Gelatin-filtered chocolate consomme.

[adey73]

I stole the Sam Mason idea of making a chocolate stock with dutch cocoa powder, bitter chocolate, cocoa nibs, and cocoa butter. I cooked it in a thermal cooker over night, strained it and added .5% gelatin. After the freeze/thaw I now have the perfectly clear, exquisitely flavoured consomme.

But anyone got any idea what else to do with it (bar drinking it)?

[gfron1]

I probably wouldn't waste it on this, but I wonder if you could use it as a boiling liquid for say squash gnocchi or some other fresh pasta.

[edsel]

Since it has such lovely clarity, I'd probably make a gelée and pair it with something that likes chocolate (not necessarily sweet).

[Tri2Cook]

I did Chef Mason's consomme with gelatin filtration as well. It worked out better that way for me then when I did it with the raft. I used it by topping some vanilla bean noodles with a piece of halibut and pouring the consomme around it. I also used it in combination with walleye and grapefruit for an amuse course. I haven't used it for anything sweet yet (but I have use Alex and Aki's white chocolate consomme on the sweet side with great results).

[adey73]

Tri2cook, I remember their post and might have read it in one of their notebooks, but is their version just white chocolate, cocoa butter and water?

[Tri2Cook]

I posted once about trying to work out their recipe here and Alex joined in and posted it himself (that was really cool of him). It involved a few other things.

[nchang]

I stole the Sam Mason idea of making a chocolate stock with dutch cocoa powder, bitter chocolate, cocoa nibs, and cocoa butter. I cooked it in a thermal cooker over night, strained it and added .5% gelatin. After the freeze/thaw I now have the perfectly clear, exquisitely flavoured consomme.

But anyone got any idea what else to do with it (bar drinking it)?

←

I messed around with it once and I thought I was good with sweet potato gnocchi and pistachios. I also enhanced the taste of it with a little Godiva liqueur.

[SeanDirty]

I watched a show with Jose Andreas he ate at some restaurant in spain... but anyways

A dish featured on the show was, a poached hour long egg, they took off the extra whites and left it with just the whites covering the yoke. Put coffee grounds or coffee sand... i couldent tell as it was just brown powder. They painted the plate with gold, placed the egg in the middle, made some kind of edible seaweed paper. and finished at the table with a unique consomme... im not sure what kind of consomme it was... but maybe try the chocolate...

[Digijam]

Also works well with venison, rabbit and the like.

[Shalmanese]

What about in cocktails?