Part 1: Ginger Chocolate Biscuit
Ingredients
Method- 50g Unsalted Butter
- 45g Granulated Sugar
- 0.5g Salt
- 25g Egg Yolks
- 53g T55 Flour
- 10g deZaan Rich Terracotta cocoa powder
- 1g Ground Ginger
- 2g Baking Powder
- Cream the butter and sugar on a mixing machine with the paddle attachment.
- Sieve all the dry ingredients with the spices.
- Add the egg yolk and salt and mix to a smooth paste.
- Add the dry ingredients in 2 stages and mix to a smooth paste. Plastic wrap and refrigerate for 1 hour.
- Roll onto a silpat to 1cm depth and bake at 165ºC/329ºF for 12 minutes until golden brown.
Part 2: Chocolate Almond Mousse
Ingredients
Method- 50g Caramelised Almond Paste
- 30g Milk Chocolate
- 8g deZaan Terra Rossa cocoa powder
- 100g Granulated Sugar
- 200g Whole Milk
- 45g Egg yolks
- 6g Gelatine
- 0.5g Fine Salt
- 240g Cream
- Bring the milk and deZaan cocoa powder to a boil with salt.
- Whisk the egg yolks.
- Pour the hot milk over the yolks and return to the heat stirring constantly until the liquid thickens and reaches 75ºC/167ºF. Then remove from the heat.
- Add the bloomed gelatine.
- Melt the chocolate to 40ºC/104ºF, add the caramelised almond paste and the milk base and stir well, chill this base to 30ºC/86ºF
- Whip the cream to ribbon stage and fold into the chilled base.
- Pipe into moulds to set.
Part 3: Spiced Caramel Bavarois
Ingredients
Method- 100g Granulated Sugar
- 2g Star Anise
- 1 Cinnamon Stick
- 1 Cardamon Pod
- 125g Whole Milk
- 125g Cream
- 8g deZaan Terra Rossa cocoa powder
- 50g Egg Yolks
- 10g Egg Whites
- 18g Granulated Sugar
- 5g Water
- 3g Gelatine
- 210g Whipping Cream
- Roast the spices in a pan on a dry heat until the aroma is released.
- Add the sugar in several stages until a clear caramel is formed.
- Deglaze with the milk, cream and cocoa powder and bring back to the boil.
- Whisk the yolks and pour the spiced caramel milk over the yolks, return to the heat and stirring constantly cook this base to 75ºC/167ºF.
- Add the bloomed gelatine and stir well, pass through a fine chiniois.
- Chill the base to 25ºC/77ºF.
- Make an Italian meringue and fold into the base.
- Whip the cream to ribbon stage and fold through into the base, stir well with a spatula and pipe into moulds to set.
Part 4: Salted Caramel Crunch
Ingredients
Method- 200g Salted Caramel Sauce
- 50g Toasted Nibbed Almonds
- 30g Feuilltine
- 50g Milk Chocolate
- Toast the nibbed almonds at 175ºC/347ºF for 8 minutes until golden brown.
- Melt the chocolate to 40ºC/104ºF, add the feuilltine, salted caramel sauce and almonds and mix well.
- Roll between two sheets of silpat to 1cm depth and leave to crystallise.
- Cut 8cm by 2.5cm.
Part 5: Caramelised Almond Paste
Ingredients
Method- 200g Granulated Sugar
- 100g Toasted Whole Blanched Almonds
- 20g Peanut Oil
- Toast the almonds at 170ºC/338ºF for 10 minutes.
- Make a direct caramel with the sugar until a clear caramel.
- Add the nuts and stir until fully coated in caramel.
- Pour onto a silicone mat and seperate the nuts, leave to cool.
- Blend in a food processor with the oil to a smooth paste. Bag, ready to use.
