Ceviche Chocoteja
- Originals
Ingredients
Lemon syrup
- 90 g glucose
- 3 lemons (lemon zest)
- celery leaves
- cilantro
- chili lime
- lemon
- seaweed
- ginger
- 30 g cream
- 36 glucose
- 22 g dextrose
- 13 g sorbitol
- 60 g lemon juice
- 4g chili lime
- 2 g cilantro stems
- 5 g celery stalks
- 1.5 g seaweed (optional)
- 200 g white chocolate (previously melted)
- 130 g almond paste
- 74 g powdered canchita chulpi
- 40 g cocoa butter
- 50 g white chocolate 35%.
- 2 g salt
- 5 g ceviche powder
- 7 g seaweed
- ceviche-flavored powder
- Painted chocolate chip mold with white chocolate drizzle (p. 14), crystallized
- Tempered white chocolate
- Lemon syrup
- Tiger milk ganache
- Canchita chulpi crunch
Preparation
Lemon syrup
- Grate the lemon over the glucose and stir gently in a folding motion to avoid incorporating oxygen into the mixture.
- Reserve.
- Note: What we are going to achieve by grating the lemons, is that the essential oils of the lemon peel will come out with the glucose being the conductor of the flavors. This will help to infuse a strong lemon scent and flavor. Other citrus fruits can also be used.
- Place the ingredients in the dehydrator.
- Once dehydrated, grind them until a powdery texture is obtained.
- Sift through a very fine mesh sieve.
- Reserve.
- Put the sugars, the cream, the lemon juice, the chili lime, the stems and the seaweed into a saucepan. Heat to 80°C (infuse).
- When the temperature is reached, turn off the heat and cover the pan for 20 minutes.
- Strain and pour the infusion over the previously melted white chocolate.
- Wait for the temperature to drop to 29-30°C before use.
- Note: You can crush the ingredients of the preparation to obtain a higher concentration of flavors.
- Mix the melted butter, melted chocolate and almond paste.
- Add the pulverized canchita chulpi. Mix until it is combined.
- Add the ceviche-flavored powder with the salt and mix.
- Use at 30ºC.
- Start filling with the lemon syrup.
- Add ganache in a zigzag pattern, leaving a 3 mm space for the crunchy layer.
- Refrigerate for 10 - 15 minutes until it crystallizes.
- Add the crunchy layer in a zigzag pattern, leaving a 1 mm height in the cavity.
- Refrigerate for about 10 minutes until it crystallizes.
- After this time, proceed with covering and demolding the chocoteja.
Renato Gordillo
His venture was the inspiration behind his next great adventure: \"Renacer,\" reinventing chocotejas with cocoa from various origins.
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