By Chef Mikel Anthony, Chef's Roll Test Kitchen

Chocolate campout

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Cocoa butter.jpg
Ingredients and method of prep

Aero chocolate for chocolate campout

Whisk together 2 parts melted belgium chocolate and 1 part cocoa butter melted, pour it into a siphon. Place into a mold approximately ¾ the way up. Set theHenkelman Boxer 35 to aero chocolate/tenderize and close the lid. Place the mould into refrigeration immediately. Cut the ends of the aero chocolate to lay flush unto the plate. Use the portion removed to dust/microplane/grate onto the finalized dish.

Watch full video
Ingredients and method of prep

Candied yams

Yams 2 each
Simple syrup of 1 part water 1 part brown sugar
2 oz butter
1 tbsp brown sugar

Peel both yams. Dice one cut rounds out of the other using a ring mold/cookie cutters. Cook down in the diced and scraps from second yam in simple syrup until tender and caramelized. Puree. Take the yam rounds and vacuum seal with butter and brown sugar. Steam or sous vide until tender.

Coat the aero chocolate with ganache. Garnish with marshmallow.

Last episode

Henkelman recommends

Chef Mikel Anthony uses a Henkelman Boxer 35 vacuum packaging machine in his Test Kitchen. Read more on this table-top model and related chamber machines. This was the last episode of 2019, but we might be back next year, so stay tuned!

Finishing touch

Coat the aero chocolate with ganache. Garnish with marshmallow and chocolate dust.

Plate Chocolate Campout.jpg