Michelin chef Stuart Ralston conjures edible magic with a miso-infused chocolate bar, laden with double cream, chocolate and a crushed cookie base.
Asian cuisine is continuing to rise in popularity with its bold spices and unique ingredients, none more so than in Edinburgh – a city fast becoming the UK’s culinary hotspot and the Good Food Guide’s destination of the year.
Located in Edinburgh’s New Town, Stuart Ralston’s Michelin Bib Gourmand awarded Noto offers a casual dining experience inspired by New York’s izakaya-inspired restaurants.
Named after Stuart’s 80-year-old roommate from his days working in New York under Gordon Ramsey, Noto uses seasonal Scottish produce to pay homage to Asian American dishes – served alongside a list of natural wines and sake. It was awarded a Michelin Bib Gourmand in 2023 and remains one of Edinburgh’s most in demand casual restaurants.
Here, Stuart conjures edible magic with a miso-infused chocolate bar, laden with double cream, chocolate and a crushed cookie base.
Chocolate Bar
Chocolate Ganache
1020 Double Cream
64 Glucose
843 Dark Chocolate
222 Butter
1 Bring cream and glucose to boil
2 In a bowl place the chocolate and diced butter
3 Pour the boiling cream over the chocolate and hand blend it until smooth consistency Pu in a jug a pour into the moulds
25g per portion
Miso Ganache
682 Double Cream
35 Glucose
710 White Choclate
200g Miso
148 unsalted butter
1 Bring cream and glucose to boil
2 Place white chocolate, miso paste and butter in a bowl
3 Pour the cream into the white chocolate mix
4 Hand blend it until smooth and shinny
5 Pour into the moulds
20g per portion
GF Choc Cookie Base
250g Crushed Cookies
75g butter melted
2tbsp of maple syrup
1g salt flakes
GF Cookie
300g GF white flour
50g cocoa powder
1tsp salt
1tsp baking soda
225 unsalted butter soft
200g brown sugar
100g caster sugar
2 eggs
1 Shift all the dry ingredients but the sugar
2 In a mixing bowl we place the soft butter and sugars and with the paddle we cream it together until smooth paste
3 Add the dry ingredients slowly once everything is in the mixer we add the eggs
4 Roll the mix in cling film and keep in the fridge for an hour
5 Slice the roll in 1cm thickness and place the disc in a silicon Matt
6 Cook in the oven at 170 for 8min
7 Let it cool down and brake it if is not dry enough put it back in the oven for a couple of minutes more
Chocolate mirror Glaze
400ml Cream
400ml Water
500g caster sugar
200g cocoa powder
100g glucose
8 gelatine sheets
1 Combine sugar, water,cream and cocoa powder together
2 Bring to the boil
3 Add glucose and gelatine
4 Cook until reach 103 C
5 Pour over the bar between 30-33 C
Recipe courtesy of Michelin chef Stuart Ralston
