Chocolate peanut butter, coconut espuma, nutella and yuzu

• serves 8

• Preparation time: 30 minutes

• Cooking time: 30 minutes

Ingredients

Peanut Butter Chocolate;
Graham Cracker Base
270g confectionary sugar
150g soft butter
135g peanut butter
310g digestive cracker crumbs
135g chopped roasted peanuts

Peanut-Milk Chocolate Ganache
530g 37% Arriba-milk chocolate Callebaut 530g peanut butter
35g soft butter

Dark Ganache
800g cream
550g Madagascar chocolate Callebaut
75g Trimolin
65g Glucose
10g Sucre sugar

Coconut Espuma
70gr full cream
200gr coconut pulp

Nutella Maltodextrin
80gr Maltodextrin
80gr Nutella

Yuzu Ginger Gel
200g strawberry juice
3g agar
30ml Yuzu lime juice

Method

1. Peanut butter chocolate.
Mix Cream sugar and butter together in the Kitchen add with the paddle. Add the peanut butter, mix it smooth. Add crumbs, and chopped peanuts combine it together. Scrape it well in a 7 cm high frame and flatten it equally 0.5cm thick.
2. Melt the chocolate and peanut butter combine until smooth. Add the soft butter mix it together. Poor it on the prior crumbs layer 1 cm thick. Place the frame into frizzier 15 min.
3. Boil the cream; add trimolin and glucose pour over the chocolate. Let it set for 3 minutes. Mix it until smooth and ganache forms. Pour the mixture on the top of the two layers 1 cm thick. Set the frame in cooler for 15 min.

4. Coconut Espuma. Boil creams, coconut together. Let it set in the cooler. Pour it into a Espuma Bottle and charge it with 2 CO2 cartridge set it on site.

5. Nutella Maltodextrin. Place Nutella and Maltodextrin into Thermomix and bland it together speed 10 for 30 seconds. Put the mix into a airtight container.

6. Yuzu Gel. Take strawberry juice with the agar and blend it in Thermomix for 2 minutes, bring it to up to 90 C. Cool it down to 50C and add Yuzu, strain it and place in a flat container and let it chill. Once fully cooled, place back in the blender and blend until completely smooth (about 2 min) like jelly, strain through a fine mesh strainer.

Notes