Above is a dessert that Megan and I first plated together at Niagara College a number of years ago. We were still in the honeymoon phase of dating at the time, and Megan thought it was cool to tag along to these professional events. This plated dessert is composed of a flexible chocolate, mango and passion fruit fluid gels and meringue tear drops, tuiles, white chocolate “snow”, mango sorbet and some fresh herbs.

The concept of “snow” requires two key ingredients: tapioca maltodextrin and fat. This modified starch is typically used as a bulking agent has a special property of transforming fats into powder. With a general proportion of 60/40 (60% tapioca maltodextrin and 40% fat), snow is a great garnish to have in your toolkit: it’s minimal in terms of ingredients and simple to make and execute. It also dissolves surprisingly quickly with moisture which means that once it hits your palate, you will get an immediate melting sensation.

68g chocolate
30g maltodextrin
5g flavouring/colour  

1. Melt chocolate in a microwave in 30 second bursts.
2. Pour chocolate into a bowl with maltodextrin.
3. Carefully mix in food processor or by hand (use gloves) until the texture of a powder is achieved.

– different type of chocolates combined with oil based favourings
– use animal fats
-oil based infusions: orange ash
-adjust proportions to achieve a paste (this can be pan-fried or roasted in the oven quickly for a few minutes to achieve a crispy outer shell with the same melting sensation as the “snow” on the inside)

One thought on ““Snow”

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