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CRISPY BITTER CHOCOLATE WITH FROSTED CHOCOLATE TUBE

Food : Appetisers

CRISPY BITTER CHOCOLATE WITH FROSTED CHOCOLATE TUBE

Ingredients

Chocolate Snow Egg
• 150g Egg Whites
• 110g Castor Sugar
• 36g Cocoa Paste
 
Crispy Chocolate
• 600g Castor Sugar
• 500g Feuilletine
• 400g Cocoa Nibs
Chocolate Cremeux
• 175g UHT cream
• 75ml whole milk
• 50g egg yolks
• 40g sugar
• 210g dark chocolate
• 400g whipped cream

Chocolate Ice Cream

• 1L Whole Milk
• 120g Cream
• 60g Butter
• 120g Sugar
• 60g Trimoline
• 480g Chocolate
• 100g Egg Yolks
• 5g Stabiliser
• 100g Double Cream

Chocolate Sauce

• 200g Water
• 20g Glucose
• 40g Sugar
• 30g Cocoa Powder
 
Ingredients for Décor Chocolate
• 30g Dark Chocolate
Ingredients for Crispy Praline
• 170g Milk Chocolate
• 20g Cocoa Butter
• 190g Hazelnut Paste 100%
• 240g Paillete Feuilletine

MethodChocolate Snow Egg

  • Beat the egg whites with the sugar very firmly. Melt in a double boiler and mix the chocolate with the egg white. Spread onto a frame, cook for 6 to 7 min at 80°C steam.
Crispy Chocolate
  • Make a dry caramel then pour over the feuilletine and cocoa nibs. Let it cool down and then mix. Stencil on 4.5 x 14 cm, using a strainer, sieve the powder then cook.
Chocolate Cremeux
  • Boil the milk, cream and bleach the yolks and sugar. Cook at 820C and pour over the chocolate. Mix the whipped cream and stir into
Chocolate Ice Cream custard cream.
  • Heat the milk and cream with the trimoline at 50°C. Incorporate the stabiliser with 10% of the sugar, mix the egg yolks with the remaining sugar. Cook at 85°C, then sieve over the chopped chocolate and butter. Fill the tube of 1.5cm diameter and then cut to 14cm.
Décor Chocolate
  • Cut the chocolate into rectangles of 4.5cm by 14cm and place onto the tubes of 2cm diameter for shaping.
Crispy Praline 
  • Melt together the chocolate and cocoa butter. Add the hazelnut paste, mix well then pour in the paillete feuilletine. Spread out between two plastic sheets, cut into rectangles of 1.5cm x 14cm.

Created by : Ng Wai Kee