Chocolate Custard Cream with Spiced Raspberries and Cocoa Nib Tuile

• 1 3/4 cup heavy cream
• 1 cup water
• 1/2 cup sugar
• 1 1/2 teaspoons carrageenan
• 1 cup 40 percent dark chocolate chips, melted
• 1 cup heavy cream, plus 1 cup
• 1 cup cocoa nibs
• 4 sheets bronze gelatin, bloomed
• 1/4 cup egg whites
• 1/2 cup sugar
• 3 cups port
• 4 cloves
• 2 sticks cinnamon
• 1 star anise
• 1 whole allspice
• 1/2 cup isomalt
• 1/2 cup cocoa nibs
• 1/4 cup ground shortbread cookies
• Raspberries for garnish

1. In a saucepan, mix the cream, water, sugar, and carageenan.
2. Add the melted chocolate and bring to a boil, stirring continuously.
3. Pour through a chinois onto an acetate-lined quarter sheet pan.
4. Let set.
5. Bring 1 cup of the cream to a boil in a saucepan with the cocoa nibs.
6. Simmer for 5 minutes, and then pour into a blender and blend well.
7. Transfer to a bowl and add the gelatin.
8. In a medium bowl, whip the whites and sugar to medium peaks.
9. Fold the whites into the cocoa nib mixture.
10. Whip the remaining 1 cup cream to soft peaks and fold into the nibs-egg white mixture.
11. Pour onto an acetate lined quarter sheet pan.
12. In a small saucepan, simmer the port with the cloves, cinnamon, star anise, and allspice until it reduces to a syrup consistency.
13. Preheat the oven to 375 degrees F.
14. Grind the isomalt, cocoa nibs, and shortbread cookies into a fine powder.
15. Sift onto a parchment paper-lined sheet tray.
16. Bake for 7 minutes.
17. Let cool slightly and cut into desired shape.
18. Gently place the chocolate sheet atop the cocoa nib cream sheet.
19. Using a ring cutter, cut out a circle or square.
20. Top with a similar size cocoa nib tuile.
21. Garnish with a few fresh raspberries dressed in the port sauce.
22. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
23. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

heavy cream, water, sugar, carrageenan, chocolate chips, heavy cream, cocoa, bronze gelatin, egg whites, sugar, port, cloves, cinnamon, anise, allspice, isomalt, cocoa, ground shortbread cookies, raspberries

Taken from www.foodnetwork.com/recipes/chocolate-custard-cream-with-spiced-raspberries-and-cocoa-nib-tuile-recipe.html (may not work)