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Madagascar “Choco-Caviar” crisp with Rova Caviar Ossetra
Ingredients (for 10 crisps)
- 300g of 75% dark chocolate
- 5g of cocoa butter
- 30g of cashew nuts
- 150g of white chocolate
- 100g of full-fat crème fraîche
- 2 fresh egg yolks
- 2cl of vodka
- A pinch of salt
- 1 tin of 125g Rova Ossetra Caviar
Preparation and finishing steps
Step 1
- Melt 200g of dark chocolate in a bain-marie, stirring gently. As soon as the chocolate has melted, take the bowl out of the bain-marie.
- Add the remaining chocolate and stir well with a wooden spatula. Never go above 45°C. The already melted chocolate is enough to melt the rest without reheating. The mixture should settle at 34/35°C.
- Add the cocoa butter, melted beforehand. Stir with a spatula and let it cool down to 31°C.
- Pour the chocolate onto a guitar sheet. Spread it with an offset spatula into a thin, even layer. Grate the cashew nuts over the surface of the chocolate.
- Let the chocolate set slightly. As it starts to set, and before it gets too hard, mark out discs about 6 cm across with a cookie cutter. Refrigerate the sheets for about 30 minutes. Once the chocolate has fully set, gently detach the chocolate discs.
Step 2
- Melt the white chocolate in a bain-marie. Whip the cream until firm, like a chantilly.
- In a bowl, combine the egg yolks, sugar, salt and vodka. Whisk over a bain-marie until the mixture turns frothy.
- Pour gently into the melted white chocolate and fold with a spatula. Then add the whipped cream. Mix well.
- Transfer to a piping bag with a plain nozzle. Keep refrigerated.
Step 3
- Very gently spread the caviar onto a guitar sheet with an offset spatula, in a thin and even layer.
- Mark out discs about 6 cm across with a cookie cutter.
- Place the sheets in a blast chiller or a freezer for about 30 minutes.
Step 4
- Assemble the layers of the dessert as you prefer.
