Difficulty: Intermediate
Sublime Chocolate Mixture:
Melt the Barry Black Force Pistoles in a saucepan over a bain-marie, incorporating the butter in pieces. In a separate bowl, whisk the egg yolks and caster sugar vigorously until the mixture lightens and becomes pale. Combine this with the melted chocolate mixture. Whip the whole egg whites to very stiff peaks and gently fold them into the preparation. Pour into a buttered teardrop-shaped mold lined at the bottom with a chocolate/orange cookie (at least 1 cm thick). Refrigerate to chill thoroughly.
Plating:
Spread a base of sabayon on the plate. Carefully unmold a portion of the sublime chocolate using a blowtorch (avoid overheating). Place in the center, surround with more sabayon, sprinkle dark chocolate shavings over the sabayon, and garnish with a quarter of raw navel orange, a touch of candied orange, and mint leaves.
Sabayon:
Place the egg yolks in a bowl with the finely chopped zest of half a lemon, a dash of coffee extract, and caster sugar. Work the mixture with a wooden spoon until it turns white and foamy. Set the bowl over a bain-marie and whisk continuously, gradually adding 5 cl dry white wine and 5 cl rum. Continue until the sabayon thickens. Remove from heat, cover with plastic wrap, and chill.
Chocolate/Orange Cookie:
Using a mixer, blend 100 g 50% marzipan with 80 g sugar, 1 whole egg, and 3 egg yolks. Whip 3 egg whites with 20 g sugar to stiff peaks and fold in gently. Sift in 30 g flour and 35 g cocoa powder, then add 40 g crushed roasted almonds. Spread onto baking paper. Bake at 200°C. Cut into teardrop shapes using a mold.
A signature creation by Chef Hubert at the Bistro
