Tropical Chocolate Window to the Soul
Recipe by: Damien Stemmet
Cake Sponge
Ingredients
4 eggs
250ml sugar
125ml milk
125 oil
10ml instant strong coffee
80ml cocoa powder
375ml cake flour
10ml royal baking powder
2,5 ml salt
Method
- Whisk eggs and sugar until ribbon stage, heat milk with coffee until tempered but not boiling, add in oil and slowly whisk into the egg mixture and beat until cool.
- Sift the dry ingredients into wet ingredients and beat until a smooth batter.
- Bake @160’C for 12-15 minutes until cooked.
Mango Mousse
Ingredients
310ml mango puree
125ml sugar
5ml agar agar, dissolved in 60ml coconut cream
2,5ml ground nutmeg
4 cardamom pods
250ml cream, whipped to soft peaks
Method
- Cook the mango puree, sugar, dissolved agar agar until the agar is activated(until the mixture starts to bubble slightly and has reduced a bit) set aside to cool and ‘oil’ until just cool enough to fold through the whipped cream.
- Place in a piping bag and allow to chill for 30 mins.
Coulis
Ingredients
2 punnets fresh strawberries, chopped in cubes
1 punnet blueberry
Zest of 1 orange
10ml matcha
1 star aniseed
2 cinnamon sticks
125ml sugar
2,5ml agar agar
Method
- Place all the ingredients in a pot and over a medium heat until the mixture starts to resemble jam, set aside and allow to cool .
- Once cooled remove the whole spices puree and strain, place into a piping bag and allow to set.
Salted Caramel
Ingredients
200g sugar
240ml cream
80g butter
20ml sea salt flakes
Method
- In a shallow sauce pan allow the sugar to caramelize until light golden, add the cream and cook until 110’C
- Once the temperature reaches remove from heat, with a stick blender blend in the butter until worked through and place in a piping bag.
- Use the mixture in the sift to create a tuile by spreading the mixture thinly on a silicon mat and dehydrate for 1 hour @100”C.
Ginger Tuile
Ingredients
60g sugar
50g water
30g butter, room temp
30g flour
15ml ginger
Method
- In the bowl of the kitchen aid stand mixer with the paddle attachment, place all the ingredients in the bowl and beat on a medium speed until a paste like dough forms.
- Roll out thinly between 2 sheets and chill until firm, cut into disc and bake @200”C until golden and crisp
Chocolate Dome
Ingredients
4 balloons, blown up 5cm in diameter
340g chocolate
Method
- Microwave for 30 seconds, stir
- Microwave for 30 seconds, stir
- Microwave for 15 seconds, stir
- Microwave for 10 seconds, stir
- Stir until smooth, temperature should read 32’C, allow to cool until 28”C and dip the balloons and allow to set.PS Spray the balloon with non stick spray.
