Chocolate Noodles With Peppermint Broth And White Chocolate Sorbet

• Chocolate Water:
• 1 quart water
• 150 grams atomized chocolate
• 100 grams sugar
• Chocolate Noodles:
• 450 grams Chocolate Water (from above)
• 200 grams water
• 150 grams sugar
• 3.8 grams Kappa Carageenan
• 1.25 grams Iota Carageenan
• 2.5 grams Locust Bean Gum
• 3 grams salt
• Neutral Fluid Gel-1%:
• 10 grams Agar Agar
• 20 grams sugar
• 1000 grams water
• Peppermint Broth:
• As needed peppermint leaves
• As needed mint leaves
• As needed water
• As needed simple syrup
• As needed Neutral Fluid Gel (from above)
• As needed all natural peppermint oil
• White Chocolate Sorbet
• 1500 grams milk
• 700 grams water
• 100 grams Trimoline
• 100 grams Glucose
• 3 whole vanilla beans
• 20 grams sugar
• 16 grams Sorbet Stabilizer
• 900 grams white chocolate, chopped fine
• 100 grams Creme de Cacao
• Garnish:
• Cacao nibs
• Special equipment:
• peristaltic pump

1. Chocolate Water:
2. Heat the sugar and water to a simmer, add the sifted atomized chocolate, and return to a simmer. Emulsify, cool, and strain through a fine-mesh chinois.
3. Chocolate Noodles:
4. Combine dry ingredients and mix together well. Shear into the water and chocolate water on the vita prep and blend on medium speed for 1 minute. Transfer to a pot and heat to a simmer, stirring constantly. (Make sure you have the peristaltic pump and ice bath set up before you start.) Heat to 190u0b0F or above. Transfer to a plastic quart container and process through the pump.
5. Neutral Fluid Gel Base:
6. Shear the Agar Agar and sugar into the water and bring to a boil. Reduce to a simmer and simmer for 5 minutes. Pour out into a container. Chill. Once set, shear again until fluid and pass through a chinois. Remove air in the cryovac machine.
7. Peppermint Broth:
8. Blanch and shock the GREEN ONLY leaves. Squeeze out and place in the vita prep. Add a small amount of water and simple syrup and blend until super fine. Chill on an ice bath. Pass through a chinois, then pass through a cheese cloth-lined chinois. Mix 4:1 peppermint to neural fluid gel. Just before serving, add a touch of peppermint oil to taste-use peppermint oil sparingly as it is very strong.
9. White Chocolate Sorbet:
10. Combine the first five ingredients and bring to a simmer. Combine the sugar and Sorbet Stabilizer and whisk in. Bring to a boil. Add chopped chocolate and emulsify with burr mixer. Cool to room temperature, add Creme de Cacao, and spin in the ice cream machine until it's the consistency of soft serve.
11. To Serve:
12. Place some chocolate noodles in the bowl and cover halfway with the broth. Scoop the ice cream and roll in cocoa nibs half way before adding to the peppermint broth and noodles.

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Taken from www.epicurious.com/recipes/member/views/chocolate-noodles-with-peppermint-broth-and-white-chocolate-sorbet-50053444 (may not work)