"Anthony Tahlier"
Chocolate Crémeux with Coconut Sorbet, Mango & Chiles
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Chocolate Crémeux with Coconut Sorbet, Mango & Chiles

Michael & Patrick Sheerin, Trenchermen, Chicago
 / May 2013

For 12 servings (requires advance preparation)

Chocolate crémeux:

  • 12 oz. milk chocolate
  • 5 1/4 oz. dark chocolate
  • 3/4 tsp. almond extract
  • 1/2 cup egg yolks
  • 1 1/4 cups whole milk
  • 1 cup heavy cream
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne pepper
  1. Place milk and dark chocolates and almond extract in large bowl; reserve.

  2. Whisk egg yolks in a bowl; bring milk, cream, cinnamon, salt, and cayenne to a boil in a pot; reduce heat to medium; gradually whisk in egg yolks; cook, whisking constantly, until thickened slightly (but not to the point of an anglaise); remove from heat; pour over chocolate; blend with an immersion blender until emulsified and smooth; strain through fine chinois into large bowl; cover with plastic wrap; reserve in refrigerator until set (about 3 to 4 hours).

Coconut sorbet:

  • 1 1/3 cups granulated sugar
  • 6 Tbsps. glucose powder
  • 1 2/3 tsps. pectin
  • 2/3 tsp. stabilizer
  • 1/2 tsp. salt
  • 4 1/3 cups coconut puree
  • 1/2 lime, juiced
  1. Whisk sugar, glucose powder, pec­tin, stabilizer, and salt in a bowl; bring 2 1/2 cups water to a boil in a saucepan; whisk in dry ingredients; cook, whisking constantly, until mixture is almost boiling; remove from heat; pour into heatproof container; cool; cover; reserve syrup in refrigerator overnight.

  2. Add puree and juice to chilled syrup; blend with immersion blender until smooth; strain through fine chinois into ice cream maker; process according to manufacturer’s directions; place in airtight container; freeze.

Fried apricot kernels:

  • canola oil (for frying)
  • 1 cup granulated sugar
  • 1 tsp. ground cinnamon
  • 1 cup apricot kernels
  • fine sea salt
  • cayenne pepper
  1. Heat oil in deep fryer to 300°F.

  2. Mix sugar and cinnamon in small bowl; reserve.

  3. Fry kernels until brown; remove with a spider; place on paper towels to drain; season with salt, cayenne, and cinnamon sugar (reserve remaining cinnamon sugar for tapioca puffs).

Tapioca puffs:

  • 4 1/2 oz. sm. tapioca pearls
  • 1 1/2 tsps. ground cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne pepper
  • canola oil (for frying)
  1. Mix tapioca, cinnamon, salt, cayenne, and 3 cups water in a saucepan set over medium heat; cook, stirring every few minutes, until tapioca softens and looks gooey; remove from heat; cool slightly (4 to 6 minutes); spread out on nonstick baking mats; let stand until completely dehydrated and brittle (1 to 2 days).

  2. Heat oil in deep fryer to 375°F to 400°F. 3. Break tapioca into chips; fry until brown and puffed (1 to 2 minutes); remove with a spider; place on paper towels to drain; sprinkle with reserved cinnamon sugar.

Coconut chips:

  • 1 coconut
  1. Heat oven to 350°F.

  2. Roast coconut on baking sheet until shell has started to crack (about 40 minutes); remove from heat; crack open coconut with the back of a knife (be careful, as warm coconut water will leak out once coconut is cracked); peel off outer shell; thinly slice flesh on mandoline; spread out coconut chips in dehydrator; dehydrate 40 minutes to 1 hour; remove from dehydrator; place in airtight container; cover; reserve.


  • 1 1/3 cups rice wine vinegar
  • 1 1/4 cups granulated sugar, plus more for salad
  • 1 1/2 Tbsps. salt, plus more for salad
  • 3 Fresno chiles, stemmed and sliced into rings
  • 1 mango, peeled and cut into sm. dice
  • cayenne pepper
  • Maldon sea salt (for garnishing)
  • passion fruit gel (for garnishing)
  • Thai basil leaves (for garnishing)
  • lime zest (for garnishing)
  1. Bring vinegar, sugar, salt, and 1/2 cup water to a boil in large pot; adjust flavors; add chiles; let stand 1 minute; pour into airtight container; cool; cover; reserve in refrigerator.

  2. Place mango in a bowl; add 4 to 5 pickled chile rings; season salad with sugar, salt, and cayenne; mix well.

  3. To serve, place large quenelle of crémeux on each plate; smear bottom end of quenelle around plate; sprinkle with sea salt, cayenne, and fried apricot seeds; place 2 Tbsps. mango salad on each plate on top of apricot seeds; place 5 to 6 dots passion fruit gel around salad; place basil over gel; arrange 5 to 6 coconut chips around plate; place quenelle of coconut sorbet in middle of crémeux smear; garnish sorbet with lime zest; top crémeux on each plate with 2 to 3 tapioca puffs.

What to drink: Mulderbosch Sauvignon Blanc Stel­lenbosch Noble Late Harvest 2007