture over the chocolate mixture and the gelatin mass.
Mix with a hand blender until an emulsion forms.
Add the cold cream to the emulsion and mix again with the hand blender.
Store the emulsion for at least 12 hours at 4°C before whipping and using.

Cut the pineapple into small cubes and start cooking them in a saucepan over low heat.
Mix the lime juice with the cornstarch.
Mix the vanilla with the lime zest.
Add both mixtures to the pineapple.
Cook until a nice compote is obtained.
Let the compote cool and add the white rum.

Fill the taco shell with a layer of whipped ganache.
Place the chocolate biscuit on top of the ganache.
Add a layer of pineapple compote on the biscuit and pipe another layer of whipped ganache.
Finish with fresh pineapple, popcorn, cacao nibs, and basil cress.
Serve the taco together with the pineapple and chili sorbet and the cacao nachos.