650g milk chocolate tanariva
100g dark chocolate guanaja
1 vanilla bean madagascar, split and seeded
25g rum goslings
3 gelatin sheets soaked in ice water
- Place milk and dark chocolate in a bowl. Sprinkle the salt over the chocoaltes. Bring a pot of water to a boil, reduce to a simmer, and place the bowl of chocolate over the pot to melt. When the chooclates have melted, remove from heat and set aside.
- Place cream and vanilla bean in a medium pot and place over medium high heat. Cook until the cream comes to a boil, then remove from heat and set aside in a warm place.
- Place the sucrose and water in a small pot and cook until the sugar comes to a medium amber. When the sugar caramelizes to the correct color, add the reserved cream and stir until even.
- Remove the vanilla pod, temper with the yolks and cook as a custard. When the custard has thickened, add the gelatin, stirring to dissolve. Strain into a medium bowl and set aside.
- Place the water in a small pot and use a hand blender to incorporate the agar. Bring to a full rolling boil. When the mixture comes to a boil, set the timer for 1 minute. Continue boiling for one minute to fully hydrate the agar agar.
- When the 1 minute timer goes off, immediately strain the agar solution into the custard, and use a hand blender to incorporate evenly.
- Pour the custard mixture over the chocolates and whisk until the ganache is even and smooth. Immediately pour into a half sheet pan sprayed with pan spray.. Use a c-fold to help level the pan on the counter, and let the cremeux set at room temerature until it is no longer liquid, about 20 minutes. Once the pudding is set, transfer to the refrigerator for 2 hours minimum.
- When the pudding is set, remove from the refrigerator and transfer to a robot coupe. Process until smooth, then transfer to 3 x 550g piping bags, and store in the refrigerator.