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 .