For my first post i've decided to go quick and dirty.
I needed a way to incorporate a chocolate crisp i found in the "The wizards cookbook" of Ronny Emborg. I didn't have much in my fridge, so it had to be simple. There was some cream and a jar of instant coffee so i decided to make a flavored creme Chantilly. In order to give the dish some color i added homegrown nasturtium petals and raspberry segments.
The photo was taken in natural light in front of a big east facing window diffused with a diy scrim. I used a Canon 7D and the 100mm macro lens.
Check out the recipe at the end of this post.
Mocca creme Chantilly, crispy chocolate and caramelized Meringue (Serves 6 people)
Mocca creme chantilly
150 g Whipping Cream
5-25 g instant Coffee
20 g Sugar
Dissolve instant coffee in cream and add sugar.
Whip the cream till it forms soft peaks.
150 g White chocolate (35%)
200 g Sugar
220 g Water
Melt chocolate on a water bath.
Mix water and sugar and cook to 145° C.
Put melted chocolate in a Kitchen Aid and mix on maximum power.
Add the sugar syrup slowly to the chocolate until it starts to crystallize and form a gravel like texture.
For a finer texture process the chocolate gravel in a food processor.
3 Egg white
Preheat Oven to 80°C.
Whisk egg white until foamy.
Add sugar slowly and beat until soft peak is forming.
Put mixture into a pipping bag and pipe little dots on to a baking paper.
Dehydrate in the oven over night.
Caramelize with a blow torch.