One Rochester UNA Full Menu
Bitter Chocolat Ice Cream with Extra Virgin Olive Oil & Sea Salt at S$12 per serving - Bitter Chocolat, Extra Virgin Olive Oil, and salted Rosemary soil inspired from Catalunya, Spain, an intense dark Valrhona chocolate (75% Cacao) whipped into a light ganache ice cream, on top of crisp Rosemary chocolate soil & dark chocolate honeycomb garnished with crispy caramelised bread & chocolate coated filo pastry.
This dish is served under the Postre Desserts Menu at One Rochester-UNA's kitchen currently helmed by Celebrity Chef Jean-Philippe Patruno and is made using the following Core Ingredients - Bitter Chocolate, Olive Oil, Salted Rosemary Soil (Rosemary, butter, cocoa powder), dark Valrhona Chocolate (75% Cacao), Rosemary Chocolate, dark Chocolate honeycomb.
How this is prepared - To the dark Valrhona chocolate (75% Cacao) ice cream is added some cocoa powder to make it extra bitter. The ice cream is made using a pacojet with the following core ingredients : chocolate, milk, cocoa powder. No sugar nor eggs is added to the ice cream. After the ice cream is made, they are packed into the pacojet.
The Rosemary chocolate soil is made using a mixture of Rosemary, butter, cocoa powder - the mixture is cooked, then break into bits & then placed in the fridge for later use.
The filo pastry is dipped in chocolate & cooked in the oven for 5 minutes to make it crispy.
The Baguette is sliced thinly then pan fried on the stove till it is caramelised & crisp.
To serve, the dark Valrhona chocolate ice cream is layered with a base chocolate layer, salted Rosemary chocolate soil, dark chocolate honeycomb, garnished with chocolate coated filo pastry sheets & crispy caramelised bread.
Tasting Notes - The presence of 4 different textures of chocolate as: salted Rosemary chocolate soil, dark Chocolate honeycomb(formed by air bubbles), dark chocolate ice cream, dark Valrhona chocolate layer base, altogether presents an aftertaste mixture of flavors & textures, giving a distinct flavor of herbs (from the chocolate soil), where the herbal spice in the Rosemary soil blends with the mild tinge of butter caramel saltiness from the caramelised bread and the mild bitterness from chocolate ice cream.
The dark Chocolate honeycomb presents a soft spongy texture because of the air bubbles introduced in making the dark chocolate honeycomb. Filo pastry drenched in chocolate & baked to form crispy Chocolate coated sheets are used as garnish to this dessert. The salty caramelised bread lends a caramelised sweet flavor to this ice cream dessert. The ice cream is pretty thick creamy with a distinct bitterness that comes from the bitter chocolate used in this recipe. The base layer of chocolate lining the chocolate ice cream, together with salted Rosemary chocolate soil, garnished with layer of chocolate honeycomb, caramelised bread, and chocolate filo pastry sheets makes this dessert a favorite among chocolate lovers.
Celebrity Chef Jean-Philippe Patruno's Step by Step Guide to making Bitter Chocolat Ice Cream, Olive Oil & Sea Salt
Step 1 - Pan frying the bread on the stove.
This dish is served under the Postre Desserts Menu at One Rochester-UNA's kitchen currently helmed by Celebrity Chef Jean-Philippe Patruno and is made using the following Core Ingredients - Bitter Chocolate, Olive Oil, Salted Rosemary Soil (Rosemary, butter, cocoa powder), dark Valrhona Chocolate (75% Cacao), Rosemary Chocolate, dark Chocolate honeycomb.
How this is prepared - To the dark Valrhona chocolate (75% Cacao) ice cream is added some cocoa powder to make it extra bitter. The ice cream is made using a pacojet with the following core ingredients : chocolate, milk, cocoa powder. No sugar nor eggs is added to the ice cream. After the ice cream is made, they are packed into the pacojet.
The Rosemary chocolate soil is made using a mixture of Rosemary, butter, cocoa powder - the mixture is cooked, then break into bits & then placed in the fridge for later use.
The filo pastry is dipped in chocolate & cooked in the oven for 5 minutes to make it crispy.
The Baguette is sliced thinly then pan fried on the stove till it is caramelised & crisp.
To serve, the dark Valrhona chocolate ice cream is layered with a base chocolate layer, salted Rosemary chocolate soil, dark chocolate honeycomb, garnished with chocolate coated filo pastry sheets & crispy caramelised bread.
Tasting Notes - The presence of 4 different textures of chocolate as: salted Rosemary chocolate soil, dark Chocolate honeycomb(formed by air bubbles), dark chocolate ice cream, dark Valrhona chocolate layer base, altogether presents an aftertaste mixture of flavors & textures, giving a distinct flavor of herbs (from the chocolate soil), where the herbal spice in the Rosemary soil blends with the mild tinge of butter caramel saltiness from the caramelised bread and the mild bitterness from chocolate ice cream.
The dark Chocolate honeycomb presents a soft spongy texture because of the air bubbles introduced in making the dark chocolate honeycomb. Filo pastry drenched in chocolate & baked to form crispy Chocolate coated sheets are used as garnish to this dessert. The salty caramelised bread lends a caramelised sweet flavor to this ice cream dessert. The ice cream is pretty thick creamy with a distinct bitterness that comes from the bitter chocolate used in this recipe. The base layer of chocolate lining the chocolate ice cream, together with salted Rosemary chocolate soil, garnished with layer of chocolate honeycomb, caramelised bread, and chocolate filo pastry sheets makes this dessert a favorite among chocolate lovers.
Celebrity Chef Jean-Philippe Patruno's Step by Step Guide to making Bitter Chocolat Ice Cream, Olive Oil & Sea Salt
Step 1 - Pan frying the bread on the stove.
Step 2 - Lining the base of the serving plate with Valrhona dark Chocolate.
Step 3 - Adding Chocolate Rosemary soil
Step 4 - Adding the Chocolate honeycomb
Step 5 - Preparing the caramelised bread for the plating
Step 6 - Injecting the Chocolate Ice cream ganache from the pacojet onto the plate, & garnishing the ice cream ganache with the chocolate filo pastry.
Step 7 - Adding the caramelised bread & more Rosemary chocolate soil.
Step 8 - Drizzle some EVOO (Extra Virgin Olive Oil) onto the dessert.
Presentation of the Signature dessert Bitter Chocolat Ice Cream with Extra Virgin Olive Oil & Sea Salt at S$12 per serving
One Rochester - UNA is located at :
1 Rochester Park, S(139212)
Tel : 67730070
Email : una@onerochester.com
www.onerochester.com
www.facebook.com/1RochesterGroup
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