These white chocolate sheets are a wonderful example of the synergy between agar and locust bean gum. They are delicate and flexible, with a rich flavor. They can be draped across fruits, cheeses, or desserts. If you prefer, you can also let the chocolate set in one piece and slice it for serving as custard, or puree it for something softer and more pudding like. The sheets are best served cold, although they will hold their shape at room temperature.
Recipe information
Yield
makes enough to garnish 8 desserts
Ingredients
Preparation
Step 1
Spray two 12 × 16-inch metal baking pans with nonstick cooking spray. Prepare an ice bath.
Step 2
Place the salt, cumin, nutmeg, and milk in a small pot set over medium heat. Bring to a simmer, cover, and turn off the heat. Allow the milk to infuse for 20 minutes. Transfer the mixture to a metal bowl set in the ice bath and let cool.
Step 3
Strain the infused milk into a blender, discarding the spices. Turn the blender on low and slowly increase the speed until a vortex forms in the center. Sprinkle the agar and locust bean gum powders into the vortex. Blend at medium-high speed for 30 seconds.
Step 4
Pour the milk into a clean pot set over medium-high heat and bring to a simmer. Cook for 5 minutes to fully hydrate the agar. Pour the milk back into the blender. Turn the blender on low and slowly add the white chocolate. Once all the chocolate is incorporated, increase the speed to medium for 30 seconds to make sure the chocolate and milk are emulsified. Turn off the blender and carefully pour the mixture onto the prepared pans. The sheet should be as thin and even as you can make it, approximately 1/8 inch (3 millimeters) thick. It will set within 5 to 10 minutes and will benefit from resting in refrigeration for 1 hour. Then the sheets can be cut into shapes and used as desired.
