Chocolate Tastes & Textures

Most `assiette of chocolate` or multiple chocolate preparations on one plate offer a heavy-dense feeling whilst you are eating and tends to be too rich, this preparation however offers a light subtle approach to each of the textures and flavours allowing the diner to move all the flavours around and enjoy each one in its entirety.

Components

Chocolate crunch

Hot chocolate e’spuma

Basil ice cream

Chocolate and pinenut brownie

Chocolate sauce

Chocolate ganache

Milk chocolate caramel

Basil oil

Chocolate spiral

Chocolate and pinenut brownie

320g egg

420g sugar

400g butter

250g Valrhona Manjari dark chocolate or their Le noir 68%

200g soft flour

275g pinenuts

Whip the butter until soft, melt the chocolate and add to the butter, whisk the eggs and the sugar together but not aerated, mix the pinenuts with the flour. Add the butter and chocolate mix to the egg and sugar then gold in the flour. Bake in the bread tins for 30 minutes at 190ºC, checking after 20 minutes.

Chocolate crunch

150g flour

50g cocoa powder

140g butter

120g sugar

2g salt

6g baking powder

30g almond ground

25g egg

Rub the flour and butter together and add the rest of the ingredients. Mix to a dough. Rest, roll and bake at 180 ºC for 10 minutes. Crumb should harden once cooled.

Hot chocolate e’spuma

300g Milk chocolate

200g hot water

50g Dark chocolate

100g White chocolate

Mel the three chocolates gently over a bain marie. Add the water and mix quickly and thoroughly. Pour the liquid into an e’spuma gun and charge with two C02 cartridges. Place the e’spuma gun in hot water 45 minutes prior to using.

Chocolate Ganache

500g cream

500g milk

250g sugar

400g egg yolks

460g Milk chocolate

4 leaves of gelatine – soaked in cold water

Bring the cream and milk to the boil. Whisk the sugar and egg yolks until light and fluffy. Pour the hot liquid over the eggs/sugar, mix well and return to a gentle heat. Cook until the anglaise thickens (82 ºC) then add the chocolate and gelatine leaves. Allow to set in the fridge overnight before using.

Milk Chocolate Caramel

200g glucose

300g fondant

200g milk chocolate

Mix the glucose and fondant together and take to 155 ºC. Be careful – very hot!! Add the chocolate and mix well off the heat. Spread thinly between two silpats or baking paper and allow to cool before breaking into rustic shards.

Basil ice cream

500g double cream

500g milk

250g sugar

300g egg yolk

1 bunch of basil

Bring the cream and milk to the boil. Whisk the sugar and yolks until light and fluffy. Pour the hot milk and cream over the egg yolks, mix well and return to a gentle heat. Cook until mixture thickens 82 ºC. Pass the anglaise and cool on ice. Allow to mature for 24 hours.

Blitz the picked basil leaves with the anglaise and pass through a sieve. Churn immediately to avoid discolouration. Allow to set in the freezer for at least 2 hours before serving.

Basil Oil

80g basil leaves

150ml vegetable oil

Blanch the basil in boiling water for 30 seconds then plunge into an ice bath to cool immediately. Drain and pat dry the basil leaves before blitzing with the vegetable oil. Hang the mixture in muslin cloth to obtain a clear, green oil.

The Vineyard at Stockcross

Stockcross

Newbury

Berkshire

RG20 8JU

England

Tagged
Valrhona
Dark chocolate bars
Cooking & couverture chocolate

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