Cheeks with chocolate and sweet potato in two textures

Preparation

1. For the cheeks with chocolate

   Season the cheeks and put them in flour. We fry them over high heat just to seal them. We withdraw and reserve.

2. We put the oil in the Thermomix glass and add all the clean and chopped vegetables. We bite during 5 seconds, speed 5. We lower the pieces towards the blades and poach for 10 minutes, 100º, speed 1.

3. We put the butterfly on the blades and add the reserved cheek pieces. We also add the spices, red wine and broth. We program 60 minutes, varoma temperature, left turn, spoon speed, with the beaker on. During cooking we check that the cheeks do not run out of water.

4. At the end of the time, we check that the meat is tender, otherwise we prolong the cooking for a few more minutes. When the cheeks are tender, we remove and reserve them.

5. We remove the butterfly and the bay leaf and mash the vegetables during 1 minute, speed 9.
   We check that the sauce has the desired texture. If it is very dense you can add a little water. If it is very liquid, it can be cooked for a few minutes, at varoma temperature, speed 2, without a beaker.

6. We add the chocolate and butter to give it shine. We rectify salt and pepper and program 2 minutes, speed 2. No temperature, only residual heat so that the chocolate does not burn.

7. We crumble the cheeks and reserve in a hot place as well as the sauce.

8. For the sweet potato in two textures

   We put the butterfly on the blades and add the peeled sweet potatoes, washed and cut into similar pieces. We add the water and two generous pinches of salt and program 20 minutes, 100º, speed 1.

9. After time, we check that the sweet potato is tender. We remove all the water reserving it in case we need it. We also remove about 50 grams that we will use for the crunchy.

10. Add the butter and season to taste with freshly ground black pepper, nutmeg or mace, etc. We program 30 seconds, speed 3. Next we remove the butterfly, lower the mixture towards the blades and program 10 seconds, speed 4. We remove and reserve in a warm place.

11. We preheat the oven to 100º with a fan.

12. Without washing the glass, we put the 50 grams of sweet potato that we had reserved inside, seasoned and mashed during 10 seconds, speed 4.

13. We put this puree between 2 sheets of baking paper and stretch with the roller until it is as thin as possible. We remove the top sheet and place in the already hot oven. Bake for 15 minutes or until the edges begin to rise, ensuring that it does not burn at all times.

14. Let it cool, carefully separate it from the sheet of paper and break it with our hands, making sure that we have large pieces to plate.

15. To plate

    We place the plating molds on top of the plates. We divide the sweet potato puree among the four plates.

16. With a spoon we make a groove and put a teaspoon of the sauce in the groove.

17. On top we will distribute the crumbled cheeks. We carefully remove the plating mold.

18. We decorate the plate with a lines of chocolate sauce and a few tiny cubes of mushrooms or pieces of walnuts.

19. Just before serving, top it off with the sweet potato crisp.

20. Ready to serve our guests!