Foie Gras - Rocher

By Chef Jordi Vila

Ingredients
  • 500g Skinned hazelnuts
  • Foie Gras Ganache
  • 750 g Foie Gras
  • 15g Salt
  • 11.3 g Sugar
  • 1.5 g pink salt
  • 300 g Heavy cream, divided 75 g to dissolve the gelatin
  • 7.5 g Gelatin
  • Melt chocolate ; 250g Chocolate, dark

Procedure:
Toast hazelnuts at 165 °C until golden brown. Reserve 20 whole hazelnuts; chop the rest
Reserve 20 whole hazelnuts for the centers of your "rochers." You may not need all of them, but it's good to have extras.
Roughly chop the other hazelnuts. Pass through #10 and #5 sieves. You want to have about 300 g of uniform-size chopped nuts for final garnish. Re- chop or discard as needed.
Cook sous vide 54 °C for 30 min

While “foie” is cooking, combine salt, curing salt, sugar, and cream. Set aside. Pipe ganache into 30 mm hemisphere molds. Fill an even number of hemispheres with foie gras ganache, so the ganache is flush with the top of the mold.
TIP: Place the mold in a baking tray and tap on the counter to flatten and even out the ganache.
In half of the hemispheres, carefully place a whole toasted hazelnut in the center of the ganache.
Leave the other hemispheres with only ganache. Cover and freeze about 1 hour. Scoop out craters in half of the hemispheres.
Pipe ganache into 30 mm hemisphere molds. Fill an even number of hemispheres with foie gras ganache, so the ganache is flush with the top of the mold.
TIP: Place the mold in a baking tray and tap on the counter to flatten and even out the ganache.
Cover and freeze. Scoop out craters in half of the hemispheres. When ganache has frozen completely, remove from freezer.
In hemispheres with no hazelnuts, use a fine-tipped spoon to hollow out a crater large enough to fit a half a hazelnut.
Press halves together. Press hemispheres with craters onto hemispheres with hazelnuts to make spheres. Use a blowtorch to loosen up the mold and stick the halves together. Be sure to heat gently, or you will ruin the shape.
Once hardened, clean up the seam with a knife. Return to freezer.

Melt chocolate. Place a heat-conductive container in water bath. Take precautions to prevent water from getting in. Fill container with dark chocolate, and bring chocolate up to 131°F/55°C.
Remove container from water bath. Dip frozen spheres into melted chocolate. Using a tooth pick or skewer, dip frozen foie gras spheres into melted chocolate. Allow chocolate to fully harden before dipping a second time. It may be necessary to return spheres to freezer between dips for best results. (If returning to freezer, be sure to return your chocolate to the water bath to keep its temperature up.)
Garnish with chopped hazelnuts. Place chopped hazelnuts from step 2 in a bowl. One at a time, place chocolate covered spheres in the bowl. Using a blowtorch, carefully melt the outside of the spheres so the nuts will stick. Do not overheat or you will ruin the shape.
Serve with just a bit of salt if desired. We recommend Maldon sea salt flakes. Keeps for about two hours outside the fridge, but they are best enjoyed cold. Keeps in the fridge for 3–4 days. If well-sealed, keeps in the freezer for up to a month.

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