Sudachi, milk chocolate, and soy caramel dessert in a glass by Albert Daví

Albert Daví debuted in so good #25 with one of his products on the cover. His participation in this issue has to do with the celebration of the 25th anniversary of the Chocolate Academy in Barcelona, for which we have included an article with the Academy’s chef-instructors, Daví himself, Enric Monzonis, and Josep Maria Ribé, as well as a complete interview with its director, Josep Maria Ribé.

Below we share a bonus track creation, the dessert in a glass of sudachi, milk chocolate, and soy caramel. Both this dessert and the rest of his proposals have a special bond with Japan. In fact, his creations are born from a demonstration at the Chocolate Academy in Tokyo, which motivated this young Spanish professional to use various ingredients from Japan.

On an aesthetic level, glasses always pose limitations. In this case, he tries to give prominence to the elements that make up the combination and finish with an elegant yuzu crunch that allows you to taste the glass by breaking this thin crunchy sheet.

Albert Daví and his cover at so good #25

Dessert in a glass of sudachi, milk chocolate, and soy caramel

Soy caramel

Recipe for 20 glasses

165 g 35% MG UHT cream
125 g sugar
110 g DE40 glucose syrup
22 g water
50 g butter
75 g liquid soy

Heat the cream and 1/2 of the glucose syrup. Cook the water, the sugar and 1/2 of the glucose at 205ºC. Blanch with the previous cream and cook at 108ºC, Add the butter and emulsify with the blender. Lower to 28ºC, add the liquid soy and emulsify again.

Butter cake

500 g butter
250 g flour
250 g sugar
240 g eggs
6 g baking powder
2 g salt

Mix the creamy butter with the sugar. Add the tempered eggs little by little. Mount lightly and add the solids. Roll out into a 5 mm, 36×36 cm frame and cook at 180ºC for approximately 12 minutes.

Milk chocolate cream

English cream

450 g cream
110 g yolks
105 g sugar

Heat the cream to 50ºC, add the yolk and sugar mixture and cook at 82ºC.

Cream

665 g English cream
140 g Jade 38.8% milk chocolate couverture
15 g gelatin mass

Emulsify all the ingredients with the English cream. Let crystallize in the fridge.

Vanilla and lemon crumble

200 g ground almonds
200 g loose flour
200 g butter
200 g sugar
5 g vanilla powder
4 g lemon zest

Cut the cold butter into cubes. Add the rest of the ingredients and knead at medium speed until you get a grainy texture. Cook at 160ºC for approximately 15 minutes. Let cool and reserve.

Gelled Sudachi

270 g sudachi juice
22 g yuzu juice
255 g pear puree
30 g mandarin juice
75 g trehalose
150 g sugar
10,5 g pectin
1 g locust bean gum

Heat the pear puree, the juices, and the trehalose. Add the sugar mixed with the pectin and the locust bean gum over 60ºC. Boil 1 minute and leave to gel in the fridge.

Yuzu crisp

75 g 40 DE glucose
75 g isomalt
150 g fondant
5 g lyophilized yuzu

Heat all the sugars until reaching 150ºC. Once off the heat add the yuzu powder. Mix. Roll out on a silicone mat, cool and blend. Sprinkle a thin layer of the crushed caramel on top of a silpat. Melt at 180ºC.