Edible Dirt

January 10, 2012 9:51:05 AM PST
We're pulling up our sleeves and getting down and dirty in the ABC7 kitchen with pastry chef Patrick Fahy of Café des Arhitectes.

He shows us how to make "Edible Dirt". Also known as "Food Landscapes" edible dirt is a growing trend that gives organic a whole new meaning. Chef Patrick uses it on some of his fanciest desserts! He will have a live demonstration at the Kenmore Studios in Chicago this Thursday, too.

To register for the live demo, go to https://www.facebook.com/kenmore?v=app_336201367647

Criollo Chocolate ganache with tonga vanilla, cupuacu, and egg yolk ice cream

Crème anglaise
200 g whole milk
200 g heavy cream
300 g egg yolks(it's important to use fresh farm eggs as the egg yolk color will be very yellow)
175 g sugar
Two whole vanilla beans
Method: mix yolks and sugar together bring milk cream and vanilla bean to a boil temper in the yolks and cook to 85 degrees C blend, strain, and cool

Chocolate sauce
100 g water
10 g cocoa powder
25 g glucose
63 g sugar
90 g dark chocolate
Method: Heat water with cocoa powder and set aside. Make caramel with the glucose and sugar slowly add the Cocoa mixture. Once incorporated pour over the melted chocolate. Blend until smooth

Chocolate spray
Mix 50 percent dark chocolate and 50 percent cocoa butter keep warm
Chocolate streusel (substitute of any cereal will work such as cornflakes or rice krispies) (this is the Edible Dirt)
250 g cold butter
125 g brown sugar
125 g granulated sugar
250 g feulletine
250 g all purpose flour
50 g dark cocoa powder
Method: Paddle all ingredients together until well combined spread onto the pan and bake 15 minutes at 350 degrees F cool and store

Chocolate streusel (substitute of any cereal will work such as cornflakes or rice krispies) (this is the Edible Dirt)
250 g cold butter
125 g brown sugar
125 g granulated sugar
250 g feulletine
250 g all purpose flour
50 g dark cocoa powder
Method: Paddle all ingredients together until well combined spread onto the pan and bake 15 minutes at 350 degrees F cool and store.

Cupuacu foam
100 g skim milk
25 g sugar
1 g versawhip
5 g xanthan
5 g cupuacu powder
Method: Blend together all ingredients very well whip until stiff peaks form

Chocolate ganache
200 g whole milk
200 g heavy cream
200 g dark chocolate
Method: Heat the milk and cream above 50°C melt the chocolate to 50°C slowly add the chocolate to the liquid while whisking. Blend very well. Pull out prepared cake pan lined with acetate. Seal the edges of the frame with chocolate so the ganache doesn't leak out. Cast ganache at 31 degrees C . Freeze one firm attache the sponge. Unmold and spray the top with chocolate so it has a velvet look. Let defrost in the cooler for six hours. Portion and set aside.

Egg yolk ice cream
250 g sugar
450 g cream
750 g whole milk
30 g milk powder
4 g salt
400 g egg yolks
100 g sugar
10 g ice cream stabilizer
Method: Bring the first sugar cream and milk to a boil. Rain in the second sugar salt milk powder and stabilizer and bring back to a boil. Temper in the egg yolks and cook to 85 degrees C . Blend strain and cool. Blend it again before spinning.

Chocolate branches
Prepare a pan of powdered sugar. Pipe lines of crystallized tempered chocolate over the sugar and let set. Remove from the sugar and flash in the freezer. Spray with tempered chocolate so it has a velvet look . Set aside

Small spheres
Using a small hemisphere mold make a very small thin shell using crystallized temper chocolate. Seal the two halves together and make a small hole on top fill the sphere with crème anglaise.

Eggshell
Coat eggshell molds with white colored cocoa butter make a very thin layer with crystallized tempered white chocolate release the shell from the mold and fill with the egg yolk ice cream. Freeze. Once frozen use a melon Baller to make a small half sphere cavity in the egg. Fill the cavity with crème anglaise and placed back in the freezer once frozen, melt slightly the inside of two egg halves and seal them together. store in freezer

For the plating pull the egg out of the freezer ahead of time so I can temper about five minutes. Dress the plate with chocolate sauce. Place a piece of ganache on the plate and a generous amount of streusel. On one side of the Plate, place a small sphere. On the other side place the egg. Scatter dollops of Cupuacu foam across the plate. Garnish with the chocolate branches and some blossoms.