Best Chocolate Snack to go
UK pre selection - World chocolate masters 2017-2018
Steamed Chocolate Sponge
285g caster sugar
375g egg white
190g caster sugar
75g cocoa powder
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
Pop the popcorn in the microwave
Place the Golden syrup, unsalted butte and sugar into a pan and cook to 150C
Mix in the popcorn and coat well.
Place onto a marble bench and separate
La Esmerelda chocolate Ganache
300g whipping cream
2g maldon sea salt
80g olive oil
260g La esmerelda
Place the whipping cream and maldon sea salt into a pan and bring to the boil.
Pour over the chocolates and trimoline and mix well until a ganache is formed.
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
Bring the cream to the boil.
Pour over the chocolate and malt extract
Mix well until well emulsified.
Allow to cool and then whip up.
Caramelised white chocolate cremeux
125g whipping cream
125g whole milk
50g egg yolk
170g Zephr Caramel chocolate
Place the yolk, milk and whipping cream into a thermomix, cook to 83C. add in the gelatine.
Finally mix in the chocolate and miso paste mix úntil well emulsified.
allow to cool and set up before using.
White Chocolate and lemon Sorbet
110g zephr white
11.5g skimmed milk powder
17.5g caster sugar
50g atomised glucose
2g stab 2000
7.5g miso paste
0.5 lemon zest
Place the water into a pan and warm to 40C.
Mix together all the dry ingredients and then rain in to the water. Zest in the lemon.
Cook the mixture to 83C then mix in the White chocolate and miso paste, ensure it is well emulsified.
Place into vac pack bag and freeze down.
Place into the paco jet and then churn. Alternatively allow to mature overnight and churn in a conventional ice cream machine.
85g unsalted butter
60g caster sugar
98g plain flour
32g cocoa powder
0.7g baking powder
1.2g fine salt
Soften the butter and sugar together.
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
110g blitzed cocoa nibs
Boil the butter, glucose and cream, add in the pectin and caster sugar and bring back to the boil.
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.
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.
Place the rectangle of cocoa nib brittle onto the base of the chocolate sponge.
Pipe a cylinder of chocolate ganache.
Pipe bulbs of whipped ganache and cremeux around. Garnish up with popcorn, crumble, cantonese cocoa nibs, flowers and lemon balm cress.
Finally place a quenelle of sorbet onto the top of the ganache, decorate with a Little olive oil and decorate with the chocolate cigarette.