Spiral of Chocolate Cream with Avocado, Licorice and Lime

Licorice syrup 3 ounces hard licorice candy 4 ounces water 2 ounces corn syrup 4 ounces sugar (about ½ cup plus 1 tablespoon) Chocolate cream 4 ounces bittersweet chocolate, finely chopped 1 ounce water 1 teaspoon powdered gelatin ½ teaspoon agar-agar powder (Japanese gelatin) 10 ounces heavy cream 2 ounces corn syrup Cocoa crumbs 5 tablespoons butter 2 ounces sugar (about 1/2 cup plus 2 teaspoons) 4 ounces cocoa powder 1 egg white Lime curd 6 ounces sugar (about 7 tablespoons) 9 ounces fresh lime juice 7 eggs 6 tablespoons butter 5 ounces plain yogurt Avocado Puree 1 avocado, peeled and seeded 3 ounces sugar (about 3 1/2 tablespoon) 1 lime, juiced ½ cup water Mint sauce 1 large handful fresh mint leaves 5 ounces water 2 ounces sugar (about 1/2 cup plus 1 tablespoon) 1 teaspoon corn starch Lime ice cream 8 ounces lime curd (from above) 5 ounces skim milk Mint sprigs, for garnishFor licorice syrup: Combine candy and water in small sauce pan and gently heat until candy dissolves. Add corn syrup and sugar and stir until dissolved. Allow to cool at room temperature.For pliable chocolate cream: Place chocolate in stainless steel bowl. Combine water, gelatin and agar-agar and allow to hydrate for 5 minutes.In saucepan combine the gelatin mixture with cream and corn syrup and bring to boil for 1 minute. Pour hot cream mixture onto chocolate and leave undisturbed for 1 minute. Stir with rubber spatula until thoroughly combined. Pour into 8 by 6-inch plastic container coated with cooking spray and refrigerate for 1 hour. Using the tip of a sharp knife cut the chocolate cream into long strips. Return to refrigerator until needed.For cocoa crumbs: Heat oven 350 degrees. In a stand mixer with paddle attachment cream butter, sugar and cocoa powder. Add egg white and mix well. Spread batter in thin layer in an 8-by-12-inch baking sheet lined with parchment paper and bake for 15 minutes. Allow to cool. Grind into fine powder in food processor and set aside.For lime curd: Heat oven to 150 degrees. Combine sugar, lime juice and eggs in stainless steel bowl. Place over hot double boiler and whisk until mixture thickens and becomes pale yellow. Remove from heat and whisk in butter and yogurt until thoroughly combined. Reserve 8 ounces for lime ice cream. Spread remaining lime curd on nonstick baking mat in very thin layer. Place in oven until completely dehydrated, about 6 hours. Allow to cool. Crumble with hands into coarse pieces. Reserve in airtight container until needed.For avocado puree: In a blender combine peeled and pitted avocado, sugar, lime and water. Blend until very smooth. Pass through fine mesh strainer and transfer to squeeze bottle. Refrigerate.For mint sauce: Bring medium sauce pan of water to a boil. Blanch mint leaves for 30 seconds and quickly remove with skimmer into ice water. Squeeze out excess water and transfer to blender with water, sugar and corn starch. Blend until mixture becomes vivid green. Strain liquid through fine mesh strainer. Discard mint pulp and transfer liquid to small sauce pan. Bring to a boil while whisking and quickly transfer to ice bath. Transfer to squeeze bottle and refrigerate.For lime ice cream: Combine lime curd and skim milk and process in ice cream maker.Presentation: Decorate plates with streaks of licorice syrup. Using a small spatula lift up strips of chocolate cream and twist into spirals. Place on plate. Place some piles of cocoa crumbs and dried lime curd on and around chocolate spirals. Lace pools of avocado puree and mint sauce on plate. Garnish with mint sprigs and powdered licorice candy. Just before serving finish with scoop of lime ice cream.Serves eight.Pastry chef Alex Stupak, Alinea