Chocolate and Caviar: Unexpected yet Sensational Pairing
Chocolate is the traditional go-to sweet to offer for your loved ones on Valentine's Day, but this year, you can add a twist to your tradition and surprise your sweetheart with an unusual yet sensational pairing of Dark Chocolate Mousse and Caviar.
Why does this pairing work so well?
Both the chocolate and caviar contain high levels of amines. These are a group of proteins that have broken down from their amino acid state but not so far as to become ammonia. Amines contribute to the desirable flavours that we find in cooked meats and cheeses, among other things. Both ingredients have the same flavour compound so initially, you taste the savoury and sweet but later, they blend together into one singular taste.
This recipe is created by Thorsten Bender, the head chef and owner of the 2 Michelin-starred restaurant Sein.
Born in 1981, Thorsten Bender from Germany followed his passion and went to work for one of the world's best chefs, Peter Knogl at the Cheval Blanc Restaurant. In 2017, he fulfilled his dream of opening his own restaurant, which was awarded 1 Michelin star in 2019 and the second followed in 2023.
At his restaurant Sein, Thorsten incorporates Asian flavours and modern techniques into the classic, French foundation of his craft. With N25 caviar encompassed in his cooking, Thorsten presents dishes technically accomplished with only the highest quality of ingredients.
Caviar Dark Chocolate Mousse
For four servings.
Dark Chocolate Mousse
- - 1 fresh egg in size M
- - 1 fresh egg yolk
- - 60g white sugar
- - 100g dark chocolate
- - 350g whipped cream
Melt the dark chocolate over low heat in a saucepan. Whisk the egg and egg yolk in a hot bain-marie (or a double boiler at home), slowly adding the sugar until a homogeneous texture is achieved. Whisk in the molten chocolate and let cool to room temperature. Add whipped cream gradually and set to cool in the fridge until fully set. Shape into tablespoon-sized quenelles and keep refrigerated. Freeze for fifteen minutes prior to coating.
The Coating
- - 50g dark chocolate
- - 50g cocoa butter
Add cocoa butter and dark chocolate to a saucepan and melt slowly. Mix until fully combined and let cool until viscous. Brush the coating onto the lightly frozen quenelles and set back to cool in the fridge.
The Banana Sauce
- - 100g Muscovado sugar
- - 50g butter
- - 200ml banana puree
- - 3g sea salt
- - 50ml Brandy
- - 50ml sweet condensed milk
Caramelize the sugar in a pot, add butter and mix until well combined. Add the remaining ingredients and simmer for three minutes, slowly but constantly stirring. Set aside to cool.
Pastry Leaf
- - 50g egg white
- - 50g icing sugar
- - 50g cream
- - 50g flour
- - 2 tsp. cocoa powder
Beat the egg whites and icing sugar until fluffy. Mix in the cream, followed by the sifted flour and cocoa. Chill for two hours in the fridge. Preheat the oven to 180 degrees Celsius, add the dough mixture to the silicone mould of the desired shape and bake for six minutes. Remove from the mould once cooled and store in a dry place.
The Garnish
- - 1 banana
- - 50g Muscovado sugar
- - 500ml vanilla ice cream
- - 50g N25 Schrenckii Reserve caviar
- - 4 leaves of mint
Peel and slice the banana into 5mm sections. Cover with muscovado sugar and scorch with a blow torch or in the oven using the broiler function. Let cool to room temperature before plating.
Plating
Place three to four tablespoons of banana sauce on a plate, shaping a round bed. Add the coated chocolate mousse in the centre, followed by a portion of high-quality vanilla ice cream. Mount the banana chip on the side of the ice cream and add a generous quenelle of N25 Caviar on top. Garnish with Pastry and mint leaf.
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