TCHO White Chocolate-Miso Popsicles
TCHO Dark Chocolate Magic Shell and Coconut-Potato Chip Furikake
Pastry Chef Amanda Rafalski of Friday Saturday Sunday | Philadelphia
Adapted by StarChefs | september 2024
INGREDIENTS
White Chocolate-Miso Popsicles:
76 grams egg yolk
280 grams whole milk
200 grams half-and-half milk
62 grams white miso
48 grams dark brown sugar
260 grams chopped TCHO Choco Blanco 35% white chocolate
Coconut-Potato Chip Furikake:
32 grams shredded coconut, toasted
32 grams wavy potato chip, toasted
6 grams white sesame seed, toasted
4 grams ground nori, toasted
3 grams granulated sugar
1 gram kosher salt
Zest of 2 oranges, dehydrated
Magic Shell:
202 grams coconut oil
295 grams chopped TCHO Hella Dark 81% dark chocolate
METHOD
For the White Chocolate-Miso Popsicles:
Place eggs in a mixing bowl and set aside. In a saucepan over medium-high heat, bring milks and miso to a simmer. Set aside. In a separate saucepan over medium-high heat, stir together sugar and 45 grams water. Cook until water is fully evaporated. Remove from heat and add milk mixture, whisking until sugar is fully incorporated. Temper egg yolks with milk mixture, then combine. Place pan over medium-low heat, whisking constantly until mixture thickens enough to coat the back of a spoon. Remove from heat and add chocolate. Using an immersion blender, blend mixture until smooth. Strain through a fine mesh sieve. Pour into your preferred popsicle molds and freeze.
For the Coconut-Potato Chip Furikake:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and reserve.
For the Magic Shell:
In a double boiler, gently warm coconut oil and chocolate. Whisk until mixture is completely smooth. Transfer to a deep 9-inch pan and set aside.
To Assemble and Serve:
Dip White Chocolate-Miso Popsicles into Magic Shell at an angle, ensuring the entire top edge and one bottom corner are completely covered. Shake off excess Magic Shell, being careful not to let it drip. Quickly sprinkle Magic Shell with generous amount Coconut-Potato Chip Furikake. Transfer to a parchment-lined sheet tray. Freeze until ready to serve.
