Tag: Chocolate

Bring milk, vanilla, soaked gelatin to boil Pour over chocolate Fold in cream Set

Whip butter and icing sugar Add cocoa powder, whip Add cheese, whip

Filling: bring to boil cream, milk, sugar and vanilla Pour over chocolate Add eggs and blitz Pour in to tart case and stick in to oven at 180 and leave it to set. Leave oven off

Melt chocolate and butter together Whip eggs and sugar Combine chocolate and eggs Fold in cocoa powder Bake 25 min at 150 C

Bring Champagne/puree, sugar, salt to boil Cool down to 70 C Pour over chocolate, add vodka and blitz Fill up white truffle shells Refrigerate Coat in melted white chocolate Roll in popping candy Store in air tight container Store refrigerated 2-3 weeks

Combine puree, cream, coconut, sugar, salt and vanilla and bring to boil Cool down to 70 C Pour over chocolate and make genache. Blitz with hand blender if needed Transfer to piping bag and fill up dark or milk truffle shells Refrigerate Cover in melted milk chocolate Roll in to…

Whip eggs and sugar Melt butter and chocolate together Soak gelatin in cold water and melt with brandy Add chocolate mix in to eggs and whip well Add brandy with gelatin in to mix. Fold in cream Line frame with sponge sheet and fill up with mousse Freeze, slice

  Fondant Chocolate Sauce Black sesame soil Orange Sorbet OR Banana & honey Ice cream Dark chocolate tuile Makes 28 portions around Bake at 180C for 8min

Whip sugar, oil, buttermilk, eggs and vanilla Add flour and cocoa powder Combine vinegar and soda, add to the batter Mix well Bake at 150 C for 45 min, zero humidity and low fan. Top shelf in the oven

Whisk eggs and sugar Melt butter and chocolate Pour into eggs, mix well Sift cocoa and flour together Add to the eggs and chocolate mixture  Make sure no dry lumps left Bake at 150 C for 30 min Makes 1 Full size gastro tray

Mix all together (do not over mix) Bake 175 C for 30 min Cool down Pulse with robot coupe