Chocotea Jasmine Chai Latte Delice

Methods and Directions

• Temper dark chocolate couverture and using pastry pallet knife, spread on the guitar sheet then use pastry comb to create straight line. Just before the chocolate is set, place another guitar sheet on top and place  something semi heavy on top to let it completely set on straight.

• Make French meringue by whipping egg white and sugar until medium peak.
• Whisk egg yolks until very soft and fold into the meringue then immediately fold in the cocoa powder and almond meal.
• Spread the sponge mix onto the pre-line baking tray and bake at 180°C for about 7-8 mins.
• 250g white chocolate couverture
• 250g cocoa butter
• 30ea unmold and trimmed white chocolate delice

• Melt and temper the co

• In mixing bowl, using dough hook, mix flour, salt, water and 67 g butter until just before window stage (mix until smooth).
• Rest and cover and the dough for 15 mins.
• Prepare the rolling butter into 30×40 cm.
• Roll the dough out to 30× 60 cm and place the butter onto it, leaving the dough 1/3 uncovered.
• Fold the remaining dough onto the butter and fold in half again to make 2 layer of butter and 3 layer of dough (half turn).
• Repeat the half turn 5 ti

• Bring water and lemon juice to the boil.
• Mix sugar and corn flour and add to the liquid, once the corn flour is cooked out add the green tea.
• Stir through remove from heat immediately and let infuse for 5 minutes.
• Pass through fine mass and cool completely on water bath.
• Store in airtight container with surface covered

• In a saucepan, make dry caramel with first sugar then remove from heat. Add pineapple and vanilla ensuring the caramel coats all sides of the pineapple.
• Place the saucepan back on stove and adding the rest of ingredients and bring the boil.
• Let simmer for 5 minutes remove the saucepan from heat and place in ice water bath to cool completely.
• Place the pineapple and the liquid into a vacuum pack on medium.
• Once the liquid it the bag is boiling seal and

• Roast the spices until they release their fragrance, remove from roasting tray and place into a saucepan.
• Add the cream and sugar then bring to the boil.
• Add green tea and let infuse for 5 minutes.
• Whisk in the white couverture then bring the garnach back to the boil.
• Remove from heat and whisk thoroughly then pass through fine mass.
• Cover the surface and chill overnight.
• Gently whip the garnach mix on low speed until firm.
• Pipe int