https://www.copymethat.com/r/Qkcm8v7Ms/chocolate-oasis/
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2024-05-06 17:23:46
Chocolate Oasis
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Recipe by Anthony Hart. MasterChef AU S13E32
Ingredients
- subheading: Chocolate Cream:
- 17.5g water
- 3.5g gelatine powder
- 110g milk
- 10g honey
- 50g double cream, chilled
- 100g dark chocolate callets, 70.5%
- 35g milk chocolate callets, 33.6%
- 150g thickened cream, chilled
- 3g vanilla extract
- subheading: Dark Chocolate Décor:
- 500g dark chocolate callets, 70.5%
- subheading: Cocoa Nib Streusel:
- 20g dark chocolate callets, 70.5%
- 25g unsalted butter, chilled
- 25g almond meal
- 25g rapadura sugar
- 25g plain flour
- 7g cocoa nibs
- 0.5g salt flakes
- subheading: Mandarin Jam:
- 3 whole seedless mandarins
- 100g caster sugar
- 100g glucose
- 100g water
- 20g lemon juice
- subheading: Cinnamon Salted Caramel:
- 80g caster sugar
- 40g glucose syrup
- 50g water
- 2 to 3 drops lemon juice
- 50g double cream
- 50g thickened cream
- 4g salt flakes
- 3g ground cinnamon
- subheading: Orange Chocolate Décor:
- 15g cocoa butter
- 150g orange chocolate callets, plus extra if needed
- subheading: To Assemble:
- Chocolate Cream in piping bag
- Mandarin Jam in piping bag
- Cinnamon Salted Caramel in piping bag
- subheading: Cocoa Nib Streusel:
- 3 Dark Chocolate Décor natural shapes
- 3 Dark Chocolate Décor sticks
- 3 Dark Chocolate Décor disks
- 3 Orange Chocolate Décor disks
Steps
- Preheat the oven to 160°C fan-forced.
- Set the blast chiller to 1°C.
- Bring two medium saucepans of water to the boil.
- Place water in a small bowl and sprinkle gelatine over the surface. Set aside to hydrate.
- In a small saucepan, combine milk and honey. Place saucepan over medium heat until the milk simmers around the edges of the pan.
- Add hydrated gelatine, double cream and both chocolates to the milk, stir then remove saucepan from the heat. Set aside for 2 to 3 minutes. Stir the mixture to melt the chocolate and dissolve the gelatine, emulsifying the mixture.
- Add the thickened cream and vanilla. Use a stick blender to briefly incorporate.
- Transfer the Chocolate Cream into a large deep tray, cover the surface with go between and place in the blast chiller for at least 1 hour.
- Place the chocolate in a medium plastic bowl and microwave in 30 second increments to melt and reach 55°C, stirring between each.
- Pour approximately two thirds of the chocolate onto the marble slab and set the remaining chocolate aside. With a large offset palette knife and a chocolate scraper, spread the chocolate across the marble and scrape it back together. Continue moving chocolate around until the temperature reaches 26°C.
- Transfer this chocolate, avoiding any firmly set chocolate along the edges of the marble, back into the reserved bowl of chocolate and mix until uniform in consistency. The combined chocolate should be at 31.5°C and tempered. If not, repeat the tabling process until the temperature drops. If the overall temperature of chocolate exceeds 35°C then warm to 55°C and start the tempering process again.
- Scrape any firmly set chocolate from the marble and discard.
- Place a guitar sheet onto the marble. Place approximately one tablespoon of tempered chocolate onto the sheet and place another guitar sheet on top.
- Use a rolling pin to scrape and spread the chocolate between the two sheets to an even 0.5mm in thickness. Leave the chocolate to partially set between the guitar sheets.
- Meanwhile for the chocolate sticks, working quickly, transfer the remaining chocolate into a piping bag and cut a 2mm tip. Place a silpat mat on the bench and pipe at least 6 long lengths across. Set aside at room temperature until firm.
- Once the chocolate on guitar sheets is partially set, use the smaller end of a balling tool to draw clear lines in natural splatter shapes through the top guitar sheet into the chocolate. The shapes should range in size with the largest being approximately 7cm x 5cm and the smallest being approximately 5cm x 3cm.
- Press the tip of a 15mm plain metal piping nozzle into the partially set chocolate to imprint a disc in the centre of each shape. Imprint at least 8 discs in the chocolate around the shapes you have drawn.
- Repeat for another 2 to 3 sheets.
- Stack the sandwiched guitar sheets between two trays. Place in the fridge for 10 minutes then carefully set aside at room temperature.
- Place chocolate into a small glass bowl and microwave for 30 seconds or until melted. Set aside to cool slightly.
- Dice the butter and place in the bowl of a stand mixer.
- Add almond meal, rapadura sugar, flour, cocoa nibs and salt.
- Place bowl into the stand mixer and beat on low speed with the paddle attachment to a coarse sand consistency.
- Add the melted chocolate and beat through until just combined. Transfer mixture to a silpat mat. Use the sides of the mat to fold the dough over itself, pressing into an approximate 10cm square.
- Lift the silpat mat onto a flat tray. Place in the blast chiller for 5 to 10 minutes.
- Remove trays of dark chocolate from the fridge. Carefully remove one side of the guitar sheet and replace the sheet back on top. Carefully turn the sandwiched sheets over and carefully turn over and remove the other sheet.
- Use a small offset spatula to carefully lift the chocolate shapes, removing the smaller disks from the centre and placing all onto a baking paper lined tray.
- Break chocolate sticks into 8 to 12cm lengths and place on the same tray. Set aside at room temperature.
- Place mandarins in one saucepan of boiling water. Bring the water back to a rolling boil and boil for 1 minute.
- Lift mandarins from the water and place into the other saucepan of boiling water. Bring the water back to a rolling boil and boil for 1 minute.
- Lift mandarins from the saucepan of water into a small bowl and set aside until cool enough to handle. Discard saucepans of water.
- Lift the dough from the silpat mat and place a wire rack over the silpat. Press the dough through the wire rack and onto the tray to form rough cubes. Carefully spread over the tray. Place in the blast chiller for 10 minutes.
- Roughly dice mandarins into 1cm pieces.
- In a large saucepan, combine cut mandarin, sugar, glucose and water and bring to a rapid boil over high heat.
- Transfer mixture to the jug of a Thermomix and puree on high speed for 2 minutes or until smooth.
- Transfer mixture back to the same saucepan and bring the mixture back to the boil.
- Add lemon juice, stir through and reduce to a simmer. Cook to 103°C, stirring occasionally and skimming the surface often to remove and discard scum.
- Transfer Jam to a clean Thermomix jug and blend on high speed for 4 minutes. Transfer Jam to a large bowl.
- Place the bowl of Jam in cryovac machine and allow a full cycle to run, ensuring the Jam doesn’t bubble over.
- Transfer Jam to a piping bag and place in the fridge until ready to serve.
- Bake streusel at 160°C for 15 minutes. Lift silpat mat of Streusel onto bench and set aside to cool.
- Combine sugar, glucose and water in a medium saucepan over high heat and bring to the boil.
- Add 2 to 3 drops of lemon juice. Continue boiling syrup until it reaches a rich amber colour.
- Add creams to the caramel and bring back to a rapid boil, stirring to combine. Remove saucepan from the heat.
- Add salt and cinnamon and mix thoroughly.
- Pass the caramel through a fine sieve into a small bowl, discarding solids. Set aside to cool.
- Place the cocoa butter in a medium plastic bowl and microwave on high for 1 minute or until melted.
- Add orange chocolate to cocoa butter and microwave in 15 second increments until half liquid, half solids.
- Remove bowl from the microwave and stir until all chocolate has melted. If needed, use a heat gun to briefly flash the chocolate and melt any stubborn pieces. The chocolate should be 31.5°C. If too hot, gradually add a few extra pieces of orange chocolate and stir to melt and drop the temperature to 31.5°C.
- As above, place a guitar sheet onto the marble. Pour approximately one tablespoon of tempered chocolate onto the sheet and place another guitar sheet on top.
- Use a rolling pin to scrape and spread the chocolate between the two sheets to an even 0.5mm in thickness. Leave the chocolate to partially set.
- Use the nozzle end of a 15mm metal piping nozzle to press into the partially set chocolate to imprint at least 8 discs.
- Place the sandwiched guitar sheets between two trays and place in the fridge for 10 minutes or until set firm.
- Transfer Chocolate Cream to a piping bag fitted with a 10mm plain piping nozzle. Place into the fridge.
- Transfer Caramel to a piping bag and set aside at room temperature.
- Transfer Streusel to a small bowl.
- Remove tray of orange chocolate from the fridge. Carefully remove one side of the guitar sheet.
- Use a small offset spatula to carefully lift the chocolate shapes from the other guitar sheet onto a baking paper lined tray. Set aside at room temperature.
- To assemble, pipe dollops of Chocolate Cream onto serving plate in roughly the same shape as the largest chocolate décor, leaving some gaps between the dollops.
- Cut a 3mm tip off the piping bags of Jam and Caramel.
- Insert the tip of the Jam piping bag into half of the piped Chocolate Cream dollops and inject a small amount inside. Repeat with the Caramel in the remaining Chocolate Cream dollops.
- Place a few pieces of Streusel amongst the piped Chocolate Cream.
- Place the largest Décor shape flat on top of the Chocolate Cream.
- Repeat the piping of Chocolate Cream, Jam and Caramel on top of that Décor, being careful not to break the chocolate. Place a few Streusel pieces between.
- Place the medium sized Décor shape on top, ensuring the central holes line up.
- Repeat the piping of Chocolate Cream, Jam and Caramel on top of that Décor, being careful not to break the chocolate. Place a few Streusel pieces between.
- Place the smallest Décor shape on top. Carefully pipe 1 to 2 dollops of Chocolate Cream on top.
- Pipe 3 large dollops of Chocolate Cream on the plate.
- Place the scoop end of melon baller into a bowl of hot water to warm. Remove and dry. Use the rounded back of the scoop to press and twist a rounded cavity into these three dollops of Chocolate Cream.
- Pipe Caramel or Jam into these indents to fill.
- Place a few dark chocolate and orange disks onto some of the Chocolate Cream dollops.
- Insert 3 chocolate sticks through the holes in each Décor so they are standing upright.