The Henley Bridge forest

A dish that will certainly tempt those chocoholics amongst us! The cherry and Kirsch flavour complement the chocolate perfectly and will certainly impress your guests this Christmas.

Prep Time 90

Cook Time

Cocoa dusted cherry ganache ingredients

Republica del Cacao Ecuador dark chocolate (65%) buttons : 200g
Leonce Blanc sour red cherry fruit puree : 180g
Sosa Home Gourmet liquid glucose : 20g
deZaan Crimson Red cocoa powder (22 – 24% fat) :

Cocoa dusted cherry ganache method

Bring to the boil the puree and the glucose.
Pour over the chocolate.
Blend with a hand blender to emulsify.
Allow to cool and mostly set before placing in a piping bag and piping mounds on to a piece of greaseproof paper.
Allow these to set in the fridge and before plating, roll them in the crimson red cocoa powder.

Red chocolate swipe ingredients

Republica del Cacao Ecuador white chocolate (35%) buttons : 50g
Sosa powdered food colouring - red :

Red chocolate swipe method

Melt the chocolate and add the tip of knifes worth of colouring powder and mix together.
Use a pastry brush to paint the plate.

Cherry and Kirsch gel ingredients

Leonce Blanc sour red cherry fruit purée : 200g
stock syrup : 100g
Sosa gelcrem cold : 20g
Grandes Distilleries Peureux Massenez Kirsch 48% : 10g

Cherry and Kirsch gel method

Mix all ingredients together with hand blender and blend until a smooth consistency is reached, leave for 30 minutes to hydrate and blend again.
Place in a piping bag.

Chocolate microwave sponge ingredients

whole milk : 125g
Sosa promousse : 25g
Sosa instangel : 8g
Republica del Cacao Ecuador white chocolate (35%) buttons : 135g
whipped double cream : 210g
Norohy Tahitian black vanilla : 1

Chocolate microwave sponge method

Blend all ingredients together until a smooth consistency is reached.
Pour the mix into an espuma gun and charge with two gas canisters.
Squirt the mix into a paper cup and microwave for 45 seconds.
Dry in a low oven or dehydrator to make them extra crunchy.

White chocolate and vanilla mousse ingredients

whole milk : 125g
Sosa promousse : 25g
Sosa instangel : 8g
Republica del Cacao Ecuador white chocolate (35%) buttons : 135g
whipped double cream : 210g
Norohy Tahitian black vanilla : 1

White chocolate and vanilla mousse method

Blend together the milk, promousse and instangel for a couple of minutes, add the melted white chocolate and scraped vanilla pod.
Fold through the whipped cream and place in a piping bag.
Garnish Grandes Distilleries Peureux griottines in kirsch (with stalks).
Assembly
Paint the plate with the red chocolate.
Dust the cherry ganache in the crimson red cocoa powder.
Arrange the components in a desired way on the plate and finish with some griottines soaked in kirsch.