vrdesigners
07/26/15

Crispy Bitter Chocolate with Frosted Chocolate Tube

Recipe by Ng Wai Kee & Ernest Wong, Island Shangri-La Hong Kong

Ingredients:
150g eggs whites
110g caster sugar
36g cocoa paste

Method:
1. Beat the egg whites with the sugar very firmly.
2. Melt in a double boiler and mix the chocolate with the egg white.
3. Spread onto a frame, cook for 6-7 min at 80C steam.

Crispy Chocolate
600g caster sugar
500g feuilletine
400g cocoa nibs

Method:
1. Making a dry caramel then pour over the feuilletine and cocoa nibs.
2. Let it cool down and then mix.
3. Stencils on 4.5 x 14cm, using a strainer, sieve the powder then cook.

Chocolate Cremeux
175g UHT cream
75g whole milk
50g egg yolks
40g sugar
210g dark chocolate
400g whipped cream

Method:
1. Boil the milk, cream and bleah the yolks and sugar.
2. Cook at 82C and pour over the chocolate.
3. Mix the whipped cream and stir into custard cream.

Chocolate ice cream
1l whole milk
120g cream
60g butter
120g sugar
60g trimoline
480g chocolate
100g egg yolk
5g stabilizer
100g double cream

Method:
1. Heat the milk and cream with the trimoline at 50C.
2. Incorporate the stabilizer with 10% of the sugar, mix the egg yolks with the remaining sugar.
3. Cook at 85 OC, then sieve over the chopped chocolate and butter.
4. Fill the tube of 1.5 cm diameter and then cut to 14 cm.

Chocolate Sauce
200g water
20g glucose
40g sugar
30g cocoa powder

Method:
1. Heat the water,sugar with glucose.
2. Once it is boiling, add the cocoa and then reduce the heat to low.

Decor Chocolate
30g dark chocolate

Method:
1. Cut the chocolate into rectangles of 4.5 cm by 14 cm, and place onto the tubes of 2 cm diameter for shaping.

Crispy Praline
170g milk chocolate
20g cocoa butter
190g haxelnut paste 100%
240g paillete feuilletine

Method:
1. Melt together the chocolate and cocoa butter.
2. Add the hazelnut paste, mix well then pour in the paillete feuilletine.
3. Spread out between two plastic sheets, cut into rectangles of 1.5 cm x 14 cm

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