Smoked Madagascar Chocolate &...Smoked Madagascar Chocolate & Lavender Honey Sphere

A sophisticated multi-layered dessert featuring cold-smoked dark chocolate ganache, a crisp sea salt sable, and delicate lavender-infused honey toffee.

Ingredients

Cooking Instructions

1. 01

   To make the Sable: Cream 50g butter with 40g sugar. Add the egg yolk and fleur de sel. Fold in flour until a dough forms. Chill for 30 minutes, then roll to 3mm thickness, cut into 3-inch rounds, and bake at 170°C (340°F) for 12 minutes until golden.

2. 02

   Infuse the cream: Heat 150ml of heavy cream with the lavender buds until simmering. Remove from heat and let steep for 10 minutes, then strain through a fine-mesh sieve.

3. 03

   Create the Ganache: Pour the warm lavender cream over the chopped chocolate. Let sit for 2 minutes, then emulsify with a spatula. Add the liquid smoke and stir gently to combine. Pour into silicone sphere molds and freeze until set (approx. 2 hours).

4. 04

   Prepare the Honey Toffee: In a small saucepan, caramelize the honey and remaining 20g sugar until deep amber. Deglaze with the remaining 50ml cream and whisk until smooth. Set aside to cool to room temperature.

5. 05

   Assembly: Place a sable disk in the center of a chilled plate. Unmold a chocolate sphere and place it atop the sable. Drizzle with the lavender honey toffee and garnish with a tiny pinch of fleur de sel and optional edible gold leaf.