Chocolate Soba with Vanilla Bean Dipping Sauce: A European Dessert, Tsukemen-StyleAugust 1, 2013
- Gregory GuyWords
Today, we have an interesting mix of cultures and techniques that showcase the epitome of fusion cuisine. We’ll use Italian techniques for making the pasta, Dutch cocoa for the flavor, a basic French sauce for dipping, and Japanese-style presentation to bring it all together. It tastes European, looks Japanese, and will please just about anyone’s palate.
The next time you can’t decide on which type of cuisine to enjoy, feel free to follow these simple steps and let your taste buds tour the world through just one dish.
Chocolate Pasta Dough
1 1/4 cup All Purpose Flour
1/2 cup Unsweetened Dutch Cocoa Powder, or any other brand of unsweetened cocoa powder (like Hershey’s)
1/4 cup Confectioner’s Sugar
2 large eggs
1 tsp coffee extract
To make the Chocolate Pasta dough, please refer to my 7 Yolk Pasta Dough recipe. The steps are exactly the same, except we’re using the different ingredients we outlined here.
After the dough has had time to rest, divide the ball into two. We’re only using one half of the dough for this recipe. Set aside and reserve the other half for another dish.
Pass the dough through the largest opening of the pasta machine, usually that’s number one setting. Fold it in half and run it through the machine again. Repeat this step several times until the dough is smooth and not sticky. Feel free to add a little more flour if the dough is sticking to the rollers excessively or feels too wet and sticky.
Roll out the pasta until you reach the machine’s second to the last thinness setting and then use the pasta cutter attachment to cut the dough into thin strips of pasta. Let it hang for a while to slightly dry before cooking in lightly salted boiling water for 1-2 minutes or until done. Strain it and let it cool in the refrigerator.
3 Egg Yolks
1 Vanilla Bean
1 Handful of Roasted Pistachios, coarsely chopped
The first step is to blanchir (to whiten, or make white) your sugar and egg yolks. Add most, but not all, of the sugar to the yolks and mix with a whisk until the eggs turns a very pale yellow.
Next you, have to temper the eggs. This step is very important to get correctly. Do it wrong and you will end up with scrambled eggs.
Add the remaining sugar to the milk and let it boil. Then, slowly add approximately 3/4 cup of boiling milk to the egg mixture while continuously stirring. This will slowly bring the eggs’ temperature up and prevent it from curdling. Pour the egg mixture into the pot with the rest of the milk and stir with a spoon or spatula over low heat.
Continue stirring until the mixture has reached a consistency thick enough to coat the back of a spoon. When you swipe your finger across the spoon, it should leave a clean line with the liquid strong enough to hold its shape. This consistency is called a la nape. It’s also a useful benchmark when cooking sauces for savory dishes. Once you have reached this consistency, split the vanilla bean in half and add its seeds to the mixture.
Set aside the crème anglaise and let it cool in the refrigerator.
Once everything has cooled down, it’s time to put the dish together. Place the chocolate pasta on a bamboo mat and top with the chopped pistachios. Serve with the vanilla bean dipping sauce on the side.
Ciao! Arigato! A bientôt! And remember to never go Dutch on a date!
For any questions or clarifications, leave a comment below or email me at email@example.com.