Recipes 2006 - 07

Chocolate Blinis

Flour	200g
Cocoa Powder Callebaut CP	50g
Egg Yolks	4
Cups Milk	1 1/4
Egg Whites	4
Yeast	20g
Icing sugar	50g
Cocoa Nibs Callebaut Nibs-S	100g

Mix the flour, cocoa powder and icing sugar in a bowl.
Warm the mild and add the yeast.
Mix the yolks into the yeast mix and add to the flour to make a batter.
Leave the batter to rest for 20 minutes.
Cook the blinis in a shallow pan sprinkle the cocoa nibs on the top before it has finished cooking.

Caramelised Pineapple

Pineapple	350g
Granulated Sugar	100g
Vanilla Pod	1

Dice the pineapple into small cubes.
Caramelise the sugar and add the pineapple with the vanilla seeds.
Cook the pineapple until all the liquid has gone.

Alto El Sol Chocolate Mousse

Syrup (30 brix)	145g
Egg Yolks	100g
Cacao Barry "Alto El Sol" Chocolate	280g
Cream	550g

Mix the yolks and syrup together and warm.
Whisk up on a mixer until frothy.
Melt the chocolate and fold into the egg.
Whip the cream and fold into the chocolate mix.

Tonka Bean Cream

Tonka Beans	4
Milk	100ml
Callebaut Milk Chocolate Select 823NV	50g
Glucose	10g
Callebaut "Mycryo" Cocoa butter in powder NCB	12g

Sour Cream and Lemon Sorbet

Sour Cream	600ml
Milk	400ml
Sugar	250g
Tremoline	75g
Lemon Juice	1

Boil the milk with the sugar and tremoline.
Remove from the heat and add the sour cream and lemon juice.
Churn the sorbet in an ice cream machine.

Chocolate Powder

AB-ZORBIT	20g
Cacao Barry "Alto El Sol" Chocolate	40g

Place the AB-zorbit into the Robo Coupe and add the melted chocolate.
Blitz, scrape sides and bottom with spatula if need to.
Blitz for about 2 minutes until the powder forms.

Chocolate Caviar

Water	500g
Dark Chocolate Callebaut 70-30NV 70 %	50g
Milk Chocolate Callebaut 823NV	25g
Cacao Barry Extra Bitter Cocoa Powder	40g
Sugar	30g
Algin	2g
Cold Water	500g
Calcinc	2,5g

Heat the water with the sugar.
When the water starts to boil add the cocoa powder and mix.
Remove from the heat and pour over the milk and dark chocolate.
Stir until melted, strain the mix though muslin.
Weigh out 600 ml of the chocolate syrup and add the Algin and blitz with a hand blender for 1 min or until the mix gets thicker.
Mix the calcinc in the cold water until it dissolved.
Use a syringe to drop the chocolate syrup in to the water to make the little drops.

Mint Foam

Fresh Mint	30g
Sugar	25g
Double Cream	100g
Soya Milk	200g

Heat the cream with half the Soya milk with the mint and sugar.
Leave to infuse for 10 minutes.
Use a hand blender and blend the mix; at the same time add the rest of the Soya milk.
Spoon the foam from the top of the mix on to the plate.

Preparation :
Fry the belini to a diameter of 4 inch round, place between paper until cool.
Cut the belini to a 3 inch square.
Fill 4 mm tubes with the pineapple and freeze.
Pipe the chocolate Alto el Sol mousse on to the belini about 5mm thick.
Remove the pineapple from the tube and place in the centre of the mousse.
Roll the belini up making sure that the pineapple stays in the middle.
Place the belini in a plastic tube 4 cm wide x 10 cm long and freeze.
Remove from the freezer and clean the end with a hot knife.
Pipe the tonka cream on top with a spiral motion.
Place the chocolate sea salt stick on top of the cream.
Place the belini on the plate at the left end.
Place the chocolate powder in a line in the middle and place a scoop of sorbet on top.
Place the caviar in a dish at the right end with a small amount of ice under it.
Finish by spooning on some mint foam.

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