Ingredients
For the gel:
530 g soy cream
500 g 64% chocolate, chopped into small pieces
120 g sugar
600 ml water
1.6 g locust bean gum
1.6 g carageenan
Scald the cream and pour it over the chocolate and sugar. Whisk to combine. Set aside.
In another bowl, add the water, locust bean gum and carageenan. Use a hand blender to combine thoroughly. Boil the mixture.
Whisk the hot gel and chocolate mixture together. Pour it into an 8"x8" pan lined with plastic. Refrigerate for at least two hours to set.
For the soil:
250 g sugar
250 g almond flour (very finely ground blanched almonds)
150 g all-purpose flour
102 g cocoa (can substitute coffee or freeze-dried corn powder)
5 g salt
125 g butter, melted
Whisk the dry ingredients together. Then stir in the melted butter and till the mixture looks mealy. Bake in a greased or parchment-lined 12"x8" pan (also known as a half-sheet size pan) in a preheated 300 F oven for 15 min.
For the chocolate oil:
100 g dark chocolate
100 ml oil
15 g cocoa powder
Melt the chocolate and oil over low heat. Stir in the cocoa.
For the garnish:
Deep-fried or toasted pumpkin seeds
Salt to taste
Preparation
To assemble:
Slice a piece of gel that’s 2 1/2" x 1" large and about 1/3" thick. Sprinkle the top with chocolate soil, pumpkin seeds and a couple grains of salt. Garnish the edges with chocolate oil.
