Art, urban culture, food, scents and colors are all part of Gilles Choukroun palette.
His MBC restaurant combines striking flavors on the plate with show stoppers on the walls.
He recently shared this Pizza au Chocolat recipe (Chocolate Pizza) with Chic Food TV, a French site.
What you need?
bread dough: 200 g (unbaked boule)
butter: 20 g
cocoa: 1 soup spoon (bitter, unsweetened)
cassonade (raw sugar): 2 soup spoons
Nutella: 100 g
chopped almonds: 2 soup spoons
chocolate cereals: 4 soup spoons
candied orange: 12 pieces
How to proceed?
Gilles suggests you start by convincing your baker to hand over an unbaked bread boule. The alternative I guess would be to buy some frozen dough.
Roll the dough into either a large pizza or as many mini pizzas as you can squeeze out of it. Gilles prefers the large pizza option.
Next, melt the butter in a saucepan then blend in the bittersweet cacao (whip it). Using a brush, spread this cocoa butter over the pizza dough then sprinkle cassonade (raw sugar) over it.
Cook at 425 Degrees (220 Celsius)for about 12 minutes, position cooking tray in middle of the oven.
The dough must still be soft (moelleux, moist?) inside. Don't hesitate to rotate the cooking tray so dough cooks evenly. The success of your dessert depends on that step advises Gilles.
After that, let the pizza dough cool off while leaving the oven on.
Melt the Nutella in a saucepan on low heat to a creamy texture. Then spread this over the pizza, sprinkle with chopped almonds, small balls of chocolate cereals and a few pieces of candied oranges.
Put back in the still warm oven for a few seconds.
Take it out.
Before serving, add 4 small scoops of chocolate ice-cream in the center.
Sprinkle with cacao.
Enjoy while it lasts!
Thanks to Agnes de Boissat of Chic Food TV for allowing me to share this with you.
I hope nothing got lost in translation.
(* Pizza au chocolat by Gilles Choukroun, photo copyright Patrick Aufauvre. The pair collaborated on Gilles latest book A Pleine Bouche, published in October 2010 )