ARTISAN BEAN TO BAR CHOCOLATE MAKING BY BOUTOU
ARTISAN BEAN TO BAR CHOCOLATE MAKING BY BOUTOU
Steps of Small-Scale Chocolate Manufacture
1 SINGLE INGREDIENT: CACAO BEANS
- Harvest
- Break the pods
- Leave to macerate and ferment for 4 to 5 days in the sun
- Dry for 4 to 6 days in the sun
- Toast: over hot coals or in an oven until the beans burst like popcorn
- Shell
- Crush (extract the butter)
- Knead
- Shape
- Leave to dry To make an artisanal chocolate spread: add Martinique honey and enjoy!
SWEET CARIBBEAN HOLIDAYS
Launched in November 2016, Sweet Caribbean Holidays offers visitors to the Caribbean an innovative digital assistance and guidance service for their stay here.
This start-up, founded by Sarah Chillan-Heusel, acquaints you with the not-to-be-missed activities of Martinique as well as—and most importantly—the lesser-known ones... Such as Boutou's chocolate manufacture workshop, for example!
An unusual, 100% authentic experience of Martinique that many consider one of the highlights of their stay on the "Island of Flowers."
So... Ready to surprise your tastebuds?
Rum Cocktails from Martinique by Aurélie and Yannick (Cloud Rooftop Bar)
WELCOME TO LE CLOUD ROOFTOP BAR
A rooftop bar in Martinique : a canteen at lunchtime, a bar in the evening with cocktails, wines, salads, private after-work hangout, a sunset view and so much more...
Come discover this atypical setting with an unobstructed view !
Cocktail recipes
Ingredients
CHOCO CLOUD
Serves 1 person
- 0.7 fl oz aged AOC Martinique rum
- 0.7 fl oz chocolate liqueur
- 0.7 fl oz whipping cream
- 0.2 fl oz sugar syrup
NWELJITO
- Fresh basil
- 0.7 fl oz local homemade redcurrant syrup
- 0.5 fl oz lime juice
- 0.7 fl oz Ginger Ale
- 0.7 fl oz AOC Martinique white rum
- 0.7 fl oz Shrubb liqueur
CARIBBEAN TIKI
- 1 fl oz pineapple juice
- 1 fl oz guava juice
- 0.2 fl oz lime juice
- 0.7 fl oz AOC Martinique white rum
- 0.7 fl oz aged AOC Martinique rum
- 0.5 fl oz coconut rum liqueur
- 0.3 fl oz sugar syrup
Mojito Yule Log by Chef Gabi & Chef Fred from Le Steel Pan Restaurant
Ingredients
Preparing the lemon cream
For one full-sized yule log
- 1/2 quart lemon juice
- 2 egg yolks
- 7.8 oz sugar
- 17.6 oz custard powder
- 8.8 oz butter
- 17.6 oz mascarpone
Preparing the mint mousse
- 1/2 quart milk
- 8 egg yolks
- 2.8 oz sugar
- 1 oz mint
- 0.4 oz gelatin
- 7 oz melted white chocolate
- 1 quart whipped cream
- 2 tbsp mint syrup
Preparing the lemon madeleine sponge cake
- 5.3 oz sugar
- 2 whole eggs
- 10.1 fl oz milk
- 3 tbsp oil
- 8.8 oz flour
- 1 packet baking powder
- 5.2 oz butter, melted
- 0.3 oz lime zests (from a whole lime)
Preparing the mint sponge cake
- 10 egg whites
- 2 tbsp mint syrup
- 10 egg yolks
- 8.8 oz sugar
- 7 oz flour
Preparing the Mojito Yule Log
Duration of the preparation: 2 hrs / Level: Intermediary
Preparing the lemon cream
- Mix together the lemon juice, egg yolks, sugar, custard powder and butter, and chill to reserve for 20 min
- Once the mixture is chilled, incorporate the mascarpone
- Chill to reserve
Preparing the mint mousse
- Mix together the milk, egg yolks, sugar and mint, and pass the mixture through a fine sieve
- Incorporate the gelatin and chill to reserve for 20 minutes
- Once the mixture has cooled, incorporate the melted white chocolate and two tablespoons of mint syrup
- Chill for 20 minutes, then incorporate the whipped cream
- Pour 1/4 of the mint mousse into the mold and chill to reserve
Preparing the lemon madeleine sponge cake
- Mix the sugar with the eggs, then reserve the mixture
- Mix together the milk, oil, flour, yeast and melted butter, then incorporate the sugar and egg mixture into it
- Add the lime zests
- Spread the mixture onto the baking dish and bake it in an oven heated to 160°C / 320°F
- Once the sponge cake is baked, cut it to the size of the mold and soak it with syrup (a mixture of rum, water and sugar)
- Spread the lemon cream on one side and cover it, then repeat the operation and assemble
- Fill the mold with mint mousse
- Chill to reserve
Preparing the mint sponge cake
- Beat the egg whites to stiff peaks, then fold in the mint syrup, then the egg yolks, sugar and flour
- Spread the mixture onto the baking dish and bake it in an oven heated to 190°C / 374°F
- Once the sponge cake is baked, cut it to the size of the mold and soak it with syrup (a mixture of rum, water and sugar)
- Then spread the sponge cake with lemon jelly to cover
- Top the yule log with the mint sponge cake (only one layer, the lowest)
- Reserve in the refrigerator for a full day.
- To remove the yule log easily from the mold, immerse the tin in warm water, turn it out, and pour the topping and coloring along its entire length to cover
- Place the yule log atop a base of orange coulis and candied lemon zests, and garnish with white chocolate and mint leaves.
Serve chilled.
Le Steel Pan restaurant takes you on a gourmet voyage!
