- A Culinary Journey with Kfir Misnikov
Pesach-Style David Citadel Bounty
310g melted chocolate
85g cocoa powder
160ml non-dairy cream
160ml coconut milk
30g gelatin and 30g water (mix together and cool(
230g coconut butter
Melt (bain-marie) the margarine and 70% bitter chocolate.
Whip the eggs and the sugar into a stable mass, pour into the chocolate, add the cocoa and gently mix until the cocoa is absorbed.
Bake in a rectangular tray or silicone molds suitable for chocolate bars. 160° for about 20 minutes.
Mix the yolks and the sugar in a bowl, boil milk in a pan, pour it into the yolks mix while stirring.
Sift the mixture back into the pan, add the gelatin and heat it to 80°.
Pour the mixture into something appropriate for a stick/hand blender, add the coconut butter and grind it into a smooth, homogenous mass. Then whip the cream into a soft mass and fold it in together with the anglaise.
Sprinkle the crémeux on the brownies and freeze. Afterwards, cut into bar-like shapes, prepare the ganache from boiling cream and bitter chocolate, and dip the bar using two toothpicks until it is completely covered with ganache. Decorate with roasted coconut.