Recipes 2006 - 07

Dark chocolate sponge

Egg whites	150g
Caster sugar	120g
Callebaut Origin Sao Thomé dark chocolate 70%	250g
Zest of 1 orange and 1 lemon

Make a meringue. 
Fold in melted chocolate and zest and spread onto a tray. 
170°C for about 15-20min.

Raspberry tarts

Whipping cream	150g
Raspberry puree	225g
Egg yolks	150g
Egg whites	50g
Sugar	80g
Vanilla & citric acid
Fresh lemon thyme	5g
Callebaut Select W2NV white chocolate	55g

Bring to a boil cream, raspberry puree, sugar, vanilla and lemon thyme .
Strain off lemon thyme and gently stir in to eggs.
Heat again until start to thicken.
Add white W2NV chocolate and citric acid.
Pour onto prebaked sweet pastry base and cook at 140-150°C until completely set.

Molekular chocolate mousse with horse milk

Water	200ml
Powdered horse milk	30g
Cacao Barry "Alto El Sol" chocolate (Peru)	125g

Boil up the water and stir in the milk powder.
Pour over the chocolate and leave to melt.
Using a hand held blender, combine the other ingredients. 
Set on ice, keep whisking until start to thicken.
Keep in fridge until needed.

Ice cream of caramel & spices

Caster sugar	200g
Milk	500ml
Cream	150g
Egg yolk	80g
Toasted cinnamon stick	1pc
Cardamom pods	3pcs
Tea bag	1pc
Crushed coffee beans	3pcs
Vanilla pod	1/2pc
Star anise	1pc
Callebaut Origin Sao Thomé dark chocolate 70%	30g

Make a caramel.
Combine with milk, cream and spices.
Infuse, stir in to egg yolks.
Strain back in to pot and make a sabayon.
Half the mix and add dark Callebaut Origin Sao Thomé chocolate to half.
Chill down both mixes and churn seperately.

Chocolate tuiles

Caster sugar	150g
Cacao Barry cocoa powder "Plein Arôme"	40g
Pectin	3g
Butter	60g
Glucose	50g
Water	80ml

Sieve the dry ingredients.
Combine remaining ingredients and bring to boil.
Stir in dry ingredients.
Chill down, spread onto a silicone sheet.
180°C until blubby.

Chocolate & Rhum sauce

Caster sugar	100g
Glucose	75g
Unsalted butter	120g
Water	50ml
Dark Rhum	50ml
Callebaut Sao Thomé dark chocolate 70%	90g

Make a caramel.
Add butter, glucose and water and boil up again.
Add chocolate and Rhum and mix well.

Raspberry honey

Fresh raspberries	1 punnet
Acacia honey	1/2 jar

Boil up honey, add raspberries and leave to infuse.

Sweet pastry

Flour	250g
Icing sugar	100g
Butter	175g
Egg yolk	1pc
Callebaut 100% cocoa paste	50g

Cream the butter and icing sugar, melt cocoa paste.
Mix until combined, flatten on a tray and chill.
Roll out and pre-bake before topping with raspberry tart mix.

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