Light Guanaja Bitter Chocolate with Raspberry and Red Pepper Sorbet by Matthias Moser
Matthias Moser, an award-winning chef and QimiQ Executive Chef, has honed his skills in some of the finest establishments, including Hilton/Vienna, Hotel Victoria Ritter/Bern, Hotel Alpine Deluxe/Obergurgl, Adventure Catering/Wien, and Hotel Fürberg/Sankt Gilgen. As the head chef at the Kirchenwirt in Leogang Salzburg, a Jeunes Restaurateurs d'Europe member establishment, he earned two toques with 15 points in the Gault Millau guide in 2017. He is known for his commitment to creativity, perfection, and, above all, regional ingredients.
For the raspberry and red pepper sorbet
- 45 g QimiQ Classic
- 500 g Boiron raspberry puree
- 70 g jam sugar
- 90 g red pepper(s), diced
- 30 g sugar
For the light Guanaja bitter chocolate
- 450 g QimiQ Cream Base
- 80 g egg yolk
- 100 g egg(s)
- 80 g sugar
- 1 pinch(s) salt
- 10 ml rum
- 400 g Valrhona Guanaja 70% dark chocolate
- 300 g egg white
- 50 g sugar
- For the raspberry and red pepper sorbet: bring 1/3 of the raspberry puree to the boil with the preserving sugar.
- Add the remaining ingredients and mix well.
- Fill into a pacojet beaker and deep freeze.
- For the light guanaja dark chocolate: For the light guanaja bitter chocolate: mix the QimIQ Cream Base with the egg yolks, eggs, sugar, salt and rum and heat to 70 °C. Remove from the heat.
- Add the dark chocolate and whisk until dissolved. Blend smooth using an immersion blender.
- Whisk the egg whites with the sugar until stiff, and fold into the mixture.
- Fill into moulds and allow to chill well.
- Pacotise the raspberry and red pepper sorbet and serve with the light guanaja bitter chocolate.
