Ember Roasted Potatoes and Funfetti Crumbles

So after I finished doing up the pumpkin in my barbecue last week, I thought, 'why not throw in some potatoes in the embers?' And a couple of cheekus? Some ginger even?

Needless to say, the potatoes tasted amazing- after spending the entire night in the embers, the skin had gotten on a beautiful layer of the smokiness. Would be a shame to not harness it.

A while back, I did a dessert with roasted potato skin ice cream with fermented plum jam and Balinese chocolate mousse. I thought it might be a good chance to ameliorate that beautiful ice cream and so I infused the skins in some milk for a day, followed by sedimentation of the heavier coal particles that would otherwise hamper the texture if the ice cream.

That being done, the opportunity to conjuct it with another idea of using raw and roasted chocolate and the same dish to juxtapose differences seemed right (the actual product wasn't quite there and so I will dedicate another dish to it in a future post).

I used to do a lot of bonbons back in the day (till summer came and it shot up to 45 degrees, then you don't even need a melting tank) and I wanted this chocolate dish to instill a sense of being fun than technical and exploratory, as I usually do; thus came about the idea of a 'funfetti crumble' as I like to call it. It's got nothing to do with funfetti, but everything to do with fun (I guess). Composed of crispy donut bits, cocoa nib cookies, raw cookie dough, house made grated raw cocoa paste, and potato peel powder. It's sort of all that I dream to eat with ice cream.  Initially, some dried brownie pieces were going to be in there, but looking at the fudgy moistness of them, I decided to turn it into a parfait instead- a parfait soft enough to have a serving temperature of -18degrees C. I put some ganache on the place for some dense creaminess. And just for a tinge of acid (even though the raw chocolate adds to it in a form of astringency) I dusted some freeze dried yuzu pieces with passion fruit powder, just to refresh the palate in case the entire dessert got to heavy at some point.

The joys of chocolate and tons of crispy bits.

Ember roasted potato skin Ice cream, Tanzanie Ganache, Brownie Parfait, Lyo Yuzu coated in Passionfruit Powder, Funfetti Crumble (crispy donuts, cocoa nib cookies, frozen cookie dough, potato peel powder, grated raw chocolate paste)