Venere: chocolate & smoked Tadoka dessert platter

Using a mixer and the sheet pan, mix the cold butter, cut into cubes, with the other ingredients until crumbly and grainy.

Bake for approx. 15 minutes at 150°C in a fan-assisted oven.

Heat the black rice in a saucepan until it becomes popcorn, then leave to cool.

Blend the black rice into a powder.

Place the cooked streusel, black rice powder and melted cocoa butter in a mixer fitted with a beater attachment. Mix until smooth. Set aside in the oven.

Bring the milk and cream to the boil and pour over the eggs, previously mixed (without blanching) with the sugar.

Cook at 84°C and blend to combine.

Use immediately or chill quickly and set aside in the fridge.

Weigh out the quantity of hot custard required for the recipe.

Emulsify with a pastry blender, gradually pouring over the partially melted chocolate.

Blend intensively as soon as possible to perfect the emulsion.

Leave to crystallize in the fridge, ideally for 12 hours at 4°C.

In a saucepan, first heat the black rice and then make popcorns.

Heat with the milk, then leave to infuse for around 10 minutes.

Blend with an immersion blender, then strain through a sieve.

Top up with milk if necessary to make the stuffing.

Cold mix a small portion of the black rice milk with the potato starch and set aside.

Heat the remaining milk to between 85°C and 90°C. Pour some of the hot milk over the milk/starch mixture. Return the mixture to the cooker and bring to the boil.

Weigh out the quantity of hot base paste required for the recipe and add the rehydrated gelatine.

Emulsify with a pastry blender, gradually pouring over the partially melted chocolate. Blend as soon as possible to perfect the emulsion. Add the cold liquid cream. Mix again. Leave to crystallize in the fridge, ideally for 12 hours at 4°C. Blend to obtain a texture sufficiently consistent to work with a piping bag or spatula.

Place the pitted prunes, water and smoked TADOKA in a saucepan. Heat and leave to swell, then infuse, until the prunes are soft. Drain the prunes and blend 2/3 with the balsamic vinegar. Cut the remaining 1 third into small cubes. Chinoiserie to remove only the flesh, mix with the prune brunoise and set aside in the fridge.

Roast the black rice in a saucepan.

Cook the sugar with the glucose and fondant at 165°C.

Add the black rice.

Pour onto a silicone mat.

When cold, grind into powder and set aside in a dry place.

Make the almond streusel, Tulakalum cream, ganache montée and prune compote, set aside. Make the black rice opaline. Prepare a lightly greased silicone sheet on a baking tray, then place a flower petal stencil about 2.5 cm long. Using a sieve, sprinkle the opaline over the stencil, then place in the oven for 3 minutes at 180°C. Turn the silpat over onto a baking sheet, then peel off the petals, shaping them slightly before they cool. Set aside in an airtight tin in the oven. Using a rolling pin, spread the black tempered couverture thinly between two strips of 4 cm-wide guitar foil. Using a small 1.5 cm-long drop-shaped cookie cutter, cut out the chocolate strip, then place in a drip tray. Allow to crystallize at 18°C. Make the pressed streusel. In a 6 cm-diameter circle, pipe 15 g of pressed streusel using a smaller circle, and set aside in the fridge.

Roast the black rice in a saucepan and set aside to steam. Place the streusel ring in the middle of a plate, with 15 g of TULAKALUM cream in the base. Top with 20 g of prune compote. Using a pastry bag fitted with a 7 mm tip, pipe the ganache into a rosette. Place 10 opaline petals to form a flower, then place chocolate petals between each opaline petal. Create the heart of the flower by placing a few grains of roasted black rice in the center.