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Food Talk: Cacao Butter with Chef Will Goldfarb (and a recipe!)

We wanted to take the opportunity to turn the spotlight on the people who are part of the Big Tree Farms community- from professional chefs, to home cooks, athletes, health professionals and more.  We are proud to start with Chef Will Goldfarb. 

Chef Will Goldfarb

About Will Goldfarb

Originally from Port Washington, NY, Chef Will Goldfarb discovered his love for cooking when he worked as a waiter while attending Duke University. His passion for cooking developed rapidly and he decided to opt out of entering into law school to pursue a professional career in the field of pastry.

Sugar Refinery by Will Goldfarb

Since then, Chef Will has not looked back. Highly regarded by industry professionals and peers alike, Chef Will was named as one of the 10 Best Pastry Chefs in America by Pastry Art and Design. He also received the Starchef “Rising Star” award and earned a James Beard nomination for Best Pastry Chef in America. In addition to this, he was regarded in Ferran Adria’s recent book, Food for Art, Art for Food, as one of the world’s leading modern chefs and was identified in Lisa Abend’s book, The Sorcerer’s Apprentices, as one of the finest chefs in the world to pass through the El Bulli kitchen.

Chef Will Goldfarb

Will currently resides in Bali and directs the research and development and pastry programs at Mejekawi and KU DE TA, Seminyak. June 2014 saw him return to a long burning love affair with Room4Dessert with the opening of his signature dessert, wine and cocktail bar in Ubud. 

For more of Will's story take a look here

 

Chef Will and Big Tree Farms

We asked Chef Will to tell us a little bit about how he got to know Ben Ripple, Big Tree Farms co-founder, and to share one of his recipes using the Big Tree Farms cacao butter

"The first person I met in Bali was Ben Ripple and we have been close ever since.  I have been following the development of the bamboo factory since it was a line drawing on a napkin and he and I were doing pirate radio shows via Skype in Bushwick.  (Take that hipsters.)  We use Big Tree products in all of our preparations at Room4Dessert because they are the best tasting; but also because we care about the provenance of our ingredients and the choices make up good supply chain management.  We can't get enough of Ben's wonderful stuff.

We don't have any "commercial" cocoa products at Room4Dessert, just butter, cocoa paste, and cocoa nibs.  We love the butter for its tender, life giving qualities.  In fact we developed one of our emulsions based on a popular skin care product.  Normally cocoa butter is dry and flavorless, soulless even - but BTF Cocoa Butter is aromatic, creamy, rich and delicious.  We use it whenever possible, like in our new dessert, White Hunter (Black Heart) where we feature a pound cake from cocoa butter; a sorbet from yogurt, kemangi and pennywort; a tamarind gel; a meringue from black rice pudding (bubur injin); and an emulsion from lida buaya (aloe vera) and of course, more cocoa butter."

For a uniquely Will Goldfarb recipe using Big Tree Farms cacao butter, read on.

(Please note- this recipe is not for the faint of heart or fans of simple recipes, but it is a fascinating look into the world of high end desserts!)

Will Goldfarb creation with cacao butter

White Choco, Black Heart Recipe

Cocoa Butter Cake

240 grams Flour
8 grams Baking powder
345 grams Sugar
262 grams Cocoa Butter
200 grams Eggs
290 grams Hung Yogurt (click here to learn how to make hung yogurt)

  • Sieve flour and baking powder.
  • Melt cocoa butter
  • Mix sugar, hung yogurt and eggs.
  • Using a hand blender, emulsify the egg mixture with cocoa butter slowly.
  • Fold in the sieved flour and baking powder
  • Steam for 20 minutes


Tamarind Gel Emulsion
100 grams Tamarind Paste
100 grams Water
100 grams Honey
3 grams Agar Powder
50 grams Olive oil

  • Boil water, honey and agar.
  • Pour the mixture into the tamarind paste and mix well.
  • Strain and let set.
  • Cut the tamarind agar into smaller pieces and process in a blender
  • Strain



Kemangi and Daun Piduh Ice Cream
207 grams Milk
27 grams Milk Powder
120 grams Sugar
2 grams Stabiliser
400 grams Hung Yogurt
12 grams Blanched Kemangi (Lemon Basil)
13 grams Blanched Daun Piduh (Asiatic Pennywort or Centella. Check out the health benefits here)

Note: You can substitute Green Tea for Daun Piduh. 

  • Boil milk, milk powder and sugar.
  • Whisk in the Stabiliser
  • Handblend the mixture and strain into a container to let it set and mature for 24 hours
  • The next day, handblend the mixture to mix with the hung yogurt.
  • Fold in the blanched kemangi and blanched daun piduh.
  • Freeze in a Paco Jet Container (or your ice cream maker) and churn when it is frozen


Aloe Vera and Cocoa Butter Foam
100 grams Lida Buaya (Aloe Vera) juice
350 grams Milk
50 grams Cocoa Butter
100 grams Sugar

  • To get the Aloe Vera juice, shock blanch the Aloe Vera 3 times and pass it through a juicer.
  • Boil the juice
  • Then mix in the milk, sugar and cocoa butter, and boil again
  • To get the foam, the mixture needs to be hot, and use a handblender. Otherwise, heat up the mixture in a pan on a stove and whisk really fast.


Bubur Injin
100 grams Black Glutinous rice
100 grams White Glutinous rice
1200 grams Water
75 grams Palm Sugar
3 sheets Pandan leaf

  • Soak the black glutinous rice and white glutinous rice separately, overnight
  • The next day, cook the black glutinous rice with the water.
  • When it is half cooked, mix in the white glutinous rice.
  • Cook until it has a porridge consistency
  • With a different pan, melt the palm sugar with some water and the pandan leaves.
  • Strain the syrup into the porridge
  • Stir well.

Injin Meringue
180 grams Egg White
140 grams Injin (Black Rice) Puree
80 grams Icing Sugar

  • Blend and strain the bubur injin (black rice pudding) to make injin puree.
  • Mix the egg white and icing sugar.
  • Whisk it on a double boiler, bring the temperature up to 52’C
  • Continue whisking with a mixer until soft peak
  • Fold in the Injin Puree
  • Spread the mixture onto an oiled plastic sheet
  • Let dry in the dehydratorWill Goldfarb plating a creation
 

 

 


1 Comment

chaiguy
chaiguy

April 12, 2016

yogurt and sweetener – what more could we want…?

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