Recipes 2006 - 07

Mint "Pate de Fruit"

Fresh Mint	100g
Still Bottled Water	600g
Glucose	120g
Invert Sugar	60g
Sugar	60g
Pectin	15g
Citric Acid (mixed equal amount of water)	9g

Bring the water tot the boil with the mint and infuse overnight.
Pass the mint of and add the sugar, glucose and invert sugar.
Bring to the boil.
Mix the 60g of sugar and the pectin together and slowly add to liquid whisking rapidly.
Boil to 106°C.
Take off the heat and add the citric add.

Rooibos Tea Ganache

Double Cream	400g
Rooibos Tea	100g
Water	160g
Sorbitol	20g
Glucose	40g
Invert Sugar	40g
Cacao Barry "Venezuela" Chocolate	600g
Butter	100g

Heat the water and cream.
Infuse the tea in the cream for about 10 minutes.
Strain the tea.
Add the sorbitol, glucose and invert sugar and bring to the boil.
Pour over the chocolate at 80°C and beat until you have a nice emulsion.
At 40 °C add the butter.

Cocoa Nib Tea Rock

Callebaut Cocoa Nibs Nibs-S	100g
Sugar	75g
Water	20g
Green Tea Powder	10g
Mint Powder	8g

Cook the sugar with the water until 119°C.
Add the cocoa nibs and stir until you have "a sand like" texture.
Add the green tea powder and the mint powder.
Mix until all the cocoa nibs are coated with the teas.

Preparation :

Place the mint "pate de fruit" in a 25 cm x 35 cm x 1 cm chocolate frame or tray with paper on the bottum about 4 mm thick (700g).
Leave to set for about 2 hours.
Place the tea ganache at 40 degrees on top at 6mm thick er to the top of the frame and let it set for 12 hours 17°C, 60% humidity.
Cover with a thin layer of crystallised Venezuela chocolate and cut into 2cm squares.
Coat with crystallised "Venezuela" chocolate and decorate with the tea rock. 

Made at the 2007 world finals of the World Chocolate Masters in Paris, October 20-22nd.