Single Origin Venezuelan Chocolate and Hazelnut Terrine

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Rosemary tangerines and tobacco ice cream*
*bold indicates infused

Chocolate Terrine

Crunchy Base (Bottom)

  1. In a double broiler melt the chocolate, butter and cream
  2. Mix in the nuts and cereal
  3. Spread the mixture over a parchment lined 11 x 9 inch non-stick pan and allow to harden in the freezer.

Ganache (Middle)

  1. In a small saucepan, bring the cream, coffee, sugar, vanilla bean and cinnamon stick to a boil
  2. Pour the mixture over chocolate and butter and let it sit for 2 minutes
  3. Gently whisk until the chocolate has melted and is smooth
  4. Remove the vanilla bean and cinnamon stick and then whisk in the port wine
  5. Allow the mixture to cool for 10 minutes at room temperature
  6. Pour the ganache over the chocolate base and return to the freezer.

Mousse (Top)

  1. Over a double boiler, let the chocolate and butter melt together
  2. Separate the egg yolks and the whites
  3. In a separate bowl whip the whites with half of the sugar until you've formed a medium peak. Place it in the fridge.
  4. Whip the cream with the other half of the sugar and place in the fridge.
  5. Whisk the port into the egg yolks, then temper in the melted chocolate until smooth.
  6. Slowly fold in the cream and then fold in the egg whites.
  7. Pour the mousse over the top of ganache and return to the freezer.

Rosemary Syrup:

  1. Mix the sugar and the water in a small saucepan and bring to a simmer.
  2. Once all the sugar has melted, simmer for 2 to 3 more minutes, then remove from heat and add the rosemary.
  3. Let this steep for about 30 minutes, then remove the rosemary and cool.
  4. Once cool, pour over tangerine segments.
  5. This can be kept in a jar or airtight container for 2 to 3 weeks and can be muddled into cocktails, used as garnish for grilled meats or fish, or tossed into a salad.

Tobacco Ice Cream:

  1. In a saucepan combine 1 cup of the cream with one cup of milk and ¾ cups sugar
  2. Heat gently while stirring occasionally, until frothy bubbles start to form around the edge of the pan.
  3. Turn off the heat and add the whole black cardamom pods, the contents of the cigar, and cinnamon.
  4. Using a small knife scrape the seeds out of the vanilla bean and add the seeds and empty pod to the cream mixture.
  5. Cover and infuse for one hour.
  6. Meanwhile, lightly beat the egg yolks in a medium bowl.
  7. Fill a large bowl with ice and water. Rest a smaller bowl in this ice bath and pour the remaining 1 cup of cream into the smaller bowl to chill it.
  8. After you've allowed some time for the infusion to settle, re-warm the cream mixture until frothy bubbles again appear around the edge.
  9. Dribble about half of the hot cream mixture into the egg yolks, whisking constantly.
  10. Then pour this yolk-cream mixture back into the saucepan and stir to combine.
  11. Cook over low heat until the custard is nape on the back of a spoon.
  12. Stir constantly, careful to not scramble the egg mixture.
  13. Now, strain the hot custard into the cold cream. Push firmly on the cigar to extract the liquid it holds.
  14. Cool the custard mixture by stirring it slowly over the ice bath.
  15. Refrigerate the custard in a sealed container for 4 hours.
  16. If you have an ice cream maker follow the manufacturers instructions. If you don't have an ice cream maker, freeze the custard for an hour, and then mix it with a stick blender.
  17. Return to the freezer for an hour, then mix again. If not serving with Simon's chocolate terrine, try enjoying it with a glass of your favorite bourbon.

Serve the chocolate terrine with 3-4 pieces of the tangerines layered across the top of it and a scoop of the Tobacco ice cream on the side.