Tropical S'mores
Honey Cake, TCHO Chocolate-Tamarind Custard, Roasted Thai Banana Ice Cream, Toasted Meringue, TCHO Chocolate-Caramel Crunch
Pastry Chef Alexandra Motz of Spoon and Stable | Minneapolis
“I created this dish to pay homage to my travels to Bali, Indonesia. I went to Bali to continue my pastry education and with the desire to learn more about the ingredients we use daily in a pastry kitchen. This tropical s’mores dish combines an American classic dessert with tropical flair, while showcasing TCHO chocolate.” - Pastry Chef Alexandra Motz
Adapted by StarChefs | september 2024
INGREDIENTS
Thai Banana Ice Cream:
Yield: 4 quarts
708 grams Thai bananas
454 grams egg yolk
908 grams heavy whipping cream
908 grams whole milk
454 grams granulated sugar
10 grams kosher salt
454 grams TCHO Choco Blanco 35% oat milk white chocolate
Chocolate-Tamarind Custard:
Yield: 1 half sheet tray
297 grams egg yolk
594 grams whole milk
594 grams heavy whipping cream
297 grams granulated sugar
264 grams tamarind paste
7 grams kosher salt
4½ sheets silver gelatin, bloomed in ice water
264 grams TCHO Oat My Gawd 46% oat milk chocolate
264 grams TCHO Hella Dark 81% dark chocolate
Meringue:
Yield: 2 sheet trays
100 grams granulated sugar
100 grams egg white
Chocolate-Caramel Crunch:
Yield: 1 quart
200 grams granulated sugar
30 grams TCHO Super Powder unsweetened cocoa powder
Chocolate Sticks:
Yield: 100 pieces
200 grams TCHO Hella Dark 81% dark chocolate
200 grams TCHO Super Powder unsweetened cocoa powder
Honey Cake:
Yield: 1 half sheet tray
347 grams honey
129 grams blended olive oil
100 grams brewed coffee
2 whole eggs
119 grams dark brown sugar
185 grams all-purpose flour
70 grams whole wheat flour
¾ teaspoon baking soda
¾ teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon ground ginger
½ teaspoon ground cinnamon
To Assemble and Serve:
Yield: 1 serving
Micro oxalis
Powdered sugar
METHOD
For the Thai Banana Ice Cream:
Heat oven to 350°F. Using a pairing knife, poke holes in the banana skins. Place in a 2-inch hotel pan and roast 15 minutes, or until skins are black and fruit is tender. Remove skins. Transfer to a blender and purée until smooth. Set aside. Place eggs in a small mixing bowl and set aside. In a pot over medium-high heat, combine cream, milk, sugar, and salt. Cook until mixture is scalding. Temper egg yolks with mixture, then pour into the pot. Cook until mixture reaches 180°F. Stir in chocolate and banana purée. Strain into a mixing bowl. Using an immersion blender, blend mixture until smooth. Set over an ice bath and let cool. Cover and refrigerate overnight. The next day, process base in an ice cream machine according to manufacturer’s instructions. Transfer to a nonreactive container and freeze.
For the Chocolate-Tamarind Custard:
Place egg yolks in a small mixing bowl and set aside. In a saucepan over medium-high heat, combine milk, cream, sugar, tamarind paste, and salt. Using a wooden spoon, break up tamarind paste and cook until mixture is scalding. Temper egg yolks with mixture, then pour into pan. Cook until mixture reaches 180°F. Stir in bloomed gelatin. Strain mixture through a chinois. Discard solids. In a large mixing bowl, combine chocolates and milk mixture. Using an immersion blender, blend mixture until smooth. Transfer to a plastic wrap-lined half sheet tray. Refrigerate overnight.
For the Meringue:
Heat oven to 200°F. In the bowl of a stand mixer fitted with a whisk attachment, add sugar and egg whites. Mix 5 minutes on medium speed. Increase speed and continue to mix until medium stiff peaks form. Transfer mixture evenly to three silpat-lined sheet trays. Bake 1 hour, or until fully dehydrated. Transfer to an airtight container with silica packs and reserve.
For the Chocolate-Caramel Crunch:
In a saucepan over medium heat, combine sugar and enough water to create a wet sand-like consistency. Cook until sugar begins to caramelize. Whisk in cocoa powder. Remove from heat and transfer mixture to a silpat. Let cool until completely hardened. Transfer to a food processor and pulse into bite-sized pieces. Transfer to an airtight container and reserve.
For the Chocolate Sticks:
Sift cocoa powder over a parchment-lined half sheet tray. Set aside. In a metal bowl over a double boiler, melt chocolate. Transfer to a piping bag. Pipe chocolate into thin lines into the prepared cocoa powder-lined pan. Let cool completely. Once cooled, transfer sticks to airtight containers and reserve.
For the Honey Cake:
Heat oven to 325°F. In a mixing bowl, whisk to combine honey, oil, coffee, eggs, and sugar. Set aside. In a large mixing bowl, sift together flours, baking soda, salt, baking powder, ginger, and cinnamon. Create a well in the mixture then, using gloved hands, slowly incorporate wet ingredients until no lumps remain. Transfer batter to a parchment-lined half sheet tray. Bake 15 minutes, or until toothpick inserted in the center comes out clean. Let cool.
To Assemble and Serve:
Place Meringue on a work surface. Using a blowtorch, toast Meringue until crispy. Scrunch pieces to make abstract shapes and set aside. Cut Honey Cake into desired shapes. Place 1 piece Honey Cake in the center of a serving plate. Top with toasted Meringue and 2 Chocolate Sticks. On the right side of the plate, place 1 spoonful Chocolate-Caramel Crunch. Top with 1 quenelle Thai Banana Ice Cream. Garnish with oxalis and powdered sugar.
