75g Cocoa butter (Callebaut)
50g Golden syrup (CSR) (South Australia, Australia)
25g Caster sugar (CSR) (South Australia, Australia)
60g Wheat flour, sifted (Good Quality)
2g Salt (Murray River. New South Wales, Australia)
30g Cocoa mass (Callebaut)
10g Cocoa powder (Callebaut)
100ml Olive Oil (Cobram Estate, Victoria, Australia)
265g Tuscan Brown Chocolate (Amedei)
80g Tapioca Maltodextrin
550g Jivara Chocolate 40% (Valrhona)
250g Manjari Chocolate 64% (Valrhona) Grand Cru
1 pnt Edible Flower (Fiowerdale Farm, Melbourne, Australia)
2 Black Sapote (Mission Beach, Queensland, Australia) Flowers (Fiowerdale Farms)
530ml Water (Aequo Panna)
75g cacao butter. cold
50g golden syrup
25g caster sugar
55g wheat flour pinch salt
15g cocoa mass
5g cocoa powder
To make the crumble, line a baking tray with greaseproof paper. Place all the ingredients in a food processor and pulse until mixture resembles breadcrumbs. Use your hands to press mixture together to make a paste. Press flat onto prepared tray. Freeze for 30 minutes.
Break the frozen crumble mixture into food
processor and pulse until broken into even pieces. Bake for 12 to 15 minutes at 170 degrees.
100ml olive oil
150g Tuscan brown chocolate
Gently melt chocolate in a bowl over a bain-marie
Stir in Olive Oil
Whip cream to soft peak and then add melted chocolate and olive oil.
112g Tuscan brown chocolate, melt 80g tapioca maltodextrin
Place melted chocolate into food processor with tapioca maltodextrin
Pulse until combined and dry. Continue to process
until mixture takes on a dirt-like texture. Add more tapioca maltodextrin as needed.
600g Jivara chocolate
200g manjari chocolate
Tempering chocolate is a method of heating and cooling chocolate in order to use it for coating, moulding or dipping. It gives the chocolate a smooth and glossy finish, which has a crisp snap and won’t melt in your fingers as easily as improperly tempered chocolate.
There’s a fair amount of chemistry and mystique surrounding the process, but it can be kept quite simple, so you can do it at home.
Get hold of some good quality chocolate. Don’t be tempted to use anything else. it won’t work as well. Grate or chop the chocolate so it will melt easily. Place two thirds in the top pan of a double boiler. Then heat over hot, not boiling water, until the chocolate reaches 43C to 46C, it’s really important not to exceed this temperature. Chocolate is very sensitive to heat, so use good thermometer.
Remove the top pan of the double boiler and allow it cool to 35C to 38C add the remaining chocolate and stir until it’s melted.
If you lose too much heat at this stage and not all the chocolate melts, then return the bowl briefly to the double boiler.
Once all the remaining chocolate is melted, it’s ready to use.
Assemble Biscuit. Chocolate Mousse, Chocolate Ball, Black Sapote, Chocolate Dirt and Flowers