Chocolate Mushroom Parfait
This recipe is a little short of direction in method and so it may not be possible to follow this one at home yourself. It makes approximately 8 portions of the dark chocolate and 20 portions of the white chocolate parfait.
White chocolate parfait and dark chocolate parfait
110g yolks – whisk
200g sugar – boil to soft ball, pour onto yolk – whisk till cold
150g white chocolate – melt and mix in
1/2ltre cream – semi whip and fold in
Use freezing molds
10ozs plain flour
8oz salted butter
Cook 145 degrees c
Dark chocolate tuille Leaves
240g melted butter
300g icing sugar
Spread on leaf template, tray as tuilles
500mls milk – boil
Chestnut puree – whisk in
Dark chocolate shavings
. temper chocolate
. spread on marble
. scrape with scraper
Alderley Edge Hotel
The Chocolate Traveller
I recommend using the white chocolate and dark chocolate chips. And maybe for decoration I would use the dark chocolate curls.
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