LYCHEE WITH ROSE AND ALMOND BITTER CHOCOLATE BAR

Methods and Directions

• Soak the leaf gelatin in cold water till softened.
• Brew the tea leaves in 50ml of hot water for 5 minutes.
• Squeeze the water out of gelatin and add to the brewing tea. Stir to dissolve and strain.
• Place the egg whites into a bowl and start mixing on a low speed.
• Place the sugar and 30ml water in a saucepan and stir to mix. Bring to a boil. Continue boiling till the syrup reaches 121°C.
• Remove from the heat and gently pour over the egg whites, while continuing to whisk. Once it is all incorporated, whisk for a further 34 minutes.
• Lastly add the gelatin and tea mixture and whisk for a further 34 minutes until cool.
• Spread evenly, about ½ cm in thickness, into a lightly greased tray and chill till set.
• Once set, cut into desired shape.

• Warm purée in a saucepan to about 40°C, sprinkle in sugar and pectin mixture stirring vigorously.
• Bring to a boil and boil for 23 minutes.
• Fold in 200g castor sugar slowly without letting it stop boiling.
• Warm glucose in microwave and add to mixture. Cook to 106°C and turn off the heat and stir in tartaric acid quickly.
• Pour immediately into a gastro tray lined with paper and greased. Leave to set on bench. Cut into desired shape once set.

• Place the flour in a large bowl. Grate the butter into the flour and gently rub the butter into flour to form crumbs.
• Add the ground almond and mix to combine. Make a well in the centre of the bowl.
• Mix together the sugar, almond extract and egg. Pour into the well in the centre. Gently mix together to combine.
• Remove dough from the bowl and wrap in cling film in the fridge. Rest for at least 30 minutes.
• Remove from fridge and roll out to 3mm thickness on a floured bench.
• Cut into desired shape and arrange on a lined baking sheet. Place back in the fridge and rest for 15 minutes.
• Cook at 180°C for around 8 minutes or until golden.
• Once cooked the edges may need to be trimmed as they slightly spread during the cooking process.

• Bring the mineral water to a boil, remove from the heat and add the tea leaves.
• Infuse the tea for 5 minutes. Strain the liquid off, and add the sugar and glucose.
• Place back on the heat and gently boil and reduce till the syrup reaches 110°C.
• Remove from heat and add the juice of 1 lemon. Set aside to cool completely.
• Assemble.