Dilmah Seven Star Tea


Food : Appetisers


IngredientsChocolate 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