by Chef Pía León

SOUFFLE DE CHOCOLATE 72%   MAKES: 418 GR (10 PIECES) by Pía Léon – her recipe for BajaTraveler®’s readers.

Ingredients:
150 gr         CHOCOLATE 72%
85   gr          BUTTER
30   gr          RAW CANE SUGAR
47   gr          WATER
2                    EGGS
30   gr          RAW CANE SUGAR

Preparation:
Preheat the oven to 320°F. Make a syrup using one part of the raw cane sugar, and use the other part to beat the eggs in a mixer. Melt the chocolate with the butter and add the syrup you made earlier. Once the eggs reach the ribbon stage, fold in the chocolate-and-syrup mixture gently, off the mixer. Pour into a pan lined with parchment paper and bake for 10 minutes.

MACAMBO ICE CREAM – MAKES: 325 GR (10 PIECES)

Ingredients:
15   gr                      SUGAR
77   gr                      FRESH MILK
128 gr                      WATER
12   gr                      LIQUID GLUCOSE
15   gr                      DEXTROSE
13   gr                      POWDER MILK
1     gr                       NEUTRAL BASE
64   gr                      MACAMBO CHOCOLATE
0.6  gr                      SALT

Preparation:
Make a white base and mix it with the macambo chocolate. Let it mature for at least 8 hours. Package it and churn (turn ice cream) it for service. Ice cream serving temperature: 5°F.

MANJAR DE COPOAZU – MAKES: 88 GR (10 PIECES)

Ingredients:
33  gr                       CONDENSED MILK
33  gr                       EVAPORATED MILK
33  gr                       COPOAZU PULP
0.5 gr                       SALT

Preparation:
Put all the ingredients in the Thermomix and cook on the Varoma setting for 45 minutes. Let it rest, cool it down, and pack it into piping bags.

SORBETE COPOAZU – MAKES: 203 GR (10 PIECES)

Ingredients:
62 mL          WATER
10 gr            DEXTROSE
30 gr            RAW CANE SUGAR
0.5 gr           ICE CREAM STABILIZER
100 kg         COPOAZU PULP

Preparation:
Mix the sugar and stabilizer; set aside. In a pot, add the water and dextrose and heat to 113°F. Add the sugar and stabilizer mixture and continue heating until it reaches 185°F. Mix in the copoazu pulp. Let it mature for at least 8 hours, then package and freeze.

AIRE DE CHOCOLATE – MAKES: 456.5 GR (10 PIECES)

Ingredients:
136 gr          WHITE CHOCOLATE 39%
68   gr          COCOA BUTTER
2.3  gr          LECITHIN

Preparation:
Melt and temper the chocolate and cocoa butter, then emulsify using an immersion blender. Emulsify in the lecithin, and then aerate to create bubbles.

CHOCOLATE FIGURINES  – (10 PIECES)

Ingredients:
11 gr            CHOCOLATE 72%
22 mg          MACAMBO FLOUR

Preparation:
Spread the flour out on a tray, and using a piping bag, pipe spiral shapes with 72% chocolate.

VIRUTAS THEOBROMAS – MAKES: 90 GR (10 PIECES)

Ingredients:
30 gr             MACAMBO CHOCOLATE
30 gr             CHOCOLATE 72%
30 gr             WHITE CHOCOLATE

Preparation:
Melt the chocolates to 104R°F and spread them in layers in square containers, 30 gr each. Color order: 1) Macambo, 2) 72% chocolate, 3) 39% white chocolate.

MACAMBO OCCO –  MAKES: 50 GR – ( 10 PIECES)

Ingredients:
50 gr             MACAMBO SEEDS
80 mL           CACAO MUCILAGE

Preparation:
Cook the macambo seeds with cocoa mucilage in the OCOO for a total of 8 hours. Stop and open after the first 4 hours, stir/move the seeds, then continue cooking for the remaining final 4 hours.

Pía León is one of Latin America’s most original visions in contemporary gastronomy, celebrating Peru’s vast biodiversity and cultural multiplicity. She co-owns Central Restaurant in Lima, Peru, which was named No.1 on The World’s 50 Best Restaurants’ list in 2023 and for many years ranked at the top of the list.  In 2018, Pía launched her own restaurant, Kjolle, and in 2021 she was awarded the World’s Best Female Chef. Kjolle debuted on Latin America’s 50 Best in 2019 winning the Highest New Entry and has since risen to No. 2 in Latin America and No. 9 in the world.