Cold Chocolate Fondant

Method

• 1

  Step 1

  Bubble tuile. Put silicone mat on baking tray.
  
• 2

  Step 2

  Add 1 dessert spoon of glucose to the middle of the mat, and place in oven on 150c for 5 mins.
  
• 3

  Step 3

  Remove from oven and using a crank pallette knife, spread glucose out thinly in a rough rectangle shape.
  
• 4

  Step 4

  Return to oven for apx 20 mins, checking every 5-6 mins.
  
• 5

  Step 5

  The glucose will bubble up without colour.
  
• 6

  Step 6

  Remove from oven and cool.
  
• 7

  Step 7

  White chocolate mousse. Bloom gelatine in cold water, until soft.
  
• 8

  Step 8

  Warm white chocolate in a bowl over bain marie keeping temp not above 45c.
  
• 9

  Step 9

  Heat milk up in a separate pan and remove from heat. squeeze the water out of the gelatine and add to the milk stirring to dissolve .
  
• 10

  Step 10

  Add the melted white chocolate and emulsify by mixing thoroughly.
  
• 11

  Step 11

  Set aside to cool.
  
• 12

  Step 12

  Lightly whip the cream to soft peaks , and fold in to white chocolate mix .
  
• 13

  Step 13

  Place into shallow dish and place in fridge until set.
  
• 14

  Step 14

  Chocolate Fondant. Start the fondant by combining the chocolate, butter and cocoa powder and melting over a bain marie.
  
• 15

  Step 15

  Use a food mixer and mix together eggs and yolks until white and fluffy, while the eggs are mixing, combine the sugar and water in a pan and bring to 116C.
  
• 16

  Step 16

  Once the sugar reaches the desired temperature, pour very slowly into the eggs whist the mixer is still running. Leave the mixer on a medium speed while the egg mixture cools.
  
• 17

  Step 17

  Lightly whip cream to soft peaks.
  
• 18

  Step 18

  Gently fold the egg mixture into the chocolate and then add the cream. allow to cool in fridge.
  
• 19

  Step 19

  White chocolate soil. Put caster sugar and enough water to dissolve sugar in a clean pan.
  
• 20

  Step 20

  Bring to the boil until it reaches 135c on a thermometer.
  
• 21

  Step 21

  Add the white chocolate and mix together, as the chocolate melts it will start turning into soil.
  
• 22

  Step 22

  Continue stirring until all chocolate is melted and a loose soil is achieved.
  
• 23

  Step 23

  Transfer contents of pan to a clean dish.
  
• 24

  Step 24

  Candied pink peppercorns. Place peppercorns and sugar in pan cover with water and simmer gently, and reduce to a syrup. Remove from the heat.
  
  
• 25

  Step 25

  Trim pineapple, cut into 1/4s, take 1 of these remove core and cut the pineapple into 4 equal pieces width ways.
  
• 26

  Step 26

  Trim the pieces to neaten them and place in the peppercorn syrup to steep. Turning the pineapple to ensure coverage.
  
• 27

  Step 27

  Remove pineapple from syrup and drain , get a frying pan hot and place the pine apple in the pan to caramelize , turn and repeat on each side , add a little peppercorn syrup if required.