Recipes 2006 - 07
Chocolate Pastry
'Tibetan Secret' - UK
Consists of two chocolate creams, the main cream being a salted milk chocolate caramel, also a small amount of dark chocolate cream using Kumabo as this gives the pastry a good chocolate taste without being too over powering. A biscuit base, a slice of soaked chocolate sponge all accompanied by Tibetan Goji berry and Cardamom. Finished with a dark sauce and part sprayed with orange cocoa butter.
1 Biscuit
40g Butter
40g Almond oil
1g Salt
40g Egg yolk
15g Ground almonds
50g Caster sugar
100g Flour
2g Baking powder
Callebaut cocoa butter Mycryo for sealing biscuit
Combine all ingredients except Mycryo and rest in a fridge for three hours
Pin out between plastic sheets until required thickness is achieved cut to size and bake at 180°C for 6-7 minutes, as soon as it is out of the oven evenly sprinkle Mycryo on top
Goji and cardamom cream
125g Dried goji berries
200g Sugar
200g Water
Boil, stand for 10 minutes then strain. Blend berries and keep the syrup.
------------------------------
1 Lemon
40g Goji juice add to berries in the food mixer
40g Syrup
-------------------------------
4 Gelatine
200g Milk
10g Cardamom
boil cardamom and cream, infuse for 10 mins, strain. Soften gelatine then add to warm milk. Whisk until aerated then add to above
-------------------------------
Once combined pour into a triangle frame and freeze
Plain chocolate cream
25g Water
55g Sugar boil to 127°C
------------------------------
55g Egg yolks whisk then add to above
------------------------------
120g Chocolate (Kumabo 80%) pour the above over and stir
------------------------------
220g ¾ Whipped cream fold into above
When made pour into triangle frame and spread remainder onto plastic to an even thickness and freeze
Chocolate sponge
250g Caster sugar
10g Salt
550g Egg whites
Whisk until stiff peak
----------------------------------
600g Marzipan place into food processor and blend
----------------------------------
400g Egg yolks
250g Eggs add slowly to the marzipan when clear
200g Caster sugar add to part one
-----------------------------------
130g Kumabo Callebaut dark chocolate 80% Melt to 35°C and fold in to above
220g Butter
-----------------------------------
100g Callebaut Cocoa powder sieve and fold into above
200g Flour
Pour mixture into 60 x 40cm frame and bake at 200°C for 20 minutes
Chocolate salted caramel cream
195g Sugar
8g Fleur de Sel de Camargue
Caramelise the sugar with the salt.
------------------------------------------
375g Cream
Seeds from 2 Tahitian vanilla pods heat together then add to above
------------------------------------------
285g Egg yolks
Whisk eggs and add to above then return
To heat until 82°C
-----------------------------------------
6 Gelatine sheets : soak and add to above
-----------------------------------------
675g Callebaut milk chocolate (32% Java) pour the above mixture over buttons and stir
-----------------------------------------
1500g ¾ Whipped cream fold in
Plain chocolate sauce
500g Full fat milk
130g Glucose boil
260g Sugar
----------------------------
100g Callebaut cocoa butter Mycryo add to above
----------------------------
500g Grenada Dark Callebaut chocolate
500g Dark Chocorobe pour above over buttons and combine carefully to avoid air bubbles
Use chocolate sauce at 32°C
40g Butter
40g Almond oil
1g Salt
40g Egg yolk
15g Ground almonds
50g Caster sugar
100g Flour
2g Baking powder
Callebaut cocoa butter Mycryo for sealing biscuit
Combine all ingredients except Mycryo and rest in a fridge for three hours
Pin out between plastic sheets until required thickness is achieved cut to size and bake at 180°C for 6-7 minutes, as soon as it is out of the oven evenly sprinkle Mycryo on top
Goji and cardamom cream
125g Dried goji berries
200g Sugar
200g Water
Boil, stand for 10 minutes then strain. Blend berries and keep the syrup.
------------------------------
1 Lemon
40g Goji juice add to berries in the food mixer
40g Syrup
-------------------------------
4 Gelatine
200g Milk
10g Cardamom
boil cardamom and cream, infuse for 10 mins, strain. Soften gelatine then add to warm milk. Whisk until aerated then add to above
-------------------------------
Once combined pour into a triangle frame and freeze
Plain chocolate cream
25g Water
55g Sugar boil to 127°C
------------------------------
55g Egg yolks whisk then add to above
------------------------------
120g Chocolate (Kumabo 80%) pour the above over and stir
------------------------------
220g ¾ Whipped cream fold into above
When made pour into triangle frame and spread remainder onto plastic to an even thickness and freeze
Chocolate sponge
250g Caster sugar
10g Salt
550g Egg whites
Whisk until stiff peak
----------------------------------
600g Marzipan place into food processor and blend
----------------------------------
400g Egg yolks
250g Eggs add slowly to the marzipan when clear
200g Caster sugar add to part one
-----------------------------------
130g Kumabo Callebaut dark chocolate 80% Melt to 35°C and fold in to above
220g Butter
-----------------------------------
100g Callebaut Cocoa powder sieve and fold into above
200g Flour
Pour mixture into 60 x 40cm frame and bake at 200°C for 20 minutes
Chocolate salted caramel cream
195g Sugar
8g Fleur de Sel de Camargue
Caramelise the sugar with the salt.
------------------------------------------
375g Cream
Seeds from 2 Tahitian vanilla pods heat together then add to above
------------------------------------------
285g Egg yolks
Whisk eggs and add to above then return
To heat until 82°C
-----------------------------------------
6 Gelatine sheets : soak and add to above
-----------------------------------------
675g Callebaut milk chocolate (32% Java) pour the above mixture over buttons and stir
-----------------------------------------
1500g ¾ Whipped cream fold in
Plain chocolate sauce
500g Full fat milk
130g Glucose boil
260g Sugar
----------------------------
100g Callebaut cocoa butter Mycryo add to above
----------------------------
500g Grenada Dark Callebaut chocolate
500g Dark Chocorobe pour above over buttons and combine carefully to avoid air bubbles
Use chocolate sauce at 32°C
Created at the National Selection for the World chocolate Masters in UK, September 2006.
