{"id":2123,"date":"2022-04-04T08:08:48","date_gmt":"2022-04-04T08:08:48","guid":{"rendered":"https:\/\/www.ristorantebalzirossi.it\/?p=2123"},"modified":"2023-03-13T14:31:48","modified_gmt":"2023-03-13T14:31:48","slug":"unexpected-chocolate","status":"publish","type":"post","link":"https:\/\/www.ristorantebalzirossi.it\/en\/unexpected-chocolate\/","title":{"rendered":"Unexpected chocolate"},"content":{"rendered":"<p style=\"font-weight: 400;\">\u00c8 dalla ricerca di un cioccolato taglio sartoriale che \u00e8 nato il <strong>dessert Unexpected chocolate del menu Liguria del ristorante Balzi Rossi<\/strong>. L\u2019obiettivo dello chef Enrico Marmo? Proporre l\u2019<strong>abbinamento cioccolato-olio evo in una chiave diversa e contemporanea<\/strong>. La scelta della materia prima \u00e8 ricaduta sul <strong>cioccolato Chuno Ecuador 78% di LIM Chocolate<\/strong>, un fornitore giovane situato nei pressi del ristorante, a Fossano<em>. <\/em>\u201c<em>La buona acidit\u00e0 e l\u2019aromaticit\u00e0\u201d <\/em>ha detto lo chef Enrico Marmo <em>\u201cmi hanno convinto prima di ogni altra cosa nella scelta della variet\u00e0 di cioccolato. Per far risaltare le propriet\u00e0 dello stesso, abbiamo realizzato una <strong>meringa<\/strong> pi\u00f9 leggera, <strong>con l\u2019acqua di cottura dei ceci o aquafaba al posto degli albumi<\/strong>: da qui il nome del dolce\u201d.<\/em> A completare il piatto, vi sono <strong>polvere di olive taggiasche<\/strong>, <strong>croccantino al cioccolato senza glutine<\/strong>, cos\u00ec come l\u2019intero dolce, <strong>acqua di cioccolato<\/strong> e l\u2019immancabile <strong>olio extravergine di olive taggiasche<\/strong>, simbolo di questa terra e protagonista di questo abbinamento, grazie alla propria capacit\u00e0 di veicolare meglio i sapori di tutti gli altri ingredienti.<\/p>\n<p style=\"font-weight: 400;\"><strong>&nbsp;<\/strong><\/p>\n<p style=\"font-weight: 400;\"><strong>RICETTA<\/strong><\/p>\n<p style=\"font-weight: 400;\"><strong>Ingredienti per 4 persone<\/strong><\/p>\n<p style=\"font-weight: 400;\"><strong>MOUSSE<\/strong><\/p>\n<ul>\n<li>190 g acqua di ceci<\/li>\n<li>15 g zucchero a velo<\/li>\n<li>2 g xantana<\/li>\n<li>400 g cioccolato Chuno Ecuador 78%<\/li>\n<li>150 g latte di soia<\/li>\n<\/ul>\n<p style=\"font-weight: 400;\">Montare l&#8217;acqua di ceci con lo zucchero a velo e la xantana per 12 minuti in una planetaria. Fondere il cioccolato a bagnomaria. Aggiungere il latte di soia a 50\u00b0C. Unire delicatamente le due masse. Stendere tra due fogli di carta forno. Abbattere a &#8211; 36\u00b0C per 2 ore.<\/p>\n<p style=\"font-weight: 400;\">\n<p style=\"font-weight: 400;\"><strong>CROCCANTINO<\/strong><\/p>\n<ul>\n<li>100 g cracker salati senza glutine<\/li>\n<li>50 g grue di cacao Chuno<\/li>\n<li>50 g cioccolato Chuno Ecuador 78%<\/li>\n<\/ul>\n<p style=\"font-weight: 400;\">Frullare i cracker e il grue di cacao per 2 minuti in un robot da cucina. Aggiungere il cioccolato a 50\u00b0C. Stendere tra due fogli di carta forno. Abbattere a &#8211; 36\u00b0C per 30 minuti.<\/p>\n<p style=\"font-weight: 400;\">\n<p style=\"font-weight: 400;\"><strong>POLVERE DI OLIVE TAGGIASCHE<\/strong><\/p>\n<ul>\n<li>100 g olive taggiasche disidratate<\/li>\n<li>60 g maltodestrina<\/li>\n<\/ul>\n<p style=\"font-weight: 400;\">Frullare gli ingredienti per 30 secondi alla massima potenza in un robot da cucina. Setacciare. Conservare in freezer a &#8211; 18\u00b0C.<\/p>\n<p style=\"font-weight: 400;\">\n<p style=\"font-weight: 400;\"><strong>ACQUA DI CIOCCOLATO<\/strong><\/p>\n<ul>\n<li>100 g acqua a 80\u00b0C<\/li>\n<li>50 g grue di cacao Chuno<\/li>\n<li>2 g xantana<\/li>\n<\/ul>\n<p style=\"font-weight: 400;\">Unire gli ingredienti. Lasciar riposare per 30 minuti. Frullare. Filtrare.<\/p>\n<p style=\"font-weight: 400;\">\n<p style=\"font-weight: 400;\"><strong>FINITURA <\/strong><\/p>\n<ul>\n<li>Olio extravergine di olive taggiasche q.b.<\/li>\n<\/ul>\n<p style=\"font-weight: 400;\">Disporre alla base del piatto un rettangolo irregolare di mousse. Spolverare con la polvere di olive taggiasche. Aggiungere due triangoli di croccantino e quattro punti di acqua di cioccolato ai lati. Completare con un filo di olio.<\/p>","protected":false},"excerpt":{"rendered":"<p>\u00c8 dalla ricerca di un cioccolato taglio sartoriale che \u00e8 nato il dessert Unexpected chocolate del menu Liguria del ristorante Balzi Rossi. L\u2019obiettivo dello chef Enrico Marmo? Proporre l\u2019abbinamento cioccolato-olio evo in una chiave diversa e contemporanea. La scelta della materia prima \u00e8 ricaduta sul cioccolato Chuno Ecuador 78% di LIM Chocolate, un fornitore giovane [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":2481,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[6],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Unexpected chocolate - Ristorante Balzi Rossi<\/title>\n<meta name=\"description\" content=\"Unexpected chocolate \u00e8 un dessert dello chef Enrico Marmo del ristorante Balzi Rossi nato dall&#039;idea di rivisitare l\u2019abbinamento cioccolato-olio evo.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ristorantebalzirossi.it\/en\/unexpected-chocolate\/\" 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