Chocolate
Macadamia bars from pastry chef Patrick Reiterer, Mesa restaurant
Patrick Reiterer, chef Patissier at the famous restaurant Mesa in Zurich, was at the last Salon du Chocolat in Zurich. During his live-show he showed with chef Antonio Colaianni how to make some macadamia bars.
Antonio Colaianni (middle) and pastry Patrick Reiterer (left) from Mesa restaurant in Zurich at the SDC – credit Nicolas Rodet
Patrick Reiterer and Antonio Colaianni in the back at the Zurich Salon du Chocolat – credit Nicolas Rodet
The BHMS students help prepare the Macadamia bars at the Salon du Chocolat in Zurich – credit Nicolas Rodet
Mesa, located on the Weinbergstrasse 75, is one of the best restaurants in the city with 17 GaultMillau Points. The restaurant is letting us publish this delicious chocolate recipe.
MACADAMIA BAR
For 16-18 bars
Macadamia bars on a plate – Patrick Reiterer, restaurant Mesa – credit Restaurant Mesa
INGREDIENTS:
Macadamia Dacquoise
280 gr egg white
95 gr sugar
250 gr powdered sugar
250 gr grounded macadamia nuts
Chocolate Air with macadamia oil
455 gr dark chocolate 64%
90 gr macadamia oil
Chocolate mousse with full chocolate milk
50 gr egg yellow
25 gr Bacardi
2 leaves gelatin
210 gr full chocolate milk
500 gr whipped cream
Drizzle chocolate with air brush
300 gr dark chocolate
200 gr butter of cacao
Macadamia nuts Toffee
200 gr of chopped macadamia nuts
60 gr powdered sugar
30 gr sugar syrup
200 gr sugar
100 gr cream
30 gr salty butter
Macadamia bar – Patrick Reiterer, restaurant Mesa – credit Restaurant Mesa
HOW TO MAKE IT:
Preparation of the Macadamia Dacquoise
Beat the white with the sugar. Mix the powdered sugar with the nuts and gently lift the whites in it. Pour the preparation on a backing paper and bake 30 minutes at 170C.
Preparation of the Chocolate Air with the macadamia oil
Chop the chocolate and suck the air out at the highest power with the oil. Leave the vacuum pouch in the warm up Roner (low cooking thermostat for sous vide preparation) at 37C for 1hour ½. Now put the chocolate in a ISI bottle and with the help of 2 gas cardrigdes. Finally put the preparation in freezable dish and freeze it.
Nice way to serve the Macadamia bar – recipe from Patrick Reiterer – credit Restaurant Mesa
Preparation of the chocolate mousse with the full chocolate milk
Let the chocolate melt in a bain-marie and keep it on the side. Beat the yellows in a bain-marie. In the meantime melt the gelatin with the Bacardi. When the gelatin is ready with the Bacardi, add it to the yellows. Lift a bit of the cream into the chocolate. Then carefully bring the beaten eggs with the chocolate and then lift the cream in it in 3 times.
Preparation of the chocolate drizzle with air brush
Warm up the two ingredients at 42C.
Preparation of the Macadamia nuts Toffee
Combine the chopped nuts with the powdered and syrup sugars and lay on a baking Silpat mat on a non stick backing tray. Place in oven to caramelize at 160C. Then keep it on the side to cool down.
For the toffee, cook the sugar with a bit of water about 50 ml until it caramelize a little and dilute with the cream. Then mix in the butter and roll out everything again. Lastly mix well everything and leave by room temperature on the side.
Preparation of the cuts
First put the dacquoise in a baking form of 30 x 10 cm and let it freeze. Then add the chocolate air, about 1 cm and freeze. Take the Toffee left at room temperature and fill in with the chocolate mousse. The cuts need to be about 3 cm in height. Everything needs to freeze once more and the bars should be 12 cm in length and 2 cm in width. Freeze the bars again, spray with chocolate air brush and keep it in the fridge over the night. Remove from the fridge 30 minutes before serving.
– Copyright Mesa restaurant –
