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Hukambi & Cherry

We are proud to present a creation by Chef Ambassador Jason Tan, who shares with us his dessert titled “Hukambi & Cherry” — a personal reinterpretation of the classic Black Forest. This dessert is not only a technical achievement but also a heartfelt expression of memory and emotion.

For Jason, the creative process begins with flavor pairing. In “Hukambi & Cherry,” the chocolate and whipped cream of the original Black Forest are reimagined with ice cream, sorbet, and contrasting textures, offering a dynamic interplay of temperatures and sensations.

Beyond technique, Jason emphasizes the emotional connection in pastry: “When someone tastes your creation and it brings back a good memory — that’s the epitome of being a pastry chef.”

Jason Tan

Jason Tan graduated top of his class in 2009 with a Grand Diplôme from Le Cordon Bleu Australia, and has built an impressive career working in high-end hotels and restaurants across Australia and Singapore. Formerly the program lead for pastry and bakery at At-Sunrice GlobalChef Academy in Singapore, he has mentored young chefs in both local and international competitions. A passionate competitor himself, he represented Singapore at the Asian Gelato Cup 2018 and the World Gelato Cup 2020 in Rimini. Today, he continues to share his expertise as a technical chef at Euraco Finefood Pte Ltd, and serves as a SOSA Ingredients brand ambassador for the APAC region.

Hukambi & Cherry

Ingredients

Chocolate Crust
- 193g -
  Flour
- 21g -
  Cocoa powder
- 85g -
  Icing sugar
- 30g -
  Almond powder
- 2g -
  Salt
- 114g -
  Unsalted butter
- 50g -
  Egg
Vanilla Whipped Ganache
- 175g -
  Whipping Cream (1)
- 30g - Glucose Syrup
- 1u -
  Madagascar Vanilla Bean
- 1,5g - Guar Gum
- 65g -
  Valrhona Opalys 33%
- 175g -
  Whipping Cream (2)
Sour Cherry Sorbet
- 600g -
  Sour Cherry Puree
- 42g -
  Sucrose
- 42g - Trehalose
- 60g - Glucose powder
- 3g - Prosorbet 5 Hot-Cold Natur
- 250g -
  Water
Sour Cherry Coulis
- 200g -
  Sour Cherry Puree
- 10g -
  Sugar
- 1g - Guar Gum
Coating Jelly
- 420g -
  Water
- 180g -
  Sugar
- 8g - Kappa Gum
Hukambi ice cream
- 1467g -
  Milk
- 40g -
  Milk powder
- 44g - Trehalose
- 200g - Procream 100 Cold
- 240g -
  Valrhona Hukambi 53%
Flourless chocolate sponge cake
- 246g -
  Valrhona Caraibe 66%
- 270g -
  Water
- 17g -
  Cornstarch
- 54g -
  Egg whites
- 20g -
  Cornstarch
- 135g -
  Egg whites
- 60g -
  Sugar
Chocolate coating
- 300g -
  Valrhona Hukambi 53%
- 30g -
  Vegetable oil
- 20g -
  Cocoa Nibs

Prepared by

Chocolate Crust
1. Mix all the dry ingredients with the butter until a breadcrumb texture is achieved.
2. Add the eggs to form a sable dough.
3. Roll between 2 pieces of parchment paper until 3mm thick.
4. Cut the sable to desired size and bake at 150°C for 25 minutes.
Vanilla Whipped Ganache
1. Bring the first portion of the cream (1), glucose, vanilla extract and guar gum to a boil.
2. Emulsify with the chocolate.
3. Blend in the rest of the cream (2) cold.
4. Leave in the chiller overnight before whipping.
Sour Cherry Sorbet
1. Blend all the ingredients together well.
2. Allow to mature in the chiller for 4 hours.
3. Blend again before churning in a batch freezer.
Sour Cherry Coulis and Coating Jelly
1. Blend the puree, sugar and gum well.
2. Portion into small half sphere moulds and freeze.
3. Bring the ingredients for the coating jelly to a boil.
4. Once cool to 75°C, dip the frozen half sphere and leave to defrost.
Hukambi ice cream
1. Heat the milk and add the chocolate to dissolve.
2. Blend all solids well.
3. Cool to 4°C.
4. Age in the chiller overnight. Blend well before churning in a batch freezer.
Flourless chocolate sponge cake
1. Mix 17 g cornstarch with water and bring to boil.
2. Pour over the chocolate and mix well.
3. Add the egg yolks and the rest of the cornstarch and mix well.
4. Whip the egg whites and gradually add in the sugar until stiff peaks.
Chocolate coating
1. Melt the chocolate and oil and temper to approximately 35°C.
2. Add the cocoa nibs.