CRISPY BITTER CHOCOLATE WITH FROSTED CHOCOLATE TUBE

CRISPY BITTER CHOCOLATE WITH FROSTED CHOCOLATE TUBE

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Ernest Wong
Ng Wai Kee

A celebration of cocoa, this interesting combination of chocolate desserts include crispy praline, décor chocolate, chocolate sauce, chocolate ice cream, chocolate cremeux, crispy chocolate and a beautiful chocolate snow egg.

  • Sub Category Name
    Food
    Savory
  • Recipe Source Name
    Dilmah Real High Tea Global Challenge 2015

Ingredients

Chocolate Snow Egg
  • 150g Egg Whites
  • 110g Castor Sugar
  • 36g Cocoa Paste
Crispy Chocolate
  • 600g Castor Sugar
  • 500g Feuilletine
  • 400g Cocoa Nibs
Chocolate Cremeux
  • 175g UHT cream
  • 75ml whole milk
  • 50g egg yolks
  • 40g sugar
  • 210g dark chocolate
  • 400g whipped cream
Chocolate Ice Cream
  • 1L Whole Milk
  • 120g Cream
  • 60g Butter
  • 120g Sugar
  • 60g Trimoline
  • 480g Chocolate
  • 100g Egg Yolks
  • 5g Stabiliser
  • 100g Double Cream
Chocolate Sauce
  • 200g Water
  • 20g Glucose
  • 40g Sugar
  • 30g Cocoa Powder
Ingredients for Décor Chocolate
  • 30g Dark Chocolate
Ingredients for Crispy Praline
  • 170g Milk Chocolate
  • 20g Cocoa Butter
  • 190g Hazelnut Paste 100%
  • 240g Paillete Feuilletine

Methods and Directions

Chocolate Snow Egg
  • Beat the egg whites with the sugar very firmly. Melt in a double boiler and mix the chocolate with the egg white. Spread onto a frame, cook for 6 to 7 min at 80°C steam.
Crispy Chocolate
  • Make a dry caramel then pour over the feuilletine and cocoa nibs. Let it cool down and then mix. Stencil on 4.5 x 14 cm, using a strainer, sieve the powder then cook.
Chocolate Cremeux
  • Boil the milk, cream and bleach the yolks and sugar. Cook at 820C and pour over the chocolate. Mix the whipped cream and stir into
Chocolate Ice Cream custard cream.
  • Heat the milk and cream with the trimoline at 50°C. Incorporate the stabiliser with 10% of the sugar, mix the egg yolks with the remaining sugar. Cook at 85°C, then sieve over the chopped chocolate and butter. Fill the tube of 1.5cm diameter and then cut to 14cm.
Décor Chocolate
  • Cut the chocolate into rectangles of 4.5cm by 14cm and place onto the tubes of 2cm diameter for shaping.
Crispy Praline
  • Melt together the chocolate and cocoa butter. Add the hazelnut paste, mix well then pour in the paillete feuilletine. Spread out between two plastic sheets, cut into rectangles of 1.5cm x 14cm.

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