Chocolate Noodles With Peppermint Broth And White Chocolate Sorbet Food

DARK CHOCOLATE MINT SORBET

Steps:

• Combine 3 1/4 cups water, the honey or corn syrup and the sugar in a saucepan and bring to a boil. Stir with a rubber spatula until sugar is completely dissolved and remove from heat.
• Meanwhile, place chocolate and tea bag in a medium-size bowl. Pour on hot water mixture and let stand for 5 minutes. Remove tea bag. Add peppermint extract.
• Using a hand blender, blend mixture until smooth, 1 to 2 minutes. Stir bottom of bowl with a rubber spatula to make sure mixture is well combined, and blend again if necessary. The chocolate will separate to an extent when chilled, but you will be blending it again. Cover bowl and refrigerate for at least 12 hours. Place a 1-quart container (or slightly larger) in the freezer.
• Remove sorbet mixture from refrigerator and blend again until smooth. The chocolate that has slightly solidified on top will be reincorporated. Freeze in an ice cream maker following manufacturer's directions. Transfer to the chilled container. Cover and place in freezer for 2 hours or longer. Allow sorbet to soften in refrigerator for 1 hour before serving.

CHOCOLATE SORBET

Steps:

• In a large saucepan, mix the sugar, cocoa powder, vanilla, cinnamon, and salt. Stir in 2 cups water and the espresso. Cook over low heat until the ingredients are dissolved. Off the heat, stir in the coffee liqueur. Transfer to plastic containers and refrigerate until very cold.
• Freeze the mixture in an ice cream freezer according to the manufacturer's directions. The sorbet will still be soft; place it in a plastic container and freeze for 1 hour or overnight, until firm enough to scoop.

CHOCOLATE CHOW MEIN NOODLE COOKIES

Steps:

• Line a baking sheet with parchment or wax paper.
• Place the chocolate in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate is melted and smooth, about 4 minutes.
• Combine the noodles, almonds, mango, cayenne pepper if using and melted chocolate in a large bowl. Stir until all the ingredients are coated with chocolate. Scoop the mixture onto the prepared baking sheet using a 1/4-cup ice cream scoop and allow the cookies to harden at room temperature, about 2 hours. Store the cookies in an airtight container at room temperature.
• Cook's Note: Use scissors to cut the dried mango into pieces.

CHOCOLATE SORBET

Steps:

• Mix sugar, cocoa powder, and sea salt in a large saucepan. Stir in water, espresso, and almond extract. Bring to a boil over medium heat. Once the sugar has dissolved and mixture is smooth, remove from heat and stir in the coffee liqueur. Transfer mixture to a bowl, cover, and chill completely in the refrigerator or using an ice bath.
• Pour mixture into an ice cream maker and churn until slightly thickened according to manufacturer's instructions, about 20 minutes. Transfer mixture to an airtight container and freeze until firm enough to scoop, 3 to 4 hours or overnight.

CHOCOLATE SORBET

Steps:

• Tip the sugar into a bowl, sift in the cocoa and stir. Bring 600ml water to the boil in a medium saucepan. Whisk in the sugar and cocoa and return to a gentle simmer. Simmer, uncovered, for 5 mins, whisking occasionally. Remove from the heat and stir in the chocolate and vanilla until the chocolate has melted.
• Cool the mixture, then put in the fridge for several hrs or overnight until well chilled. Make the sorbet in an ice-cream machine or pour into a rigid plastic container, preferably bowl shaped, and freeze until frozen 3cm from the edges. Whisk to break down the ice crystals, then freeze again for 1 hr more. Whisk and freeze again one more time, then leave until completely frozen.
• Before serving, transfer to the fridge for 30 mins to make scooping easier.

DARK CHOCOLATE-MINT SORBET

Steps:

• Boil the water in a large pot. Steep the tea bags for 5 minutes. Remove them.
• Stir in the sugar, cocoa, and salt. Simmer the mixture over medium heat about two minutes or until all ingredients are dissolved. Add the peppermint extract.
• Remove from heat and allow to cool completely. Pour mixture into airtight container and refrigerate until completely chilled.
• Freeze in an ice cream maker according to manufacturer's directions.
• If sorbet is still too liquidy, freeze in an airtight container for a few hours.
• If sorbet becomes too hard in the freezer, crush it up and stir it with a fork.

CHOCOLATE NOODLES WITH PEPPERMINT BROTH AND WHITE CHOCOLATE SORBET

Steps:

• Chocolate Water: Heat the sugar and water to a simmer, add the sifted atomized chocolate, and return to a simmer. Emulsify, cool, and strain through a fine-mesh chinois. Chocolate Noodles: Combine dry ingredients and mix together well. Shear into the water and chocolate water on the vita prep and blend on medium speed for 1 minute. Transfer to a pot and heat to a simmer, stirring constantly. (Make sure you have the peristaltic pump and ice bath set up before you start.) Heat to 190°F or above. Transfer to a plastic quart container and process through the pump. Neutral Fluid Gel Base: Shear the Agar Agar and sugar into the water and bring to a boil. Reduce to a simmer and simmer for 5 minutes. Pour out into a container. Chill. Once set, shear again until fluid and pass through a chinois. Remove air in the cryovac machine. Peppermint Broth: Blanch and shock the GREEN ONLY leaves. Squeeze out and place in the vita prep. Add a small amount of water and simple syrup and blend until super fine. Chill on an ice bath. Pass through a chinois, then pass through a cheese cloth-lined chinois. Mix 4:1 peppermint to neural fluid gel. Just before serving, add a touch of peppermint oil to taste-use peppermint oil sparingly as it is very strong. White Chocolate Sorbet: Combine the first five ingredients and bring to a simmer. Combine the sugar and Sorbet Stabilizer and whisk in. Bring to a boil. Add chopped chocolate and emulsify with burr mixer. Cool to room temperature, add Crème de Cacao, and spin in the ice cream machine until it's the consistency of soft serve. To Serve: Place some chocolate noodles in the bowl and cover halfway with the broth. Scoop the ice cream and roll in cocoa nibs half way before adding to the peppermint broth and noodles.