Asiri Punchihewa
09/19/14

Chocolate and Avocado Whip

Recipe by Perri Saunderson & Kate Sekulla of  J Ballantyne & Co Ltd – Gold Winner Dilmah Real High Tea Challenge 2014 New Zealand

100g Couverture, melted
100g avocado, mashed and passed through a fine sieve
Chilli oil, few drops

Seed Bar Base:
150g honey
100g coco butter
Vanilla essence
100g sesame seeds
100g sunflower seeds
70g pumpkin seeds
30g sliced almonds
70g dried apricots, diced
70g raisins
30g pistachio nuts, chopped
30g dried cranberries
100g coconut thread

Method:
Whip the melted Coverture through the sieved avocado with a little chilli Oil to taste.
Pipe quiffs of the whip onto the seed bar base.
Garnish with edible flowers.

Seed Bar Base:
Melt honey and coco butter together over a low heat.
Add vanilla essence to honey mixture.
Mix all remaining ingredients together.
Fold honey mixture through seed mix combining well.
Press into slice tray to ½ cm thick, roll over the top with a rolling pin to compress well and give a clean finish.
Cut into disc with round cutter.

 

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