Name: Dark Andoa Chocolate Cylinder, Ginger Ice Cream and Tonka Bean Foam
Ingredients: 20 g egg yolk; 100 ml milk; 25 g dark chocolate 66%; 100 g glucose; 6 fresh cherries, pitted and diced; 1 pinch Tonka bean, freshly grated; 5 g sugar; 6 g butter; 6 g egg; 1 tsp golden syrup; 1 pinch bicarbonate of soda; 100 g Valrhona Andoa Organic 70% couverture; 20 g sugar; 20 g self-raising flour; 1 pinch ground giner; 125 g fondant blanc; 150 g sugar; 40 g powdered glucose; 35 g milk powder; 250 g milk; 100 g Valrhona Jivara couverture; 150 g UHT 35% cream; 1 pinch fresh ginger, grated; 25 g hot water

Dark Andoa Chocolate Cylinder, Ginger Ice Cream and Tonka Bean Foam

Ingredients

Chocolate Cylinder

Method

Chocolate Cylinder

Ginger Cake

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