Smoked Valrhona Ganache with...Smoked Valrhona Ganache with Cardamom Pears & Hazelnut Earth

A sophisticated multi-textured dessert featuring 70% dark chocolate infused with hickory smoke, paired with fragrant cardamom-infused pears and a crunchy hazelnut soil.

Ingredients

Cooking Instructions

1. 01

   To smoke the cream: Place the heavy cream in a shallow bowl. Using a handheld smoking gun and hickory chips, fill a larger covered container with smoke and leave the cream to infuse for 10 minutes.

2. 02

   Prepare the ganache: Heat the smoked cream in a saucepan until just simmering. Pour over the chopped chocolate in a heat-proof bowl. Let sit for 2 minutes, then stir gently from the center outward until emulsified and glossy. Chill until set but still pipeable.

3. 03

   Poach the pears: In a small saucepan, combine sugar, 400ml water, and crushed cardamom. Bring to a simmer. Add pear halves and poach on low heat for 15-20 minutes until tender. Allow to cool completely in the poaching liquid.

4. 04

   Make the hazelnut earth: In a bowl, rub together hazelnut flour, chilled butter, cocoa powder, and a pinch of sugar until a crumbly, sandy texture forms. Spread on a baking sheet and bake at 170°C (340°F) for 10-12 minutes. Let cool.

5. 05

   Assembly: Place a generous spoonful of hazelnut earth on the center of the plate. Pipe a large, smooth sphere of smoked ganache beside it. Slice the poached pear thinly and fan it out over the soil. Finish with a touch of Maldon salt and micro-herbs for garnish.