Candied yams, torched marshmallow, and aero-chocolate covered in chocolate ganache.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Henkelman and FOH.
Aero Chocolate
INGREDIENTS
- 2 parts Melted belgium chocolate
- 1 part Cocoa butter melted
METHOD
- Whisk together and pour into siphon. Place into mold approx ¾ the way up.
- Set the henkleman boxer 35 to aero chocolate/tenderize and close the lid. Place into refrigeration immediately. Cut the ends of the aero chocolate to lay flush unto the plate. Use the portion removed to dust/microplane/grate onto the finalized dish.
Yams
INGREDIENTS
- 2 ea. Yams
- Simple syrup of 1 part water 1 part brown sugar
- 2 oz. Butter
- 1 tbsp. Brown sugar
METHOD
- Peel both yams. Dice one and cut rounds out of the other using a ring mold/cookie cutters.
- Cook down the diced and scraps from second yam in simple syrup until tender and caramelized. Puree.
- Take the yam rounds and vacuum seal with butter and brown sugar. Steam or sous vide until tender.
- Coat the aero chocolate in ganache. Garnish with torched marshmallow.
