Geometry... of taste

Streusel made with cocoa bean pieces
125 g of sugar
125 g of Petra 1 flour
100 g of Sicilian Almond flour
125 g of Acquolina
25 g of 82% fat butter
cocoa bean pieces

Whipped hazelnut ganache
248 g of fresh whole milk
196 g of 35% fat cream
59 g of Cream Sucre inverted sugar
59 g of Cream Sucre Sosa inverted sugar
78 g of glucose syrup
261 g of cocoa butter
587 g of Acquolina hazelnut paste
13 g of 35% fat cream
fresh lemon zest

Orizaba cream
333 g of milk and cream custard
333 g of Orizaba 39% milk coating
333 g of mascarpone
1 g of Oro 2 g gelatine sheets

Milk and cream custard for the Orizaba Cream
128 g of 35% fat cream
51 g of egg yolks
26 g of sugar
128 g of whole UHT milk

Namelaka Palmira
265 g of whole UHT milk
13 g of glucose
12 g of gelatine
531 g of 35% cream
378 g of Palmira

Ivoire chocolate and vanilla sorbet
486 g of Ivoire coating
97 g of water
126 g of skimmed milk powder
36 g of sugar
162 g of Cream Sucre Sosa inverted sugar
9 g of Cremodan SE30 stabiliser
11 g of Polinesia vanilla pod

White spray gun mixture
419 g of Ivoire coating
180 g of cocoa butter
1 g of titanium dioxide colouring

Geometry... of taste
500 g of streusel made with cocoa bean pieces
1500 g of whipped hazelnut ganache
1000 g of Orizaba cream
1200 g of Namelaka Palmira
1800 g of Ivoire chocolate and vanilla sorbet
600 g white spray gun mixture
 

Streusel made with cocoa bean pieces
Place the cocoa bean pieces in a mixer and grind into a powder, adding the sugar a little at a time. Sieve all the powdered ingredients. Add the cold, cubed butter, mixing everything in a planetary mixer with the leaf beater. Store in the fridge at 4 °C. Run the mixture through a mincer to obtain little balls. Freeze immediately. Cook in the oven at 150°C.

Whipped hazelnut ganache
Leave the cold cream in infusion with the lemon for at least 6 hours. Heat the liquid cream with the sugars. Slowly pour the boiling mixture over the previously melted cocoa butter on the hazelnut paste, mixing in the middle to create a supple, shiny "heart", indicating that the emulsion is well prepared. Maintain this consistency until all the liquid had been added, at little at a time. Mix to perfect the emulsion. Add the cold liquid cream and keep in the fridge for at least 6 hours, overnight if possible. Whisk the mixture to obtain a consistency that is thick enough to work with.

Orizaba cream
When the custard is hot and mixed, add the previous rehydrated gelatine and stir, using a spatula, with the chopped or melted chocolate (as for a ganache) to obtain a smooth, shiny and supple consistency. To perfect the emulsion, end with the mixer, taking care not to incorporate air and working at a temperature higher than 35 °C (max 45 °C).
Add the mascarpone and allow it to crystallise in the fridge for at least 12 hours at 4 °C. This technique guarantees a soft cream, also after it has been defrosted.

Milk and cream custard for the Orizaba Cream
Bring the cream and milk to the boil. Pour it over the mixed (but not beaten) egg yolks, with the sugar. Cook everything until it coagulates at 82-84 °C. Mix to refine the structure and use immediately if necessary. Otherwise, place in the fridge/freezer, taking care to chill it quickly.

Namelaka Palmira
Melt the Araguani chocolate at 55 °C. Heat the milk and add the previously rehydrated gelatine. Pour gradually over the coating to obtain a stable emulsion. Mix. Add the cream and cool for at least 12 hours in the fridge.

Ivoire chocolate and vanilla sorbet
Bring the water to the boil and add the open vanilla pod. Heat the water gently, add the powdered milk and inverted sugar, followed by the sugar mixed with the stabiliser and then the chopped Ivoire chocolate. Pasteurise at 85 °C, blend and cool quickly. Store in the fridge for at least 3 hours, blend again and stir. Pour into silicone half-spheres. Assemble them and freeze again.

White spray gun mixture
For a velvety effect, use the hot mixture (40/45 °C) and sprinkle on the frozen element. These recipes can be used to give a shiny smooth appearance to assemblies or artistic pieces, as long as a temperature curve suited to the coating is used.

Geometry... of taste
Cook the streusel in 4.5 cm square stainless steel tin at 160 °C for about 15 minutes. Chill. Lightly whisk the Ganache and spoon it into cylinders previously wrapped in 5.5 by 2 acetate and place in the chiller. Spoon the Namelaka onto the streusel and crystallise in the fridge. Spoon the Orizaba cream into an icing bag with a size 14 smooth nozzle. Stir the ice-cream, spoon it into Flexipan half-sphere moulds and freeze. Stick them together and coat in the Ivoire mixture to which peanuts have been added. Make some chocolate decorations, 4.5x4.5 cm squares and 6.5x2 rectangles.

Presentation
Place a square on the plate, slightly off centre. Place the square decoration on the surface. Spoon over some Orizaba cream. Add a personalised logo. Arrange the cylinder sprayed with Ivoire separately, with a round decoration made of Ivoire in the same size. Complete with a ball of sorbet on the side.