Chocolate mousse
Ingredients250g milk 10g Sosa Instangel 280g Republica del cacao dark chocolate 70% 500g whipping cream |
MethodHeat the milk and add the Instangel. Gradually combine the hot milk with the melted couverture, taking care to form a completely smooth emulsion. Immediately mix using an immersion blender to make a perfect emulsion. Once the mixture is at 105°F (40°C), combine with the whipping cream, which has been whipped until it has the texture of a mousse. Pour immediately and leave to set. |
Minted dark chocolate ganache
Ingredients140g 35% cream |
MethodBring to the boil the cream, inverted sugar and mint. Once boiled pour the mixture over the chocolate and cocoa butter and leave for a minute to allow residual heat to melt the chocolate. Blend together to create an emulsion. Pour into container and allow to crystallise. Once set, quenelle |
Chocolate soil
Ingredients200g plain flour 100g deZaan crimson red coca powder 200g butter 2g salt |
MethodWeigh out all ingredients. Add all ingredients to the kitchen aid with the paddle attachment. Bring mixture together, and when it just starts to resemble a dough take it off the machine. Finish bringing it together by kneading it by hand. Crumble onto baking tray and cook until crunchy, turning over regularly. |
Minted caramel
Ingredients160g double cream |
MethodHeat the double cream and glucose. In a separate pan sprinkle the caster sugar layer by layer until it all melts, then continue heating until a golden caramel colour is reached. Once at the desired colour, very carefully and slowly add the heated double cream and glucose. Once all the cream is added, bring back up to the boil again to ensure all sugar is completely dissolved and is smooth. Add mint paste and mix thoroughly. Once the mixture has reached 30°C the caramel is ready to pipe. |
Assembly
Ingredients |
MethodPlace the flower pot on its side. Assemble all elements and garnish with the white chocolate flower set. |
