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1
In a saucepan, mix the cream, water, sugar, and carageenan.
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2
Add the melted chocolate and bring to a boil, stirring continuously.
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3
Pour through a chinois onto an acetate-lined quarter sheet pan.
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4
Let set.
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5
Bring 1 cup of the cream to a boil in a saucepan with the cocoa nibs.
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6
Simmer for 5 minutes, and then pour into a blender and blend well.
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7
Transfer to a bowl and add the gelatin.
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8
In a medium bowl, whip the whites and sugar to medium peaks.
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9
Fold the whites into the cocoa nib mixture.
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10
Whip the remaining 1 cup cream to soft peaks and fold into the nibs-egg white mixture.
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11
Pour onto an acetate lined quarter sheet pan.
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12
In a small saucepan, simmer the port with the cloves, cinnamon, star anise, and allspice until it reduces to a syrup consistency.
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13
Preheat the oven to 375 degrees F.
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14
Grind the isomalt, cocoa nibs, and shortbread cookies into a fine powder.
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15
Sift onto a parchment paper-lined sheet tray.
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16
Bake for 7 minutes.
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17
Let cool slightly and cut into desired shape.
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18
Gently place the chocolate sheet atop the cocoa nib cream sheet.
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19
Using a ring cutter, cut out a circle or square.
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20
Top with a similar size cocoa nib tuile.
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21
Garnish with a few fresh raspberries dressed in the port sauce.
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22
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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23
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
