A Theory of Chocolate
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Preparation time: 40 minutes Cooking time: 50 minutes Serves: 4
• 2 eggs
• 75g raw caster sugar
• 2 Tbsp plain flour
• 1½ Tbsp Dutch cocoa powder
• 2 tsp vanilla extract
• ½ tsp almond essence
• ¼ tsp ground cinnamon
• 75g unsalted butter, melted
• 1 Tbsp milk chocolate, finely grated
• 80g dark chocolate( 80 % cocoa)
• ½ cup Pedro Ximenes sherry
• 1 Tbsp glycerine
• ¼ tsp cream of tartar
• ¼ tsp xanthan gum
• 200g dark chocolate( 60 % cocoa)
• 1 tsp cocoa butter, grated
• 125ml cream
• 1 tsp coffee essence
• 1 Tbsp glucose syrup
• 100g brie, in four pieces
• grated salted chocolate, silver pearl spray and cumquat marmalade, to serve
1 Combine the eggs, raw caster sugar, flour, cocoa powder, half the vanilla, almond essence, cinnamon and 25g butter in a jug and purée with a stick blender for 5 minutes, until very light and frothy. Mix in the milk chocolate. Spoon into a glass baking dish and microwave on high powder for 1 minute, until just set.
2 Put the dark chocolate( 80 % cocoa), sherry, glycerine, cream of tartar and xanthan gum in a heatproof bowl and set over a saucepan of simmering water until the chocolate is just melted. Purée with a stick blender then load into a whipped cream gun. Load with a gas cartridge and keep warm but not hot.
3 Melt 100g dark chocolate( 60 % cocoa) to 45 ° C, then cool to 30 ° C. Whisk in the cocoa butter. Spread on a sheet of acetate plastic and allow to set. Cut into discs.
4 Heat the cream, coffee essence and remaining vanilla in a saucepan set over a moderate heat. Once barely simmering, whisk in the remaining dark chocolate( 60 % cocoa) and glucose syrup. Set aside to cool completely
5 Put teaspoons of marmalade in the centre of plates and top with the chocolate ganache. Pipe chocolate foam on top, then set pieces of chocolate cake along side and top with a piece of cheese. Finish with chocolate disc, silver pearl spray and grated salted chocolate.