Chocolate and Muscadine

Dark Chocolate, Muscadine, Cashew Mousse, Passion Fruit

Chef Joey Ward of Gunshow | Atlanta
Yield: 15 servings

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Adapted by StarChefs | October 2018

INGREDIENTS

Crispy Passion Fruit:
2 kilograms meringue powder
1 kilogram passion fruit purée
1 kilogram sugar

Dark Chocolate Cake:
1 cup Valrhona cocoa powder
2¾ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
8 ounces butter
2½ cups sugar
½ teaspoon vanilla extract
4 eggs

Muscadine Ganache:
2 cups muscadine grapes
¼ cup sugar
2 quarts heavy cream
2½ pounds 64 percent Valrhona chocolate, coarsely chopped
8 ounces Valrhona Opalys white chocolate, coarsely chopped 
10½ ounces corn syrup
5 grams salt

Muscadine Gel:
3 kilograms muscadine grapes
500 grams Concord grape juice
300 grams sugar
4 grams salt
5 grams vanilla paste
10 grams agar agar

Salted Cashew Mousse:
1 pound roasted cashews, coarsely chopped
2 quarts heavy cream, hot
3 pounds Valrhona Opalys white chocolate
3 tablespoons salt

Dark Chocolate Ink:
1 cup sugar
½ cup Valrhona cocoa powder
1 teaspoon vanilla extract
1 teaspoon salt
½ teaspoon xanthan gum

To Assemble and Serve:
Maldon sea salt

METHOD

For the Crispy Passion Fruit:
In the bowl of stand mixer fitted with a whisk, combine meringue powder and passion fruit  purée, whipping on low speed until is meringue is fully saturated. Add sugar and whip on high speed until stiff peaks form. On a dehydrator tray lined with a silicone mat, spread meringue in an even layer and dry 24 hours. 

For the Dark Chocolate Cake:
Heat convection oven to 325°F. In a bowl, whisk to combine cocoa and 2 cups water. In a separate bowl, whisk to combine flour, baking soda and powder, and salt. In the bowl of a stand mixer fitted with a whisk, cream combine butter, sugar, and vanilla. When combined, mix in eggs one at a time. Add flour mixture all at once, mixing to combine. Add cocoa mixture, scraping down the sides of the bowl thoroughly to make sure all dry ingredients are combined. Transfer batter to a baking pan and bake 30 minutes, until cake tester comes out clean; cool. Tear a small portion of cake (about 1 cup) into bite-size pieces and dry in a dehydrator for 24 hours.

For the Muscadine Ganache:
To a food processor, add grapes and sugar; pulse until grapes are pulverized. Transfer to a medium saucepot and simmer until sugar dissolves, about 5 mins, stirring frequently. Add heavy cream and simmer 5 minutes. Transfer to a storage container, cover, and refrigerate 24 hours; strain through a chinois and reserve. In a double boiler with the cream mixture, combine remaining ingredients. Heat, stirring with a rubber spatula occasionally. When fully combined, transfer to a storage container, cover, and refrigerate 24 hours.

For the Muscadine Gel:
To a Vitamix blender, add grapes and grape juice; pulse until grapes are pulverized. Pass mixture through a chinois, reserving 1 kilogram of the liquid and transferring it to a saucepot. Bring liquid to a boil and add sugar, salt, and vanilla; simmer. Whisk in agar agar and heat to a minimum of 180°F for 30 seconds, whisking occasionally. Pour into a pan to cool. When set, transfer to a Vitamix blender and purée. Pass the purée through a tamis into a shallow pan, vacuum seal to remove air bubbles, and transfer gel to a squeeze bottle.

For the Salted Cashew Mousse:
Into a heatproof storage container with the cashews, pour cream; cover and refrigerate 24 hours. Through a chinois into a saucepot, strain liquid; discard cashews or set aside for another purpose.  Bring cream to a simmer, pour into bowl with white chocolate, and stir to combine. Mix in salt, cool, transfer mousse to siphon, and refrigerate.

For the Dark Chocolate Ink:
In a saucepot, combine sugar, cocoa, vanilla, salt, and 1 cup water; simmer until solids dissolve. Transfer to a Vitamix blender and shear in xanthan gum; chill.

To Assemble and Serve:
Onto a plate, spoon some Dark Chocolate Ink and decorate with Muscadine Gel. Tear off 3 bite-size pieces of the soft Dark Chocolate Cake and form into a loose pile. Arrange the dehydrated cake around the pile. Place a quenelle of Muscadine Ganache on top of cake arrangement. Charge siphon and cover cake and quenelle with Salted Cashew Mousse. Garnish mousse with a few flakes salt. Garnish plate with Crispy Passion Fruit.

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