Nayarit Chocolate Creameux

Here is the Nayarit Chocolate Creameux with Mandarin Jelly, Licourice Nitro Caviar, Chocolate and coconut soil, and an Ice cream flavoured with the Barrel of the Jack Daniels.

The Chocolate is set in the fish bowl on an angle.

We infuse the Jack daniels barrel under pressure with our Ice Cream base and cook it sous vide, marinade it for two days in the fridge then pass it off and freeze as for Pacojetting.

Also served is some freeze dried Mandarin and some glazed Chocolate Puff Pastry stick.

Here is the video of the dish at the table, sorry about the shaky hand, must be working to hard,

The bowl is sat on a dish filled with the barrel of jack daniels whiskey chips,

Labels: Chocovic, Dry Ice, Freeze Dried, Jack daniels barrel, Licourice, Nayarit

Comments

[Jerine]

This is much better than the first one!