Taco Chocotropolis

Best Chocolate Snack to go

UK pre selection - World chocolate masters 2017-2018

Steamed Chocolate Sponge

300g yolk

285g caster sugar

45g   Trimoline

 

375g egg white

190g caster sugar

 

75g   cocoa powder

135g cornflour

1.    Prepare a sabayon with the egg yolk, trimoline and caster sugar 1.

2.    Meanwhile sieve together the cocoa powder and cornflour.

3.    In another bowl prepare a meringue with the caster sugar and egg whites.

Mix the sabayon and meringue together, fold in the dry ingredients and then weigh into the prepared tray and then steam in the oven for 10 minutes.

Salted caramel Popcorn

1 bag salted popcorn

100g  light soft Brown sugar

100g  Golden syrup

100g  unsalted butter

  1. Pop the popcorn in the microwave

  2. Place the Golden syrup, unsalted butte and sugar into a pan and cook to 150C

  3. Mix in the popcorn and coat well.

  4. Place onto a marble bench and separate

La Esmerelda chocolate Ganache

300g whipping cream

45g   trimoline

2g     maldon sea salt

80g   olive oil

260g La esmerelda

40g   Alunga

  1. Place the whipping cream and maldon sea salt into a pan and bring to the boil.

  2. Pour over the chocolates and trimoline and mix well until a ganache is formed.

  3. Lastly mix in the olive oil and emusify well with a handblender,

Malted milk chocolate Chantilly

100g  Alunga 41% milk chocolate

225g  whipping cream

30g    Malt extract

  1. Bring the cream to the boil.

  2. Pour over the chocolate and malt extract

  3. Mix well until well emulsified.

  4. Allow to cool and then whip up.

Caramelised white chocolate cremeux

125g whipping cream

125g whole milk

50g egg yolk

2.5g gelatine

170g Zephr Caramel chocolate

15g   Miso

  1. Place the yolk, milk and whipping cream into a thermomix, cook to 83C. add in the gelatine.

  2. Finally mix in the chocolate and miso paste mix úntil well emulsified.

  3. allow to cool and set up before using. 

White Chocolate and lemon Sorbet

110g zephr white

295g water

11.5g   skimmed milk powder

17.5g   caster sugar

50g atomised glucose

15g trimoline

2g stab 2000

7.5g miso paste

0.5 lemon zest

  1. Place the water into  a pan and warm to 40C.

  2. Mix together all the dry ingredients and then rain in to the water. Zest in the lemon.

  3. Cook the mixture to 83C then mix in the White chocolate and miso paste, ensure it is well emulsified.

  4. Place into vac pack bag and freeze down.

  5. Place into the paco jet and then churn. Alternatively allow to mature overnight and churn in a conventional ice cream machine. 

Chocolate Crumble

85g unsalted butter

60g caster sugar

98g plain flour

32g cocoa powder

0.7g baking powder

1.2g fine salt

  1. Soften the butter and sugar together.

  2. Mix in the dry ingredients to form a dough press through a grill to form large chunks

Cocoa nib brittle

100g unsalted butter

40g   double cream

120g Caster sugar

2g     pectin jaune

40g   glucose

110g blitzed cocoa nibs

  1. Boil the butter, glucose and cream, add in the pectin and caster sugar and bring back to the boil.

  2. Mix in the cocoa nibs and then roll out between 2 sheets of paper. Cool quickly in the blast to set and then cook at 180 until light golden in color.

Assembly

  1. Cut the steamed sponge 12cm diameter and then roll out thinner, cut again with the cutter and then place into the warmed waffle cone maker for 20 seconds. Allow to cool.

  2. Place the rectangle of cocoa nib brittle onto the base of the chocolate sponge.

  3. Pipe a cylinder of chocolate ganache.

  4. Pipe bulbs of whipped ganache and cremeux around. Garnish up with popcorn, crumble, cantonese cocoa nibs, flowers and lemon balm cress.

  5. Finally place a quenelle of sorbet onto the top of the ganache, decorate with a Little olive oil and decorate with the chocolate cigarette.

© 2018 by SARAH FRANKLAND

Image © https://www.lexiehc.com/

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