Executive Chef Jeffrey Axell from the Achiote Café in the Grand Hyatt San Antonio shows us how to have an all-chocolate menu.
Click here to watch…Melting Chocolate Sphere Surprise
Hand Spun Guava Ice Cream
Chocolate Sphere
Method of Preparation: Follow chocolate tempering instructions on the package. Some will say heat to 120 degrees then reduce temperature to 88 0r 89 degrees using the “seeding” method. When chocolate is fully tempered, fill the sphere molds and tap to remove air bubbles. Remove excess chocolate by turning upside down and scraping the top of the mold. Set aside in a cooler for a few minutes, and remove from mold. Fill one half of the chocolate sphere with ice cream, and place the second half on a hot surface for a fraction of a second, then place on top of first half to create a sphere. Be sure that the seal between the two halves are properly sealed together. Place spheres in the freezer until ready to use.
Hand Spun Guava Ice Cream
- 4 oz. Guava Puree or Juice
- 5 oz. Granulated Sugar
- 1.75 oz. Glucose
- 4.5 oz. Fresh Egg Yolks
- 6 oz. Trimoline or Honey
- 2 1/2 C. Whipping Cream
Method of Preparation: Place the heavy cream in a mixer and whip to soft peaks. Cook Guava puree, sugar, glucose and egg yolks to 180 degrees in a water bath. Strain and Whip to ribbon stage (by hand or in a mixer). Add melted white chocolate with honey and fold in whipped cream. Place mixture in a container and freeze.
Raspberry Sauce
- 2 pt. Fresh Raspberries
- 1 ea. Lemon, zest and juice
- ½ C. Granulated Sugar
Method of Preparation: In a heated saucepan add all ingredients together and cook for 5 minutes at medium heat. Strain out seeds from mixture, return saucepot to heat and reduce by half.
Grand Hyatt San Antonio
Personal Preference Catering
600 E. Market Street
grandsanantonio.hyatt.com
(210) 224-1234
Executive Chef Jeffrey Axell
Achiote Café
Chef Daniel Keadle
Pastry Chef, Grand Hyatt San Antonio
