Chocolate Moelleux, Smoked Nuts and Crackling

Chocolate Moelleux, Smoked Nuts and Crackling

Chocolate Moelleux, Smoked Nuts and Crackling


Preparation method

For the Chocolate Moelleux:

1. Melt the chocolate & butter together.

2. Whisk whole eggs & yolks until they are light & pale, fold in the flour & sugar and then add the chocolate & butter mix.

3. Place in lined ring/rectangle moulds and bake to order for 13 minutes @ 165˚c.

For the Crackling:

1. Boil butter, glucose & water.

2. Add sugar & pectin & re-boil.

3. Add cocoa & chocolate, mix well & cool.

4. Once set/rested, spread thinly on non-stick sheets to desired shapes and cook at 180˚c for 10-12 minutes.

For the Cocoa Butter cream:

1. Bring cocoa butter, sugar & 2tbsp of the cream to the boil.

2. Cook & whisk until no longer separated.

3. Whisk remainder cream to soft peak and fold into mix.

4. Spread onto lined tray to desired thickness, set and cut as required.

For the Smoked nuts:

1. Smoke the peeled hazelnuts to desired infusion level.


Presentation

1. Garnish with milk foam & gold leaf.

Serves

Two portions or more.


Ingredients

For the Chocolate Moelleux:

  • 110g Valrhona chocolate
  • 110g butter
  • 4 eggs
  • 3 egg yolks
  • 50g plain flour
  • 150g caster sugar

For the Crackling:

  • 100g unsalted butter
  • 80g glucose syrup
  • 160g water
  • 300g caster sugar
  • 5g pectin
  • 100g dark chocolate (70% cocoa content)
  • 20g cocoa powder (brut rouge)

For the Cocoa Butter cream & Smoked nuts:

  • 60g cocoa butter
  • 45g caster sugar
  • 230g double cream
  • Hazelnuts
  • Oak shavings

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