Pure Okapi 65 chocolate with buckwheat and “hot Lemon” chilli honey

I. COMPOSITION

• Buckwheat praliné
• Chocolate crémeux
• Gavottes
• Whipped chocolate
• Honey ice cream
• Caramelised buckwheat

II. BUCKWHEAT PRALINÉ

• 45 g buckwheat
• 15 g almonds, skins on
• 42 g caster sugar
• 0.3 g fleur de sel
• Grapeseed oil, as required

PROCESS

1. Toast the buckwheat and almonds at 160°C
2. Boil the sugar to 180°C and pour over the buckwheat and almonds
3. Once cold, blend in a processor with the fleur de sel
4. Add grapeseed oil if required

III. CHOCOLATE CRÉMEUX

• 54 g milk
• 54 g cream
• 5.4 g sugar
• 13 g egg yolk
• 80 g Okapi 65 Signature Origin dark couverture chocolate

PROCESS

1. Heat the milk and cream together
2. Make a custard using the egg yolk and sugar mixture and pour onto the chocolate, stirring continuously

IV. GAVOTTE

• 200 g water
• 20 g butter
• 1.5 g fine salt
• 40 g icing sugar
• 21 g pastry flour (type 45)
• 47 g egg white

PROCESS

1. Bring the water, butter and salt up to the boil
2. Pour into the icing sugar and flour mixture in 3 stages
3. Add the egg whites, stirring continuously
4. Spread the gavotte mixture onto a lightly greased baking tray
5. Bake for 12 minutes at 160°C
6. Once cool, cut into 6 x 3 cm rectangles
7. Place the gavottes back in the oven for a short time, then roll around a tube with a 1.5 cm diameter

V. WHIPPED CHOCOLATE

• 125 g cream (35% fat)
• 110 g Okapi 65 Signature Origin dark couverture chocolate
• 130 g egg whites

PROCESS

1. Bring the cream up to the boil and pour over the chocolate
2. Mix together, then add the egg whites, stirring continuously
3. Once cooled, pour into a whipped cream dispenser and add two chargers

VI. HONEY ICE CREAM

• 267 g milk
• 27 g cream
• 13 g powdered cream
• 43 g egg yolk
• 20 g butter
• 2.4g stab 2000 ice cream stabiliser
• 13 g ‘Hot Lemon’ habanero honey
• 51 g acacia honey

PROCESS

1. Make a custard, then add the butter and two types of honey
2. Blend together and pour into a Pacojet

VII. CARAMELISED BUCKWHEAT

• 100 g buckwheat
• 75 g sugar
• 50 g water

PROCESS

1. Roast the buckwheat at 160°C
2. Make a syrup using the sugar and water
3. Pour the syrup over the buckwheat and allow to cool
4. Drain and caramelise in the oven

TO SERVE

Put two gavottes next to each other and fill with whipped chocolate. Pipe the chocolate crémeux on top, followed by a layer of buckwheat praliné. Add the caramelised buckwheat, top with a quenelle of honey ice cream, several drops of chilli honey and a few marigold flowers.