This recipe is broken down into six components:
White chocolate toblerone
|Raw white chocolate (Big Tree Farms)||150 grams|
|Ginger palm sugar (Big Tree Farms)||150 grams|
Melt white chocolate in double boiler. Mix in sugar. Roll out thinly between layers of acetate, and cut into desired shape. Reserve cold, or if you live in Bali, frozen.
|Walnut oil||10 grams|
|Walnut puree||50 grams|
|Willpowder tapioca maltodextrin||5 grams|
|Icing sugar||30 grams|
|Egg white||30 grams|
Using a robot coupe, mix all ingredients, reserving the flour for last, and folding it in by hand. Roll out thinly between two pieces of parchment paper and bake at 160 Celsius until deep tanning occurs.
|Willpowder iota carrageenan||.76 grams|
|Willpowder kappa carrageenan||.14 grams|
Caramelize sugar strongly. Deglaze with hot cream. Boil mix with carrageenans. Shear (mix) for two minutes with a hand blender. Strain. Allow to set for 2 to 4 hours. Whip at high speed in stand mixer, and reserve in a piping bag.
|Muscovado sugar||83.3 grams|
|Willpowder methylcellulose f50||.66 grams|
Boil water and sugar. Disperse methylcellulose here. Add bloomed gelatin. Set in blast chiller. Vacuum seal and keep cold for 2 to 4 hours. Mix again with hand blender and whip over high speed until fluffy as can be. Pipe into acetate tubes and blast chill. Stock frozen.
Espresso caramel (1 kluwak is to be added here)
Make a caramel and deglaze with espresso. Add kluwak and reduce slowly overnight. Strain before using.
|Litchi puree||350 grams|
|Mangosteen puree||700 grams|
|Willpowder blend stabilizer for sorbets||3 grams|
Make a sorbet syrup with all the ingredients except the fruits, taking care to mix the stabilizer in well. Allow the syrup to cool, then mix well with fruits. Freeze or process immediately.