With extensive experience in kitchens such as the Geranium restaurant in Copenhagen, El Bulli and Mugaritz in Spain, and even aboard the Royal Yacht of the Dutch royal family, Ronny Emborg is the Executive Chef of Atera, with two Michelin stars. Located on Worth Street in the coveted Tribeca neighborhood of New York, the restaurant offers a sensory gastronomic experience focused on the best seasonal products.
Emborg’s spirit of improvement has allowed him to face the restaurant’s desserts and petit fours with solvency and personality, applying the same philosophy as in the savory station. His culinary art appeals to the five senses, is elegant and focuses on ingredients, but it also cares for everything that is beyond the specific content of the dish. He defines it as Sensorial Cuisine.
This dessert that we share exclusively on our website is precisely that, sensorial, and it complements the article we published in so good #24. A gastronomic chocolate mint bonbon that combines technique and elegance, in search of the highest level in every way.
Chocolate Mint Bonbon
Dulce de leche
- 1 can condensed milk
Take sweetened, condensed milk in the can and put the can in a pot of water. Bring the water to a boil and cook for three hours. Cool the can. Open and strain.
Mint chocolate mix
- 195 g chocolate mint
- 75 g mint
- 930 g cream
- 370 g glucose
- 845 g white chocolate
- 7 sheets silver grade gelatin
- 34 g mint extract
- 1 g salt
Heat up the cream and glucose. Stir in bloomed gelatin. Add the rest of the ingredients and blend until smooth. Pass through a chinois. Let cool. Reserve for filling.
- 600 g dark chocolate (Manjari)
- 400 g cocoa butter
Slowly melt both, together. Stir to combine.
Make dark chocolate spherical shells and clean then so there are no “edges”. Fill first with the dulce de leche. Fill secondly with the mint filling. Seal the lip with tempered chocolate. Using a paint gun, first melt the chocolate spray, put it into the canister and spray the chocolate spray on all sides.