INGREDIENTS
Chocolate Terrine
200g Valrhona Manjari
100g butter, chopped 4 egg yolks 1 teaspoon vanilla paste 110g caster sugar 2 teaspoons cocoa powder 2 tablespoons almond meal 2 egg whites |
Pinch of salt
Chocolate Mayo
3 egg yolks
50g caster sugar 100g Valrhona Caraibe chocolate 50ml cream |
25ml almond oil
Caramelia Rocks
200g Valrhona Caramelia chocolate
30g maltodextrin powder |
Sweet & Salty Almonds
250g whole lightly
Roasted almonds 125g caster sugar 50g water 1 teaspoon salt grains |
Nougatine Tuille
300g caster sugar
300g liquid glucose 220g softened unsalted butter 300g roasted flaked almonds |
To Serve
Almond ice-cream |
Nougat slices
METHOD
Chocolate Terrine
1. | Line a 20cm terrine mould with baking paper. |
2. | Melt chocolate and butter in a saucepan on low heat, Induction setting 1. |
3. | Whisk egg yolks, vanilla paste and 70g caster sugar in a mixer until they are thick and pale. |
4. | Sift cocoa into a small bowl and combine with almond meal, breaking up any lumps. |
5. | In a separate bowl, whisk egg whites and salt until soft peaks form, add in the remaining caster sugar and whisk until all sugar is dissolved. |
6. | Fold melted chocolate and butter mixture into the egg yolk sabayon and then quickly stir in the cocoa and almond meal. |
7. | Fold in the meringue with a metal spoon and spoon into the prepared terrine mould. Cover with greased foil. |
8. | Place terrine mould in the Steam Oven and Steam at 90°C for 30 minutes. |
9. | Remove from the Steam Oven and allow to cool before placing in the refrigerator overnight. |
Chocolate Mayo
1. | Blend yolks and sugar in a food processor until light and fluffy. |
2. | Melt chocolate and cream together on low heat, Induction setting 2. Pour mixture onto the egg yolks with the motor running. Then emulsify in the almond oil. |
3. | You may want to add a small amount of hot water to achieve the right consistency. Keep in warm place until ready to use. |
Sweet & Salty Almonds
1. | Line a baking tray with baking paper. |
2. | In a pan on medium-high heat, Induction setting 7, cook the sugar and water until it reaches 115°C. Add the almonds and salt to the cooked sugar. |
2. | Spread the almonds onto the baking paper and leave to cool. |
Caramelia Rocks
1. | Melt the chocolate and butter in a saucepan on low heat, Induction setting 1. |
2. | Take off the heat and add malto powder and stir together with a whisk until mixture starts to clump. |
3. | Place small amounts in random rock like shapes on a baking tray lined with baking paper. |
4. | Place in oven on Fan Plus at 150°C and bake until a light brown caramel colour.
|
Nougatine Tuille
1. | Line a baking tray with baking paper. |
2. | In a saucepan, make a dry caramel with the sugar and glucose on medium heat, Induction setting 5. |
3. | Gradually stir in butter and almonds and then pour out onto baking paper. |
4. | Working quickly, place another piece of baking paper on top of the mixture and roll out thinly. Place in the oven on Fan Plus at 170°C and cook for 6 minutes. |
5. | Remove from the oven and roll again thinly, then place back in oven for a further 10 minutes. |
To Serve
1. | Swipe plate with chocolate mayo, place terrine on top, resting on the tuille. Scatter with salty sweet almonds and caramelia rocks. Serve with almond ice-cream and nougat slices. |