Burch & Purchese Dishes 2 - Chocolate 'Pebbles' v 1.1

Continuing our search for interesting textures, techniques and flavours, this dish encapsulates all of these. A dark chocolate mousse is made, once set, it is piped onto discs of thin chocolate sponge. A hot spoon pushes the mousse down to the desired shapes and they are then frozen. We make a chocolate cocoa butter spray mix with the addition of metallic and matt colours to achieve the 'stone' colour. The mousses are sprayed with this mix using our chocolate spraying gun. The texture of the 'pebbles' is achieved with the spray mixture forming small balls as it hits and solidifies on the frozen mousse. To accompany this main component, we produced chocolate 'soil' and made a 'polvoron' using a recipe given to Burch & Purchese by Chef Andoni Luis Aduriz from Mugaritz restaurant in Spain. Both of these components work flavour wise and visually capture the earthy essence we wanted to achieve. The final component is a rosewater jelly which looks like dew settling on the pebbles. We will post more on our these techniques such as chocolate spraying later on, but for now we hope this dish ours gives inspiration to experiment.