black garlic and Ocumare chocolate
Mix all the ingredients together and bring to the boil. Whizz in the food processor and strain through a cheesecloth. Add the gelatine leaves, previously soaked, and leave to rest. When the temperature reaches 30-35 ºC, strain into a bowl over the chocolate cream. Gel directly in the serving dish (Torres Brothers chalice).
Ocumare couverture cream
Heat the milk and cream and bring to boil. Scald the egg yolks, slightly tempered, and return the mixture to the heat. Bake at 85ºC using a pallet knife to stir continuosly to avoid that it sticks. Strain on the couverture and emulsify. Strain on the bottom of the bowl (Chalice Torres Brothers) without exceeding 1 cm so that the dish is not excessively sweet or the black garlic flavour remains.
Maragda couverture discs
Melt the couverture at 45 ºC and temper at 30 ºC. On dipping paper and using a piping bag, make tiny dots quickly so they do not set too soon. Sprinkle the Selección 22 cocoa powder using a sieve. Place another sheet of dipping paper on top and squash the chocolate and cocoa dots using a bottle top or something flat in the correct size. Set aside with a weight on top.